Mini Mince Pies

Mini Mince Pies

Serves 24

Points per serving 1

5 sheets filo pastry (defrosted)

50g butter, melted

8 tbsp mincemeat

2 tsp icing sugar

Preheat oven to Gas Mark 5 / 190º Fan Oven 170ºC

Keep the sheets of filo pastry in one pile, then cut into 24 pieces about 6cm (2 ½ “) square. Lightly brush the separate squares with melted butter.

Layer 5 pieces each into 24 paper mini muffin cases

Place on baking sheets and add a teaspoon of mincemeat to each case

Bake for 6-8 mins or until pastry is golden.

Serve, sprinkled with icing sugar

This is originally from a WW book called Merry Christmas.

Snowy Topped Mince Pies

Snowy Topped Mince Pies

Makes 24

Points per serving: 2

360g sweet shortcrust pastry

15g plain flour

360g mincemeat (recipe follows)

3 large egg whites

30g caster sugar

Preheat oven to 200ºC/400ºF/Gas 6.  Roll out the pastry thinly on a lightly floured surface.  Use to line 24 patty tins.  Prick the bases and fill with about 1 heaped tsp mincemeat.  Bake for about 8 mins.

Whisk the egg whites in a grease free bowl until they hold their shape.  Whisk in the sugar until stiff and glossy and then pipe or spoon onto the pies. Bake for 2-3 mins until browned.  Serve warm.

Tip: For best results, finish pies off with the meringue about 10 mins before serving.

Low Fat Mincemeat

Low Fat Mincemeat

Makes 3 x 480g (1lb) jars or 96 x 15g (½oz) servings

Points per recipe: 48

Points per 15g serving: ½

240g seedless raisins

240g, sultanas

240g currants

60g glace cherries, quartered & rinsed

60ml brandy

1 eating apple, peeled, cored and finely chopped

½ tsp ground mixed spice

180g light or dark muscovado sugar

2 tbsp lemon juice

2 tbsp water

2 tbsp polyunsaturated margarine

Put the dried fruit and cherries into a large bowl with the brandy.  Stir well and leave in a cool place for a whole day, stirring occasionally.

Blanch the chopped apple in boiling water for about 2 mins.  Drain well and add to the soaked fruit with the spice, stirring well. Put the sugar, lemon juice, water and margarine into a pan.  Heat very gently until the sugar has melted.  Add to the fruit and stir well.

Pack into sterilised jars, seal and label.

Pumpkin & Pecan Muffins

Pumpkin & Pecan Muffins

Makes 12

Points per serving: 2½

2 large eggs, beaten

½ tsp ground cinnamon

½ tsp ground ginger

pinch ground cloves

2 tbsp butter, melted

4 tbsp golden syrup

125ml skimmed milk

175g plain flour

1 tsp baking powder

75g chopped pecans

Preheat oven to Gas 6/200ºC.  Roast 225g pumpkin flesh for 15-20 mins, mash and allow to cool.

Spoon into muffin tins lined with muffin papers and bake for 15-20 mins.

Low Fat Chocolate Brownies

Low Fat Chocolate Brownies

Makes 12

3 pts each

75g cocoa powder

3 medium eggs, separated

225g golden caster sugar

1 tbsp chocolate extract

200g low fat natural yogurt

1½ tbsp vegetable oil

175g self raising flour

Preheat oven to gas 5/190ºC.  Grease a 30cm by 20cm (12" x 8") tin and lightly dust with a little cocoa powder.

Mix the egg yolks, sugar, chocolate extract, yogurt and veg oil together.  Sift in the flour and cocoa powder and gently fold in.

In a clean bowl, whisk the egg whites until soft peaks.  Add a spoonful of the egg whites to the chocolate mixture and stir well to loosen then gently fold in the rest of the egg whites.

Pour into the tin and bake for 20-25 mins until a skewer comes out clean.  Cool in the tin for 5 mins then turn onto a wire rack to cool completely.

Nut Brownies with Caramel-Coconut Topping

Nut Brownies with Caramel-Coconut Topping

Serves 12

Points per serving: 3½

50 g Green & Black Organic 70% Dark Chocolate, (1¾oz) broken in squares

75 g polyunsaturated margarine

100 g light brown sugar, or light muscovado

50 g caster sugar

2 egg whites, or 1 sachet egg white powder

2 tbsp apple sauce, sweetened

50 g plain flour

1 heaped tsp cocoa powder

½ tsp baking powder

40 g walnut halves, approx. 2 tbsp

1 tbsp light brown sugar

2 tbsp dessicated coconut, shredded

Preheat oven to Gas Mark 4/180ºC/160ºC fan/350ºF. Line a 18cm/7in square cake tin with baking parchment.

Melt chocolate in a double pan or small heatproof bowl set over a larger saucepan of simmering water.

In a large mixing bowl use an electric whisk to beat together margarine and both sugars until blended and smooth. Add egg whites or powder and applesauce and mix well. Gradually add melted chocolate and mix well.

