For the dough, boil tap water with salt, dietary sweeteners and light butter, pour in flour all at once and cook, stirring, until it comes off the saucepan. Pour dough from saucepan into baking bowl and gradually pour in eggs , until dough is shiny and separates from spoon. Using 2 teaspoons, place 15 small heaps on a baking tray lined with parchment paper and bake at 200 to 220 °C for about 25 minutes.
For the filling, mix the curd cheese with the sweetness of the diet and the juice of one lemon until creamy, rinse the strawberries, remove the greenery and cut them into quarters lengthwise.
Cut a lid from the cream puffs on the spot after baking, let cool. Decoratively fill with curd and strawberries.
Tip: Always use organic lemons for cooking, if possible!
