Frying Pan Pizza

Frying Pan Pizza

From WW “Your week”

Serves 4

8 propoints per serving.

Low fat cooking spray

1 small red onion, sliced into wedges

250g self-raising flour, plus 1 tbsp. for dusting

1 tsp baking powder

1 tbsp. olive oil

1 tbsp. skimmed milk

100g passata

1 tsp capers in brine, drained

10g pitted black olives, in brine, drained and chopped

50g cherry tomatoes, halved

Fresh basil leaves

½ tsp chilli flakes

75g WW reduced fat grated mature cheese

Mist a non-stick frying pan with cooking spray.  Add the onion.  Fry stirring for 10 minutes until softened.  Remove and set aside.

Sift the flour with the baking powder and a pinch of salt.  Stir in the olive oil, milk and enough water to make a soft dough.  Roll out on a work surface dusted with flour to make a 23cm (9”) circle.

Mist the frying pan with spray and slide in the dough.  Fry for 5 mins, turn and cook for another 5 mins.  Remove from the heat.

Preheat the grill to high.  Spread the passata over the base, top with the onion, capers, olives, tomatoes and basil.  Scatter with the chilli flakes and cheese and grill for 5-8 minutes.  Slice into 4 and serve.

Ginger Rice Pudding

Ginger Rice Pudding

From WW “Irresistable” Feb 2006

Serves 4

6 points per serving

100g pudding rice or risotto rice

100g carrot, peeled and finely grated

700ml semi-skimmed mikk

3 tbsp. crème fraiche

3 tbsp. soft brown sugar

1 tsp finely grated fresh ginger

2 tsp ground ginger

1 cinnamon stick broken into 4

1 vanilla pod, broken into 4

Preheat the oven to Gas 3/160ºC

Rinse the rice under cold running water then put into a saucepan, cover with water and boil for 20 minutes. Drain, return to the pan and stir in the carrot.  Divide this mixture between 4 individual ovenproof dishes approx. 13cm (5”) diameter.

In a jug combine the milk, crème fraiche, sugar and both the fresh and ground ginger.  Pour over the rice, stir through and add the cinnamon and vanilla to each dish.

Bake 35-40 minutes until a dark crust has formed and the rice is soft and creamy beneath. Eat warm or leave to cool and chill before serving.

Ham, leek and potato gratin

Ham, leek and potato gratin

From WW “irresistible” Feb 2006

Serves 4

Points per serving 6

650g waxy potatoes, peeled and sliced

1 tbsp breadcrumbs

100g WW low fat hard cheese, grated

3 large leeks, sliced thinly

200ml chicken stock

1 tbsp. Dijon mustard

Pinch ground nutmeg to taste

3 tbsp. plain flour

200ml skimmed milk

1 fresh bay leaf

Low fat cooking spray

250g lean ham, diced

Preheat the oven to Gas 5/190ºC

Boil the potatoes until nearly cooked through, drain and set aside.  Mix the breadcrumbs and cheese together.

Cook the leeks with 100 ml of the stock in a pan, covered for 5 minutes or until tender than set aside.

Whisk the rest of the stock, mustard and nutmeg in a pan until well blended.  Place the flour in a bowl and gradually whisk in the milk until blended.  Add to the stock mixture in the pan with the bay leaf, stirring to combine.  Bring to the boil, reduce the heat and simmer for 2 minutes or until the mixture thickens, stirring constantly.  Season to taste.

Spray a 33cm x 23 cm (13” x 9”) baking dish with low fat spray and pour in ¼ of the sauce.  Arrange one third of the potatoes over the sauce.  Top with half the ham and half the leeks.  Repeat the layers then top with the remaining potatoes.  Pour on the remaining sauc and sprinkle with the cheesy breadcrumbs.

Bake for 45 minutes or until bubbling and golden brown.  Serve with veg or salad.

Spanish Chicken

Spanish Chicken

Another from WW “Irresistable” Feb 2006.

I know these are well out of date, but the recipes are good and only need re-calculating, so worth the extra effort. If you have access to the recipe builder on the WW site you should be able to do this quickly and easily.

