Syn Free Lemon Meringue Pie
Prep time:
Cook time:
Total time:
Number of Servings: 4 servings
Ingredients:
1 Tub Quark (250g)
1 Lemon
3 Eggs (Medium)
4 tbsp Sweetener
1 Lemon
3 Eggs (Medium)
4 tbsp Sweetener
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Sunday, 5 March 2017
Monday, 30 March 2015
American Blueberry and Orange Cheesecake
American Blueberry and Orange Cheesecake for just 8.5 syns a serving
For a Saturday afternoon treat, serve a slice of this baked cheesecake that’s bursting with blueberries and zesty orange. This fab, fruity dessert is sure to leave a sweet taste on everyone’s lips – and a smile in their hearts!Prep time:
Cook time:
Total time:
Number of Servings: 8 servings
Sunday, 8 March 2015
Baileys Mocha Syllabub
Baileys Mocha Syllabub
These boozy syllabubs are not that naughty... and very nice!
Baileys Mocha Syllabub
Serves: 4
Prep. time: 10 minutes
Cook time: 2-3 hours chilling time
Total time: Over 60 Minutes
Syns per serving: 4
Ingredients
1 tsp instant coffee
200g quark
2 pots Toffee Mullerlight yogurt
4 tbsp Baileys liqueur
2-3 drops vanilla extract
3-4 tbsp artificial sweetener
15g cooking chocolate
Cocoa powder, to dust
Method
Dissolve the coffee in 1 tbsp water. Whisk together the coffee, quark, Mullerlight, Baileys, vanilla extract and sweetener.
Spoon the syllabub mixture into 4 dessert glasses. Chill in the fridge for 2-3 hours.
Meanwhile, melt the chocolate. Take a spoonful of chocolate and drizzle thinly over a piece of baking parchment in four separate decorative patterns. Allow to cool and chill in the fridge until set.
Remove the syllabubs and chocolate swirls from the fridge. Decorate the syllabubs with the swirls.
Dust over the cocoa powder and serve.
These boozy syllabubs are not that naughty... and very nice!
Baileys Mocha Syllabub
Serves: 4
Prep. time: 10 minutes
Cook time: 2-3 hours chilling time
Total time: Over 60 Minutes
Syns per serving: 4
Ingredients
1 tsp instant coffee
200g quark
2 pots Toffee Mullerlight yogurt
4 tbsp Baileys liqueur
2-3 drops vanilla extract
3-4 tbsp artificial sweetener
15g cooking chocolate
Cocoa powder, to dust
Method
Dissolve the coffee in 1 tbsp water. Whisk together the coffee, quark, Mullerlight, Baileys, vanilla extract and sweetener.
Spoon the syllabub mixture into 4 dessert glasses. Chill in the fridge for 2-3 hours.
Meanwhile, melt the chocolate. Take a spoonful of chocolate and drizzle thinly over a piece of baking parchment in four separate decorative patterns. Allow to cool and chill in the fridge until set.
Remove the syllabubs and chocolate swirls from the fridge. Decorate the syllabubs with the swirls.
Dust over the cocoa powder and serve.
Baileys chocolate mousse pots
Baileys chocolate mousse pots
The last word in guilt-free indulgence! The chocolate mousse is so creamy and you can really taste the Baileys - a fabulous finale!
Serves: 4
Cook time: Ready in about 25 minutes, plus 2 hours freezing time
Total time: Over 60 Minutes
Syns per serving: 5
Ingredients
50g dark chocolate, broken into small pieces
3 eggs, separated*
4 tbsp sweetener
2 tbsp Baileys Irish Cream Liqueur
200g fat-free natural fromage frais, plus extra to serve
1 tsp vanilla extract
4 Dr Oetker Giant Chocolate Stars
Method
Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds.) Remove from the heat and leave to cool a little.
Whisk the egg yolks, 2 tbsp sweetener and the Baileys Irish Cream in a large bowl until smooth. Pour in the melted dark chocolate and whisk to combine well.
In a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed until they stand up in stiff peaks when the blades are lifted, then fold into the chocolate mixture using a metal spoon.
Put the fromage frais, remaining sweetener and vanilla extract in a bowl and mix well. Spoon the mixture into the base of 4 dessert glasses, then top with the chocolate. Cover and freeze for 2 hours, or until just set.
To serve, top each mousse with a dollop of fromage frais and a chocolate star.
Tip: *Pregnant women, the elderly and babies should not eat raw or partially cooked eggs.
The last word in guilt-free indulgence! The chocolate mousse is so creamy and you can really taste the Baileys - a fabulous finale!
