SW strawberries and cream sponge cake

 

A light, moist sponge bursting with juicy strawberries and a creamy filling - a tempting teatime treat.

ingredients

• 200g low fat spread suitable for baking (such as Anchor Spreadable Reduced fat)
• 6-8 tbsp artificial sweetener (or according to taste)
• 4 eggs
• A few drops of vanilla essence
• 200g self-raising flour
• 200g pot quark
• 175g Mullerlight Strawberry Yogurt
• 500g strawberries
• 1 tsp icing sugar to dust

method

1. Preheat the oven to 180°C/160°C Fan/Gas 4. Line two 20cm cake tins with greaseproof paper. Mix the spread with the sweetener until smooth and then gradually beat in the eggs and vanilla essence. Sift the flour and fold into the mixture.
2. Divide the mixture between the cake tins and bake for 25-30 minutes (until the sponge springs back when lightly touched). Remove from the oven and turn out onto a wire rack to cool completely.
3. Mix the quark with the yogurt; halve most of the strawberries and slice the remainder. Place one sponge on a plate, top with the strawberry halves and pour over the yogurt mixture. Place the second sponge on top and decorate with the sliced strawberries. Dust with a little icing sugar and serve immediately.
   
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Slimming World Lemon Drizzle Cake

Ahhh Lemon Drizzle cake - theres nothing quite like a slice with a cup of tea. Or a whole cake for that matter! This particular recipe is only 4 syns each slice, so listen, why not! 

 Serves 10
Syn - 4 each slice on both plans
prep time 25 mins
cooking 25-30 mins

ingredients

• 4eggs 
• 50g caster sugar
• 5 tablespns of sweetner
• 150g of self raising flour
• 1 tsp of baking powder
• 2tablespns of grated lemon zest
• 1 tsp icing sugar to dusr

For drizzle

• long strips of zest from lemon
• juice of 2 lemons
• 1 tbsp of arrow wood
• 4tsp of sweetner
• 60ml water
    
  Method Preheat oven 190/ gas 5
  Line baking tray within non stick baking paper
  
  place egg yolks, caster sugar, flour, sweetner, baking powder and lemon zest in bowl and whisk until thick and pale
  
  in separte bowl whisk egg white until softly peaked then fold into yolk mixture.
  
  Spoon mixture into tin and oven for 25-30mins - or until cake has risen and is firm to touch. Leave to cool.
  
  Meanwhile place all dizzle ingredient in a pan on the heat and stir continous until mixture is thick . dizzle over cake.
  once sauce set , dust cake with icing sugar.

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Half syn Cake

Half a syn for the Whole cake on all plans.

Ingredients

Eggs, separated - 4
Tub of park - 1
Baking powder - 1 tsp
Sweetener - 5 tbsp
Vanilla extract - 1/2 tsp
Fromage frais - 3 tbsp
Fresh fruits of your choice
Raspberries and strawberries

Instructions

Preheat oven to 180c and line 2 sandwich tins, spray with fry light.
Whisk the eggs whites in one bowl until they reach the soft peak stage.
In another bowl whisk together the egg yolks, 4 tbsp sweetener, half the tub of quark, baking powder and the vanilla extract. Then whisk in half the egg whites.
Fold in the remaining egg whites with a metal spoon.
Tip the mixture into 2 sandwich tins which have been lined with baking parchment and sprayed with fry light.
Bake in the oven until well risen, golden brown and a skewer comes out clean, approx 20 mins. It will sink when you take it out so don't be alarmed.
Leave to cool for 5 mins then turn out and peel off the baking paper and place on a cooling rack to cool entirely.
Meanwhile take the other half of the quark and mix with 1 tbsp of sweetener. You can also add fromage frais at this stage too.
Spread half of the mixture on top of one cake and put the rest of the mixture on top and decorate with more fruit.
Credit: Slimmingworld

Homity Pie

Ingredients

Low calorie cooking spray
potatoes, peeled and cubed - 340g
onions, chopped - 225g
leeks, thinly sliced - 225g
frozen peas - 198g
garlic cloves, finely chopped - 2
A handful of fresh parsley, chopped
A handful of fresh thyme, chopped
eggs, lightly beaten - 2
vegetable stock - 85ml
reduced-fat Cheddar cheese, grated - 160g
Salt and freshly ground black pepper
Instructions

Preheat your oven to 220°C/200°F/Gas 7. Spray a medium-sized, ovenproof dish with low calorie cooking spray.
Boil potatoes for 15-20 minutes, or until tender. Drain return to the pan and mash. Set aside until needed.
Spray a large non-stick frying pan with low calorie cooking spray and stir-fry the onions, leeks and peas over a medium heat for 6-8 minutes, or until the vegetables have softened.
Add the mashed potatoes, garlic, parsley, thyme eggs, stock and half the cheese, season and stir to combine.
Spoon the mixture into the prepared ovenproof dish and scatter over the remaining cheese. Bake for 20 minutes or until golden.

