Slimming World Recipes

Recipes

Somerset Pears

Posted on January 20, 2010 at 12:22 PM Comments comments (0)

3½ Syns on Green choice

3½ Syns on Original choice

Serves 4

 

Ingredients

198ml/7 fl oz dry cider (3 1/2 syns)

2 tsp lemon juice

1/2 tsp ground cinnamon

pinch of grated nutmeg

grated rind of 1 orange

4 dessert pears (10 syns)

artificial sweetener, to taste

very low fat natural fromage frais, to serve

 

Put the cider, lemon juice, cinnamon, nutmeg and orange rind in a pan. Bring to the boil, cover and simmer for 5 minutes.

Peel the pears, cut in half and remove the cores. Place them in the liquid and poach for 20-30 minutes or until soft. Add sweetener to taste.

Place the pears in a serving dish and pour the liquid over. Serve hot or cold with very low fat natural fromage frais.

Chocolate drizzle kebabs

Posted on January 20, 2010 at 11:29 AM Comments comments (0)

5½ on Green choice

5½ on Original choice

Serves 4

 

Ingredients

1 large slice pineapple

1 red apple

1 pear

1 nectarine

1 banana

2 level tsp icing sugar

4 level tsp cornflour

1 sachet Mint Chocolate Options

 

Preheat the grill to high. Soak 8 wooden skewers in cold water for 20 minutes. Cut the pineapple, apple, pear, nectarine and banana flesh into 8 pieces and thread alternately onto the skewers.

Place the fruit kebabs on a foil-lined grill pan and sift the icing sugar over the top. Grill close to the heat for 2-3 minutes, turning once, until lightly charred on both sides.

Meanwhile, place 7fl oz/198ml water in a pan and heat until almost boiling. Mix the cornflour with 1 tbsp of cold water and add to the hot water with the Mint Chocolate Options powder. Simmer, stirring continuously, for about 1 minute until the sauce boils and thickens. Divide the fruit kebabs between four serving plates, pour over the chocolate sauce and serve immediately.

 

Chocolate and orange bread pudding

Posted on January 20, 2010 at 11:19 AM Comments comments (0)

5½ on Green choice

5½ on Original choice

Serves 6

 

Ingredients

8 slices of white bread from a small 400g loaf

4 level tablespoons reduced sugar marmalade

4 large eggs

340g/12oz + 6 tablespoons very low fat natural fromage frais

28g/1oz cocoa powder

1 teaspoon finely grated orange rind

5-6 tablespoon granulated artificial sweetener

14g/ ½ oz plain chocolate

orange zest, to decorate

 

Preheat the oven to 180C/350F/Gas Mark 4. Sandwich the slices of bread together with the marmalade to make four sandwiches. Cut into quarters and lay the sandwiches overlapping in a small, ovenproof baking dish.

Make the custard. In a bowl, beat the eggs, add 340g/12oz fromage frais, sieve in the cocoa. Mix together until well combined . Stir in the orange rind and add sufficient sweetener to taste.

Spoon the chocolate custard over the sandwiches to cover them completely, making sure it sinks between the sandwiches as well.

Stand the dish in a roasting tin and pour in boiling water to come halfway up the side of the dish. Bake for 25-30 minutes until just set and a knife inserted into the centre comes out clean. Remove fom the tin of water and stand for 10 minutes.

Place into individual serving bowls, grate the chocolateover and serve with the remaining fromage frais and orange zest.

Banana Bread Pudding

Posted on January 20, 2010 at 11:06 AM Comments comments (0)

4½ Syns on Green choice

4½ Syns on Original choice

4½ Syns on Extra Easy

Serves 6

 

Ingredients

1 banana

2 teaspoons lemon juice

8 slices white Nimble bread from a 400g loaf

4 large eggs, beaten

340g/12oz very low fat natural fromage frais

½ teaspoon ground nutmeg

1 teaspoons finely grated lemon rind

3 tablespoons granulated artificial sweetener

28g/1oz sultanas

Extra sweetener and ground nutmeg for sprinkling

 

Preheat the oven 180C/350F/Gas Mark 4. Peel and mash the banana with the lemon juice to prevent browning.

Sandwich the bread slices together with the mashed banana to make 4 sandwiches. Cut into quarters and lay the sandwiches, overlapping, in a small ovenproof baking dish.

Mix together the eggs, fromage frais, nutmeg and lemon rind with sufficient sweetener to taste and spoon over the sandwiches to cover completely, making sure the custard sinks between the sandwiches as well. Sprinkle the sultanas over the top.

