Wednesday, 10 September 2014

Bacon-wrapped chicken with cheese

Serves 4

Time: 1 Hour

Syns: Free on extra easy


1lb 12oz/792g baby new potatoes
Salt and freshly ground black pepper
4 skinless chicken breasts
4 spring onions, finely sliced
4 The Laughing Cow Extra Light Cheese Triangles
8 rashers lean smoked back bacon, all visible fat removed
1 head of broccoli cut into florets
14oz/397g baby spinach leaves


1. Preheat your oven to 200c/400F/Gas 6. Prick the potatoes all over with a fork, put in a roasting tin and season well. Put on the top shelf of the oven and bake for about 45 minutes, or until the potatoes are cooked through.

2. Meanwhile, cut each chicken breast along its side, almost all the way through and open out like a book. Season and sprinkle over the spring onions. Put a cheese triangle on top and close up the chicken. Wrap each breast in 2 rashers of bacon, place on a non-stick baking tray and bake alongside the potatoes for the final 30 minutes of their cooking time.

3. Boil or steam the broccoli for 6-7 minutes. Drain well.

4. Divide the chicken and potatoes between 4 warmed plates, and serve with the broccoli and spinach leaves.

Wednesday, 3 September 2014

Strawberry Eton mess

Serves 4

Time: 20 minutes

Syns: Original 2Green 2Extra Easy 2


14oz/397g fresh strawberries, hulled and roughly chopped
2 x 190g pots Strawberry or Raspberry & Cranberry Mullerlight yogurt
10oz/283g fat-free natural fromage frais
1 tbsp artificial sweetener
2 shop bought meringue nests, roughly crushed, reserving some pieces to decorate


1. Put half the strawberries in a food processor. Blend into a smooth puree and then transfer it into a bowl.

2. Mix together the yogurt, fromage frais, artificial sweetener and remaining strawberries in a separate bowl until combined. Add the puree and swirl through to create a marble effect.

3. Fold in the crushed meringue, then divide between four chilled dessert glasses. Decorate with the reserved meringue and serve.

Rhubarb and pear crumble

Serves 4

Time: 30 minutes

Syns: Original 6Green 6Extra Easy 6


2lb/908g rhubarb, cut into 2in/5cm pieces
11oz/312g pears, peeled, cored and sliced
Juice of 1 orange, plus 1 tsp finely grated zest
6 tbsp artificial sweetener
1 tsp ground cinnamon

For the topping
1oz/28g low-fat spread
2 tbsp artificial sweetener
2oz/57g plain flour


1. Preheat your oven to 180c/350F/Gas 4. Place the rhubarb in a medium-size pie or glass dish. Add the pear slices, orange juice and zest, and toss together to combine. Sprinkle over the sweetener and cinnamon, and cook in the oven for 10-12 minutes.

2. Meanwhile, make the topping by placing the low-fat spread, sweetener and flour in a bowl. and rubbing together with your fingertips until the mixture resembles breadcrumbs.

3. Remove the fruit from the oven. Sprinkle over the topping and cook for a further 10-12 minutes or until lightly golden. Allow to cool slightly before serving - its tastes great with a dollop of low-fat, ready-made custard (1 Syn per 2 level tbsp), served warm or cold.