Low fat cooking spray

2 onions, sliced thinly

1 red pepper, cut into thin strips

2 garlic cloves, sliced thinly

120g carnaroli rice

200g can chopped tomatoes

175ml dry white wine

400ml chicken stock

¼-½ tsp sweet pimento (Spanish smoked paprika)

4 small skinless boneless chicken breasts, approx. 500g total

10 black olives in brine

To serve

Handful of chopped fresh parsley

Lemon wedges

Preheat the oven to Gas 4/180ºC.  Heat a shallow lidded casserole of paella pan on the hob and spray with low fat spray.  Add the onion and red pepper and cook gently for 10 minutes, until soft and sweet, adding the garlic a couple of minutes before the end. You may need to add a splash of water to prevent the onions catching.  Add the rice, tomatoes, wine, stock and pimento and bring to a simmer then cover and place in the oven for 20 minutes.

Heat a frying pan and spray with low fat spray.  Season the chicken breasts and brown them on both sides in the hot pan.

Remove the casserole dish from the oven and add the chicken, pushing them down into the rice.  Drain the olives and scatter them over.  Cover and cook for 10 – 15 minutes more until the chicken is cooked though and the rice has absorbed most of the liquid.  Season to taste, scatter with parsley and serve with the lemon wedges and some veg or salad.

Mini Moussakas

Mini Moussakas

Another “Irresistable” recipe from Feb 2006.  Mini moussakas are served in the aubergine shells.

Serves 4

8 points per serving

2 large aubergines (about 350g each)

Low fat cooking spray

1 onion, diced

2 garlic cloves, crushed

450g lean minced lamb

1 small tin (140g) tomato puree

600ml veg stock

1 tsp dried oregano

1 tsp fresh mint, finely chopped

1 tsp ground cinnamon

Fresh parsley to garnish

Topping

1 large egg and 1 yolk, beaten

125g ricotta cheese

100g low fat plain yogurt

¼ tsp nutmeg

1 tbsp. grated Parmesan

Preheat oven to Gas 4/180ºC.

Cut the aubergines in half lengthways, leaving the stalk attached.  Hollow out the soft centres with a spoon, chop the flesh and set aside. Place the shells on a large roasting tray, sprayed with low fat spray and cook for 30 minutes while you prepare the filling.

Spray a large non-stick pan with low fat spray and heat over a medium flame. Add the onion and chopped aubergine and cook for 5-7 minutes, then add the garlic and cook for 2 more minutes.  Tip onto a plate then add the lamb to the pan to brown for about 10 minutes.  Drain off any excess fat then mix in the onion, aubergine, tomato puree, stock, oregano, mint and cinnamon.  Simmer for 20 minutes, stirring occasionally, until the liquid has reduced but the sauce is still moist.  Season to taste.

To make the topping, combine the egg, ricotta and yogurt in a small bowl.  Season with the nutmeg.

Take the aubergine halves from the oven and divide the lamb mixture between them.  Top with the egg mixture and sprinkle with parmesan.  Bake for 15 minutes or until golden and bubbling.  Garnish with chopped parsley.

Thai spiced crab patties

Thai spiced crab patties

From WW “Irresistable” Feb 2006

Serves 4

3 points per serving.

400g potatoes, peeled and cut into large chunks

400g sweet potatoes, peeled and cut in half

Low fat cooking spray

8 spring onions, chopped finely

4 garlic cloves, chopped finely

1 green chilli, deseeded and finely chopped

5cm (2”) fresh ginger, peeled and finely chopped or grated

2 lemon grass stalks, inner tender core only, finely chopped

Handful of fresh coriander, roughly chopped

2 x 170g cans white crabmeat, drained well (242g drained weight)

Lime wedges to serve

Cook the potatoes and sweet potatoes in salted water until just tender.  Drain well and mash roughly.

Spray a non-stick frying pan with low fat spray and saute the spring onions, garlic, chilli, ginger and lemon grass for 2-3 minutes. Add the potato with the coriander and crabmeat.  Season and shape into 8 patties.

Heat a non-stick pan, spray with low fat spray and cook the patties 3-4 minutes on each side until heated through and golden.  Serve 2 per person with a mixed salad and wedges of lime.