Stand the dish in a roasting tin and pour in boiling water to come halfway up the side of the dish. Bake in the oven for 30-35 minutes until set and a knife inserted into the centre comes out clean. Remove from the tin and stand for 10 minutes.

Serve the pudding immediately sprinkled with more sweetener and nutmeg if liked.

 

Fruity tea loaf

Posted on January 20, 2010 at 11:00 AM Comments comments (0)

4 Syns on Green choice

4 Syns on Original choice

Serves 15

 

Ingredients

1 cup of cold black tea

227g/8oz dried fruit

227g/8oz self-raising flour

1 or 2 eggs, beaten

6 level tbsp artificial sweetener (or to taste)

 

Soak the dried fruit in the tea overnight or for a minimum of 2 hours

Add all the other ingredients, mix well then place in a 1lb loaf tin lined with baking parchment or greaseproof paper

Bake in a 180°C/350°F/Gas mark 4 oven for 40-50 minutes

Allow to cool slightly before removing from the tin. Slice into 15

Free Ice Cream

Posted on January 20, 2010 at 10:59 AM Comments comments (0)

Syn Free on Green choice

Syn Free on Original choice

Serves 4

 

Ingredients

3 eggs, separated

6-8 level tbsp artificial sweetener

few drops of vanilla essence

255g/9 oz very low fat natural fromage frais

 

Whisk the egg whites until stiff, then fold in the sweetener using a metal spoon. Beat the egg yolks with the vanilla essence and then fold in the egg whites using a metal spoon.

Fold in the fromage frais and freeze. Remove from the freezer and stir the mixture at regular intervals, until the ice cream is frozen. Store in the freezer until required.

 

Chocolate & Orange Mint Mousse

Posted on January 20, 2010 at 10:55 AM Comments comments (0)

3 Syns on Green choice

3 Syns on Original choice

Serves 4

 

Ingredients

1 sachet Ovaltine Mint Options drink

2 level tsp cornflour

284ml/ ½ pt skimmed milk

1 sachet sugar free orange jelly crystals

142g/5 oz very low fat mandarin yogurt

 

Mix the sachet of Mint Options with the cornflour and skimmed milk and heat gently in a saucepan over a low heat, until thick. Remove from the heat and leave to set.

Make the jelly up to 284ml/ ½ pint, following the packet instructions. Chill in the refrigerator until almost set, then whisk into the mint mixture. Add the yogurt, mix well and chill until set.

Bakewell bites

Posted on January 20, 2010 at 10:45 AM Comments comments (0)

2 Syns on Green choice

2 Syns on Original choice

Serves 16

 

Ingredients

2 eggs

6 tbsp artificial sweetener

1oz/28g low-fat margarine

4oz/113g glacé cherries

2oz/57g self-raising flour

6-7 drops almond essence

4 level tsp icing sugar

A drop of pink food colouring

 

Preheat the oven to 180°C/350°F/Gas 4. Line 16 mini-muffin tins with paper cases. In a bowl, whisk together the eggs, artificial sweetener and low-fat margarine until thick and frothy. Finely chop the glacé cherries and add most of them to the bowl with the flour and 3-4 drops of almond essence and mix.

Spoon the mixture into the paper cases and bake for 15-20 minutes until firm and golden. Leave to cool.

Meanwhile, mix together the icing sugar, remaining almond essence, pink food colouring and a few drops of water to make a smooth paste.

Top the Bakewell bites with a few chopped glacé cherries and drizzle over the almond icing.

Jam roly poly

Posted on January 20, 2010 at 10:36 AM Comments comments (0)

9 Syns on Green choice

9 Syns on Original choice

Serves 6

 

Ingredients

8oz/227g self-raising flour

1 level tsp baking powder

2oz/57g fresh breadcrumbs

2 tbsp granulated artificial sweetener

Grated zest of 1 lemon

2 eggs

7 level tbsp reduced sugar raspberry jam

Fry Light

 

Preheat the oven to 200°C/400°F/Gas 6. Sift the flour and baking powder into a bowl and stir in the breadcrumbs, artificial sweetener and lemon zest. Beat the eggs and add to the mixture with 4 tbsp water. Mix to form a dough.

On a lightly floured surface, roll out the dough to a rectangle approx 7in/18cm x 8in/20cm. Spread the jam over the top and roll up, like a Swiss roll, from a short side.

Spray a sheet of foil with Fry Light and place the pudding in the middle. Wrap the foil loosely around the pudding, leaving room for it to expand, and scrunch the edges together to seal. Place on a baking sheet for 40 minutes, opening the foil for the last 10 minutes to let the spronge brown.

