No count dessert

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!

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.

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.)