Chocolate Goo

Chocolate Goo

From Irresistable Feb 2006

Serves 6

4 points per serving

100g plain chocolate, broken in to pieces

2 tbsp. clear honey or golden syrup

1 tbsp. cocoa powder

2 tsp cornflour

Topping:

2 eggs

60g light muscovado sugar

1 tbsp. cocoa powder

2 tsp icing sugar

Preheat the oven to Gas 5/190ºC

Put the chocolate pieces, honey or syrup, coco powder, cornflour and  200ml cold water into a small saucepan and heat gently, stirring constantly until the sauce is thick and smooth.  Divide between 6 ramekins or heatproof glasses.

In a large bowl, whisk the eggs and sugar together until pale, thick and airy.  This will take 405 minutes.  Sift the cocoa powder over and gently fold it in using a large metal spoon so that the air is not lost.

Share the topping between the ramekins.  Stand them on a baking tray and bake for 8-10 minutes.  Remove from the oven, sprinkle with icing sugar and serve immediately.

Cannellini, leek and feta salad

Cannellini, leek and feta salad

From WW “ Irresistable

Serves 2

3½ points per serving

2 leeks, trimmed, washed and sliced

235g canned cannellini beans

½ garlic clove, crushed

1 tbsp. fresh thyme, chopped

Juice and zest of ½ orange

50g feta cheese, crumbles

Flat leaf parsley, chopped to garnish

Cook the leeks in boiling water or steam until tender. Drain well.

Meanwhile, in a small pan, mix the beans, garlic, thyme and orange juice and zest and heat gently for 5 minutes.  Stir in the leeks and feta and leave to cool for 10 minutes.

Serve garnished with parsley.

Bulgar wheat salad with cranberries and cauliflower.

Bulgar wheat salad with cranberries and cauliflower.

From WW “irresistible”

Serves 2

2½ points per serving

In a small pan, add 600ml water to 125g bulgar wheat.  Cover and bring to the boil.  Uncover and simmer for 10 minutes, then drain.

Meanwhile, core and trim ½ a small cauliflower and cut into florets.  Blanch in boiling water then combine in a salad bowl with the bulgar, 1 tbsp. extra virgin olive oil and the zest and juice of ½ an unwaxed lemon and a small handful of fresh flat leaf parsley and mint, roughly chopped.

Stir through, 1 tbsp. dried cranberries, roughly chopped and 1 tbsp. toasted pine nuts.  Season to taste and serve.

Malaysian Beef Curry

Malaysian Beef Curry

From WW “irresistible”

Serves 4

6½ points per serving

500g rump steak

Low fat cooking spray

1 bunch spring onions

1” piece of fresh ginger, peeled and grated

1 lemon grass stalk, tender inner core chopped finely

2 garlic cloves, chopped

50 ml beef stock

100ml reduced fat coconut milk

100g fine green beans, trimmed

Bunch fresh coriander

16 tbsp. cooked rice

Trim the fat from the steak and cut into chunky strips.  Heat a frying pan and spray with low fat spray then add the steak and fry for 5 mins until browned on all sides. You may need to do this in batches.  Remove the steak from the pan and set aside.

Slice the spring onions, thinly on the diagonal and add them to the pan with the ginger, lemon grass, and garlic.  Fry for 2 minutes.

Return the meat to the pan and pour in the beef stock, 100 ml water and the coconut milk.  Bring to theboil and simmer for about 30 minutes until the beef is tender and the sauce reduced.  About 5 minutes before the beef is ready, add the green beans and simmer until they are just cooked. 

Scatter with the coriander leaves and serve with the rice.

Lamb Hotpot with pearl barley

Lamb Hotpot with pearl barley

From WW “ Irresistable”

Serves 4

5 points per serving

110g pearl barley

Low fat cooking spray

500g lean lamb leg, trimmed of fat and cut into 6cm (2½”) pieces

4 medium carrots, cut into chunks

8 shallots, peeled and left whole

3 sprigs thyme

2 bay leaves

400ml lamb stock

200g potatoes, peeled and sliced thinly

Salt and pepper

Preheat oven to Gas 4/180ºC

Place the barley in a pan with enough water to cover it.  Bring to the boil and simmer for 20 minutes.