Sift together flour, cocoa and baking powder. Gradually add flour mixture and mix well. Add 1-2 tbsp of water if the mixture is too stiff, it should have a soft dropping consistency. Fold in nuts.  Pour mixture into prepared tin. Bake 25 minutes.

Meanwhile, place sugar in a small pan, add 1 tbsp water and heat to dissolve and thicken to a syrup. Remove cake from oven and drizzle sugar syrup over top. Sprinkle with coconut.

Bake until a skewer inserted near the center comes out clean, about 10 more minutes. Cool in pan on a wire rack before cutting into 12 squares. 

Orange Sweetheart Cookies

Orange Sweetheart Cookies

Serves 24

Points per serving: 1½

125 g low-fat spread

125 g light brown sugar

1 medium egg

1 tsp baking powder

zest of 1 orange

2 tbsp orange juice

1 tsp vanilla essence

250 g plain flour

Mix the first seven ingredients together and beat with an electric whisk or hand whisk until fluffy.

Stir in the flour until well mixed and then chill the mixture for up to 2 hours, until firm. (Sometimes this isn't necessary, it just depends on the temperature of the margarine and whether the dough is too soft and sticky to roll out).

Preheat the oven to Gas Mark 6/200ºC/400ºF and line two baking trays with non-stick baking paper.

Roll or pat out the dough on to a floured surface and then cut into shapes and transfer to the baking tray with a palette knife.

Bake for 6 to 10 mins, until golden around the edges and then cool on a rack before decorating.

Notes

Dust them with icing sugar to decorate.

Oatmeal Cookies

Oatmeal Cookies

Serves 16

Points per serving: 3½

75 g plain flour

200 g oats

½ tsp baking powder

1 tsp cinnamon

¼ tsp ground cloves

½ tsp ground ginger

115 g butter, softened

150 g light brown sugar

50 g caster sugar

1 egg white

Preheat the oven to Gas mark 4/180°C/350°F.

Mix together the flour, oat cereal, baking powder, salt, cinnamon, cloves and ginger, set aside.

In a large mixing bowl, cream together the butter and sugars until pale and fluffy, add the egg white and beat well. Add the dry ingredients and mix thoroughly until well combined.

Divide the mixture into 32 balls and place well apart onto 2 to 3 non-stick baking trays, press each cookie down lightly with the back of a spoon then bake for 12 to 15 minutes.

Remove to a wire rack to cool and crisp up. Yields 2 cookies per serving 

Mixed Fruit, Nut and Seed Bar

Mixed Fruit, Nut and Seed Bar

Serves 16

Points per serving: 3

5 spray low-fat cooking spray

200 g porridge oats

1 pinch salt

100 g sultanas

100 g dates, without stone

50 g linseed

50 g pumpkin seeds, or sunflower seeds

50 g hazelnuts, roughly chopped

50 g almonds, roughly chopped

75 g muscavado sugar

1 small can evaporated milk, 170g

1 teaspoon vanilla essence

3 medium egg(s), beaten

Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Spray a 20cm (8 inch) square baking tin with low fat cooking spray. Line with non-stick baking parchment.

Mix together the porridge oats, sultanas, dates, linseeds, pumpkin or sunflower seeds, hazelnuts and almonds. Stir in the sugar.

Beat the evaporated milk, vanilla extract and eggs together. Stir into the dry ingredients, then pour into the prepared tin and level the surface.

Bake for 20-25 minutes until set and golden. Cool in the tin for 20 minutes, then remove and trim the edges. Cut into 16 fingers. Store in an airtight tin or wrap and freeze in a rigid freezer box.

Use raisins instead of sultanas or dates and try brazil nuts instead of hazelnuts or almonds. 

Swiss Roll

Swiss Roll

Serves 8

Points per serving: 2

1 large egg
3 egg whites
110 g caster sugar
110 g plain flour, sifted
9 heaped teaspoon low-calorie jam

Preheat the oven to Gas Mark 6/200C/fan oven 190C. Line a 30cmx23cm/12x9in swiss roll tin with non-stick baking parchment.

Place the egg, 1 egg white and sugar in a bowl and whisk until the mixture is pale and creamy and leaves a trail when the whisk is lifted out.

In a separate bowl whisk the two remaining egg whites until they hold soft peaks.

Add the egg whites to the egg and sugar mixture, sift the flour over and very carefully fold in until well combined.

Spoon the mixture into the prepared tin, level the surface and bake for 10-12 mins until golden.

Turn out onto a piece of non-stick baking parchment on top of a dampened tea towel on a wire rack. Immediately remove the parchment on the cake, trim the edges and roll up so that the fresh parchment is inside the roll. Leave to cool.

Unroll the cake and spread with the jam. Reroll, cut into 8 and serve. Best eaten the same day or store in an airtight container for 1-2 days.

Tips

Warm the jam in the microwave for 10 seconds or in a small pan over a low heat so that it spreads more easily over the cake.