Delicious berry pancakes

Delicious berry pancakes

Prep Time : 20 minutes
Cook Time : 30 minutes
Ingredients

fresh mixed berries - 400g
sweetener - 1 tbsp
Icing sugar, to dust
Fat free natural fromage frais, to serve
Fresh mint leaves, to decorate
For the pancakes
plain flour - 150g
sweetener - 1 tbsp
Salt
large eggs, beaten - 4
skimmed milk - 100ml
finely grated orange zest - 1 tbsp
vanilla essence - 1 tsp
Low calorie cooking spray
Instructions

Place the berries in a bowl with the sweetener and toss to mix well. Leave to stand at room temperature for 20-30 minutes.
To make the pancakes, sift the flour into a bowl with the sweetener and a pinch of salt.
Mix in the eggs, milk, orange zest and vanilla essence and whisk until smooth.
Spray a small frying pan with low calorie cooking spray and place over a high heat.
Pour one-eighth of the batter into the pan to coat the bottom, tilting and swirling the pan to spread the batter.
Cook for 1-2 minutes or until lightly browned at the base then carefully flip over and cook the other side for 1-2 minutes.
Remove from the pan, fold into quarters and keep warm while you make the remaining pancakes.
Serve the pancakes with the berries.
They’re delicious lightly dusted with icing sugar and served with a spoonful of fromage frais and a sprig of mint.
credit Slimmingworld

Full English Brunch Bake

Combining all the best ingredients of a traditional English breakfast in one pan, this wholesome, hearty, rustic dish is great for entertaining and it will save on time as well as washing-up!

Ingredients

• Desirée potatoes, peeled and cut into 1.5cm cubes - 300g
• Low calorie cooking spray
• lean bacon rashers, all visible fat removed, cut into 2cm pieces - 100g
• Sainsbury’s Be Good to Yourself Extra Lean Cumberland Sausages, each chopped into 3 pieces - 4
• onion, peeled and sliced into thick rings - 1
• button mushrooms, halved - 200g
• large eggs, lightly beaten - 8
• very finely chopped fresh parsley - 6 tbsp
• salt and freshly ground black pepper
• midi plum tomatoes, halved or quartered - 200g
• reduced fat Cheddar cheese, grated - 25g

Instructions

Place the potatoes in a large saucepan of lightly salted boiling water and cook for 10-12 minutes or until just tender.
Drain well and set aside.
Meanwhile spray a large frying pan with low calorie cooking spray and place over a high heat. Add the bacon, sausages, onion rings and mushrooms and stir-fry for 6-8 minutes or until lightly browned.
Add the potatoes to the mixture and stir to mix well.
Whisk the eggs with the chopped parsley and season well.
Pour this over the potato mixture, scatter over the tomatoes and cook over a gentle heat for 8-10 minutes or until the base is set.
Sprinkle over the cheese and place under a preheated hot grill for 4-5 minutes or until lightly golden and set.
Cut into thick wedges and serve.

Beef Stew

Easy dinner to prepare when you want some beef stew.

Cook Time : 01h 30min
Ingredients

shallots - 12
Low calorie cooking spray
carrots - 2
braising steak, all visible fat removed - 380g
tomato purée - 1 level tbsp
bouquet garni - 1
closed cap mushrooms - 170g
onion gravy granules - 2 level tsp
Salt and freshly ground black pepper
Freshly chopped parsley, to garnish
Instructions

Peel the shallots.
Heat a large pan sprayed with low calorie cooking spray, add the shallots and fry for 5 minutes until browned.
Transfer to a plate and set aside.
Slice the carrots, place in the pan with the steak, tomato purée, bouquet garni and 800ml pints water.
Cover and simmer for 1½ hours.
alve the mushrooms, add to the pan with the shallots and simmer for a further 20 minutes. Sprinkle over the gravy granules and stir until thickened.
Season to taste, sprinkle with parsley and serve.

Crustless Cheddar, Onion and Courgette Quiche

This tasty recipe is perfect for a party or family dinners

Ingredients

Low calorie cooking spray
onions, peeled, halved and thinly sliced - 4
large courgettes, thinly sliced - 3
bottle roasted peppers in brine/vinegar, drained and finely chopped - 300g
large eggs - 12
garlic cloves, peeled and crushed - 2
tomato purée - 4 tbsp
dried mixed herbs - 2 tsp
reduced fat Cheddar cheese, grated - 200g
Salt and freshly ground black pepper

Instructions

Preheat the oven to 180°C/160°C Fan/Gas 4.
Spray a large frying pan with low calorie cooking spray and sauté the onions over a medium-low heat for around 15 minutes until lightly browned.
Transfer to a wide bowl and set aside.
Wipe the frying pan with kitchen paper and re-spray with low calorie cooking spray.
Place over a medium heat, add the courgette and stir-fry for around 10 minutes or until lightly browned.
Remove from the heat and add to the onions along with the roasted red peppers.
Beat the eggs with the garlic, tomato purée, dried herbs and three quarters of the cheese.
Season well.
Lightly spray a round, ceramic deep pie dish (about 30cm across) with low calorie cooking spray.
Put the onions, courgettes and red peppers in the prepared dish and pour over the egg mixture.
Bake in the oven for 40-45 minutes until almost set.
Sprinkle over the remaining cheese and return to the oven for another 15 minutes or until lightly browned on top and just set.
Remove from the oven and serve warm or at room temperature, cut into wedges.

