Chocolate Éclairs

(SERVES 6)

• 65 g/2 ½ oz/generous ½ cup plain (all-purpose) flour
• A pinch of salt
• 150 ml/ ¼ pt/ 2/3 cup water
• 65 g/ 2 ½ oz/generous ¼ cup low-fat spread
• 2 eggs, beaten
• 30 ml/2 tbsp cocoa (unsweetened chocolate) powder
• 100 g/4 oz/ ½ cup very low-fat soft cheese
• Artificial sweetener granules
• 150 ml/ ¼ cup low-fat whipping cream, whipped

Sift the flour and salt on to a sheet of kitchen paper. Put the water in a saucepan with 25 g/1 oz/2 tbsp low-fat spread and heat until the fat melts. Add all the flour in one go and beat well until the mixture leaves the sides of the pan clean. Remove from the heat. Beat in the eggs a little at a time, beating well after each addition, until smooth and glossy but the mixture still holds its shape. Spoon or pipe into six sausage shapes on a sheet of baking parchment on a baking sheet. Bake in a preheated oven at 200degree C/400degree F/gas mark 6 for about 20 minutes or until risen, golden and crisp. Cool on a wire rack. Meanwhile, melt the remaining low-fat spread in a small saucepan. Add the cocoa and cook for 2 minutes, stirring. Empty in a bowl. Beat in the cheese and sweeten to taste. Chill. Make a slit in the side of each éclair and fill with a little whipped cream. Spread the chocolate mixture over the top and serve.