Recipes...

[sonban]

Low-syn chocolate cake

9 yummy syns or 6.5 syns + 1 hex b choice

5 Scan Bran
3 beaten eggs
1 Lvl tbsp golden syrup
1oz cocoa powder
Half mug of sweetner

1 Soak the Scan Bran in boiling water to soften, Then drain and mash.
2 Mix all the ingredients together and pour in a microwavable bowl.
3 Microwave on high for 7 mins. When cooked the cake will be springy to touch and will have pulled away from the sides.
4 For a free topping, pile with (defrosted) frozen forest fruits or, for extra syns, top with chocolate spread.

 

[sonban]

This is one stilltoowide posted on one of the threads I started and they sound so scrummy so thanks stilltoowide.

when I did SW last time - this was a nice treat - "ferreo rochers.." get some ryvita and crush with rolling pin - then add 1 teaspoon (or 2!) of chocolate spread (check it for syn vlaue) and mix togetehr then roll into little balls (well strange shapes!) then pop into fridge for 15mins then eat - lush a mondo!!

 

[sonban]

Strawberry Fizz

serves four - just short of 1 syn per serving

1 pack of strawberry sugar free jelly
113g/4oz strawberries
142ml/1/4 pt diet lemonade

1 Make up the jelly according to the packet instructions but using only 284ml/half pint water.
2 Puree the strawberries and stir into the jelly. Chill in the fridge until cool but not set.
3 Stir in the lemonade and then replace in the fridge until the jelly has set.

Chefs tips: Sparkling wine may be used instead of lemonade for a special occasion - pour into tall wine glasses and leave in the fridge to set (add 1.5 syn's per serving)

 

[sonban]

Chocolate couscous pudding

Serves 4 - syns per serving Green 1.5 Red 6.5

1 sachet of ovaltine options, chocolate
227ml/8fl oz boiled water
57g/2oz couscous
198g/7fl oz low fat vanilla yogurt
1 treat size flake

1 Make up the hot chocolate using the boiling water. Place in a heatproof dish and add the couscous. Cover and leave to stand for 15 mins, until all the liquid has been absorbed.
2 Spread the chocolate couscous mixture over the yogurt and decorate with the crumbled flake.

 

[foodfairy]

thanks for these sonia, i like the look of the strawberry fizz and the choc cous cous pud mmmmm

 

[sonban]

thanks for these sonia, i like the look of the strawberry fizz and the choc cous cous pud mmmmm

No probs there is plenty more where they came from I got them out of the delicious desserts book. I will plonk some more on when I get a few spare mins.

 

[sonban]

Banoffee pudding

Serves 1 - 9 syns

1 digestive bicky
1 banana
227g/8oz very low fat natural fromage frais
half a sachet of ovaltine options, toffee

1 Place the crumbled bicky in the bottom of a serving dish
2 Mash most of the banana, reserving a few slices for decoration. Spread the mashed banana over the bicky base.
3 Mix the fromage frais with the toffee options and spoon over the banana. Decorate with the banana slices and a sprinkling of the options.

 

[sonban]

Baked egg custard

Serves 2 - 2.5 syns per serving

2 Eggs
284ml/half pint of semi skimmed milk
artificial sweetener, to taste
sprinkling of nutmeg

1 Preheat the oven to 170'c,325'f, gas mark 3
2 Beat the eggs together in a bowl. Heat the milk until almost boiling and pour over the beaten egg, beating well. Add artificial sweetener to taste.
3 Strain the mixture into an oven proof dish and sprinkle with nutmeg. Stand the dish in a roasting tin and pour in hot water to come half way up the sides of the dish.
4 Bake the custard in the preheated oven for 20-30 mins, until set.

 

[jennie]

yummy trifle

hi all, just had a lovely trifle got the recipe at clas yesterday (lost 2 1/2 lb. yay me!!)

4 syns for the whole lot

fresh fruit(any type i used rasberries and strawberries and it was lovely)
2* satchets of sugar free jelly ( one lemon and lime flavour the other any flavour)
1 muller light vanilla flavour
fat free fromage frais
sweetner
vanilla essence


make up the jelly as directed (not the lemon lime flavour) pour over the fruit chill untill set.
make up the lemon and lime flavour to 3/4 pint leave to cool, mix in the muller light pour over the set jelly leave to set in the fridge.
mix the fromage frais, sweetner and a drop of the vannila esence and serve with the trifle

it was lovely and only 4 syns for the lot and it makes about 8 decent size portions
x x

 

[sonban]

Coffee Fluff

Serves 4 - FREE

568ml/1 pint of hot coffee
1 Sachet of gelatine
2 level teaspoons of Candarel
2 Egg whites

1 Make the coffee. Add the gelatine and candarel to the coffee and stir until dissolved. Set aside until on the point of setting.
2 Beat the egg whites in a clean, dry bowl until they stand up in stiff peaks.
3 When the coffee mixture is beginning to set, fold in the beaten egg whites with a metal spoon in a figure-of-eight movement.
4 Pile th coffee fluff mixture in the fridge until set and then serve.

