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Choux Ring With Tropical Fruit

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½ cup (125 ml) water
Scant 2 tbsp (25 ml/25 g) butter
1 tsp (5 ml) sugar
⅔ cup (150 ml/75 g) flour
2 eggs
1 ripe papaya
1 small banana
1 small orange
1 star fruit
Lemon juice
½ cup (125 ml/100 g) low-fat quark or puréed cottage cheese
½ cup (125 ml/100 g) whipping (35%) cream
Icing (confectioner's) sugar


Serves: 6


Preheat the oven to 400°F (200°C). Bring the water, butter, a pinch of salt and the sugar to a boil in a large saucepan on medium heat. Beat in the flour, stirring constantly, and continue to cook and stir until the dough leaves the side of the pan and a skin forms on the bottom of the saucepan. Put the dough in a bowl and cool slightly. Beat in the eggs one by one until a smooth, shiny batter forms.

Using a pastry bag with a large star-shaped nozzle, shape a ring 3 inches (7.5 cm) thick and 8 inches (20 cm) in diameter on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes. Leave to cool, then cut in two hori­zontally, separate the two halves and let stand.

Peel and cut the fruit attractively and sprinkle with lemon juice.

Combine quark, sweetener and a few dashes of lemon juice, and stir until smooth. Whip the cream until stiff and fold into the quark mixture. Spread the bottom half of the ring with the quark mixture. Top with the upper half and dust with icing sugar, if desired. Arrange fruit in the center. Cut into 6 pieces and serve immediately.

TIP:- You can use fresh seasonal fruit of any kind in this recipe.

Per serving:- approx. 280 calories 10 g protein, 17 g fat, 23 g carbohydrates

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