Summary

Ingredients

• 20 g mararine, semi-fat
• salt
• 0.5 ½ lemon (s), zest, grated and juice, untreated
• 1 vanilla pod (s)
• 50 grams flour
• 2 egg (s)
• 1 pinch baking powder
• 240 g quark, lean
• Sweetener, liquid
• 450 g strawberries
• 30 ml kirsch

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Instructions

1. Put about 80 ml of water with the margarine, a pinch of salt, the lemon peel and the pulp of the vanilla pod in a saucepan and bring to the boil while stirring.
2. Add the flour all at once and stir the dough on the hob until a lump has formed that loosens from the bottom of the pan.
3. Allow the choux pastry to cool and stir in the eggs and baking powder.
4. Line a baking sheet with parchment paper. Pour the dough into a piping bag and squirt it onto the tray in 12 equal-sized dots.
5. Put the tray in the oven and bake the cream puffs for about 20 minutes.
6. Then let it cool down and cut a lid horizontally.
7. Mix the quark with the lemon juice and add a little liquid sweetener to taste.
8. Fill the cream puffs evenly with the quark cream and put the lids back on.
9. Puree the strawberries. Season the strawberry puree with the kirsch and a little liquid sweetener and pour evenly over the cream puffs.
10. WW- 1 point per cream puff and 1.5 pro points