Serve sliced with a little low-fat custard if desired (½ Syn per level tbsp on Green and Original days).

Strawberry slices

Posted on January 20, 2010 at 10:32 AM Comments comments (0)

½ on Green choice

½ on Original choice

Serves 6

 

Ingredients

1 sachet sugar free strawberry jelly crystals

1 sachet gelatine

1lb 2oz/551g strawberries, plus a few to decorate

250g pot very low fat natural fromage frais

1 tbsp rose water

 

Dissolve the jelly crystals in 4fl oz/113ml boiling water. Add the gelatine, stir and top up with 16fl/454ml cold water. Allow to cool.

Chop the strawberries and add to the mixture with the fromage frais and rose water. Pour into a 1 litre non-stick load tin and chill for 3-4 hours.

To serve, fill a large basin with hot water and dip the tin in for 5-10 seconds. Release the jelly onto a serving platter, cut into slices and decorate with the remaining strawberries.

Strawberry and orange cheesecakes

Posted on January 20, 2010 at 10:23 AM Comments comments (0)

7 Syns on Green choice

7 Syns on Original choice

Serves 4

 

Ingredients

8 ginger nut biscuits

1oz/28g low-fat spread

5oz/142g strawberries, plus a few to decorate

250g pot quark

A few drops of vanilla essence

1 orange

Artificial sweetener, to taste

2 sachets gelatine

 

Crush the biscuits into fine crumbs and place in a bowl. Place the low-fat spread in a small pan and heat until melted. Mix into the biscuit crumb, spoon into 4 x 3in/8cm pastry rings on a baking sheet, press evenly over the base and chill.

Place 3½oz/100g of the strawberries in a food processor along with the quark and vanilla essence and blend until smooth. Chop the remaining strawberries and half of the orange into small pieces. Add to the mixture, along with the artificial sweetener, and mix well.

Dissolve the gelatine in 4 tbsp water in a bowl over a pan of simmering water. Cool, then fold into the strawberry mixture. Spoon over the bases and chill until set.

To serve, run a sharp knife around the inside of each ring and remove the cheesecakes. Place on individual serving plates and serve garnished with the remaining strawberries, orange segments and mint leaves.

 

 

Banoffee pie

Posted on January 20, 2010 at 10:21 AM Comments comments (0)

4½ Syns on Green choice

4½ Syns on Original choice

4½ Syns on Extra Easy

Serves 8

 

Ingredients

10 reduced fat digestive biscuits, finely crushed

3 medium egg whites

2 x 12g sachets powdered gelatine

75ml/3fl oz boiling water

250g/9oz quark

3 x 200g pots Müllerlight toffee yogurt

3-4 tbsp artificial sweetener

1 tsp vanilla extract

2 bananas

 

To serve

Dark chocolate, melted (optional)

Cinnamon, to dust

 

Preheat the oven to 190ºC/Gas 5. Line a 20cm/8in springform cake tin with baking parchment.

Place the crushed biscuits in a bowl. Lightly beat 1 of the egg whites until frothy and add to the bowl. Stir well, then spoon the mixture into the prepared tin and press evenly over the bottom. Bake in the oven for 15 minutes, then set aside to cool.

Dissolve the gelatine in the boiling water.

Whisk the quark in a bowl until smooth. Stir in the yogurt, sweetener and vanilla extract.

Whisk the 2 remaining egg whites until stiff, then fold into the quark mixture along with the gelatine liquid. Spoon over the prepared biscuit base, smoothing the top with a palette knife, and chill for 4-5 hours, or until set.

Remove the pie from the tin and place on a serving plate. Slice the bananas and arrange neatly on top of the pie. Drizzle over some melted dark chocolate (1½ Syns per 1 tsp) if desired, dust with cinnamon and serve cut into wedges.

 

 

 

Toffee apple cheesecake

Posted on January 20, 2010 at 10:19 AM Comments comments (0)

5 Syns on Green choice

5 Syns on Original choice

5 Syns on Extra Easy

Serves 12

 

Ingredients

Base

Fry Light

85g/3 oz plain flour

42g/1½oz low fat spread suitable for baking (such as Anchor Spreadable Lighter)

1 level tbsp Silver Spoon Half Sugar

large pinch cinnamon

1 egg, beaten

 

Filling

227g/8oz Bramley cooking apples

1 tbsp water

227g/8 oz quark skimmed milk soft cheese

200g pot Müllerlight Toffee yogurt

28g/1oz soft light brown sugar

¼ tsp cinnamon

2 eggs

 

