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Chocolate Profiteroles

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Chocolate Profiteroles

It’s a while since I’ve made any new desserts as I’ve been too busy enjoying those that are already on the website.  But I couldn’t resist trying this one – and what a yummy, chocolatey dessert it makes!  They are 1sp each on No Count or you can have two for 3sp.  If following WW Freestyle, they are 2sp each and two of them would be 5sp.

Ingredients (makes 6):

  • 60g oats, blitzed in a food processor (see note at the bottom of the page)
  • 40g Flora light
  • 2 eggs, lightly beaten
  • 170g 0% Total yogurt
  • 1 tsp vanilla extract
  • an 11g sachet of Cadbury’s Highlights
  • Sweet Freedom choc shot

Method:

  1. Heat the oven to 180C.
  2. Put the Flora and 85ml water in a saucepan and bring to the boil.
  3. Remove from the heat and add the oats, stirring them in quickly.
  4. Put to one side to cool for 10 mins then beat in the eggs, a little at a time. You may need to use an electric whisk to get rid of any lumps.
  5. Use a silicone muffin mould with six holes – divide the mixture between these.
  6. Bake for 20 mins, until they are golden on top.
  7. Once the mixture is baked, turn off the oven, prick each profiterole with a skewer and return to the oven with the door ajar. Leave them to dry and cool for 45 mins.
  8. Make up the filling by mixing the 0% Total yogurt with the vanilla extract and sachet of Cadbury’s Highlights.
  9. Only make the profiteroles up when you are ready to serve them.
  10. Slice each one in half before dividing the filling between them.
  11. Top each one with a tsp of Choc Shot.
  12. Enjoy!

Please note: if you blitz the oats until they are flour, they are supposed to be pointed on No Count.  But if you ‘grind’ them (just blitz them a bit) then you don’t have to point them.

No Count Banana Split

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No Count Banana Split

I’ve just been pottering in the kitchen and created this dessert using a few ‘zero heroes’: I really fancied something sweet but didn’t want to use any points.  This certainly hit the spot and it’s free on No Count and WW Freestyle:-)

Ingredients (makes 1):

( Some of the following ingredients are free only in these quantities.)

  • a banana, peeled and cut in half
  • 2 tbsp Total 0% yogurt
  • 3g Cadbury Highlights Milk Chocolate Drink
  • 2g flaked almonds
  • 8g Weight Watchers mini pink and white marshmallows
  • 1 WW mini meringue (not the 2 pictured)

Method:

  1. Mix the Cadbury’s Highlights with the 0% Total yoghurt and place on the banana.
  2. Top with the flaked almonds, mini marshmallows and mini meringue.
  3. Enjoy!

Tomato and Bacon Pasta

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Tomato and Bacon Pasta

Hi everyone! I made this on Monday – adapting a recipe in this month’s WW magazine – ‘Tomato and Parma Ham Pasta Bake’ – and it was absolutely delicious and well worth trying if you’re looking for something new to add to your menu.  It is really quick and easy to make so ideal if you’re having a busy day.  You can make it free on No Count by using 25g of grated Protein cheese per person, instead of the feta.  With the feta, it comes in at 1sp per portion on No Count and 10sp per portion if following WW Freestyle.

Ingredients (serves 4):

  • 280g wholewheat fusilli pasta
  • 16 bacon medallions, cut into strips
  • 200g young leaf spinach
  • a garlic clove, crushed
  • 700g passata
  • 40g feta
  • 270g cherry tomatoes
  • a tsp mixed herbs

Method:

  1. Cook the pasta in a pan of boiling water.
  2. Meanwhile, pour the passata into a deep frying pan/wok and add the garlic and mixed herbs.  Bring to a simmer before adding the bacon medallion strips and cooking for 5 minutes.
  3. Add the tomatoes and spinach and cook for a further 5-10 minutes.
  4. Drain the pasta and stir this into the tomato/bacon mixture.
  5. Serve immediately and top with cubes of feta cheese.
  6. Enjoy!

Blueberry Yogurt Cake

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Blueberry Yogurt Cake

I’ve adapted the recipe from the new WW Bakes book to make this cake just 2 points a slice on No Count (a slice is an eighth of the cake).  Altering the amount of flour used made the cake quite dense and it benefited from some of the blueberry juice to moisten it.  It was very tasty though!

If following WW Freestyle, each slice would be 4 points.