Put an ovenproof casserole with a lid over medium heat and spray with low fat cooking spray.  Add the lamb pieces and cook until browned on all sides.  Add the carrots, shallots and herbs, along with the barley and its cooking water.  Pour over enough stock to cover and arrange the potato slices on top.

Spray the potatoes with cooking spray and season.  Cover and bake for 1½ hours. Top up with stock if it looks too dry.

Turn the oven up to 220ºC/gas 7, remove the lid and cook for a further 20 minutes until the potatoes are turning golden brown.

Serve with vegetables.

Roast cod with Puy lentils and chilli-lemon dressing

Roast cod with Puy lentils and chilli-lemon dressing

From WW “irresistible Jan 2006”

Serves 4

4½ points per serving

200g Puy lentils

1 bay leaf

700ml vegetable stock or water

1 large red onion, sliced

4 x 150g cod fillets

Low fat cooking spray

50g watercress

Dressing

150g pot fat free plain yogurt

Small bunch fresh chives, chopped finely

Finely grated zest and juice of 1 lemon

1 red chilli, deseeded and chopped finely

¼ tsp artificial sweetener

Salt and pepper

Preheat the oven to Gas 7/220ºC

Place the lentils in a pan with the bay leaf anf stock or water and bring to the boil.  Partially cover with a lid and simmer for 30 minutes or until the lentils are just tender.  Drain away any liquid and discard the bay leaf.  Season to taste.

While the lentils are cooking, spread the onion out on a baking tray.  Season and spray with low fat spray before cooking for 10 minutes.  Sit the cod on top and roast for a further 6-8 minutes until the cod separates into flakes easily.

Mix the lentils with the watercress and red onion, divide between 4 plates and top with the cod.

Combine the dressing ingredients and drizzle over the cod to serve.

Indonesian stir fried rice (Nasi Goreng)

Indonesian stir fried rice (Nasi Goreng)

From WW “Irresistable Jan 2006

Serves 4

2½ points per serving

1 egg

2 egg whites

2 tbsp soy sauce

4 tbsp. fresh coriander, chopped

Low fat cooking spray

5 spring onions, sliced

1 garlic clove, crushed

4 cm (1½”) fresh ginger, peeled and grated finely

200g skinless, boneless chicken breast cut into strips

1 tbsp tomato puree

2 carrots, shredded

200g green cabbage, shredded

200g cooked and cooled basmati or Thai jasmine rice

110g cooked peeled prawns

Juice of 1 lime and wedges to serve

First make and omelette.  Beat the egg, egg whites and 1 tbsp soy sauce together with 1 tbsp of the coriander.  Heat a wok or frying pan, spray with the low fat spray.  Pour in the egg mixture and swirl around to coat the pan evenly.  Cook for 2 mins, turn over and cook for 1-2 mins until set all the way through.  Turn out onto a chopping board, roll up like a swiss roll and cut into thin rolls. Set aside.

Spray the wok again and add the spring onions, garlic and ginger.  Cook gently for a minute then increase the heat slightly and add the chicken.  Stir fry for 4 minutes then add the tomato puree, remaining soy sauce, carrots and cabbage.  If the pan seems too dry add a little water.

After 2 minutes, stir in the cooked rice, prawns and lime juice tossing well to heat everything through.  Sprinkle with the remaining coriander and serve garnished with lime wedges.

Roasted tomato and feta filo tarts

Roasted tomato and feta filo tarts

From WW “irresistible Jan 2006”

Serves 4

3½ points per tart

60g filo pastry, cut into 20, 10cm (4”) squares

4 tsp extra virgin olive oil

Filling:

300g cherry tomatoes, cut in hald

4 tsp balsamic vinegar

2 garlic cloves, crushed

Pinch dried chilli flakes

Small handful of fresh basil leaves, shredded plus 4 whole leaves

100g feta cheese, crumbles

Zest of 1 lemon

Preheat the oven to Gas 4/180ºC

On a board, lay 5 pastry squres (keeping the others covered) and brush each sheet sparingly with the olive oil.  Lay one on top of thenext at a slightly different angle to create a star shape.  Place the “star” into a muffin tin with the spiky edges lying over to create a tart case. Continue with the other 3 cases.