SWISS ROLL

14 SYNS plus filling

CAKE
4 Eggs
3 Tblsp Splenda
80g Plain Flour, sifted
1 Tblsp Boiling Water
Sweetener to roll

FILLING
Either-
6 Tblsp Jam - 9 syns

Or

Syn Free Lemon Curd 
4 Eggs
2 Lemons ( juice and rind)
6 Tbsp Splenda 
4oz Greek 0% Fat Free Yogurt

Preheat oven to 170 fan assisted/ 200 C / 400 F

Line a Swiss roll tin 25cm x 36cm by spraying with frylight and then lining with Baking Paper. Making sure there is a little paper poking out at the sides.

Place eggs and sweetener in a mixing bowl and whisk for 10 mins. Mixture will quadruple in size and be light and creamy in texture.

With a metal spoon, fold flour in carefully. Making sure it is well combined. Then fold in boiling water.

Pour into baking tray and level with a palette knife.

Bake for 10-12 minutes 

Meanwhile if using lemon curd , make this:-

Grate lemon zest off into a small bowl.
In another bowl suitable to use as a Bain Marie , whisk the eggs with the juice of the 2 lemons. Add the sweetener and zest (grated rind)

Place over a pan of almost simmering water making sure the bottom does not touch the water and whisk continuously til thickened.

Remove from heat and whisk in Greek Yogurt.

Once sponge has cooked remove from oven.

Cut a large piece of baking paper and sprinkle with sweetener.
Carefully take sponge out (whilst still warm) and whilst holding the baking paper invert onto sweetener coated baking paper. 
Remove baking paper that sponge is attached to.

Using a palette knife, spread the warm lemon curd on top or the jam ( you may need to warm this slightly) not too thick.

Then whilst still warm roll the shorter end of the swiss roll . 

Enjoy ( I cut mine into 7 largish pieces) 

Rolled Oat & Fig Breakfast Muffins

Rolled Oat & Fig Breakfast Muffins

Serves 8

Points per serving: 2½

3 tbsp sunflower oil (7pts)

5 tbsp skimmed milk (¼pt)

1 tbsp molasses (½pt)

100g wholemeal flour (5pts)

1 tsp baking powder

50g rolled oats (3pts)

50g dried figs, chopped (1½pts)

1 medium egg (1½pts)

Heat the oil and molasses with 3 tbsp of the milk until the molasses has melted.

Sieve the flour and baking powder and stir in the oats and figs.

Beat the egg with the remaining 2 tbsp milk and add to the dry ingredients together with the molasses mixture.

Stir well and spoon into 8 muffin tins sprayed with frylight or use paper cases.

Bake at gas 5/190ºC/375ºF for 20-25 mins until golden

Mini Pumpkin Pies

Mini Pumpkin Pies

Serves 12

Points per serving: 2

175 g flour, plain
75 g polyunsaturated margarine
500 g pumpkin, peeled and cut in chunks
1 tsp cinnamon, plus extra for dusting
2 tsp mixed spice
75 g muscavado sugar, dark brown
250 g quark

To make the pastry, sift the flour into a bowl, add the margarine and use a round ended knife to cut the margarine into smaller pieces. Rub the margarine into the flour using your fingertips until it resembles breadcrumbs. Add 3-4 tbsp cold water and bring the mixture together to make a dough. Cover with cling film and chill for at least 20 mins or until required.

To make the filling, put the chopped pumpkin in a saucepan and add 150ml water. Bring to the boil, cover and simmer for 10 mins or until tender. Drain thoroughly, return to the pan and use a hand blender to blend until smooth. Alternatively blend in a food processor or liquidiser. Stir in the spices and sugar and leave to cool.

Once cool mix in the Quark. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Roll out the pastry to ½ cm and cut 12 x 8cm fluted circles to fit a deep patty or muffin tin. Don’t expect the pastry to reach the top. Spoon the pumpkin mixture in to each tart until quite full and bake for 15-20 mins until the pastry is golden and mixture set. Leave to cool in the tin for 5 mins before carefully transferring to a wire rack to cool.

Chef Tips

Try serving each with a tablespoon of 0% fat Greek yogurt sweetened with a teaspoon of sifted icing sugar, making a POINTS value of 3. 

Semolina Bread

Semolina Bread

650 g semolina
2 tsp salt
1 tsp sugar
1 sachet fast action/ easy bake yeast
400 ml warm water ( hand heat)

Simply mix all the dry ingredients together, add the water slowly because sometimes the semolina absorbs it more than others and you might not need all of it.

Knead for 10 minutes.

Divide into rolls, loaves etc.

Cover and leave to rise in a warm place until it has doubled in size.

Place in the middle of a preheated oven  230ºC/ 450½F/Gas 8 for 15 mins   (rolls) 30 -35 minutes loaves.

Cool on a wire tray.

Slightly different measurements so you can use a whole box instead of opening another box.

500g semolina
300ml warm milk or water
1½ tsp salt
1 tsp sugar
1 x 7g pkt of easy to use yeast

Mix together and knead for at least 10 minutes. Leave somewhere warm to rise and double in size then cook. Ive got fan oven and put loaf in preheated oven on 200 degrees for 25 minutes. If you make rolls they will only take 15 - 20 minutes

WW does not recognise this bread as no count.

