Method

Preheat oven to 220°C. Lightly grease a few baking sheets and lightly sprinkle with water.

Place margarine and water in a saucepan and gently bring to the boil. Remove from heat, add flour and SPLENDA® all at once. Stir until combined.

Return to the heat and cook for 2 minutes or until the mixture forms a ball in the pan. Transfer to a bowl and cool.

Beat mixture with an electric mixer. Add one egg at a time to the mixture, ensuring the egg is totally combined and the mixture is glossy before the addition of the next egg.

Spoon or pipe 3-5cm rounds of the mixture onto the baking sheets and bake for 10 minutes. Reduce temperature to 180°C and cook for a further 15-20 minutes or until golden brown, firm and light. Turn off oven.

Make a small slit in the side of each Profiterole and return to the oven for 5-10 minutes. Cool.

Fill with fruit and whipped reduced fat cream. Serve with Chocolate Sauce.