Ingredients (serves 8):

  • 80g Flora Lightest (or other low fat spread that is 1sp for 10g)
  • 1 tbsp olive oil
  • 3 heaped tsp Sukrin Gold (or other NC sweetener)
  • 3 eggs
  • 100g low fat natural yogurt
  • the grated zest of one lemon
  • 1 tsp vanilla extract
  • 80g self-raising flour
  • 40g Ready Brek
  • 60g oats
  • 250g blueberries
  • ½ tsp icing sugar – to decorate (optional)

Method:

  1. Pre-heat the oven to 180C.
  2. Put the Flora, olive oil, Sukrin Gold, eggs, yogurt, lemon zest in a bowl and whisk together. (I used a hand-held blender.)
  3. In a separate bowl, mix the flour, Ready Brek and oats.
  4. Fold the flour mixture into the first bowl until you have a smooth mixture.
  5. Add half the blueberries and stir in.
  6. Pour the mixture into a loaf tin (I used a silicone one) and place in the oven for 35 – 40 minutes.
  7. Remove from the oven and use a skewer to check it is cooked all the way through. Leave for 10 minutes before turning out on a wire rack to cool.
  8. Put the remaining blueberries in a pan, with a lid, and add 50ml water. Cook on a low heat for about 5 minutes and then set aside to cool.
  9. When the cake is cool, spoon the blueberries over the top and sprinkle with icing sugar.
  10. Enjoy!

Lemon and Poppy Seed Muffins

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Lemon and Poppy Seed Muffins

These muffins are so quick and easy to bake and make a great dessert served with 0% Yeo Valley creme fraiche and strawberries!  They are 1 point each on No Count and, if following WW Freestyle, they would be 3 points each.

Ingredients (makes 6):

  • 60g Ready Brek
  • 40g self-raising flour
  • 3 heaped tsp Sukrin Gold (or other 0sp sweetener)
  • 1 tbsp olive oil
  • 2 tsp vanilla extract
  • 100g low fat natural yogurt
  • 3 eggs
  • the zest of 2 lemons
  • the juice of 1 lemon
  • 15g poppy seeds

Method:

  1. Pre-heat the oven to 180C.
  2. Mix the Ready Brek, flour, Sukrin Gold, lemon zest and poppy seeds in a bowl.
  3. In a separate bowl, whisk the eggs before mixing in the olive oil, yogurt, vanilla extract and lemon juice.
  4. Pour this mixture into the flour and mix together.
  5. Divide the mixture between 6 muffin cases – I used silicone ones.
  6. Cook in the oven for 15 minutes.
  7. Serve and enjoy!

These can be kept in the fridge for up to 4 days and they freeze well too.

Split Pea and Lentil Loaf

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Split Pea and Lentil Loaf

Many thanks to Marie for letting me have this recipe yesterday. I thought I’d send out straight away for those of you who are vegans/vegetarians or those who just fancy a meat-free day. This is a lovely filling loaf which makes at least 6 portions and is free on No Count or WW Flex.
Ingredients:
  • 175g whole green or brown lentils
  • 110g yellow split peas
  • 570ml vegetable stock
  • 1/2 tsp Herbes de Provence
  • Frylight (or tbsp of healthy oil from daily allowance)
  • a medium onion, peeled and chopped
  • 1/2 green pepper, deseeded and chopped
  • 2 carrots, peeled & chopped
  • 2 sticks of celery, chopped
  • 1 fat clove of garlic, crushed
  • egg replacer for 1 egg (Vegan) or 1 egg (Vegetarian)
  • 2 tbsp chopped parsley
  • seasoning
Method:
  1. Preheat the oven to 190C, or gas mark 5, grease and line a 2lb loaf tin with baking parchment.
  2. Bring the stock to the boil in a large saucepan, add the split peas and simmer (covered) for 5 minutes.
  3. Add the herbs and lentils before simmering (covered) for 25-30 minutes or until the liquid has been absorbed and the peas and lentils are soft. Add water if needed.
  4. In another pan heat oil/Frylight and fry the vegetables gently until golden and soft – it will take about 10 minutes.. Add a splash of water, if needed, to prevent sticking.
  5. Combine the lentil mixture and vegetables, then add the parsley, egg replacer/egg and seasoning.
  6. Press the mixture into the lined, greased tin, cover with foil and bake for 40 minutes.
Serve on a roast dinner, with chips/wedges or cold with salad. I slice into about 6 slices and freeze any extra.  Enjoy!

Apple Crumble Cheesecake

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Apple Crumble Cheesecake

This dessert combines two of my favourites which makes it doubly delicious – and perfect for summer!  They are 1 point each on No Count and 2 points each if following WW Flex.

Ingredients (makes 2):

  • 80g Philadelphia lightest
  • 50g low fat natural yogurt (use fat free on WW Flex)
  • 1 dessert spoon of sugar-free syrup
  • 1 sheet of gelatine
  • 1 tsp vanilla extract
  • 1 apple, peeled and chopped
  • 8g Flora light (4g per person is free)
  • ½ tsp Sukrin gold (or other 0sp sweetener)
  • 25g oats

Method:

  1. Soak the gelatine in cold water for a few minutes until it has softened.
  2. Meanwhile, mix the yogurt with the Philadelphia until smooth. Stir in the sugar-free syrup and vanilla extract.
  3. Squeeze the excess water from the gelatine and place it in a pan. Melt over a low heat while stirring continuously.
  4. Remove from the heat and whisk in a tbsp of the soft cheese mixture. Then stir this back into the remaining soft-cheese mixture.
  5. Divide into two ramekins and leave in the fridge to set.
  6. Meanwhile, cook the apple in a small amount of boiling water until soft. Drain the water and mash the apple in a bowl.
  7. Heat the 8g Flora until melted and then stir in the oats and Sukrin gold. Stir for a minute or two before taking off the heat.
  8. Pour the oats in with the apple and stir it all together. Leave to cool.
  9. Once cooled, place on top of the cheesecake mixture and place back into the fridge until ready to serve.
  10. Enjoy!

