Top Fruit

120ml of water

50g unsalted butter

65g of plain flour, sifted

A pinch of salt 2 eggs,

beaten 140ml whipping cream

150ml low fat strawberry yogurt 1 Mango, peeled and diced

250g Strawberries, hulled and sliced

Icing sugar

Heat the oven to 220 degrees C / 425 degrees F / gas mark 7. Put the water and butter into a saucepan and heat until boiling. Remove from the heat and quickly add the flour and salt, then beat vigorously until a smooth glossy dough has formed. Cool slightly then gradually add the eggs, beating well after each addition. Put the choux pastry into a piping bag fitted with a large nozzle and pipe out six 7.5cm mounds onto a wetted baking sheet. Bake in the oven for 20 minutes. Take out of the oven and pierce a hole in each bun to allow steam to escape and return to the oven for 5 minutes to dry out. Cool the buns on a wire rack. Meanwhile, whip the cream until standing in peaks then fold in the yogurt. Cut the buns in half and removed any uncooked pastry. Spoon the cream into the bases, add the Mango and Strawberries, then replace the lids. Dust with icing sugar and serve. Approximately 250 calories each.