Serves: 4
Cook time: Ready in about 25 minutes, plus 2 hours freezing time
Total time: Over 60 Minutes
Syns per serving: 5
Ingredients
50g dark chocolate, broken into small pieces
3 eggs, separated*
4 tbsp sweetener
2 tbsp Baileys Irish Cream Liqueur
200g fat-free natural fromage frais, plus extra to serve
1 tsp vanilla extract
4 Dr Oetker Giant Chocolate Stars
Method
Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds.) Remove from the heat and leave to cool a little.
Whisk the egg yolks, 2 tbsp sweetener and the Baileys Irish Cream in a large bowl until smooth. Pour in the melted dark chocolate and whisk to combine well.
In a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed until they stand up in stiff peaks when the blades are lifted, then fold into the chocolate mixture using a metal spoon.
Put the fromage frais, remaining sweetener and vanilla extract in a bowl and mix well. Spoon the mixture into the base of 4 dessert glasses, then top with the chocolate. Cover and freeze for 2 hours, or until just set.
To serve, top each mousse with a dollop of fromage frais and a chocolate star.
Tip: *Pregnant women, the elderly and babies should not eat raw or partially cooked eggs.
Monday, 2 March 2015
Half Syn Cake - Slimming World
Half Syn Cake
Slimming World 'half syn cake' which is great for sharing or eating all on your own, as the whole cake is just half a syn!
Ingredients:
1 tub of quark
4 eggs, seperate whites and yolks
5 tablespoons of sweetener - Splenda great for cooking (this wasnt adjusted by me for my sweet tooth)
1 teaspoon of baking powder
1 teaspoon of vanilla exptract
fruit of your choice to decorate
4 eggs, seperate whites and yolks
5 tablespoons of sweetener - Splenda great for cooking (this wasnt adjusted by me for my sweet tooth)
1 teaspoon of baking powder
1 teaspoon of vanilla exptract
fruit of your choice to decorate
Method
1. Whisk egg whites till stiff
2. In another bowl mix yolks , vanilla baking powder half of the quark and 4 tablespoons of sweetener
3. Add half of egg white mixture and whisk some more. Fold in the rest of the egg white
4. Pour mixture into a lined tin.Bake in a preheated oven gas mark 4 for 20-25 mins or until cooked (approx 180degrees)
5 Mix the other half of quark with remaining sweetener an use to spread on cake when it is cooled. Top with loads of fresh fruit
Bailey's Chocolate Cheesecake just 4 syns
Baileys chocolate cheesecake
Serves: 10
Cook time: Ready in 45 minutes plus cooling and chilling
Total time: 30-60 Minutes
Syns per serving: 4
It’s hard to say no to a slice of cheesecake at the best of times. Add the flavour of the ever-popular Christmas tipple and it’s almost impossible!
Ingredients
Low calorie cooking spray
10 ginger biscuits
3 egg whites*
4 tsp powdered gelatine
450g quark
500g fat free natural fromage frais, plus 4 tbsp, sweetened to taste, to serve
4 tbsp Baileys Irish Cream liqueur
3-4 tbsp sweetener
25g chocolate curls, to decorate (or use grated milk chocolate)
Method
Preheat the oven to 190°C/170°C Fan/Gas 5.
Spray a 20cm spring clip cake tin with low calorie cooking spray and line with baking parchment.
Put the biscuits in a polythene bag and crush with a rolling pin.
In a bowl, lightly beat 1 egg white, add the biscuit crumbs and mix well. Press evenly over the base of the cake tin and bake for 15 minutes or until firm and golden. Leave to cool.
Dissolve the gelatine in 4 tablespoons of boiling water.
Mix the quark with the fromage frais, liqueur and sweetener. Whisk the remaining egg whites until stiff peaks form, then fold into the quark mixture along with the gelatine. Pour on to the biscuit base, smooth the top and chill for 3 hours or until set.
Release the cheesecake from the tin and pile the extra fromage frais into the middle. Crumble over the chocolate curls to decorate and slice to serve.
Tip: *Pregnant women, the elderly and babies are advised not to eat raw or partially cooked eggs.
Serves: 10
Cook time: Ready in 45 minutes plus cooling and chilling
Total time: 30-60 Minutes
Syns per serving: 4
It’s hard to say no to a slice of cheesecake at the best of times. Add the flavour of the ever-popular Christmas tipple and it’s almost impossible!
Ingredients
Low calorie cooking spray
10 ginger biscuits
3 egg whites*
4 tsp powdered gelatine
450g quark
500g fat free natural fromage frais, plus 4 tbsp, sweetened to taste, to serve
4 tbsp Baileys Irish Cream liqueur
3-4 tbsp sweetener
25g chocolate curls, to decorate (or use grated milk chocolate)
Method
Preheat the oven to 190°C/170°C Fan/Gas 5.
Spray a 20cm spring clip cake tin with low calorie cooking spray and line with baking parchment.
