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1, RESERVE 2X STRAWBERRYS FOR DECORTION AND PUREE THE RESTWITH HAND BLENDER OR IN LIQUDISER. DEVIDE THEM BETWEEN 4X150ML RANEKINS (ANY REALLY)
2, PLACE CHOCOLATE IN THE BOWL AND MELT IN MIROWAVE OR APAN OF SLIMMERING WATER. ADD MILK AND STIR TO COMBINE.COOL SLIGHTY.
3,WHIXK THE EGG WHITES INA CLEAN BOWL UNTIL THEM FORM SOFT PEAKS. ADD A TBSP OF THE EGG WHITES TO THE CHOC AND MILKAND QUICKLY COMBINE TO SLACKEN THE MIXTURE.
4,SPOON THE CHOCLATE MIXTURE ON TOP OF THE STRAWBERRY SAUCE AND CHILL FOR AT LEAST 2 HOURS UNTIL SET!
SLICE RESERVED STRAWBERRYS AND USE TO DECORATE BEFORE SERVING!
5 MIN Chocolate Mousse with Nut 'n' Cherry Topping
POINTS VALUE =3 PER SERVING
SERVES =4 COOK TIME NONE
PREP TIME 5 MINS MODERATE
1 PORTION OF HAZLENUTS
220G LOW-FAT CHOCLATE MOUSSE
1/8 TUB GLACE CHERRIES
4 CUP CONCEPT FOOD CHOCLATE DESSERT CUP
1 - PLACE THE DESSERT CUP ON THE SERVING PLATE AND FILL EACH ONE WITH THE CONTENTS OF ONE TUB OF CHOCLATE MOUSSE.
2 - SPINKLE WITH ROASTED CHOPPED HAZLENUTS AND TOP EACH WITH HALVED GLACE CHEERY SERVE.
Classic Scones
POINTS® value: 1.5
SERVES 12 COOK TIME 15 MINS
PREP TIME 18 MINS LEVEL MODERATE
INSTRUCTIONS
1 large egg(s)
175 g flour
1 tablespoon caster sugar
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
2 tablespoon natural low-fat yogurt
1 spray low-fat cooking spray
1 tablespoon hard margarine, melted and cooled
2 heaped tablespoon flour, (to dust dough surface)
Preheat the oven to Gas mark 6/200°C/400°F. Spray a non-stick baking tray with low-fat cooking spray.
Sift 175g of the flour into a mixing bowl and stir in the sugar, baking powder, bicarbonate of soda and salt. Beat together the yogurt, egg and melted margarine.
Make a well in the centre of the flour and add the yogurt mixture, mix gently to combine the dry and wet ingredients.
Lightly dust a clean work surface with the remaining flour and roll out the dough to 5mm (¼in) thick. With a sharp knife, cut the dough into 12 wedges and place on a non-stick baking sheet.
Bake for 12 to 15 minutes until well risen and golden brown. Cool on a wire rack for 10 minutes before serving
i did find making six of these for 3 points each is better!
Parmesan and Cheddar Scones Parmesan and Cheddar Scones
POINTS® value: 2.5
serves 10 cook time 12 mins
prep time 15 mins level easy
INSTRUCTIONS
225 g self raising flour
1 teaspoon baking powder
1/2 teaspoon salt
40 g polyunsaturated margarine
40 g cheddar cheese, grated
25 g parmesan cheese, finely grated
150 g natural low-fat yogurt
100 ml skimmed milk
Preheat oven to 200°C / 400°F / Gas Mark 6. Sift the flour, baking powder and salt into a large mixing bowl. Add the margarine and rub it in with your fingertips until the mixture looks like fine breadcrumbs.
Mix together the two cheeses and reserve 2 tablespoons for later. Stir the rest into the rubbed-in mixture.
Combine the yogurt and milk, then stir just enough into the scone mixture to make a soft, but not sticky dough. (There should be a little left). Draw the dough together with your hand, turn onto a surface sprinkled with a little flour and knead lightly for a few moments.
Roll out the dough to a thickness of 2.5cm (1 inch). Use a 5cm (2 inch) cutter to stamp out 7 rounds - avoid twisting the cutter as this prevents the scones from rising well. Re-roll trimmings to cut out 3 more rounds.
Place the scones on a baking sheet, brush with the remaining milk mixture and sprinkle with the reserved cheese. Bake for about 12 minutes until well-risen and golden brown. Transfer to a wire rack. Leave to cool slightly before serving.
NB. Vegetarians should use vegetarian parmesan
THE NEW WEETIBIX CAKE
Ingredients
4oz Flour
4oz Sultanas
teaspoon mixed spice
1 egg
2 weetabix
half pint cold tea (no milk or sugar)
Instructions
soak weetabix, spice and sultans in cold tea. Once liquid is absorbed, add egg and flour. Place in loaf tin sprayed with fry lite and bake on gas 4 for an hour and 15 minutes. Allow to cool and slice (you can put marg on - if u have any spare points!!)
Special Notes
This is an adaptation of a recipe with milk instead of tea. However, tea makes it darker and more like malt loaf. Points will need adjusting depending on size of tin, the whole cake is 12.5 points so you can work out accordingly!Enjoy! Don't feel obliged to buy expensive weetabix, supermarkets own brand work just as well and make it a very cheap treat! View High Resolution
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Little Strawberry Cheesecakes
To make 4 small cheesecakes, take 4 ramekins or small ovenproof dishes and sprinkle 1 crushed reduced-fat digestive biscuit into each one. Add 1 tbsp unsweetened apple juice to each of them. Mix a 200g tub of low fat soft cheese with 1 beaten egg, 2 tbsp powdered sweetener and 1 tsp vanilla extract. Spoon into the dishes and bake at 180°C/fan oven 160°C/Gas Mark 4 for 20 minutes, or until set. Cool, then top each one with 50g sliced strawberries.
