Delicious meals with minimum ingredients.

LEMON MOUSSE - 1.5 Syns per whole recipe

4 egg whites, whisked into stiff peaks
1 tub of Quark
2 tbsp. sweetener or to taste
Two thirds of a sachet of sugar free lemon jelly, mixed with 2 tbsp. of boiling water to dissolve
Juice of one lemon plus a little finely grated zest

Fold all the ingredients gently together, put into serving dishes and chill for 4 hours in the fridge, if you can wait that long!!

Couldn't find a lemon jelly this week so tried with an orange one - equally as nice.
 
Last edited:
Panicked at first - thought I'd duplicated your Lemon Meringue recipe! I'll be trying that out too.


Kathy
 
CHINESE STYLE PORK - Serves 4 (Courtesy of Slimming Eats)

1 Syn per serving

1 tbsp. of Hoi Sin sauce - 1.5 Syns
1 tbsp. of yellow bean sauce - 0.5 Syn - I couldn't find any but it still tasted good!
4 tbsp. of light soy sauce
Quarter of a teaspoon of Chinese Five Spice
2 tsp of runny honey - 2 Syns
1 tbsp. of sweetener
8 pork loins - I used 4 pork steaks instead.

In a small bowl mix together the Hoi Sin sauce, Yellow Bean sauce, Soy Sauce, 5 Spice, honey and sweetener.
Add the pork to a shallow ovenproof dish, pour over the marinade and refrigerate for approx. 4 hours or overnight.
Preheat the oven to 200C/gas 6.
Season the pork with a little salt and some black pepper. Roast the pork in the oven, turning frequently and basting with the sauce for approx. 30 minutes or until the pork is cooked through and is caramelised with the sauce.

I roasted some butternut squash and mixed it through some cooked whole-grain rice, along with some peas. It was really delicious. :)

Kathy
 
RED PESTO, SWEET POTATO AND TUNA BURGERS - Serves 4 (Slimming Eats)

Makes 8 burgers - 1.5 Syns per 2 burgers

400g of sweet potato
340g tuna in water, drained
2 tbsp. of red pesto - 5 Syns
1 small onion, finely chopped
Half a red pepper, deseeded and finely chopped
Quarter of a cup of sweet-corn
Quarter of a cup of frozen peas
1 egg, beaten

Place the sweet potato in a pan and cook until softened. Drain and set aside to cool.
Spray a frying pan with Frylight and cook the onion and red pepper over a medium heat until softened.
In a large bowl, add the sweet potato, tuna, onion, pepper and pesto and mix thoroughly to combine.
Mix in the beaten egg, season and add the sweetcorn and peas. Form into 8 equal sized burgers.
Place on some greaseproof paper on a plate in the fridge, covered with clingfilm and refrigerate for a few hours to firm up.
Spray a baking tray with Frylight and place the burgers on this, before spraying the tops with more Frylight.
Cook in a pre-heated oven 200C/gas 6 for approx. 30 minutes or until golden. Turn over carefully half way through cooking.
 
CARAMELISED CHICKEN WITH HOT GINGER SAUCE - Serves 4

Syn Free

4 skinless chicken breasts
Pinch of cayenne pepper
100ml chicken stock
2 tbsp. dark soy sauce
2 tbsp. rice wine vinegar
1 tbsp. granulated sweetener
5cm fresh ginger, peeled and grated
1 tsp tomato puree
1 red pepper, de-seeded and finely chopped
Juice of half a lime

Pre-heat the oven to 200C/gas 6. Make 3 slashes across each of the chicken breasts to score, then season well with salt, black pepper and the cayenne pepper, rubbing it into the slashes.
Spray a frying pan with Frylight and heat over quite a high heat. Add the chicken breasts and fry for about 5 minutes. Turn the chicken over and cook for a further minute.
Remove the chicken from the frying pan and put into a roasting tin. Put in the oven and cook for 30-40 minutes or until the chicken is cooked through thoroughly. Remove and leave to rest. Cover with foil to keep warm.
Pour the stock into the frying pan, adding the soy sauce, rice wine and sweetener. Stir, then add the ginger, puree, chilli and lime juice.
Bring to the boil and bubble, then reduce to a simmer and cook for about 5 minutes or until it begins to thicken slightly. Taste and season as required.
Slice the chicken breasts diagonally and serve with the hot sauce spooned over.

Lovely with rice or new potatoes and lots of veg.
 