Put the biscuits in a polythene bag and crush with a rolling pin.
In a bowl, lightly beat 1 egg white, add the biscuit crumbs and mix well. Press evenly over the base of the cake tin and bake for 15 minutes or until firm and golden. Leave to cool.
Dissolve the gelatine in 4 tablespoons of boiling water.
Mix the quark with the fromage frais, liqueur and sweetener. Whisk the remaining egg whites until stiff peaks form, then fold into the quark mixture along with the gelatine. Pour on to the biscuit base, smooth the top and chill for 3 hours or until set.
Release the cheesecake from the tin and pile the extra fromage frais into the middle. Crumble over the chocolate curls to decorate and slice to serve.
Tip: *Pregnant women, the elderly and babies are advised not to eat raw or partially cooked eggs.
Autumn Trifles
Autumn trifles
Suitable for vegetarians
Serves: 6
Cook time: about 50 mins plus 2 hours chilling time
Total time: Over 60 Minutes
Syns per serving: 3½
Trifle isn't just for Christmas as this autumn fruit-filled delight proves! Tuck in and enjoy - you're Food Optimising!
Ingredients
1 sachet sugar-free orange jelly crystals
400g canned pear slices, in natural juice
3 sponge fingers, roughly broken
200g fresh blackberries
8 level tbsp ready-made, low-fat custard
1 tsp ground ginger
4 tbsp fat-free natural fromage frais
½ tsp artificial sweetener
1 piece of stem ginger, drained and cut into small cubes
1 pear, cored and thinly sliced
2 level tsp cocoa powder, to dust
Method
Make up the jelly with 425ml boiling water. Set aside to cool for 20 - 30 minutes.
Drain the pears and put 1 tbsp of juice into each of 6 dessert glasses. Divide the sponge fingers between the glasses, gently toss to coat in juice and leave to soak for 1 minute.
Mix the canned pear slices and blackberries together and divide between the glasses. Pour over the cooled jelly and chill in the fridge for 2 hours, or until set.
Combine the custard and ground ginger and spoon over the set jelly mixture. Mix the fromage frais and sweetener together and spoon over.
Decorate each trifle with slices of fresh pear and stem ginger cubes and sprinkle over ½ tsp of cocoa powder.
Suitable for vegetarians
Serves: 6
Cook time: about 50 mins plus 2 hours chilling time
Total time: Over 60 Minutes
Syns per serving: 3½
Trifle isn't just for Christmas as this autumn fruit-filled delight proves! Tuck in and enjoy - you're Food Optimising!
Ingredients
1 sachet sugar-free orange jelly crystals
400g canned pear slices, in natural juice
3 sponge fingers, roughly broken
200g fresh blackberries
8 level tbsp ready-made, low-fat custard
1 tsp ground ginger
4 tbsp fat-free natural fromage frais
½ tsp artificial sweetener
1 piece of stem ginger, drained and cut into small cubes
1 pear, cored and thinly sliced
2 level tsp cocoa powder, to dust
Method
Make up the jelly with 425ml boiling water. Set aside to cool for 20 - 30 minutes.
Drain the pears and put 1 tbsp of juice into each of 6 dessert glasses. Divide the sponge fingers between the glasses, gently toss to coat in juice and leave to soak for 1 minute.
Mix the canned pear slices and blackberries together and divide between the glasses. Pour over the cooled jelly and chill in the fridge for 2 hours, or until set.
Combine the custard and ground ginger and spoon over the set jelly mixture. Mix the fromage frais and sweetener together and spoon over.
Decorate each trifle with slices of fresh pear and stem ginger cubes and sprinkle over ½ tsp of cocoa powder.
Friday, 20 February 2015
Apricot and orange syllabub
Apricot and orange syllabub
Treasure the taste of summer sunshine with this delicious dessert. It's low-Syn and full of fruity flavours.
Suitable for vegetarians
Serves: 4
Total time: Less than 30 Minutes
Syns per serving: 1½
Ingredients
350g fresh apricots, stoned
2 tbsp lemon juice
9 tbsp artificial sweetener
500g fat-free natural fromage frais
Grated rind and juice of 1 orange
1 egg white
Fresh apricot slices and redcurrants, for decoration
Method
Blend the apricots in a liquidiser with the lemon juice and 3 tablespoons of the sweetener until smooth.
Place the fromage frais, orange rind and juice in a large bowl, along with the remaining sweetener and mix well.
Whisk the egg white until stiff. With a metal spoon, fold the egg white into the orange cream.
Divide half the apricot purée between 4 glasses. Spread half of the orange cream mixture on top.
Cover with the rest of the apricot purée and finish with the remaining orange cream. Decorate with the sliced apricot and redcurrants before serving.
Tip: The government advises that because of a very slight risk of salmonella, vulnerable people such as the elderly, babies and pregnant women should not eat raw eggs.
