No Count ‘Cream’ Cups

I’ve been experimenting with variations on this recipe – using the same base I used for the jam tarts and mince pies, but with different fillings.  The ‘pastry’ is more like a flapjack than a traditional pastry which makes these lovely and crunchy too!

They are free on No Count and 3 points each if tracking.  However, some of the ingredients used are only free in small quantities so you would have to allow for a few more points if you have more than one.


Ingredients (makes 8):

  • 85g Mornflake oatmeal
  • 80g blitzed oats
  • 2 flat tbsp Splenda/Truvia/Natvia/Canderel
  • a pinch of salt
  • a pinch of bicarbonate of soda
  • 1 tbsp olive oil
  • the zest and juice of one lemon
  • 20g plain flour for rolling out the dough (5g per person is free)
  • raspberries for decoration

Ingredients for the filling:

  • 50g Philadelphia lightest (16g per person is free)
  • 150g fat free quark
  • the zest and juice of two small lemons or one large one
  • 2 tbsp sugar-free maple syrup (I used the Myprotein one, available online)


  1. Pre-heat the oven to 180C.
  2. Mix the oatmeal, oats, Splenda, lemon zest, salt and bicarbonate of soda in a bowl.
  3. Stir in the oil, lemon juice and 50ml hot water.
  4. Scatter the 20g plain flour on the kitchen top and roll out the dough. Use a pastry cutter to cut out 8 circles.
  5. Put these into a muffin tray and gently press them down so that they fit into the mould.
  6. Bake in the oven for about 15 minutes.
  7. While they are baking, mix the ingredients for the filling together and leave in a bowl in the fridge to chill.
  8. Once the ‘cups’ have cooled, spoon some of the filling into each one and top with raspberries (you can add more than one or you could choose a different fruit).
  9. Enjoy!

You can store these in a fridge where they will last for a couple of days.

Please let me know what you think: