Preheat the oven to 160 degrees and line 2 baking trays with greaseproof paper. In a saucepan on a medium high heat, melt the reduced fat margarine spread, granulated sweetener, salt and water together until boiling.
Take pan off the heat and beat in the flour until the mixture forms a ball – this can take about 5 minutes and is hard work on the arms! Mix in the egg until the mixture is glossy.
Add the mixture into a piping bag with a star nozzle and pipe 32 churros. Bake for 40 minutes until risen and crisp.
When cooked, turn the churros over on the baking tray. Put back into the warm oven for 10 minutes with the door ajar to dry them out and help them to crisp up.
In a bowl, mix together the granulated sweetener and cinnamon for the sugar coating.
Whilst still warm, spray lightly with low calorie cooking spray and toss in the sugar coating. Enjoy warm!