Put the tray into the middle of the oven and bake for 12-15 minutes until the pastry is golden.

Meanwhile mix together the tomatoes, balsamic vinegar, garlic and chilli flakes if using in a bowl.  Spread the tomatoes, cut side up over a roasting tray and season.  Roast in the oven above the tarts for 15-20 minutes until softened and beginning to caramelise around the edges.

Line each tart with a basil leaf.  Toss the tomatoes with the feta cheese, lemon zest and the rest of the basil and spoon into the tarts.  Each tart will be quite full.

Pop back in the oven for 5 minutes until golden and heated through.

Five-spice Braised Pork

Five-spice Braised Pork

A Slimming World recipe

Serves 4

2 syns per serving

800g lean pork tenderloin, all visible fat removed, cut into bite size pieces

400ml stock

75ml soy sauce

8 spring onions, sliced diagonally into 2cm lengths

Freshly grated zest and juice of 1 orange

5cm piece fresh ginger, peeled and shredded

2 garlic cloves, peeled and sliced

1 tbsp Chinese five spice powder

1 tbsp dark muscovado sugar

3 cinnamon sticks

3 whole cloves

10 whole black peppercorns

2-3 star anise

1 level tbsp. cornflour mixed with 2 tbsp water

Salt and pepper

Place all into the slow cooker.  Mix and cover.  Cook for 7-8 hours on LOW.

Serve with rice or mash and fresh veg.

Mustard Chicken and Bacon (Slow Cooker)

Mustard Chicken and Bacon (Slow Cooker)

A Slimming World recipe

Serves 4

1 syn per serving

600g skinless chicken breasts, cut into chunks

400g lean bacon, all visible fat removed, cut into 2cm pieces

400g leeks, thinly sliced

2 carrots, peeled and thinly sliced

3 celery sticks, thinly sliced

2 garlic cloves, peeled and thinly sliced

1 level tbsp. cornflour mixed with 2 tbsp cold water

500 ml stock

2 tsp wholegrain mustard

Salt and pepper

Put all the ingredients into the slow cooker.  Mix well, cover and cook on LOW for 7-8 hours.

Serve with mash, rice or jacket potatoes and veg.

Chunky Sweetcorn Chowder (Slow Cooker)

Chunky Sweetcorn Chowder

A Slimming World recipe

Serves 4
Syn free

200g quinoa (dry weight)
2 medium potatoes, peeled and cut into 2cm dice
400g sweetcorn kernels
800ml stock
200g green beans cut into 1 cm lengths
1 celery stick, diced
1 red pepper, deseeded and diced
2-3 garlic cloves chopped
2cm fresh ginger, grated
1 green chilli, deseeded and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
½ tsp oregano
½ tsp thyme
1 bay leaf
4 spring onions, finely sliced
6 tbsp finely chopped fresh coriander
salt and pepper

Put all the ingredients into the slow cooker.  Season and mix well.  Cover and cook on low for 4 hours.  Remove the bay leaf before serving.

Peanut Butter and Banana Mini Muffins

Peanut Butter and Banana Mini Muffins

From WW “Your week”

Makes 21 mini muffins

1 propoint per muffin

For Slimming World the whole recipe is 37 syns

100g plain flour

1½ tsp baking powder

4 tsp artificial sweetener

25g milk chocolate, chopped

2 eggs

1 x 120g pot WW vanilla yogurt

100g ripe banana, mashed

50g crunchy peanut butter (3tbsp)

Preheat oven tp Gas 4/180ºC.

Line 2 x 12 hole mini muffin tins with 21 paper cases.

Sift the flour, baking powder and sweetener together.  Stir in the chocolate and set aside.

In a separate bowl, whisk the eggs, yogurt, banana and peanut butter until well combined.

Carefully fold the dry ingredients into the wet.  Spoon the mixture into the cake cases and bake for 25-30 minites or until risen and golden.

