Profiteroles with raspberry and basil yoghurt
Reduced fat oil spread
⅓ cup(s), (50g) sifted
2 medium, lightly beaten
500 g, plus extra fresh raspberries to garnish
99% fat-free, plain Greek yoghurt, unsweetened
1 cup(s), (240g)
2 tbs, finely shredded
Granulated stevia sweetener
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Place spread and ⅓ cup (80ml) water in a medium saucepan and bring to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.
- Return to medium heat and cook, stirring, for 2–3 minutes or until mixture forms a ball and comes away from side of pan. Set aside to cool for 5 minutes.
- Gradually add egg, 1 tablespoon at a time, beating well after each addition, until dough is thick and glossy.
- Place tablespoons of dough, about 3cm apart, on prepared tray. Using wet hands, pat down any peaks in dough. Lightly sprinkle trays with water (to create steam) and bake for 20–25 minutes or until puffed and golden.
- Turn off oven. Using a small knife, pierce the base of each profiterole. Place profiteroles in oven for 10 minutes to dry out. Transfer to a wire rack to cool.
- Meanwhile, heat half the frozen raspberries in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until raspberries collapse. Strain raspberries through a fine sieve and discard seeds. Set sauce aside to cool.
- Meanwhile, thaw remaining raspberries. Combine thawed raspberries with yoghurt, shredded basil and stevia in a bowl. Using a small knife, cut profiteroles in half and fill with yoghurt mixture. Drizzle with raspberry sauce and sprinkle with extra basil. Serve with extra fresh raspberries if desired.