Here is their answer:

This bread would not be No Count as Yeast is not a No Count ingredient. Wheat Bran is not No Count unless eaten as a cereal with skimmed milk, and Semolina is only No Count when made up as a pudding as per the instructions on the packet. (see p26 of the Switch Handbook)

Although you are adding water to these ingredients to bind the mixture - this disappears during the cooking process, and as you are not eating these ingredients wet - they are not No Count, as the Energy Density level is too high.

Bran & Sultana Teabread

Bran & Sultana Teabread

Serves 12

Points per recipe: 28

Points per serving: 2½

75g All Bran (3pts)

225g sultanas (9pts)

115g caster sugar (6½pts)

275ml skimmed milk (1pt)

175g self raising flour (8½pts)

1 tsp baking powder

Place All Bran, sultanas, sugar and milk into a basin. Stir to mix then cover and refrigerate overnight or several hours.

Sieve together the flour and baking powder and stir into the soaked mixture.

Line a 2lb loaf tin with non-stick paper, spray lightly with frylight spray.

Turn the mixture into the tin and level the top.

Bake at Gas 5/190ºC/375ºF for about 1¼ hours until a skewer inserted into the centre comes out clean.  Cool on a wire rack.  Cut into 12 slices.

Variations:

Use 9tbsp Splenda instead of the sugar and this will make the total recipe 21½ pts so 2 pts a slice.

Variations for the same points:

Bran & Apricot Teabread: substitute the sultanas for 200g chopped dried apricots (5½pts)

Date & walnut Bran Teabread: Replace the sultanas with 150g chopped dried dates (5pts) and 40g chopped walnuts(4½pts).

Apple Nut Sponge

Apple Nut Sponge

Once filled the cake should be eaten within a few hours.

Serves 8

Points per serving: 2½

3 medium eggs (4pts)

115g caster sugar (6½pts)

1 tbsp coffee essence or 1 tsp instant coffee dissolved in 1tbsp hot water

75g plain white flour(3½pts)

50g ground hazelnuts (5pts)

450g eating apples (1½pts)

Preheat oven to Gas 5/190ºC/375ºF. 

Line 2 x 7" (17.5cm) cake tins with baking parchment.  Spray lightly with frylight spray.

Place eggs and sugar in a basin, standing over a pan of simmering water.  Whisk until thick and light.  When the mixture is ready it should leave a trail which lasts a few seconds.  Whisk in the coffee essence.  Remove fromover the pan.

Sieve the flour over the surface then fold in with the hazelnuts.  Turn into the tins and bake for about 25 mins until well risen and springy.  Cool on a wire rack.

Meanwhile, peel, core and slice the apples.  Place in a thcik based pan, cover and cook over low heat until soft.  Add a little water if necessary but do notmake the mixture too wet.  Mash with a fork and leave to cool.

Sandwich the cakes together with the apple.

Old-Fashioned Teabread

Old-Fashioned Teabread

Serves 12

Points per serving: 2

100g currants (4pts)

100g sultanas (4pts)

150ml hot black tea

2 level tbsp runny honey (1pt)

1 medium egg (1½pts)

3 tbsp orange marmalade (5pts)

225g wheatmeal self raising flour (11pts)

Place sultanas and currants in a basin and pour over the tea.  Stir in the honey and cover.  leave for at least 6 hours or overnight.

Preheat oven to Gas 4/180ºC/350ºF.  Line a 2lb (1kg) loaf tin with non-stick baking parchment.

beat tje egg, stir into the tea mixture with the marmalade.  Stir in the flour and turn into the tin.

Bake for 1 hour until a skewer inserted in the centre comes out clean.

Cool and cut into 12 slices.

Moroccan Spice Bread (Breadmaker)

Moroccan Spice Bread

Serves 8

Points per recipe: 25½

Points per serving: 3 

1 tsp easy bake yeast

450g strong white bread flour (22pts)

50g cornmeal or polenta (2½pts)

1¼ tsp salt

2 tsp Ras el Hanout

2 tbsp honey (1pt)

350 ml water

Put all the ingredients into your breadmaker in the order suggested by your manufacturer.

Cook on Basic White Program.

This bread has a slightly exotic perfume and a sweet, spicy crumb.  Delicious served with vegetable dishes.

Ham and Sundried Tomato Scones

Ham and Sundried Tomato Scones

Serves 12

Points per serving: 1½

225 g self raising flour
1 tsp mustard
1 tsp paprika
½ tsp salt
25 g Light Margarine
1 tbsp fresh basil
25g Ham
50g sundried tomato in oil (drained)
100 ml semi-skimmed milk

Heat oven to 200 degrees C/Gas 6

Rub margarine into paprika, mustard, flour, salt and if using, dried basil to form bread crumbs.

Mix in ham and tomatoes and if using - fresh basil

Add milk to form a dough. Knead lightly and roll out. Cut into12.