Leave to cool on a wire rack. 

They are best eaten on the day they are made or freeze for up to 3 months and defrost overnight before serving.

Apricot and Pistachio Clusters

Apricot and Pistachio Clusters

From WW “Your week”

Makes 8

1 propoint per serving.

50g dried, ready to eat apricots, chopped

50g oats

15g shelled pistachios, chopped

50g WW apricot jam

Preheat the oven to Gas 4/180ºC.

Place the apricots in a bowl with the oats and pistachios.

Gently warm the jam until runny and stir into the oat mix. 

Use your hands to shape 8 even sized rounds and place on a baking tray.

Bake for 20-25 mins until golden.  Store in an airtight container for up to 1 week.

Chinese Spiced Drumsticks

Chinese Spiced Drumsticks

From WW “ Your week”

Serves 6 (2 drumsticks each)

3 propoints per serving

For Slimming World the whole recipe is 2½ syns

330ml can diet cola

3 garlic cloves, crushed

2 tbsp soy sauce

1 tbsp grated fresh ginger

2 tsp Chinese 5 spice powder

1 tbsp clear honey (2½ syns)

2 tbsp tomato puree

12 skinless chicken drumsticks

Pour cola into a small pan and bring to the boil, then simmer for 5-10 minutes until the liquid has halved in volume.  Tip into a non-metallic bowl and allow to cool before stirring in the remaining marinade ingredients.

Slash the meat on the drumsticks then add them to the marinade.  Leave for at least 30 minutes, or overnight in the fridge.

Cook over hot barbecue coals turning frequently for about 25 minutes or until cooked through, basting the meat.

Alternatively cook under a grill or in a hot oven, turning occasionally.

Raspberry and Mint Brownies

Raspberry and Mint Brownies

From WW “Your week”

Makes 16 brownies

1 propoint per serving

For Slimming World the whole recipe is 40 syns so 2½ per piece

Low cal cooking spray.

150g self-raising flour

50g WW instant hot chocolate with mint

20g caster sugar

250g bananas, mashed

80ml skimmed milk

1 tsp vanilla extract

5 egg whites

125g raspberries

Preheat the oven to 180ºC/Gas 4. Mist a 20cm (8”) square tin with cooking spray and line with baking parchment.

Sift the flour and hot chocolate into a bowl and stir in the caster sugar.  Add the mashed bananas, milk and vanilla extract and stir until combined.

In a separate bowl, whisk the egg whites until they are stiff and opaque.  Stir 1 tbsp of the whisked egg whites into the brownie mix to loosen the mixture then fold the remaining egg white into the mix.

Scrape into the cake tin and sprinkle over the raspberries.  Bake for 30 mins.

Cool in the tin then slice into 16 pieces.  They will keep 3-4 days in an airtight container.

Pumpkin Pie

Pumpkin Pie

From WW “Your week”

Serves 8

3 propoints per serving

For Slimming World, the whole recipe is 38 syns

450g pumpkin, peeled, deseeded and cubed

½ x 410 ml can light evaporated milk

1 egg, beaten

100g soft light brown sugar

½ tsp cinnamon

½ tsp ground ginger

3 sheets filo pastry (approximately 80g)

1 tsp icing sugar to decorate

Place the pumpkin in a lidded pan and cover with cold water. Cover, bring to the boil and simmer for 25-30 mins until the pumpkin is tender. Drain well and then mask with a potato masher and allow to cool.

Preheat oven to Gas 6/200ºC.

Place evaporated milk into a large bowl with the egg, sugar and spices and whisk together with a fork.  Stir in the mashed pumpkin and combine thoroughly.

Line a 23cm (9”) flan dish with the filo pastry by layering the sheets with the edges overlapping, then folding the excess pastry into the dish leaving a lip around the edge.

Pour the filling into the case, place on a baking tray and bake for 35-40 mins until golden and firm to the touch.  Cover with foil if it starts to brown too much.

Leave to cool then remove from the tin and cut into 8 slices.  Dust with the icing sugar to serve.