PORK IN CHILLI SAUCE - Serves 4

Syn Free

500g lean pork loin steaks, all visible fat removed
1 medium onion, chopped
1 green chilli, de-seeded and finely chopped (or 2, if you prefer spicier food)
1 clove of garlic, crushed
1 tsp ground cumin
400ml vegetable or chicken stock
400g can chopped tomatoes + 1 tbsp. tomato puree
2 tsp granulated sweetener
400g can chickpeas, drained and rinsed
1 green pepper, de-seeded and chopped

Cut the pork into small pieces, discarding any excess fat.
Frylight a deep frying pan, heat, then add the pork and stir-fry over a high heat until golden.
Add the onion, chilli, garlic and cumin and cook together for 2-3 minutes.
Pour in the stock, tomatoes and tomato puree and bring up to a simmer, cover and cook for 20 minutes.
Add the sweetener, chickpeas and green pepper. Cook uncovered for 15 minutes, until the meat is tender and the sauce has thickened.
Good served with Basmati rice and a dollop of FF natural yoghurt on top.
 
chocko1 said:
PORK IN CHILLI SAUCE - Serves 4

Syn Free

500g lean pork loin steaks, all visible fat removed
1 medium onion, chopped
1 green chilli, de-seeded and finely chopped (or 2, if you prefer spicier food)
1 clove of garlic, crushed
1 tsp ground cumin
400ml vegetable or chicken stock
400g can chopped tomatoes + 1 tbsp. tomato puree
2 tsp granulated sweetener
400g can chickpeas, drained and rinsed
1 green pepper, de-seeded and chopped

Cut the pork into small pieces, discarding any excess fat.
Frylight a deep frying pan, heat, then add the pork and stir-fry over a high heat until golden.
Add the onion, chilli, garlic and cumin and cook together for 2-3 minutes.
Pour in the stock, tomatoes and tomato puree and bring up to a simmer, cover and cook for 20 minutes.
Add the sweetener, chickpeas and green pepper. Cook uncovered for 15 minutes, until the meat is tender and the sauce has thickened.
Good served with Basmati rice and a dollop of FF natural yoghurt on top.
Click to expand...


yum!!! X
 
I found this on another thread.I think it sound's lush.Can't wait to try it.

Choc & Orange Scanbran Cake


5 scanbran soak hot water, drain & mash
3 eggs
3 tbls cocoa (or 1 cocoa & 1 serving of choc orange options)
7 tbsp sweetener
tspn orange extract

mix it all together (like any other scan bran cake) and pour in a silicone loaf tin.
Nuke in the microwave for about 4 to 4.5 mins.

3 syns for the whole cake if using scanbran as HEXB, 8 syns for the lot if not
 
BLACKBERRY SWIRLS - Serves 4

0.5 Syns each

300g blackberries
3 tbsp. water
6 tbsp. granulated sweetener
500g FF Greek yoghurt
Grated rind of half a lemon

To make the berry compote, put the blackberries in a pan with the water. Bring to a simmer and cook gently for 2-3 minutes, until the juices begin to run.
Blend the cornflour gradually with 1 tbsp. of cold water and stir slowly into the fruit. Continue to cook until the juice thickens, squishing a few of the berries to add more colour.
Remove from the heat and stir in half of the sweetener. Set aside to cool.
Stir the lemon zest and remaining sweetener into the yoghurt.
Layer the berry compote with the yoghurt mixture into individual glass bowls or sundae glasses. Chill until ready to serve.

This is really refreshing and easy too. I know it's slightly changing the normal consistency of the fruit but, as it's divided by four, you won't be eating loads anyway. Whenever I've made it, it hasn't had a detrimental effect on my weight loss either. :)
 
CHICKEN TAGINE - Serves 4

Syn Free


1 small onion, sliced finely
1 garlic clove, crushed
Half a tsp ground ginger
1 tsp of Moroccan spice mix (or use half a tsp of cumin, half a tsp of coriander and a pinch of turmeric)
1 tbsp. tomato puree
200g can chopped tomatoes
200g can chickpeas, drained and rinsed
1 tbsp. granulated sweetener
300g chunks of skinless chicken breasts

Spray a frying pan with Frylight and cook the onion for about 3 minutes until starting to soften. Then add the garlic and ginger and cook for a further 2 minutes.
Stir in the tomato puree and spice mix and cook for 1 minute, stirring often until everything is well coated.
Pour the tomatoes, chickpeas and sweetener in. Bring to the boil and add the chicken. Leave to simmer for 15 minutes until the chicken is cooked through and the sauce has thickened.
Good served with couscous.
 
chocko1 said:
CHICKEN TAGINE - Serves 4

Syn Free


1 small onion, sliced finely
1 garlic clove, crushed
Half a tsp ground ginger
1 tsp of Moroccan spice mix (or use half a tsp of cumin, half a tsp of coriander and a pinch of turmeric)
1 tbsp. tomato puree
200g can chopped tomatoes
200g can chickpeas, drained and rinsed
1 tbsp. granulated sweetener
300g chunks of skinless chicken breasts

Spray a frying pan with Frylight and cook the onion for about 3 minutes until starting to soften. Then add the garlic and ginger and cook for a further 2 minutes.
Stir in the tomato puree and spice mix and cook for 1 minute, stirring often until everything is well coated.
Pour the tomatoes, chickpeas and sweetener in. Bring to the boil and add the chicken. Leave to simmer for 15 minutes until the chicken is cooked through and the sauce has thickened.
Good served with couscous.
Click to expand...

made this last night. loved it will deffo make again.
 
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