Weight watchers Recipes

Shallower bowls, smaller plates

Decant smaller portions into plastic bags or containers and note the propoints value of the portion

Fill your plate with vegetables, salad and fruit to bulk

BREAKFAST

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All Day Breakfast Omelette

Weight Watchers Recipe

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Prep time: 5 min

Cook time: 20 min

Other time: 0 min

Serves: 4

Bored of cereals and toast? Start your day with this delicious omelette!

Recipe Read all reviews (33)

Ingredients

1 rasher(s) (medium) Back bacon, raw, diced

200 g Potato(es), boiled, new, fresh or tinned, diced

http://www.weightwatchers.co.uk/food/rcp/favorites.aspx?RecipeID=7026722

1 small Onion(s), diced

30 g Black pudding, dry fried, cubed

150 g Mushrooms, sliced

4 tablespoons Parsley, fresh, finely chopped

6 medium (raw) Egg, whole, raw, (45g), separated

4 medium Tomato, grilled, to serve

Instructions

Warm a 20cm non-stick frying pan over a high heat. Add the bacon, potato, onion, black pudding, and

mushrooms. Cook, stirring occasionally, for 5 minutes until softened. Mix in the parsley. Remove the mixture

from the pan and keep warm.

Meanwhile whisk the egg whites in a clean bowl until stiff. Fold the egg whites and yolks together with a metal

spoon. Season with salt and pepper.

Pour a quarter of the egg mixture into the frying pan. Push the mixture into the centre of the pan as it cooks,

allowing any raw mixture to seep down into the pan. Cook for 2-3 minutes until golden on the base.

Spoon a quarter of the reserved bacon mixture onto one side of the omelette. Flip the other side over the top to

enclose the filling. Slide onto a serving plate. Repeat with the remaining mixture and serve with griled tomatoes.

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Bacon, Egg and Spinach Breakfast Stacks


http://www.weightwatchers.co.uk/food/rcp/favorites.aspx?RecipeID=7014962

Ratings (9) Rate it

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Prep time: 15 min

Cook time: 50 min

Other time: 0 min

Serves: 12

These omelette-like stacks win praise for both appearance and taste. Whip up a batch and leave some in the fridge for breakfast on the

fly.


Ingredients

6 portion(s) (small) Potato(es), Raw, uncooked, baby-variety

250 g Spinach, baby-variety

6 rasher(s) (medium) Back bacon, raw, quartered

200 g Ricotta Cheese

2 medium (raw) Egg, whole, raw

2 tablespoons Chives, Fresh, chopped

125 g Half Fat Cheddar Cheese, grated

Instructions

Preheat oven to 350ºF and place muffin liners in a 12-hole muffin tin.

Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice

each potato into four rounds; set aside.

Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining

water and set aside.

Mix ricotta cheese, eggs and chives together in a small bowl until well blended.

Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of

bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of

cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish towers by

placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.

Bake towers until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10

to 15 minutes and then transfer to racks to continue cooling.

Notes

These towers can be prepared ahead of time and then reheated in the microwave or served cold. Make them

vegetarian by salting the potatoes and replacing the bacon with roasted red pepper or asparagus or both.

Breakfast Bruschetta


Ratings (8) Rate it

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Prep time: 30 min

Cook time: 15 min

Other time: 0 min

Serves: 6

Turn this into brunch by serving it with an assortment of other breakfast items, such as fresh fruit and yogurt.


Ingredients

6 g Egg white(s), raw, large


1 spray(s) Calorie controlled cooking spray

1 medium Onion(s), chopped

1 large Tomato, beefsteak, seeded and chopped

1 pinch Salt, and black pepper, freshly ground

2 teaspoons (level) Dried Basil

6 slice(s) (medium) Wholemeal bread, sliced, toasted, and cut diagonally into 4 pieces each

Instructions

With a fork, lightly beat egg whites and eggs.

In a large pan sprayed with cooking spray, saute onion over medium heat, stirring frequently, until it starts to turn

golden, about 5 minutes. Add tomato and cook 1 minute more.

Add eggs and scramble until cooked, about 2 minutes. Add the basil and season with salt and pepper.

Top toast with egg mixture and sprinkle each with basil. Serve immediately.

Raspberry waffles

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Prep time: 10 min

Cook time: 10 min

Other time: 30 min

Serves: 4

Treat your mum or loved ones to this yummy dessert, served with fresh raspberries and refreshing sorbet to keep it low in ProPoints.


