Weight Watchers

Pear Cobbler

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Pear Cobbler

Wow!  This was delicious!  I’m enjoying creating desserts with Ready Brek as it’s an ideal substitute for flour if you’re trying to make something resembling a sponge.  It’s very filling and an eighth of this is plenty.

It’s just 1 point per serving on No Count and 4 points if following WW Freestyle.

Ingredients (serves 8):

  • 200g Ready Brek
  • 80g Flora light, melted
  • 1 flat tbsp Splenda (or alternative sweetener for 0sp)
  • 4 eggs
  • 1 heaped tsp baking powder
  • 8 tbsp skimmed milk
  • 2 tsp vanilla extract
  • 4 to 8 pear halves (I used tinned in natural juice)
  • 8g flaked almonds (optional) 2g per person is free

Method:

  1. Pre-heat the oven to 180C.
  2. Put the Ready Brek, Splenda and baking powder into a bowl and mix.
  3. In a separate bowl, add the Flora, vanilla extract, milk and egg yolks. Mix this together and then fold into the Ready Brek mixture.
  4. Whisk the egg whites and fold this in too.
  5. Pour into a non-stick baking tin (mine is 9 inches in diameter) and add the pears – push them down slightly into the mixture. (I have since made this with more pear halves which is even better.)
  6. Sprinkle the almonds over the top.
  7. Bake in the oven for about 25 -30 minutes. (Check if it’s cooked all the way through.)
  8. Enjoy!

Salmon En Croute

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Salmon En Croute

I decided to have a go at this No Count recipe as I was looking for another way of cooking salmon, and salmon en croute is a meal I haven’t had for nearly two years while I’ve been following the NC plan.  It was always going to be tough to try to replicate the real thing but we absolutely loved this and I can’t wait to make it again.

It’s free on No Count and 5 points per serving if following WW Freestyle.

Ingredients (serves 2):

  • 2 boneless salmon fillets
  • 80g baby spinach
  • ½ an onion, finely chopped
  • 25g fresh parsley, finely chopped
  • 2 tsp lemon juice
  • 2 WW wraps
  • 1 tbsp olive oil (use a low-cal spray oil if following WW Flex)
  • 100g Yeo Valley 0% crème fraiche
  • an egg

Method:

  1. Preheat the oven to 180C.
  2. Heat the oil in a frying pan and add the onion. Cook for a couple of minutes.
  3. Add the spinach, parsley and lemon juice and cook for a further 3 minutes.
  4. Take the pan off the stove and squeeze any water out of the spinach.
  5. Stir in the crème fraiche and season to taste.
  6. Lay the wraps out on a baking tray and brush some of the beaten egg all round the edge.
  7. Place a salmon fillet on each wrap – over to one side – before putting some of the mixture from the pan over each salmon fillet.
  8. Fold over the wrap and press down with a fork to seal the edges together.
  9. Brush the remaining egg over each wrap.
  10. Place the baking tray in the oven for about 25 minutes.
  11. I’ve served it here with roasted vegetables: enjoy!

When I make this again, I’ll serve it with mashed potatoes and long-stem broccoli.

Afternoon Tea

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Afternoon Tea

I love creating No Count alternatives for foods I particularly enjoy and an afternoon tea has always been a favourite of mine.  On our recent trip to Devon, we had planned to go out for a cream tea but I decided to make a DIY one instead.  I’d definitely do this again – a super treat without any guilty feelings – and so filling that hubby and I didn’t manage to eat it all!

I had six of the finger sandwiches, one quiche, two of the red velvet brownie pieces (which was one brownie cut in half) and one scone – this was just 2sp on No Count!  If following WW Freestyle, it would be about 10sp per person if you had the same amount.

Sandwiches

Take 6 slices of Warburtons medium sliced wholemeal bread and used two slices to make each of these:

  • wafer thin ham and tomato
  • egg mayonnaise
  • tuna and cucumber

I used 2 tbsp of Aldi lighter than light mayonnaise in total on all of the sandwiches (this amount is free).  I also cut the crusts off which I have taken into account when working out the points for WW Flex.

Crustless Quiches

I used the recipe that can be found here: lovingnocount.com/no-count-crustless-quiches/ and added ham and spring onion.

Red Velvet Brownies

I made these the day before and cut each brownie in half.  The recipe can be found here: lovingnocount.com/red-velvet-brownies/

Blueberry Scones

These are a real treat if you haven’t tried them yet.  View the recipe here: lovingnocount.com/blueberry-scones/

I made NC cherry jam (using 200g frozen cherries and blackcurrant sugar-free jelly) – lovingnocount.com/no-count-jam/ – to put on the scones as well as Yeo Valley 0% creme fraiche which is free on NC.

All served with a pot of tea.  Perfect!