Treasure the taste of summer sunshine with this delicious dessert. It's low-Syn and full of fruity flavours.
Suitable for vegetarians
Serves: 4
Total time: Less than 30 Minutes
Syns per serving: 1½
Ingredients
350g fresh apricots, stoned
2 tbsp lemon juice
9 tbsp artificial sweetener
500g fat-free natural fromage frais
Grated rind and juice of 1 orange
1 egg white
Fresh apricot slices and redcurrants, for decoration
Method
Blend the apricots in a liquidiser with the lemon juice and 3 tablespoons of the sweetener until smooth.
Place the fromage frais, orange rind and juice in a large bowl, along with the remaining sweetener and mix well.
Whisk the egg white until stiff. With a metal spoon, fold the egg white into the orange cream.
Divide half the apricot purée between 4 glasses. Spread half of the orange cream mixture on top.
Cover with the rest of the apricot purée and finish with the remaining orange cream. Decorate with the sliced apricot and redcurrants before serving.
Tip: The government advises that because of a very slight risk of salmonella, vulnerable people such as the elderly, babies and pregnant women should not eat raw eggs.
Apple Tart
Apple tart
Serves: 6
Cook time: Ready in 35 minutes
Total time: 30-60 Minutes
Syns per serving: 7
Apples take centre-stage in this comforting tart, while the custard adds a rich, creamy texture. This luscious combination makes this dessert a
sure-fire hit!
Ingredients
1 level tbsp flour, for dusting
100g ready made shortcrust pastry
10 tbsp low fat custard
2 red apples, peeled, cored and thinly sliced
2 tsp ground cinnamon
1 level tsp icing sugar, to serve
Method
Preheat the oven to 190°C/170°C Fan/Gas 5.
Dust a clean work surface with flour, roll out the pastry and use to line a small fluted tin or standard cake tin (about 14cm in diameter).
Line the pastry case with baking parchment and baking beans (or dried pulses such as kidney beans), and bake for 10 minutes.
Remove the beans and parchment and bake for a further 10 minutes until the pastry is lightly golden and crisp. Remove from the oven and allow to cool in the tin.
Spoon the custard into the pastry case and top with the apple slices. Sprinkle with the cinnamon and return to the oven for 10-12 minutes.
Serves: 6
Cook time: Ready in 35 minutes
Total time: 30-60 Minutes
Syns per serving: 7
Apples take centre-stage in this comforting tart, while the custard adds a rich, creamy texture. This luscious combination makes this dessert a
sure-fire hit!
Ingredients
1 level tbsp flour, for dusting
100g ready made shortcrust pastry
10 tbsp low fat custard
2 red apples, peeled, cored and thinly sliced
2 tsp ground cinnamon
1 level tsp icing sugar, to serve
Method
Preheat the oven to 190°C/170°C Fan/Gas 5.
Dust a clean work surface with flour, roll out the pastry and use to line a small fluted tin or standard cake tin (about 14cm in diameter).
Line the pastry case with baking parchment and baking beans (or dried pulses such as kidney beans), and bake for 10 minutes.
Remove the beans and parchment and bake for a further 10 minutes until the pastry is lightly golden and crisp. Remove from the oven and allow to cool in the tin.
Spoon the custard into the pastry case and top with the apple slices. Sprinkle with the cinnamon and return to the oven for 10-12 minutes.
Sunday, 8 February 2015
Apple Crumble
Apple crumble
Suitable for vegetarians
Serves: 6
Prep. time: 15 minutes
Cook time: 25 minutes
Total time: 30-60 Minutes
Syns per serving: 6½
You may have thought that traditional puds like apple crumble are out of bounds when you're losing weight, but not at Slimming World! Serve one up after a low-Syn Sunday roast to keep the family, and your slimming campaign, sweet!
Ingredients
550g cooking apples
1 tsp ground cinnamon
Finely grated zest annd juice of 1 orange
4 tbsp granulated artificial sweetener
110g self raising flour
50g low-fat spread
A few drops of vanilla essence
150g fat free natural fromage frais
Method
Preheat the oven to 190ºC/170°C Fan/Gas 5.
Peel, core and chop the apples into chunks.
Place in an oven-proof dish and stir in the cinnamon, orange zest and juice and half of the sweetener.
Make the crumble: in a bowl mix together the self-raising flour with the remaining sweetener.
Melt the low-fat spread in a pan, remove from the heat and stir in the vanilla essence. Pour over the flour mixture and mix with a fork until it resembles breadcrumbs.
Spoon the crumble mixture over the apples and bake for 25 minutes until lightly browned. Divide the crumble between 6 serving bowls and serve topped with a little fromage frais.
