0 point Beetroot Salad

0 point Beetroot Salad

From the kitchen of QUIRTS811

Servings | 4
Estimated POINTS® value per serving | 0

2 raw beetroot - peeled & grated
3 raw carrots - peeled & grated
3 Spring onions - chopped
1/3 bottle Tesco lighter choices balsamic vinegar dressing (0 point)

Mix it all together and enjoy.

Keeps in the fridge for about 3 days

Chicken peanut butter curry

Chicken peanut butter curry

From the kitchen of JANICEJHAY

Servings | 4
Estimated POINTS® value per serving | 6.5

4 medium chicken breasts

1x onion
1x crushed garlic clove
1x green pepper
5 tbs peanut butter
1pt chicken stock
chilli powder to taste
1 tsp turmeric
1 tsp coriander ground
1 tsp cumin powder



Cut the chicken into bite size pieces. Finely chop the onion . Chop the pepper into largish chunks. Dry fry the onion garlic and pepper.


Add the chicken until browned. add the spices (not the chilli) then the stock and peanut butter. finally add chilli to taste.
simmer for at least 30 mins until sauce is creamy.

Serve with basmati rice. 60g uncooked for 3 extra points 

Grilled Peaches with Vanilla Syrup

Grilled Peaches with Vanilla Syrup

Serves 4

3 pts per serving

Halve 4 ripe peaches or nectarines.  Sprinkle each half with 1 tsp muscovado sugar and grill until the sugar melts and bubbles, about 3 mins.

Make a syrup by gently heating 150ml unsweetened grape juice with 1 tbsp muscovado sugar and 1 tsp vanilla extract.

Serve 2 peach halves per portion, with the syrup topped with 2 tbsp low fat plain fromage frias, ½ tsp muscovado sugar and 1 tsp toasted flaked almonds on each serving.

Summer Fruit Towers

Summer Fruit Towers

Serves 4

Point plan: 2½ pts per serving

Core: use sweetener and it is 1 pt per serving.

Using a 2" (5cm) plain cutter, cut 12 rounds from 4 slices of thin cut white bread. 

Gently cook 150g sliced strawberries, 150g blueberries and 150g raspberries in 3 tbsp water with 50g caster sugar until the juice runs out, around 3 mins.

Place a round of bread into the base of 4 castle pudding moulds or clean yogurt pots.  Spoon in half the fruit then another layer of bread then the rest of the fruit.  Finish with the last pieces of bread.  Cover and refrigerate for at least 3 hours. 

Invert onto plates and serve

Hot Tropical Fruits

Hot Tropical Fruits

Serves 4

Points plan 3 pts per serving

Core: 1½ pts per serving

15g butter

1 cinnamon stick

1 mango, stoned & sliced

2 kiwi fruit, peeled & sliced

120g strawberries, halved

120g red or green seedless grapes

2 tbsp honey

1 tsp sesame seeds

1 tbsp flaked almonds

4 tbsp plain low fat yogurt

Melt the butter in a large frying pan and add the cinnamon stick.

Add teh mango and cook gently for 2 mins then add remaining fruit.  Cook for 1 min, stirring gently.

Add honey to the pan, allow it to warm through for a few moments then stir in the sesame seeds and almonds.

Spoon into serving dishes and top with the yogurt.  Serve immediately.

Nectarine Brulee

Nectarine Brulee

Serves 1

2 pts per serving

Slice a nectarine into a ramekin, top with a tablespoon of low fat fromage frais and sprinkle with 1 tsp brown sugar.  Heat under a hot grill until the sugar caramelises and goes crispy.

Baked Summer Fruit

Baked Summer Fruit

Serves 1

1½ pts

Bake 50g strawberries, 60g raspberries, 70g peaches and 40g blackberries in a slow oven for 30 mins.  Top with a small pot of very low fat fromage frais.