(You can also place the apple and oat mixture on the cheesecake while it is still warm and eat straight away.)

Salmon Enchiladas

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Salmon Enchiladas

I decided to make these a while ago and finally got around to doing so last night.  I love salmon and this recipe makes a fabulous dinner which is also extremely filling!  Hubby and mum gave them the thumbs up and couldn’t believe they were nearly No Count!  The whole recipe (all 4 of them) is 2 points on No Count so it’s up to you whether you use one of your weeklies or not for this meal.  On WW Flex, each enchilada would be 5 points.

Ingredients (serves 4):

  • 4 salmon fillets, cooked
  • 4 WW wraps
  • 1 tbsp olive oil (from daily allowance) use a calorie-controlled spray if following WW Flex
  • an onion, finely sliced
  • 2 garlic cloves, crushed
  • 500g passata
  • a tsp mixed herbs
  • 20g chilli pesto
  • 4 tbsp Yeo Valley 0% crème fraiche
  • 2 handfuls of spinach
  • 50g Protein cheese, grated

Method:

  1. Pre-heat the oven to 180C.
  2. Heat the olive oil in a pan and add the onion. Fry for about 5 minutes before adding the garlic and cooking for a further minute.
  3. Add the passata, mixed herbs and chilli pesto. Season to taste and simmer for 5 minutes.
  4. Put about a quarter of this sauce in an ovenproof dish.
  5. Fold the spinach into the crème fraiche and season to taste.
  6. Place the wraps open on your worktop and share the crème fraiche mixture between the four of them. Place the crème fraiche down the middle of each wrap and then place the salmon on top.
  7. Roll each wrap up and place them on top of the sauce in the ovenproof dish.
  8. Cover the wraps with the remaining sauce and sprinkle the cheese over the top.
  9. Bake in the oven for a further 15 minutes.
  10. Serve and enjoy!

Served here with roasted vegetables.

Carrotinies

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Carrotinies

This new, delicious recipe comes from my Connect friend Mands (@mands5781).  It’s her third go at baking with beans: this time a light, fruity carrot cake which is as soft and squidgy as Blondies – hence the term “Carrotinies”.  They are 1 point each on No Count and WW Freestyle, or 2 pieces for 3sp.  I made these yesterday and they really are scrumptious – very light and fruity!  Thank you Mands for another fantastic recipe!

(Photos courtesy of Mands.)

Ingredients (makes 12):

For the ‘Blondie’ base:

  • 400g tin of cannellini beans, drained and washed
  • 3 eggs
  • 28g Lurpak lightest
  • 2 tbsp 0% Greek yoghurt
  • 70g raw carrot, grated
  • 25g sweetener to taste (depending on your preference and choice of sweetener. I use Sukrin Gold)
  • 1tsp vanilla extract
  • 5tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1tbsp Myprotein sugar-free golden syrup
  • 30g Whitworths mixed fruit and peel
  • zest and juice of an orange
  • 27g Allinson’s wholemeal self-raising flour

For the topping:

  • 185g quark
  • 1/4 tsp vanilla bean paste
  • 10g Canderel sugarly sweetener
  • 20g chopped walnuts
  • orange zest

Method:

  1. Preheat the oven to 180C
  2. Line a square brownie tin with baking paper.
  3. Put the beans, Sukrin, low fat spread, one egg and 2 tbsp Greek yoghurt in a food processor and blend until a puree.
  4. In a separate bowl, whisk the remaining eggs. Fold the mixture into the bean puree. Add the vanilla extract, cinnamon, mixed spice, sugar-free syrup and fold well to combine.
  5. Then add the fruit, carrot, orange juice and zest, the flour and baking powder and fold in.
  6. Pour this mixture into the tin evenly and shake so it settles nicely and bake for 25-30 minutes: or until the top is golden brown and firm, and a toothpick inserted into the middle of the pan comes out clean.
  7. While the cake is cooking, beat the quark and vanilla bean paste with the white sweetener and leave in the fridge.
  8. Remove the cake from the oven and leave to cool in the tin for 15 minutes. Turn out onto a wire rack, remove the baking paper and leave to cool completely.
  9. Once cooled, top with the cheese topping, walnuts and orange zest.
  10. Cut into 12 slices and enjoy!!