Suitable for vegetarians
Serves: 6
Prep. time: 15 minutes
Cook time: 25 minutes
Total time: 30-60 Minutes
Syns per serving: 6½
You may have thought that traditional puds like apple crumble are out of bounds when you're losing weight, but not at Slimming World! Serve one up after a low-Syn Sunday roast to keep the family, and your slimming campaign, sweet!
Ingredients
550g cooking apples
1 tsp ground cinnamon
Finely grated zest annd juice of 1 orange
4 tbsp granulated artificial sweetener
110g self raising flour
50g low-fat spread
A few drops of vanilla essence
150g fat free natural fromage frais
Method
Preheat the oven to 190ºC/170°C Fan/Gas 5.
Peel, core and chop the apples into chunks.
Place in an oven-proof dish and stir in the cinnamon, orange zest and juice and half of the sweetener.
Make the crumble: in a bowl mix together the self-raising flour with the remaining sweetener.
Melt the low-fat spread in a pan, remove from the heat and stir in the vanilla essence. Pour over the flour mixture and mix with a fork until it resembles breadcrumbs.
Spoon the crumble mixture over the apples and bake for 25 minutes until lightly browned. Divide the crumble between 6 serving bowls and serve topped with a little fromage frais.
Wednesday, 4 February 2015
Slimming World - Banoffee Crepes with chocolate drizzle
Serves 4
Time: 30 minutes
Syns per serving: Green 4½; Original 4½
Ingredients
2oz/57g plain flour
2 tsp artificial sweetener
1 egg
¼pt/142ml skimmed milk, plus 3 tbsp for the sauce
Fry light
200g pot very low fat natural fromage frais
1 Mullerlight Toffee Yogurt
4 bananas
Freshly squeezed lemon juice
6 Rolos
Method
1. Sift the flour and sweetener into a bowl. Beat the egg and mix into the flour with the milk. Whisk until smooth/
2. Spray a small frying pan with Fry light and pour in enough batter to coat the bottom. Cook for 1-2 minutes or until lightly browned. Flip over and cook for a further minute. Remove from the pan, and keep warm while you cook the remaining three pancakes.
3. Mix together the fromage frais and toffee yogurt, and set to one side. Thickly slice the bananas and pour over the lemon juice.
Tuesday, 3 February 2015
Apple Betty
Apple Betty
Suitable for vegetarians
Serves: 8
Cook time: 30 minutes
Total time: 30-60 Minutes
Syns per serving: 2
Our apple betty makes an impressive dessert at only 2 Syns per serving. Slimming really does taste this good!
Ingredients
350g eating apples
50g sultanas
8 eggs
40g artificial sweetener
2 tsp vanilla essence
250g vanilla Müllerlight yogurt*
Pinch of cinnamon
Method
Peel, core and slice the apples. Place into a flan dish and sprinkle on the sultanas.
Beat the eggs with the artificial sweetener and vanilla essence. Add the Müllerlight yogurt and beat again.
Pour over the apples and sultanas (allowing the mixture to sink) and sprinkle with cinnamon. Cook in a moderate oven 190°C/170°C Fan/Gas Mark 5 until set approximately 30 minutes.
Serve warm or cold with sweetened quark or fat free fromage frais.
Tip: If you're vegetarian, or can't get hold of Müllerlight, you can use any other vanilla yogurt. If it's not Free, check the Syn value on Syns Online. Alternatively, use fat free natural yogurt flavoured with vanilla essence.
Suitable for vegetarians
Serves: 8
Cook time: 30 minutes
Total time: 30-60 Minutes
Syns per serving: 2
Our apple betty makes an impressive dessert at only 2 Syns per serving. Slimming really does taste this good!
Ingredients
350g eating apples
50g sultanas
8 eggs
40g artificial sweetener
2 tsp vanilla essence
250g vanilla Müllerlight yogurt*
Pinch of cinnamon
Method
Peel, core and slice the apples. Place into a flan dish and sprinkle on the sultanas.
Beat the eggs with the artificial sweetener and vanilla essence. Add the Müllerlight yogurt and beat again.
Pour over the apples and sultanas (allowing the mixture to sink) and sprinkle with cinnamon. Cook in a moderate oven 190°C/170°C Fan/Gas Mark 5 until set approximately 30 minutes.
Serve warm or cold with sweetened quark or fat free fromage frais.
Tip: If you're vegetarian, or can't get hold of Müllerlight, you can use any other vanilla yogurt. If it's not Free, check the Syn value on Syns Online. Alternatively, use fat free natural yogurt flavoured with vanilla essence.
Wednesday, 28 January 2015
Apple and Cinnamon Strudel
Apple and cinnamon strudel
Suitable for vegetarians
Serves: 8
Prep. time: 25 minutes
Cook time: 25-30 minutes
Total time: Over 60 Minutes
Syns per serving: 4½
This perfect pastry pudding is packed with fruity goodness and delivers a cool cinnamon kick that the whole family will love - delicious served hot or cold.