 

[sonban]

Swirly Chocolate Fondue

Serves 6 - 1.5 syns per serving

2 sachets of options choc-o-lait
2 sachets of options white chocolate
369g/13oz very low fat natural fromage frais

1 Mix the contents of the 2 sachets of choc-o-lait with enough boiling water to form a thick paste.
2 In a separate bowl, repeat this process with the white chocolate sachets.
3 Mix half the fromage frais with the choc-o-lait paste, and the other half with the white chocolate paste.
4 Spoon the Choc-o-lait mixture into a serving dish and then lightly stir in the white chocolate mixture to create an attractive swirled effect. Chill in the fridge before serving.:drool:

 

[sonban]

Pork brochettes

Requires over night marinading

Serves 4 - free on original

1Lb 12oz/794g lean pork
2 tsp each of ground cumin and dried thyme
1 tsp each of ground corriander and smoked paprika
A pinch of salt
3 garlic cloves
Juice of 2 lemons
Frylight
4 onions

1 Remove all visable fat from the pork, cut into bite size cubes and place in a bowl. Combine the cumin, thyme, corriander, paprika and salt and rub into the meat.
2 Peel and crush the garlic and mix with the lemon juice. Pour over the pork, spray with fry light, cover and leave to marinade in the fridge over night.
3 When ready to cook, peel and cut the onions into wedges and thread onto 12 skewers with the pork. Place under a grill for 4-5 mins on each side or until cooked through. Serve with a fresh salad.

 

[sonban]

Christmas Pudding Ice cream

Serves 6 - 3.5 syns per serving on red & green

3 eggs, separated
2 lvl tablespoons artificial sweetner
pinch of ground nutmeg
grated zest and juice of 1 orange
113g/4oz xmas pudd
454g/1lb very low fat fromage frais

Whisk the egg whites with the sweetner in a clean dry bowl until they stand in stiff peaks.

Beat the yolks with the nutmeg, orange zest and juice. Chop up the xmas pudd and stir into the yolks with the fromage frais.

Carefully fold the beaten egg whites into the fromage frais mixture and spoon into a freezer proof container.

Freeze until nearly firm and frozen then remove from the freezer and stir well. Replace in the freezer until frozen and firm.

Remove the ice cream from the freezer about 10-15 mins before serving to allow it to soften slowly.

 

[sonban]

Potato rosties

serves 6 - free

Fry light
3 medium potatoes
salt and pepper to taste
1 heaped tsp of dried corriander leaves or a handful of fresh if preferred
1 heaped tsp of mustard powder

1 Put a pan of water on to boil.
2 cut up the potatoes into about 8 pieces per potato, and par boil for around 5 mins so the potatoes are still firm.
3 rinse the potatoes with cold water to cool and grate them into a mixing bowl.
4 Add in all the ingredients and mix well (warning can get quite sticky)
5 Make mixture into 6 1cm thick flat circles, spray with fry light and brown off in a frying pan.

 

[foodfairy]

ouu some more scrummy recipes to try out, thanks!!

 

[foodfairy]

spicy corn

serves 1
free on green - 1 B choice

2 corn cobs
1tbsp extra virgin olive oil (B choice)
1 small finely chopped red chilli
juice & grated rind 1 lime

mix oil, chilli & lime together and brush on corn. grill for 10 mins turning regularly and coating with chilli mix

makes a lovely change to just plain corn

 

[sonban]

Fish fingers

you will need...

8oz/227g old wholemeal bread
4 x 6oz/170g skinless white fish fillets
2 eggs
2 level tbsp plain flour

Preheat the oven to 180°C/350°F/Gas 4. Whizz the bread in a food processor to make breadcrumbs and set aside until needed. Slice the fish into fingers and beat the eggs.

Taking one piece of fish at a time, dip into the flour (to coat both sides), then the egg, and finally the breadcrumbs. Repeat the process until all of the fish fingers have been covered.

Spread the fish fingers evenly over baking sheet and pop in the oven for around 12 minutes.

 

[Olsbols]

Spicy corn... *drooooooooooooooool*

 

[Mrs V]

Mix 1 level tbsp of red pesto sauce with quark.
Slice open a chicken breast fillet and stuff with the mixture.
Wrap smokey bacon around and bake in oven until chicken is cooked through - Delicious!!!

Total Syns: 2.5 on Red day, 10 on green

 

[Torquay Blonde]

That sounds lush Mrs V!!