Place on lightly floured baking tray, brush with milk and bake for 10-15 mins until golden.

These are really tasty and go very well with soup instead of a bread roll. 

Banana, Coconut and Seed Teabread

Banana, Coconut and Seed Teabread

Serves 10

Points per serving: 2½

6 oz self raising flour
1 tsp baking powder
1½ oz Soft Margarine
2 oz muscavado sugar
6 tbsp semi-skimmed milk
2 medium bananas
¼ oz creamed coconut
30g branflakes
2 tbsp pumpkin seeds
1 tbsp sunflower seeds
1tbsp golden linseed

Preheat oven to 180c/Gas 4. Grease and line 2 small loaf tins.

Sift flour and baking powder into a bowl.

Rub in margarine until resembles breadcrumbs.

Mash up the banana in a separate bowl.

Stir in rest of ingredients and mix until dough is soft.

Spoon into loaf trays and bake for 40-45 minutes.

Parkin

Parkin

Full Choice 6½ pts for the whole thing

No Count ½ pt for the whole thing (only if eaten at mealtimes, otherwise same points as full choice)

28g porridge oats 1½ pts 40g All Bran 1½ pts 1 tbsp dark treacle ½pt 15g powdered artificial sweetener 2 beaten eggs 3pts 1 tsp cinnamon

Put All bran into a bowl then sprinkle on hot water. Leave a few minutes then stir in the porridge oats, treacle, cinnamon and sweetener. Mix in the beaten egg and stir well. Line a loaf tin with foil and spray with fry light. Bake for 25 – 30 minutes in a pre-heated oven at 190c or place in a microwavable container and microwave on high for 5 minutes

Cuts into 6-8 pieces

Carrot and Banana Muffins

Carrot and Banana Muffins

From the kitchen of MANDYT68

Servings | 9
Estimated POINTS® value per serving | 1

1 Carrot Finely grated
2 Ripe Bananas Mashed
200 ml Skimmed Milk
2 Tablespoons Baking Powder
200g Self-Raising Flour
1 Egg



Mix All ingredients together except Flour and Baking Powder. Sift Flour and Baking Powder onto other ingredients and fold in. Spray deep muffin tins with Spraylight and fill 9 muffins up to the top. Bake in Oven at 180C for 15 minutes.



These are 1 point each and delicious and last for a few days. The children love them and feel they are having a treat and I can eat one as well. Can be microwaved to warm afterwards but OK cold. Taste a bit like a sweet yorkshire pudding.

Strawberry & Oats Cake

Strawberry & Oats Cake

From the kitchen of KATHARINA1303

Servings | 6
Estimated POINTS® value per serving | 2

200g Porridge Oats

200 ml Water
2 Apples
1 TS Cinnamon
1 TS Baking Powder
1 TS Sweetener
Almond Aroma like taste
300g Strawberries
200ml Red Fruit juice or tea and Ground Arrowroot to make a glaze


Preheat oven to Gas Mark 4/180°C/350°F.

Base:

Grate Apples roughly and mix with Porridge Oats, Water, Cinnamon, Sweetener, Baking Powder and Almond Aroma.

Put the dough in a quadrate baking pan, laid-out with baking paper. Put it in the oven for 20 Minutes, then turn around and bake again 20 Minutes.

Topping:

Base cool down, add Strawberries. Boil 200 ml Red Fruit Juice and add Ground Arrowroot to make a glaze.

Notes

If you turn around the base it is firmer, but you dont have to

Cake tastes better next day. If you want you can add whipped Cream for extra point.

Tip: If you dont like the base so thick, just make the half of the dough in the same pan.
100g Oats (5P.)
1 apple (0.5 P.)
100ml Water
300g Strawberries (1.5P.)

1.16 P./Piece

Mrs Ritchie's Ginger Parkin

Mrs Ritchie's Ginger Parkin

From the kitchen of DJRITCHIE

Servings | 16
Estimated POINTS® value per serving | 3

8oz wholemeal self-raising flour

6 oz oats

3 tspn ground ginger

1 tspn salt 

4oz raisins

12 tblspn granulated sweetener (equivalent to 6oz sugar)

1 medium egg

2 tblspn skimmed milk

4oz stork margarine

4oz apple sauce 

10oz golden syrup

Place the sieved flour, oats, raisins, ginger, salt and granulated sweetener into a large mixing bowl and stir till evenly distributed. Put golden syrup, apple sauce and stork margarine in a heavy bottom saucepan and heat on a medium heat until dissolved. Pour the melted mixture over contents of the mixing bowl and stir thoroughly to ensure all oats are mixed in well. Beat the egg in a seperate dish before adding to the mixing bowl, then add the milk and mix thoroughly. Grease and line a deep 9 inch square cake tin or lasagne tin. Pour the mixture into the cake tin and spread out evenly. Place in the centre of the oven on a 170/gas mark 3 for 60 minutes or 50-55 mins at 160 in a fan oven. To test if the cake is ready push a clean knife into the cake, if it comes out clean then the cake is ready, if not bake for an extra 10 minutes before testing again. Once baked, turn the cake out onto a cooking rack, remove greaseproof paper carefully and allow to cool properly before turning onto a cutting board. Cut into quarters and then cut those quarters into quarters to create 16 evenly sized portions. Parkin is supposed to taste better after being stored for two days. My parkin rarely lasts longer than two days!!