Ingredients
700g cooking apples
25g sultanas
½ level tsp cinnamon
Grated zest of 1 lemon
Artificial sweetener, to taste
Low calorie cooking spray
4 x small sheets filo pastry
25g low-fat spread, melted
1 level tsp icing sugar, for dusting
Method
Peel and core the cooking apples and slice them thinly. Mix in a bowl with the sultanas, cinnamon and lemon zest. Sweeten to taste with artificial sweetener.
Spray a large baking sheet with low calorie cooking spray and place a sheet of filo pastry on top.
Brush very lightly with the low-fat spread and then cover with a second sheet. Repeat with the remaining two sheets, brushing with more low-fat spread.
Spoon the apple filling onto the pastry lengthways, leaving the pastry uncovered at the edges. Now roll up from one long side into a cylinder, with the pastry join underneath. Pinch the ends of the cylinder to seal in the filling.
Brush with the remaining melted low-fat spread and then bake in a preheated oven at 190°C/170°C
Fan/Gas Mark 5 for 25-30 minutes, until the pastry is crisp and golden brown.
Cool slightly before dusting with icing sugar and cutting into thin slices to serve.
Suitable for vegetarians
Serves: 8
Prep. time: 25 minutes
Cook time: 25-30 minutes
Total time: Over 60 Minutes
Syns per serving: 4½
This perfect pastry pudding is packed with fruity goodness and delivers a cool cinnamon kick that the whole family will love - delicious served hot or cold.
Ingredients
700g cooking apples
25g sultanas
½ level tsp cinnamon
Grated zest of 1 lemon
Artificial sweetener, to taste
Low calorie cooking spray
4 x small sheets filo pastry
25g low-fat spread, melted
1 level tsp icing sugar, for dusting
Method
Peel and core the cooking apples and slice them thinly. Mix in a bowl with the sultanas, cinnamon and lemon zest. Sweeten to taste with artificial sweetener.
Spray a large baking sheet with low calorie cooking spray and place a sheet of filo pastry on top.
Brush very lightly with the low-fat spread and then cover with a second sheet. Repeat with the remaining two sheets, brushing with more low-fat spread.
Spoon the apple filling onto the pastry lengthways, leaving the pastry uncovered at the edges. Now roll up from one long side into a cylinder, with the pastry join underneath. Pinch the ends of the cylinder to seal in the filling.
Brush with the remaining melted low-fat spread and then bake in a preheated oven at 190°C/170°C
Fan/Gas Mark 5 for 25-30 minutes, until the pastry is crisp and golden brown.
Cool slightly before dusting with icing sugar and cutting into thin slices to serve.
Sunday, 25 January 2015
Almond Cookies 1.5 SYNS
Almond Cookies
Get everyone to give you a hand making these festive nibbles. Kids will have great fun decorating them, and if you wrap them in pretty paper with ribbons, they'll make perfect gifts to share with friends and family.
Almond cookies
Serves: 24
Prep. time: Ready in about 30 minutes (plus chilling and cooling)
Total time: Less than 30 Minutes
Syns per serving: 1½
Ingredients:
57g self-raising flour
113g plain flour
42g low-fat baking margarine
100g vanilla Müllerlight yogurt
4 tbsp artificial sweetener
6 drops almond essence
Low calorie cooking spray
Method
Sift the flours into a bowl and rub in the margarine with your fingers until the mixture resembles breadcrumbs. Add the yogurt, sweetener and almond essence and knead until the mixture forms a soft dough (add more flour if too sticky or more yogurt if too dry). Wrap the dough in clingfilm and chill overnight in the fridge.
Preheat the oven to 220°C/Gas 7. Line two baking sheets with baking parchment and spray with low calorie cooking spray. Turn the dough onto a lightly floured board and roll out to the thickness of a pound coin. Using a small, star shaped cookie cutter (or any other shape) cut into 24 cookies. Carefully place the cookies on the baking sheets and bake for 12-15 minutes until slightly risen and browned.
Remove the cookies from the oven and place on a wire rack to cool. Let the children help to decorate the cookies with brightly coloured decorations (1 Syn per tbsp).
Get everyone to give you a hand making these festive nibbles. Kids will have great fun decorating them, and if you wrap them in pretty paper with ribbons, they'll make perfect gifts to share with friends and family.