Topping

227g/8oz quark skimmed milk soft cheese

2 tsp Müllerlight Toffee yogurt

few drops vanilla essence

artificial sweetener, to taste

½ eating apple, cored

85g/3oz granulated sugar

28g/1oz soft light brown sugar

142ml/5fl oz water

 

This recipe makes either two 18cm/7½in cakes or one 25cm/10in cake. Preheat the oven to 200°C/Gas 6. Grease and line the base of the tin or tins with Fry Light. Make up the base by sieving the flour into a mixing bowl. Rub the margarine into the flour until the mixture resembles breadcrumbs and stir in the sugar and cinnamon. Add the beaten egg, mixing well and spread the mixture over the lined base of the tin or tins. Cook in the oven for 15 minutes until golden. Remove from the oven and allow to cool.

Reduce heat to 190°C/Gas 5. For the filling, peel, core and chop the Bramley apples and cook in a saucepan with the water over a low heat until very soft. Remove from the heat and beat to a purée.

Beat the quark, yogurt, brown sugar, cinnamon and eggs together in a bowl and stir in the apple mixture. Pour over the cooked base and cook in the oven for 30 minutes until the mixture is set and firm to the touch. Allow to cool completely, preferably overnight in the fridge.

For the topping, drain any liquid from the quark and put in a bowl with the yogurt and vanilla essence. Mix well and sweeten with artificial sweetener if desired. Spoon the mixture into a piping bag fitted with large star nozzle and reserve. Slice the eating apple thinly and arrange around the top of the cheesecake.

Meanwhile make the toffee. Put the granulated sugar, brown sugar and water in a heavy based saucepan and heat gently until the sugar has dissolved. Bring to the boil over a high heat and cook without stirring until the mixture turns toffee brown. Remove from the heat immediately and pour over the cheesecake. Pipe the reserved quark topping around the edge of the cake or cakes and into the centre. Serve.

 

Toffee apple sundaes

Posted on January 20, 2010 at 10:17 AM Comments comments (0)

2 Syns on Green choice

2 Syns on Original choice

Serves 4

 

Ingredients

1 sachet sugar-free raspberry jelly crystals

2 apples

2 gingernut biscuits

200g pot Toffee Müllerlight Yogurt

100g pot very low fat natural fromage frais

 

Prepare the jelly according to the packet instructions, pour into a small, shallow tray and chill until set. When set chop into small cubes.

Meanwhile, core and chop the apples and crush the biscuits.

Layer four dessert glasses with the jelly, yogurt, fromage frais and most of the apple. Serve garnished with the remaining apple and sprinkled with the crushed biscuits.

Chocolate hot cross buns

Posted on January 20, 2010 at 10:13 AM Comments comments (0)

7 Syns on Green choice

7 Syns on Original choice

Serves 16

 

Ingredients

1lb/454g strong plain white bread flour

Pinch of salt

1 tbsp mixed spice

2 sachets low calorie drinking chocolate powder, eg Options

2 tsp easy blend dried yeast

2oz/57g currants

2 tbsp sunflower oil

10fl oz/284ml lukewarm skimmed milk

 

for the glaze:

1 tbsp granulated artificial sweetener

 

Preheat the oven to 200°C/400°/Gas 6. Line a large baking sheet with baking parchment.

Sift the flour, salt, mixed spice and drinking chocolate into a mixing bowl. Stir in the yeast and currants.

Make a well in the centre and spoon in the oil. Gradually pour in the milk and mix to form a soft but not sticky, dough.

Turn out on to a lightly floured surface. Knead for 5 minutes until smooth and elastic. Place in a floured bowl, cover and leave in a warm place for 1 hour until doubled in size.

Turn out and re-knead. Divide into 16 pieces, shape into buns and place on the baking sheet. Cover and leave for 20 to 30 minutes until doubled in size.

Using a sharp knife, score a small cross on the top of each bun and bake in the oven for 15 to 20 minutes until risen and golden brown.

Meanwhile, make the glaze. Dissolve the sweetener in 1 tbsp hot water. As soon as the buns are cooked, brush the glaze over each bun. Transfer to a wire rack to cool. They are best served warm.

 

Strawberry pavlova

Posted on August 30, 2009 at 12:49 PM Comments comments (0)

Serves 6

4 syns on Extra Easy


Ingredients

4 eggs

3 1/2oz/100g caster sugar

6-8 tbsp artificial sweetener

a pinch of salt

1 level tsp cream of tartar

1 level tsp cornflour

1 level tsp raseberry vinegar

14oz/397g strawberries

8 level tbsp low-fat custard

Icing sugar to dust


Preheat the oven to 170c/325f/Gas3. Seperate the egg yolks and whites. Cover a large baking try and non-stick baking parchment.