Serve with 2 tbsp of the leftover evaporated milk for an extra 1 propoint. (1½ syns)

Fruit Crumbles

Fruit Crumbles

From WW “Your week”

Serves 4

4 propoints per serving

For Slimming World the whole recipe is 27 syns (7 per serving)

15g caster sugar

1 pear, sliced

225g raspberries

150g blueberries

250g blackberries

1 tbsp fresh mint leaves, chopped

Crumble

75g plain flour

30g caster sugar

50g chilled low fat spread

Preheat oven to Gas 4/180ºC

Place caster sugar, pear slices, berries and mint in a pan with 2 tbsp water.

Place over low heat and gently cook, stirring once or twice until the sugar has dissolved and the juices are running.

Spoon into individual dishes and set aside.

Sift flour into a bowl, add the sugar and rub in the spread until it resembles fine breadcrumbs.  Sprinkle over the fruit.  Bake for 20-25 minutes until golden then serve.

Fruity Crumble No Count Dessert

This is my current favourite dessert. You can make it with any fruit/yogurt combo.

Fruit on bottom of dish...warm it in microwave if you like.

Top with yogurt...plain or flavoured as long as it's low fat/diet

Crush 3 krisprolls to a crumb, mix with a little cinnamon & sweetener to taste.  Top the yogurt.

Yummy.

I've had this with :

tinned crushed pineapple & sticky toffee mullerlite

Sliced banana, strawbeery cheesecake mullerlite

spiced autumn fruits & vanilla mullerlite

stewed apple & sticky toffe mullerlite.

Plum and Ginger Cheesecake

Plum and Ginger Cheesecake

From WW “Your week”

Serves 6

4 Propoints per serving

For SW whole recipe  = 30 syns

12 WW ginger and lemon cookies

25g low fat spread, melted

7g gelatine leaves, chopped

200g quark cheese

150g plain cottage cheese

10g icing sugar

Juice of 1 orange

250g plums, stones and quartered

1 tsp ground ginger

In a bowl, crush the WW ginger and lemon cookies to fine crumbs. Stir in the melted low fat spread and then press into the base of a 15cm loose-bottomed cake tin.  Freeze for 30 minutes until set.

Soak the gelatine in 50 ml cold water.  Meanwhile beat the quark, cottage cheese and icing sugar together.

Drain the gelatine and add to a pan with the orange juice.  Gently heat until the gelatine has dissolved.  Beat the quark mixture and gelatine together then spoon over the biscuit base.  Chill for 1 hour until set.

Meanwhile place the plums and ginger in a pan.  Cover and gently heat for 2-3 minutes. Then leave to cool and chill until required.

To serve, carefully lift the cheesecake from the tin, then spoon the plums and juice over.

Note: Recalculate the propoints if you use different biscuits.

Sweetcorn and Bacon Chowder

Sweetcorn and Bacon Chowder

From WW “Your week”

Serves 4

6 propoints per serving

Low cal cooking spray

1 onion, finely chopped

6 rashers WW extra trimjmed bacon, chopped

350g potatoes, peeled and diced

800ml vegetable stock

1 x 330g tin sweetcorn, drained

125ml skimmed milk

Chopped fresh flat leaf parsley

Mist a large pan with cooking spray and add the onion.  Cook over medium heat for 5 mins, stirring until starting to soften.  Add the bacon and cook for 5 minutes.

Add the potatoes and vegetable stock.  Cover and bring to the boil.  Simmer for 6-8 minutes or until the potato is tender, then add the sweetcorn and milk.  Gently warm through, season well. Serve in bowls garnished with parsley.

Pork, Squash and Quinoa Salad

Pork, Squash and Quinoa Salad

From WW “Your week”

Serves 4

7 Propoints per serving

1 small butternut squash, peeled and cubed

1 red onion, cut into wedges

1 head of garlic, separated into cloves, skin on

1 tsp coriander seeds

1 tbsp. olive oil

250g vine cherry tomatoes, halved

Juice of ½ orange

1 heaped tsp clear honey

½ tsp ground coriander

400g lean pork filler, cut into 12 slices

100g quinoa (dry weight)

200ml hot vegetable stock

Handful of fresh parsley, chopped

Low fat cooking spray

Preheat the oven to Gas 7/200ºC

Place the squash, onion, garlic and coriander seeds in a roasting tin and toss with the olive oil.  Bake for 15 minutes then add the cherry tomatoes.  Bake for a further 10-15 mins until the vegetables are slightly charred.