Almond cookies
Serves: 24
Prep. time: Ready in about 30 minutes (plus chilling and cooling)
Total time: Less than 30 Minutes
Syns per serving: 1½
Ingredients:
57g self-raising flour
113g plain flour
42g low-fat baking margarine
100g vanilla Müllerlight yogurt
4 tbsp artificial sweetener
6 drops almond essence
Low calorie cooking spray
Method
Sift the flours into a bowl and rub in the margarine with your fingers until the mixture resembles breadcrumbs. Add the yogurt, sweetener and almond essence and knead until the mixture forms a soft dough (add more flour if too sticky or more yogurt if too dry). Wrap the dough in clingfilm and chill overnight in the fridge.
Preheat the oven to 220°C/Gas 7. Line two baking sheets with baking parchment and spray with low calorie cooking spray. Turn the dough onto a lightly floured board and roll out to the thickness of a pound coin. Using a small, star shaped cookie cutter (or any other shape) cut into 24 cookies. Carefully place the cookies on the baking sheets and bake for 12-15 minutes until slightly risen and browned.
Remove the cookies from the oven and place on a wire rack to cool. Let the children help to decorate the cookies with brightly coloured decorations (1 Syn per tbsp).
Wednesday, 3 September 2014
Strawberry Eton mess
Serves 4
Time: 20 minutes
Syns: Original 2; Green 2; Extra Easy 2
Ingredients
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
Method
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.
Rhubarb and pear crumble
Serves 4
Time: 30 minutes
Syns: Original 6; Green 6; Extra Easy 6
Ingredients
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
Method
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.
Monday, 14 July 2014
Slimming World - Dark Chocolate and Peppermint Mousse
Serves 4
Ready in about 15 minutes, Plus 2 hours freezing time
Syns - All choices 3½
Ingredients
50g dark chocolate, broken into small pieces
3 large eggs, separated
3 tbsp sweetener
A few drops of peppermint extract
Fat-free natural fromage frais, 1 level tsp chocolate sprinkles and a few sprigs of fresh mint, to decorate
Method
1. Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds). Remove from the heat and allow to cool a little.
2. Meanwhile, in a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed. They should stand up still, but not dry, peaks when the blades are lifted.
3. In another large bowl, whisk the egg yolks, sweetener and peppermint extract until pale and thick. Fold in the melted chocolate, then fold in the egg white using a metal spoon.
4. Spoon into 4 freezer proof dessert glasses or ramekins, cover with cling film and put in the freezer for 2 hours, or until just set. Decorate each one with a dollop of fromage frais, a few chocolate sprinkles and a a sprig of mint.
Syns - All choices 3½
Ingredients
50g dark chocolate, broken into small pieces
3 large eggs, separated
3 tbsp sweetener
A few drops of peppermint extract
Fat-free natural fromage frais, 1 level tsp chocolate sprinkles and a few sprigs of fresh mint, to decorate
Method
1. Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds). Remove from the heat and allow to cool a little.
2. Meanwhile, in a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed. They should stand up still, but not dry, peaks when the blades are lifted.
3. In another large bowl, whisk the egg yolks, sweetener and peppermint extract until pale and thick. Fold in the melted chocolate, then fold in the egg white using a metal spoon.
4. Spoon into 4 freezer proof dessert glasses or ramekins, cover with cling film and put in the freezer for 2 hours, or until just set. Decorate each one with a dollop of fromage frais, a few chocolate sprinkles and a a sprig of mint.
Slimming World - Chocolate and Vanilla Cheesecake
Serves 10
Ready in about 40 minutes, plus overnight chilling time
Syns - All choices 6
Ingredients
10 digestive biscuits, finely crushed
50g low-far spread (suitable for baking), melted
50g dark chocolate, broken into small pieces
2 level tbsp powdered gelatine
3 x 165g pots Mullerlight New York Style Cheesecake Yogurts
100g quark
1 tsp vanilla extract
4 tbsp sweetener
Fresh raspberries, to decorate
Method
1. Mix the biscuits and spread in a bowl, then spoon over the base of a 20cm-diameter, non-stick, loose-bottomed cake tin. Flatten with the back of a fork, cover and chill in the fridge for 30 minutes.
2. Meanwhile, put the chocolate in a heatproof bowl and place over a pan of gently simmering water for 2-3 minutes, or until melted. Allow to cool a little.
3. Sprinkle the gelatine into 75ml boiling water and stir to dissolve. Put the Mullerlight, quark, vanilla extract, sweetener and gelatine mixture into a food processor and blend until smooth. Transfer to a mixing bowl and, using a fork, swirl in the cooled melted chocolate. Pour the mixture over the base, cover and chill in the fridge overnight.
4. When you're ready to serve, decorate with fresh raspberries and cut into 10 slices.
Syns - All choices 6
Ingredients
10 digestive biscuits, finely crushed
50g low-far spread (suitable for baking), melted
50g dark chocolate, broken into small pieces
2 level tbsp powdered gelatine
3 x 165g pots Mullerlight New York Style Cheesecake Yogurts
100g quark
1 tsp vanilla extract
4 tbsp sweetener
Fresh raspberries, to decorate
Method
1. Mix the biscuits and spread in a bowl, then spoon over the base of a 20cm-diameter, non-stick, loose-bottomed cake tin. Flatten with the back of a fork, cover and chill in the fridge for 30 minutes.