Mix together the caster sugar and sweetener. Whisk the whites and salt until peaked. Continue to whisk while slowly adding the sugar mixture 1 tbsp a time.

Once the egg whites look glossy and stiff, sift in the cream of tartar and cornflour, and carefully stir in the raseberry vinegar.

Put the meringue mixture on to the baking parchment. Using a pallet knife, shape the mixrture into a circle and raise up the sides.

Place the meringue in the oven and reduce the heat to 120c/250f/Gas1/2. Bake for an hour or until the meringue is crisp. Wash and hull the strawberries.

Allow the meringue to cool in the oven. When cool , remove and spoon in the custard. Top with starwberries and dust over the icing sugar (1 syn pr level tsp).




Tiramisu pots

Posted on August 30, 2009 at 12:22 PM Comments comments (0)

Serves 4

3 1/2 syns on Extra Easy


Ingredients

8 sponge fingers

7fl oz/198ml expresso coffee

2 squares of dark chocolate

250g pot Quark

7oz/198g fat-free natural fromage frais plus extra for topping

4-5 tbsp artificial sweetener

1 tsp vanilla extract

200g pot vanilla Mullerlight yoghurt

4 Maltesers to garnish


Break the sponge fingers up into pieces, and put in a bowl. Pour over the coffee. Divide half of the fingers between 4 dessert glasses. Grate the chocolate and set aside.

In a bowl mix togther the Quark, fromage frais, artificial sweetener, vanilla extract and yoghurt until smooth.

Top the sponge fingers with half of the Quark mixture, followed by the remaining sponge fingers and finish off with the rest of the Quark mix.

Place the glasses in the fridge for 2-3 hours or until chilled.

To serve, spoon 1 tbsp of fromage frais over each dessert. Top with a sprinking of the grated dark chocolate and a Malteser.

Berry Eton mess

Posted on August 30, 2009 at 10:58 AM Comments comments (0)

Serves 4

3 1/2 syns on Extra Easy


Ingredients

14oz/397g mixed berries (such as strawberries, blackberries and raspberries)

4 meringue nests

2 x 200g pots strawberry or raspberry Mullerlight yoghurt

14oz/397g very low-fat natural fromage frais

1 tbsp artificial sweetener

Mixed berries to garnish


Place half the mixed berries in a blender and blitz until smooth. Roughly crush the meringue nests. Place 4 dessert glasses in the fridge to chill.

Transfer the pureed berries to a bowl with the yoghurt and mix. Add the remaining berries, fromage frais and artificial sweetener. Stir well.

Fold in the crushed meringue and spoon this mixture into the chilled dessert glasses. Serve garnished with berries.


Banana, custard and chocolate pots

Posted on August 27, 2009 at 2:00 PM Comments comments (0)

Serves 4

1 1/2 syns on Extra Easy


Ingredients

4 ripe bananas

2 x 200g pots Mullerlight banana and custard yoghurts

8 level tbsp low-fat custard

4 tbsp very low-fat natural fromage frais

1/4 pack Cadbury Buttons (taken from a 32g bag)


Peel and cut the bananas into thick slices. Reserving some bananas for the top, place the remining into the bottom of 4 dessert glasses.

Spoon over the yoghurt and top each serving with 2 level tbsp of the custard. Finish with the fromage frais. Top with the reserved bananas and chocolate buttons.

Strawberry Cupcakes

Posted on August 27, 2009 at 12:43 PM Comments comments (0)

Serves 16

2 syns per cupcake on Extra Easy

 

Ingredients

3 eggs

2oz/57g low-fat spread

6-8 tbsp artificial sweetener

4oz/113g self-raising flour

2-3 drops vanilla essence

1/2 tsp strawberry flavouring

To decorate:

a couple of drops of red food colouring

8 level tsp icing sugar plus extra for dusting

8 strawberries

 

Preheat the oven to 180c/350f/Gas 4. Put the paper cases in a mini muffin tin. Whisk together the eggs, low-fat spread and sweetener. Sieve the flour. Using a large metal spoon, fold in the flour with the vanilla essence and the starwberry flavouring.

Spoon into the paper cases and bake for 15-20 mins. Remove and allow to cool on a wire rack.

Mix a few drops of water and food colouring with the icing sugar. Spoon on to the cakes. Garnish with halved strawberries and dust with icing sugar.