Meanwhile, mix the orange juice, honey and ground coriander in a bowl.  Place the pork slices between two sheets of cling film and flatten slightly with a rolling pin.  Toss with the orange mixture and leave to marinate.

Put the quinoa and stock in a pan.  Cover and simmer for 10 minutes.  Turn off the heat and leave for 5-10 minutes or until all the liquid is absorbed.  Toss with most of the parsley in a bowl.  Stir in the roasted vegetables.

Heat a griddle pan. Mist with cooking spray and add half the pork.  Cook 2-3 minutes on each side, repeat with remaining pork.  Season and allow to rest for 5 minutes then serve on top of the quinoa, garnished with parsley.

Spanish Bacon and Seafood Paella

Spanish Bacon and Seafood Paella

From WW “Your week”

Serves 4

11 propoints per serving

Low fat cooking spray

8 rashers WW extra trimmed back bacon, chopped

1 onion, finely chopped

2 garlic cloves, crushed

1 red pepper, deseeded and finely chopped

½ tsp turmeric

1 tsp paprika

300g dried paella rive

100ml WW fruity white wine

900ml hot chicken stock

100g peas, defrosted if frozen

300g mixed seafood, defrosted if frozen

Mist a pan with the low fat spray.  Add the bacon and fry, stirring for 5 minutes.  Add the onion, garlic and pepper and fry for a further 5 minutes, stirring.

Add the turmeric, paprika and rice.  Cook, stirring for 2 minutes then pour in the wine and stir for another 2 minutes.  Add the stock and simmer, stirring occasionally for 15 minutes.

Stir in the peas and simmer 5 minutes. Add the seafood and cook 2-3 minutes, stirring until the seafood is cooked through.

Season to taste and serve.

Note: Re-calculate the propoints if you change any of the items.

Asian Chicken Salad

Asian Chicken Salad

From WW “Your Week”

Serves 2

5 Propoints per serving

½ small white cabbage, shredded finely

1 carrot, shredded finely

½ red onion, finely sliced

1 red chilli, deseeded and finely diced

2 heaped tbsp. finely chopped fresh mint

2 heaped tbsp. finely chopped fresh coriander

150g cooked, skinless chicken breast, shredded finely

25g salted, roasted peanuts, crushed

Dressing

1 tbsp fish sauce

½ tbsp. lime juice

1 tsp soft brown sugar

Combine the cabbage, carrot, onion, chilli, herbs and chicken in a large bowl.

Mix the dressing ingredients and add to the bowl. Mix together to coat well.

Divide between two serving bowls and top with the crushed peanuts to serve.

If you want to serve the salad later, store the dressing and peanuts in separate pots and assemble just before serving.

Kichari

Kichari

From WW Irresistable magazine.

Serves 4

2½ points per serving

100g Puy or green lentils (dry weight)

100g basmati rice (dry weight)

2 tsp olive oil

200g chestnut mushrooms, wiped and sliced

2 garlic cloves, crushed

2 tsp mild curry powder

1 tsp ground coriander

200g ready to use baby spinach leaves

12 cherry tomatoes, halved

Put the lentils in a bowl, rinse well, drain, rinse again, then drain again.  Put in a pan, cover with water, bring to the boil and simmer for 15-20 minutes until just tender but not soft.  Drain but reserve the cooking liquid and set aside.

In a second pan, boil the rice for 15-18 minutes until just cooked through.  Drain and reserve.

In a wok or large pan over moderate heat, add the oil and tip in the mushrooms and stir fry for 3 minutes.  Add the garlic and spices and cook for 2 minutes to release their flavours. Add the spinach and cook for just 1 minute to wilt it.  Season to taste.  Tip in the rice and lentils, stir well and add 3-4 tbsp of the lentil cooking liquid, or water.  Stir gently until piping hot.  Adjust the seasoning and serve, decorated with the tomatoes.