Weight Watchers Recipes

Discussion in 'Weight Watchers' started by Rosemary Shanahan, 22 August 2007 Social URL.

  1. Rosemary Shanahan

    Rosemary Shanahan Full Member

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    Well, so far it's only the one recipe, but it's a start.. For anyone who's interested/who watches the programme Cook Yourself Thin, I have pointed up one of the recipes they used in last night's programme.

    Low-calorie Lemon And Almond Cake
    ~~~~~~~~~~~~~~~~~~~~~~~~~~


    Cooked by Gizzi in Fiona's episode (21/08/07)

    - 5 points per serving, based on 8 portions (or you can always halve them again and make 16 portions at 2.5 points each).
    - Prep time: 1 hour
    - Cooking time: 1 hour

    Ingredients
    ~~~~~~~~
    # 2 lemons | 0 pts
    # 3 medium eggs | 4 pts
    # 200g fructose | 11.5 pts
    # 55g plain flour | 2.5 pts
    # 200g ground almonds | 20 pts
    # 1 tsp baking powder | 0 pts
    (# 35g icing sugar | 2 pts)

    TOTAL | 40 pts (40/8 = 5 points per portion, or 40/16 = 2.5 points per portion)

    How to cook low-calorie lemon and almond cake:

    1) Put the lemons in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour.

    2) Halve the lemons, remove the pips, then purée in a blender, skin and all.

    3) Preheat the oven to 170C. Oil a 20cm, round springform cake tin and line with a disc of baking parchment.

    4) Beat the eggs and fructose together until pale and thick.

    5) Fold in the flour, baking powder, almonds and lemon purée.

    6) Pour into the tin and bake for one hour until the top is golden.

    7) Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch. The cake will be fairly dark though.

    8) Leave to cool for 10 minutes, then turn out on to a rack and cool completely.

    9) Dust with the icing sugar


    I feel like making a mess - think I might give this a try at the weekend.
     
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  3. hippoellie

    hippoellie CDC

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    What a brilliant thing you have done- I am not on WW, but if I were this would be invaluable, so I'll say thanks anyway!
     
  4. Starlight

    Starlight Gold Member

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  5. nails

    nails *Quornstar*

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    Rosemary, you're a star!
    xx
     
  6. raudi

    raudi One Last Time.......

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    i love this show but clashes with jamie oliver so i have to tape it!
     
  7. paula 36

    paula 36 Gold Member

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    Thanks rosemary:)
     
  8. Eclipse

    Eclipse Gold Member

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    Thanks, i wonder if it would work without the almonds though, as i hate the taste
     
  9. Starlight

    Starlight Gold Member

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    Hmmm dont see why not :) You could try that and let us know, I know you dont have much else on your plate to deal with just now :giggle:
     
  10. Eclipse

    Eclipse Gold Member

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    still trying to find one of those policemen lol
     
  11. Starlight

    Starlight Gold Member

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  12. Rosemary Shanahan

    Rosemary Shanahan Full Member

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    I was wondering that, as it'd be cheaper not to mention a lot lighter on the points without the almonds. Might give it a try.
     
  13. kittykat

    kittykat Gold Member

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    any one tried any of the recepies i had a go sort of of the fried rice didnt do it with chicken or prawns did the prawns seperate and cheated put chinese spice in it did do the eggs though and it was lush thibnk it worked out about 5 points but dont quote me btw i used fry light
     
  14. vodaka999

    vodaka999 Silver Member

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    I have never watched it until last night but i really fancy the dinners ( stir fry and something else ) that they cooked last night and am thinking of having a go of that tonight
     
  15. vodaka999

    vodaka999 Silver Member

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    I have had a quick look at it online and i reckon it would be about 5 per portion for that, but if i cook it i will point it properly :D
     
  16. Starlight

    Starlight Gold Member

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  17. kittykat

    kittykat Gold Member

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    Minty Lamb with pea puree recipie

    51/2 pts per serving 10 mins to prepare 20 mins to cook serves 2

    Small handfull of mint leaves
    9oz lean lamb leg steak ( 1 bought 3 steaks ) trimmed and cut into 4 pieces
    1tsp cumins seeds ( i could only get ground)
    2 garlic cloves crushed
    juice of 1/2 lemon
    2 small bunches cherry tomatoes on the vine
    low fat cooking spray

    for the pea puree:
    1 small floury potatoe (1 used 2 ) coz OH is a gannet
    peeled and quartered
    250g 9oz frozen peas
    1heaped tsp low fat fromais frais( oops just realised i used creme freche )

    1 preheat the oven to gas mark 6 180c For the puree cook the potatoe in boiling water with 4 or 5 of the mint leaves for about 15 mins till tender add the peas and cook for a couple if minutes and drain Tip everything into the fod processor with the fromais frais
    and whizz keep warm and season welll
    2 marinade the lamb with the remaining mint leaves and cumin seeds crushed garlic lemon juice & plenty of black pepper set aside for 10 mins
    3 place the tomatoes on a roasting tray and cook in oven for 8/10 mins till softened
    4 heat the frying pan until hot coat with low fat spray add the lamb keeping mint leaves back fry for 7/10 mins turning occasionally until its cooked to your liking then add the mint leaves frying for a couple more minutes
    5 divide the puree between 2 plates and top with the lamb serve with the roasted tomatoes
    i roasted peppers mushrooms & onions too

    enjoy xxx
     
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  19. Starlight

    Starlight Gold Member

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  20. paula 36

    paula 36 Gold Member

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    thanks lovey
     
  21. kittykat

    kittykat Gold Member

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    starlight can you add this as a sticky
     
  22. kittykat

    kittykat Gold Member

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    just found this recepie

    Cheese and Onion Chicken

    Information:
    • servings: 4
    • estimated Points per serving: 4
    Ingredients:
    • 4 x medium skinless chicken breasts
    • 2 thinly sliced spring onions
    • 60g half fat mature cheddar grated
    • 2 tbsp plain flour
    • 1 tbsp skimmed milk
    • 1 tbsp english mustard
    Instructions
    On a plate mix the cheese, spring onions and flour. In a separate bowl mix the mustard and milk.
    Coat each chicken breast in the milk mix, and then dip into the cheese and onion mix ensuring the chicken is well coated.
    Put the coated chicken on a baking tray and sprinkle any leftover cheese and onion mix on the chicken. Bake for about 35 mins at gas mark 6 till the chicken brown and cooked through.
     
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