2. Meanwhile, put the chocolate in a heatproof bowl and place over a pan of gently simmering water for 2-3 minutes, or until melted. Allow to cool a little.
3. Sprinkle the gelatine into 75ml boiling water and stir to dissolve. Put the Mullerlight, quark, vanilla extract, sweetener and gelatine mixture into a food processor and blend until smooth. Transfer to a mixing bowl and, using a fork, swirl in the cooled melted chocolate. Pour the mixture over the base, cover and chill in the fridge overnight.
4. When you're ready to serve, decorate with fresh raspberries and cut into 10 slices.
Slimming World - Baileys Chocolate Mousse
Serves 4
Ready in about 25 minutes, plus 2 hours freezing time
Syns - All choices 5
Ingredients
50g dark chocolate, broken into small pieces
3 eggs, separated
4 tbsp sweetener
2 tbsp Baileys Irish Cream Liqueur
200g fat-free natural fromage frais, plus extra to serve
1 tsp vanilla extract
4 Dr Oetker Giant Chocolate Stars
Method
1. Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds). Remove from the heat and leave to cool a little.
2. Whisk the egg yolks, 2 tbsp sweetener and the Baileys Irish Cream in a large bowl until smooth. Pour in the melted dark chocolate and whisk to combine well.
3. In a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed until they stand up in stiff peaks when the blades are lifted, then fold into the chocolate mixture using a metal spoon.
4. Put the fromage frais, remaining sweetener and vanilla extract in a bowl and mix well. Spoon the mixture into the bases of 4 dessert glasses, then top with the chocolate. Cover and freeze for 2 hours, or until just set.
5. To serve, top each mousse with a dollop of fromage frais and a chocolate star.
Syns - All choices 5
Ingredients
50g dark chocolate, broken into small pieces
3 eggs, separated
4 tbsp sweetener
2 tbsp Baileys Irish Cream Liqueur
200g fat-free natural fromage frais, plus extra to serve
1 tsp vanilla extract
4 Dr Oetker Giant Chocolate Stars
Method
1. Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds). Remove from the heat and leave to cool a little.
2. Whisk the egg yolks, 2 tbsp sweetener and the Baileys Irish Cream in a large bowl until smooth. Pour in the melted dark chocolate and whisk to combine well.
3. In a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed until they stand up in stiff peaks when the blades are lifted, then fold into the chocolate mixture using a metal spoon.
4. Put the fromage frais, remaining sweetener and vanilla extract in a bowl and mix well. Spoon the mixture into the bases of 4 dessert glasses, then top with the chocolate. Cover and freeze for 2 hours, or until just set.
5. To serve, top each mousse with a dollop of fromage frais and a chocolate star.
Slimming World - Spiced Rice Pudding
Serves 4
Ready in about 2 hours 15 minutes
Syns per serving - Extra Easy 3, Green 3
Ingredients
Fry Light
100g plain dried pudding rice
2 tbsp sweetener
650ml skimmed milk
1 tsp freshly grated nutmeg, plus extra to decorate
1 tsp ground cinnamon
1 mango, peeled, stoned and sliced.
Method
1. Preheat your oven to 150C/ Gas 2, and lightly spray a medium baking dish with Fry Light.
2. Put the rice in a large sieve and rinse under cold water for 1-2 minutes. Drain and transfer to the baking dish. Add the sweetener and pour over the milk. Stir well, then sprinkle over the spices.
3. Bake the pudding for 1 hour. Stir and return to the oven for 30 minutes. Stir again, then bake for a further 30 minutes, or until lightly browned. Serve warm in cups or bowls, with a little grated nutmeg and the mango.
Syns per serving - Extra Easy 3, Green 3
Ingredients
Fry Light
100g plain dried pudding rice
2 tbsp sweetener
650ml skimmed milk
1 tsp freshly grated nutmeg, plus extra to decorate
1 tsp ground cinnamon
1 mango, peeled, stoned and sliced.
Method
1. Preheat your oven to 150C/ Gas 2, and lightly spray a medium baking dish with Fry Light.
2. Put the rice in a large sieve and rinse under cold water for 1-2 minutes. Drain and transfer to the baking dish. Add the sweetener and pour over the milk. Stir well, then sprinkle over the spices.
3. Bake the pudding for 1 hour. Stir and return to the oven for 30 minutes. Stir again, then bake for a further 30 minutes, or until lightly browned. Serve warm in cups or bowls, with a little grated nutmeg and the mango.
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