Overnight Oats

Ingredients
porridge oats - 35g
fat free natural yogurt - 200g
Mixed blueberries, strawberries and raspberries
Instructions


Layer the porridge, yogurt and fruit in a jar or bowl.
Cover and put in the refrigerator overnight so the porridge absorbs all the yogurt.
In the morning stir so all the layers are mixed together and top with more fruit.

Buffalo wings

Ingredients

• butter - 2 tbsp
• large shallot, chopped - 1
• garlic cloves, chopped - 2
• bourbon - 60ml
• brown sugar - 85g
• honey - 125ml
• ancho pepper, finely chopped - 1 tbsp
• chilli sauce - 250ml
• barbecue sauce - 250ml
• wing sauce - 80ml
• For the Chicken Wings
• Oil, for frying
• chicken wings - 50
• Blue cheese dressing, for serving
• Bourbon, for serving

Instructions

For the sauce:
In a large saucepan, melt the butter.
Add the shallot and garlic cloves and saute, about 2 to 3 minutes.
Stir in the bourbon, brown sugar and the honey to heat through, 1 minute.
Next add the ancho pepper, chilli sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes.
Keep warm until ready to serve.

For the chicken wings:
Heat oil in a deep-fryer.
As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer.
Fry until golden brown on both sides.
Remove the wings from the oil and drain.
Add the wings to a large mixing bowl and toss in the sauce, coating each wing.
Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.

Pork Hot Pot

Syns per serving: ½

Ingredients

• 
  
• Low calorie cooking spray 
• lean pork fillet, visible fat removed, cut into bite-sized pieces - 1kg 
• onions, roughly chopped - 3 
• large carrots, roughly chopped - 2 
• plain flour - 1 level tbsp 
• boiling chicken stock - 600 ml 
• Salt and freshly ground black pepper 
• red peppers, deseeded and quartered - 2 
• yellow peppers, deseeded and quartered - 2 
• green cabbage, thickly sliced - 1/4 
• rosemary sprigs - 2 
• large potatoes, peeled and cut into thick slices - 800g 
• Small handful of roughly chopped fresh parsley, to garnish

Instructions

Preheat the oven to 160°C/140°C Fan/Gas 3.
Spray a large non-stick ovenproof casserole pan with low calorie cooking spray and place over a high heat. In batches, add the pork and cook for 3-4 minutes or until lightly browned. Transfer to a plate and keep warm.
Turn the heat to medium, add the onions to the same pan and stir-fry for 10 minutes or until softened, adding a little water if they start to stick.
Stir in the carrots and cook for 1 minute, then add the flour and cook for 1 minute to soak up the juices.
Gradually add the stock, stir until smooth and season to taste.
Stir in the peppers, cabbage and pork and add the rosemary sprigs.
Overlap the potato slices on top and spray with low calorie cooking
spray. Cover with a tight-fitting lid and cook near the top of the oven for 1 hour.
Remove the lid, lightly spray with low calorie cooking spray and cook uncovered for 30-40 minutes or until the potatoes are tender and golden.

Herbed cheese and bacon soufflés

Light and fluffy with a delicious cheese-filled center.

Prep Time : 20 minutes
Cook Time : 20 minutes

Ingredients

Low calorie cooking spray
lean bacon, all visible fat removed, cut into 1.5cm pieces - 100g
red chilli, deseeded and finely chopped - 1
spring onions, finely chopped - 8
eggs, separated - 6
finely chopped fresh chives and dill - 6 tbsp each
Parmesan cheese, finely grated - 100g
English mustard powder - 1/4 tsp
Salt and freshly ground black pepper
Mixed salad leaves, to serve

Instructions

Preheat the oven to 180°C/160°C Fan/Gas 4.
Prepare a bain-marie by placing a roasting pan one-third full of warm water into the oven.
Lightly spray the insides of six individual ramekins or one medium soufflé dish with low calorie cooking spray.
Spray a frying pan with low calorie cooking spray and stir-fry the bacon, red chilli and spring onions for 6-8 minutes, then drain thoroughly in a metal sieve to get rid of any excess moisture and pat dry with kitchen paper.
Meanwhile put the egg whites into a bowl and whisk until just stiff.
In a separate bowl, beat the egg yolks and add the bacon and spring onion mixture, chopped herbs and three-quarters of the cheese.
Season with the mustard powder and some salt and pepper.
Using a metal spoon, fold the egg whites into the egg yolk and bacon mixture.
Spoon this into the ramekins, almost to the top, and sprinkle over the remaining cheese.
Place in the bain-marie and cook for around 20 minutes until risen and lightly set.
Serve with a few mixed salad leaves.