I made chicken & bacon pate and that went down a treat.
Or for something a bit more decadent, chocolate mocha truffles for about 2.5 syns each. They are always a hit!!
Pate
Syn free
8oz chicken livers
1 onion, chopped
1 clove garlic, crushed
1/2 tsp mixed herbs
salt & black pepper
4oz cooked bacon, chopped
tub of very low fat fromage frais
Put onion, garlic, & herbs in pan and fry in Fry Light until the onion is soft, add liver and cook for about 7 mins. Put everything in a blender and blend until smooth. Add fromage frais a spoonful at a time until the consistency is the same as shop bought pate.
(I added some fresh tarragon to mine and it was lovely!)
CHOCOLATE TRUFFLES
Total syns: 57.5
Makes approx 19 truffles = 3 syns/truffle
(can make truffles bigger or smaller to suit)
200g good quality chocolate (70% cocoa solids)
6 tbsp strong black coffee (such as espresso)
2 tbsp clear honey
2 tsp Splenda, or to taste (optional)
1 tbsp cocoa powder, to dust
1) Melt chocolate in a large bowl over simmering water or alternatively microwave until melted.
2) Gently pour in the coffee and slowly mix it into the chocolate until the consistency thickens. The texture of the chocolate will start to seize and thicken almost instantly.
3) Add the honey a tablespoon at a time and slowly mix it in until you get a highly glossy chocolate mixture. This should only take a couple of minutes. Taste and
add Splenda if desired.
4) Chill the bowl in the fridge for an hour or until the truffle mixture is nearly solid.
5) Sieve the cocoa powder onto a plate. Scrape a teaspoonful of the mixture into the palm of your hand and roll into a marble-sized ball, then roll through the cocoa powder until fully coated and pop into an airtight container. Repeat the process until all the mixture is used up and store in the fridge. Dust with additional Splenda if desired.