Sunday, August 6, 2017

Chocolate mug pudding

  • Serves: 4
  • Prep time: 3
  • Cook time: 7
  • Ready in: Less than 30 Minutes
  • Syns per serving: 6½ 
These magic sponges cook in the microwave in just 30 seconds and the finished pudding will be on the table in just 10 minutes!


  • 2 eggs
  • Low calorie cooking spray
  • 3 level tbsp cocoa powder
  • 3 tbsp sweetener granules, plus 2 level tsp for the sauce
  • 1 level tsp cornflour
  • 65g low-fat spread
  • 65g self-raising flour


  1. To make the sauce, put 1 level tbsp cocoa, 2 level tsp sweetener and 85ml water in a saucepan over a medium heat and stir well. Once it’s bubbling, mix the cornflour with 1 tbsp water and add to the pan. Cook for 4-5 minutes or until thickened and glossy, stirring occasionally.
  2. Meanwhile, cream the remaining sweetener with the spread and mix in the sieved flour, eggs and remaining cocoa.
  3. Spray 4 mugs with low-calorie cooking spray and pour in the batter. Cover each mug with cling film, pierce with a fork and cook them one by one in the microwave for 30 seconds on high. Check they’re spongy by touching the surface with your finger - they might need another 10 seconds. Leave to rest for 1 minute.
  4. Turn the puddings out on to plates and pour over the sauce to serve.

Friday, August 4, 2017

1.5 syns a slice Chocolate & Orange Cake | Slimming World

Sunday, July 16, 2017

Slimming World tuna and sweetcorn fritters recipe

Wednesday, June 7, 2017

Chickpea Patties

Serves: 4
Prep time: 20 mins
Cook time: 30 mins
Ready in: Less than 30 Minutes
Suitable for vegetarians
Freezer friendly
Syns per serving: FREE

Usually fried this Indian street food snack is baked here for a healthy, delicious starter.


  •     400g can chickpeas, drained
  •     1 onion, peeled and very finely chopped
  •     200g freshly mashed potato
  •     2 tsp mild chilli powder
  •     ¼ tsp turmeric
  •     1 small egg, lightly beaten
  •     1 tsp roasted coriander seeds, crushed
  •     2 tbsp finely chopped mint leaves
  •     2 tsp roasted cumin seeds crushed
  •     2 tbsp finely chopped coriander leaves
  •     Salt
  •     Low calorie cooking spray


    Place the chickpeas and onion in a food processor and blend for 1-2 minutes or until roughly mashed. 

Transfer to a mixing bowl and add the potatoes, chilli powder, turmeric, egg, roasted coriander and cumin seeds and the chopped herbs. Season well with salt, cover and chill in the fridge for 5-6 hours or overnight.

    Preheat the oven to 200°C/180°C Fan/Gas 6. Divide the chickpea mixture into 12 portions and shape each one into a flat cake or patty.

    Place the patties on a baking tray lined with baking parchment. Spray with low calorie cooking spray and bake for 20-25 minutes or until lightly golden and cooked through. Serve immediately with cucumber.


Thursday, May 4, 2017

Bolognese pasta bake

Serves: 4
Prep time: 30 minutes
Cook time: About 1 hour
Ready in: Over 60 Minutes
Syns per serving:   2½

Hearty and warming, this beef and pasta dish will soon become a firm family favourite.


  •     400g dried pasta shapes
  •     1 onion, peeled and finely chopped
  •     1 medium carrot, peeled and finely chopped
  •     3 garlic cloves, peeled and finely sliced
  •     250g mushrooms, roughly chopped
  •     500g lean beef mince (5% fat or less)
  •     400g can chopped tomatoes
  •     250ml beef stock
  •     1 tsp dried oregano
  •     Salt and freshly ground black pepper
  •     110g reduced fat mozzarella cheese, diced


    Preheat the oven to 180°C/160°C Fan/Gas 4.

    Cook the pasta according to the packet instructions and drain well.

    Stir-fry the onion, carrot, garlic, mushrooms and mince in a large non-stick frying pan over a high heat for 6-7 minutes.

    Add the tomatoes, stock and oregano and bring to the boil. Season well, cover and cook over a medium heat for 20 minutes, stirring occasionally. Remove from the heat.

    Spoon half of the sauce into the base of a medium sized baking dish and top with the cooked pasta. Spoon over the remaining sauce and sprinkle over the cheese.

    Bake in the oven for 25-30 minutes or until bubbling. Remove and serve with wilted spinach or green vegetables.

Tip: Make double the quantity and freeze half then you’ll always have a satisfying supper on stand-by.


Sunday, March 12, 2017

Scan Bran Carrot Cake

s=speed weight loss
ss=super speed weight loss
ff= free foods
sff= super free food

Syn free if used as a Heb


  • 5 scan bran
  • 300g/3 large size carrots (s)(sff)
  • 3 eggs (ff)
  • 3 Tbsp sweetener
  • 1tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp nutmeg
  • Pinch salt
  • 3 tsp of ground ginger
  • Zest from 1 lemon (ss)(sff)


Break the scan bran into a mixing bowl and add boiling water, a bit at a time to soften them, mash into a smooth mix.

Grate the peeled carrots, drain as much liquid out of them as possible, and then place in a towel and wring out any remaining liquid. Add to mixing bowl along with the ginger, sweetener, spices & lemon zest, mix well.

Separate the egg yolks and add to mix, beat the whites until stiff then fold into the mixture.

Preheat the oven to 200c and prepare a loaf tin, line with greaseproof paper cut to fit, reduce the heat to 180c

Place on the middle shelf for 40 mins, insert a metal skewer into the middle of the cake and when you pull it out and it comes out clean, the cake is done.

Remove from the tin and allow cooling on a wire rack.


Tuesday, October 11, 2016

Luscious Lemon Mousse


(Syn Free)

 There you go - free lemon mousse - perfect for dinner parties or scoffing on
your own!


  • Grated rind and juice of 2 lemons
  • 8 level tbsp canderel
  • 3 eggs separated
  • 2 tbsp hot water
  • 1 sachet gelatine
  • 6oz very low fat fromage frais
  • 1 egg white
  • pinch of salt OR cream of tartar

1. Put grated lemon rind and juice in a bowl with canderel and egg yolks.
Stand over a saucepan of simmering water and whisk until lemon in colour
(10- 15 minutes)

2. Pour hot water into a basin and sprinkle over gelatine - stand in a
saucepan of simmmering water until gelatine has dissolved.

3. Stir dissolved gelatine into lemon custard mix and leave until beginning to
set. Fold the fromage frais into the setting lemon mixture .

4. Whisk the 4 egg whites with the salt or cream of tartar until peaking and
fold the setting lemon mixture in with a metal spoon.

5. Pour into a mousse dish and refridgerate for 2 - 3 hours.