Filled profiteroles with strawberry sauce

Ingredients for 12 servings:

• 20 g margarine, semi-skimmed
• Salt
• ½ lemon(s), peel, grated and juice, untreated
• 1 vanilla pod(s)
• 50 g flour
• 2 eggs
• 1 pinch of baking powder
• 240 g quark, low-fat
• Sweetener, liquid
• 450 g strawberries
• 30 ml cherry brandy

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW-suitable, per profiteroles with sauce 1P and 1.5PP

Put about 80 ml of water into a saucepan with the margarine, a pinch of salt, the lemon zest, and the vanilla bean seeds and bring to a boil while stirring. Add the flour all at once and stir the dough on the stovetop until a ball forms that pulls away from the bottom of the pan. Let the choux pastry cool, then stir in the eggs and baking powder. Line a baking tray with baking paper. Fill the dough into a piping bag and pipe 12 equal dots onto the tray. Place the tray in the oven and bake the profiteroles for about 20 minutes. Then let it cool and cut off a lid horizontally. Mix the quark with the lemon juice and season to taste with a little liquid sweetener. Fill the profiteroles evenly with the quark cream and replace the lids. Purée the strawberries. Season the strawberry purée with the kirsch and a little liquid sweetener and pour evenly over the profiteroles. WW- 1 point per cream puff and 1.5 pro points