A firm favourite with my lot! I first started baking it as a healthy alternative to chocolate bars in the kids' and hubby's lunches. It's very filling and satisfying. I feel the same after eating it as I used to gorging on half a pack of biscuits but without the guilt! This is based on a traditional wholemeal parkin recipe, replacing half the fat with apple sauce. Be cautious choosing baking fat and apple sauce. Supermarket value lines often have higher sugar and fat content. Apple sauce is great for replacing fat in cakes. The original recipe called for 8oz of syrup and 8oz of sugar. The syrup has slightly lower points than sugar so I replaced 2oz of the sugar with syrup and 6oz of sugar with sweetner. If you want to reduce the calories even further you might like to try less syrup and more sweetener. We like this ratio because no-one, not even my fussy husband, can taste the sweetener. 

Apple & raspberry cake

Apple & raspberry cake

From the kitchen of JANESIMMONDS

Servings | 12
Estimated POINTS® value per serving | 3.5

low fat cooking spray

225g s.r. flour
pinch of salt
150g polyunsaturated margarine
75g sugar
225g eating apples (peeled, cored & chopped)
2 eggs beaten
3 tablespoons skimmed milk
225g fresh/frozen raspberries
25g flaked almonds (optional)




Preheat oven to gas mark 4/180c/fan oven 160c.Spray 8in tin with spray and line with grease proof paper.
Sift flour & salt into a large bowl then rub in margarine so like breadcrumbs. Stir in the apples & sugar. Beat in the eggs and milk. Fold in half the raspberries. Spoon the mixture into the tin and sprinkle over the rest of the raspberries and the almonds if using. Bake for 1hr and 15 mins until risen and golden.




Notes
I've used blackberries instead of raspberries and these work just as well. I also cut into 16 portions for less points. Ideal cake for freezing.

Chocolate prune cake/pudding

Chocolate prune cake/pudding

From the kitchen of LLAMEDOS32

Servings | 20
Estimated POINTS® value per serving | 1

170g prunes, stones removed

250ml boiling water
80g raw cane sugar
250ml natural yoghurt
1 tsp vanilla extract
2 eggs, beaten
60g cocoa powder
110g wholemeal self-raising flour

Cover the prunes with boiling water, and blend using a hand blender until you have a smooth puree. Mix the flour, sugar and cocoa powder.

In another bowl, whisk the yoghurt, prune puree, vanilla and eggs (adding the eggs last). Whisk it well, then fold in the dry ingredients.
Put in a lined 8" baking tray. Bake at 180c/350F/gas 4 for around 20 mins, until springy to touch. It will firm up as it cools and you want it to remain gooey inside.
When cool, cut into squares and serve with berries and yoghurt.

Bara Brith (Welsh Fruit Bread)

Bara Brith (Welsh Fruit Bread)

From the kitchen of JOANOFARC67

Servings | 8
Estimated POINTS® value per serving | 2

60g raisins

60g currants
30g mixed peel
100g tea infusion (1 tea bag/100g water)
30g Fruisana fruit sugar
2g mixed spice
150g white self raising flour
1 egg, whole




Prepare the tea infusion, add fruit and soak for a minimum of 1 hour or preferably overnight.
1. Preheat the oven to 170°C, gas mark 3, 325°F. Place all ingredients including the tea infused fruit and the liquid, into a bowl. Mix until all the ingredients are fully combined together.

2. Place approximately the mixture into a greased and lined 1lb loaf tin, place into oven and bake for approximately 80 minutes.

3. After baking and whilst still hot, brush the surface of the Bara Brith with milk.

4. Remove from the baking tin and cool on a wire rack. Serve cut into 8 slices.

Vanilla Melts

Vanilla Melts

From the kitchen of WILMAC1

Servings | 8
Estimated POINTS® value per serving | 1.5

50 g St Ivel Vitalite
36 g cornflour
36 g self raising flour
25 g icing sugar
2 ml vanilla essence

1. Preheat the oven to Gas Mark 4/180ºC/fan oven 160ºC. Line a baking tray with non stick baking parchment.
2. Place the margarine in a warmed mixing bowl and sift in the icing sugar Cream them together until you have a pale and fluffy mixture.
3. Add the flour cornflour and vanilla and mix to form a stiff dough.
4. Divide the dough into 8 small balls. Arrange them well apart on the baking sheets and press them down with a fork.
5. Bake for 12 - 15 minutes until just golden. Cool on the baking trays for 10 minutes, and then, using a spatula, transfer them to a wire rack to allow them to cool and become crisp.

Oat Crumbles

Oat Crumbles

From the kitchen of WILMAC1

Servings | 8
Estimated POINTS® value per serving | 1.5

40 g light brown sugar
40 g St Ivel Vitalite
1 heaped teaspoon Tesco Value Clear Honey
2 g nutmeg
40 g oats
40 g flour




1. Preheat the oven to Gas Mark 4/180C/fan oven 160C.
2. Line A baking trays with non stick baking parchment.
3. Mix together the flour, sugar, oats, and nutmeg.
4. Melt the margarine in a small saucepan with the honey and then pour it over the dry ingredients.
5. Mix well and place 8 spoonfuls of the mixture, set well apart, on to the prepared baking tray & press down.
6. Bake for 15 minutes until the biscuits have spread out and are golden brown.
7. Allow them to cool on the baking tray for 5 minutes and then transfer them to a wire rack to cool completely. 

Notes:
FLOUR, USE PLAIN WHITE OR WHOLEMEAL
NUTMEG, 1/4 teaspoon

Forgotten Cookies

Forgotten Cookies

From the kitchen of THEGAIL

Servings | 30
Estimated POINTS® value per serving | 1.5

2 egg whites

125g caster sugar
150g 70% dark chocolate
100 g pecans
1 tsp vanilla essence
pinch salt



Heat oven to 160ºC
Chop pecans and chocolate.
Whisk egg white with salt till stiff peaks, gradually whisk in sugar till glossy.
Fold in vanilla, chocolate and pecans.

Put heaped teaspoonfuls on foil lined baking tray. Put in oven and immediately turn it off - leave at least 3 hrs or till cold, preferably overnight

Notes:
These are chewy chocolatey, nutty meringue style 'cookies'.

Try not to open oven and leave as long as poss - they should peel off foil easily when done. I try to make them just before bed to leave them in the oven overnight

Easy Buns with Vanilla Butter Icing

Easy Buns with Vanilla Butter Icing

From the kitchen of KEMPINGER

Servings | 18
Estimated POINTS® value per serving | 2

For the Buns:

100gr of Stork Margarine.
100gr of Caster sugar.
100gr of self raising flour.
2 medium eggs.

For the Icing:

100gr Icing sugar.
50gr Stork Margarine.
One teaspoon of Vanilla Essence.
Preheat oven to 200 degrees C.

Using an electric whisk; whisk together the Margarine and the caster sugar until light and fluffy.

Beat in eggs one at a time, adding a little flour with each.

Fold in the rest of the flour gently.

Split into 18 paper cases and bake for 12-15 mins or until light brown and firm but bouncy on top.

Whisk together Margarine, Icing sugar and Vanilla Essence until light and fluffy.

When buns have cooked and cooled spread icing on top.





For a bigger treat split into 12 for 3.5 points or try putting a strawberry on top of each cake for decoration.

Posh Cupcakes

Posh Cupcakes

From the kitchen of HELENNJONES

Servings | 12
Estimated POINTS® value per serving | 2.5

2 med eggs

4oz self raising flour
4oz caster sugar
4oz low fat margarine (such as flora light)
1/2 tsp baking powder
2 tbsp skimmed milk
1/2tsp vanilla essence
4oz extra low fat cream cheese
3 tbsp granulated sweetner.
juice 1/2 lemon.
lemon zest
approx 5 oz blueberries



With electric whisk mix all ingredients except lemon cream cheese and blueberries until completely combined. divide equally between 12 cupcases and cook gas 5 for approx 15 mins cooked when spring back if you touch top gently.while cooling mix lemon juice and sweetener and stir into cream cheese until smooth.top cooled cakes with cream cheese icing and decorate with blueberries and lemon zest.

Ferrero Rocher

Ferrero Rocher

The whole thing here comes to 5 pts for full choice or 3½ pts for No Count, so make as many or as few as you want!

3 multigrain Ryvita, crushed

2 level tblsps Nutella, warmed

Mix and spoon into 14 mini cake cases, leave to set in the fridge.

Originally a SW recipe.........is it good enough for the Ambassadors reception?

Ferrero Rocher

 

Makes approximately 18 (1.5 Syn each)

5 Scan Bran

3 tbsp Nutella

2 tbsp Golden Syrup

 

Crumble Scan Bran in a bowl or food processor and then add both the Nutella and Golden Syrup. Mix well.

Divide into bun cases and leave in the fridge to set

All Bran Cake

All Bran Cake     

No Count

Another SW recipe!

85gms All Bran

2 eggs

3 tbsps sweetener

Mixed spice and cinnamon to taste.

Soak All Bran in 8 tblps boiling water and leave to soften.

Add rest of  ingredients and mix well.

Microwave for 7 mins

You could add these flavours, but remember to count the points:

1oz sultanas - 1pt

1/2 tsp baking powder

Or you could add

15g cocoa - 1pt

flavouring, eg orange

2 tbsp mincemeat 2pts

Cinnamon apple cake

Cinnamon apple cake

Servings | 14
Estimated POINTS® value per serving | 2.5

325g/12oz Bramley apple, peeled cored and diced (1.5pts)
1 1/2 tsp ground cinnamon
pinch ground cloves (optional)
250g/9oz SR flour (12.5pts)
1/2 tsp salt
1/2 tsp bicarb of soda
110g/4oz low fat spread e.g. Gold (8pts)
110g/4oz light brown soft sugar (6pts)
3 medium eggs, beaten (4.5pts)
1 eating apple, cored and thinly sliced (0.5pt)
1 tbsp demerara sugar (1pt)

Preheat the oven to 160C, gas mark 3. Grease and line a 20cm/8-in diameter loose-based or springform cake tin.
Place the cooking apples, spices and 3 tbsp water in a small pan. Cover and cook for 8-10 mins until soft and pulpy. Leave to cool.
Sift the flour, salt and bicarb into a bowl. Rub in the low fat spread until the mixture looks like breadcrumbs, then stir in the soft brown sugar. Add the beaten eggs and apple puree and mix together well. Pour into the lined tin and arrange the sliced apple on top. Sprinkle the demerera sugar over and bake for 50-60 mins, or until a skewer pushed into the centre of the cake comes out clean. Cool in the tin for 10 mins then carefully turn out and cool on a wire rack.

You get 14 quite generously sized slices from this cake, but if you want to have 12 larger slices then it's 3pts a slice, or if you cut 16 thin slices, they are 2pts each.
You can freeze individually wrapped slices of cake if you want - I find it dangerous to leave a cake sitting on my kitchen counter as I keep going back for another slice! 

Coffee & Ginger Drops

Coffee & Ginger Drops

Servings | 12
Estimated POINTS® value per serving | 1

2oz Plain flour
1tbsp instant coffee powder
2 medium eggs
3oz Caster sugar
For the filling:-
4oz low fat soft cheese
1 1/2 oz Chopped stem ginger

1) Preheat oven to 190'c/Gas 5 &
line 2 baking sheets with non stick baking paper.
2) Beating together the soft cheese and the stem ginger for the filling. Chill until need.
3) Sift the flour and instant coffee powder, leave on oneside.
4) Mix the eggs and caster sugar in a bowl. Beat with an electric whisk until thick and mousse like.
5) Add the flour/coffee mix gently folding in with a metal spoon.
6) Spoon the mixture into a piping bag fitted with a 1/2inch nozzle, pipe 1 1/1 inch rounds on the baking sheets.(24 in total)
7) Bake for 12 mins, cool on a wire rack, once cool sandwich together with the filling.

Cornflake Coffee Kisses

Cornflake Coffee Kisses

Servings | 20
Estimated POINTS® value per serving | 1

100g lower fat marg
8 tblsp splenda
100g plain flour
1 egg
1 tblsp instant coffee
1/2 tsp bicarbonate of soda
50g crushed cornflakes

Cream the marg and the splenda until light and fluffy.
Beat in egg and fold in seived flour and bicarb.
Mix in coffee and then fold in crushed cornflakes.
drop teaspoons of mix onto baking tray spritzed with fry light to make 20 portions.
Bake Gas 5(190ºC) for about 15 mins.

Gingerbread Men

Gingerbread Men

Servings | 12
Estimated POINTS® value per serving | 1.5

175 g self raising flour
1 1/2 teaspoon ground ginger
90 g Van Den Bergh Flora Light
11 tablespoon Tate & Lyle Splenda low Calorie Sweetener Granular
3 tablespoon apple sauce
1 medium egg yolk
1/2 teaspoon vanilla essence


1. Preheat oven to Gas 4
2. Sift flour and ginger into bowl. Rub in margarine until it represents breadcrumbs.
3. Stir in Splenda granular making sure that it is evenly distributed.
4. Add apple puree, vanilla essence and egg yolk, cutting through using a knife, then bring together to form a soft dough, using your fingers or a spoon.
5. Lightly flour a work surface and roll the dough to 1/2cm - 1/4" thick and use a gingerbread cutter to make approximately 12 men. Place on a non-stick baking sheet and bake for 12-15 mins until golden. Cool on the tray.
6. Store in an airtight container for 1-2 days.

Gingerbread Muffins

Gingerbread Muffins

Servings | 12
Estimated POINTS® value per serving | 4

9oz Plain flour
1½ tsp baking powder
½ tsp bicarb of soda
½ tsp salt
1 tsp each of ground ginger & cinnamon
1 egg
5 oz soft brown sugar
3 fl oz veg oil
3Tbsp black treacle
6 fl oz milk

1.preheat oven to gas 5 (190-200c)
2. In a lge bowl sift together flour,baking powder,bicarb,salt,ginger & cinnamon.
3.In another bowl beat egg with a fork.Stir in brown sugar and oil.Add treacle and stir with a fork until blended.Add milk and continue to stir briskly until well mixed.
4.pour all of wet mixture into dry and stir to combine.The batter will appear quite thin and smooth.
5.Spoon into cases and bake for 20-25 mins until firm to the touch.

 Lovely served warm :-)