Ingredients

125 g Plain White Flour

1/2 teaspoons (level) Bicarbonate of Soda

1/2 teaspoons Salt

230 ml Buttermilk


1/2 teaspoons (level) Vanilla Extract


1 teaspoons (level) Icing Sugar

200 g Raspberries

200 g Raspberry Sorbet, 4 x 50g

Instructions

Sift the flour, bicarbonate of soda and salt into a large bowl. Add the buttermilk, egg and vanilla and beat with a

whisk to make a smooth batter. Leave to stand for 30 minutes.

Spray a waffle pan or waffle iron with calorie-controlled cooking spray. Add 2 tablespoons of batter to each waffle

section and cook for 1-2 minutes until the underneath is golden brown. Turn over to cook the other side for 1-2

minutes. Repeat until all the batter is used up.

Serve 3 waffles per person, sprinkled with icing sugar and topped with raspberries and a scoop of raspberry or

lemon sorbet.

Notes

You’ll need a waffle pan or waffle iron to make this dessert - but it's worth it!

Energy bars

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Prep time: 20 min

Cook time: 30 min

Other time: 0 min

Serves: 24

Packed full of fruit, nuts and seeds to keep you going, these low ProPoints value energy bars will give your body a boost.


Ingredients

150 g Butter

150 g Honey

150 g Porridge oats

100 g Light Brown Sugar

1 pinch Salt

50 g Dried Apricots, chopped

50 g Date(s), fresh, chopped

50 g Raisins

50 g Dried Berries & Cherries, Dried cherries and cranberries

25 g Almonds, (or hazelnuts), chopped

25 g Sunflower Seeds

25 g Pumpkin Seeds

50 g Dessicated Coconut

Instructions

Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Grease and line a 23cm square baking tin with baking

parchment, leaving an overhang to make it easier to remove the bars.

Melt the butter with the honey in a large saucepan over a gentle heat. Bring to the boil and cook for 2 minutes,

stirring constantly. Remove from the heat. Mix together the porridge oats, sugar, salt, dried fruit, almonds,

sunflower seeds, pumpkin seeds and coconut. Add to the saucepan and stir together until thoroughly mixed. Tip

into the prepared tin and level the surface with the back of a spoon.

Bake for 25-30 minutes, until golden brown. Cool for 30 minutes, then remove from the tin and cut into 24 bars.

Cool completely on a wire rack. Keep in an airtight container, or wrap in greaseproof paper.

Notes

This recipe is suitable for the Vegetarian approach.

Crunchy Nutty Granola

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Prep time: 10 min

Cook time: 20 min

Other time: 0 min

Serves: 12

Make your own cereal with oats, nuts, fruit and seeds for a nutritious start to your day.


Ingredients

25 g Almonds

25 g Pecan Nuts

25 g Cashew Nuts

25 g Hazelnuts

400 g Jumbo Oats

1 1/2 tablespoons Sesame Seeds

50 g Sunflower Seeds

50 ml Sunflower Oil

6 tablespoons (level) Honey

50 g Blueberries

50 g Cranberries

50 g Cherries, fresh

Instructions

Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spray a large non-stick baking sheet with sides with

calorie controlled cooking spray.

Keep a few of the nuts whole, then chop the rest roughly. Mix them all in a large bowl with the oats, sesame

seeds, sunflower seeds, oil and honey. Tip onto the baking sheet and spread out evenly.

Bake in the oven for 15-20 minutes, stirring every 5 minutes, until evenly toasted. Cool completely, then transfer

to a storage jar and keep in a cool place for up to 1 month.

Serve with the fresh fruit and chilled skimmed milk, remembering to add the extra ProPoints values for the milk.

(¼ pint skimmed milk is 1 ProPoints value).

Maple Syrup Pancakes and Pears



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Prep time: 5 min

Cook time: 15 min

Other time: 0 min

Serves: 4

Pancakes are a tasty breakfast alternative to a traditional bowl of cereals. Enjoy!


Ingredients

125 g White Self Raising Flour

2 medium (raw) Egg, whole, raw, beaten

175 ml Skimmed Milk

6 tablespoons (level) Golden Syrup, maple

1 teaspoons (level) Low Fat Spread, (suitable for cooking)

800 g Pears in juice, drained, (2 x 400g tins)

Instructions

Place the flour into a large bowl. Make a well in the centre, add the eggs, milk, and 2 tablespoons of maple

syrup. Whisk together until completely smooth.

Warm a large non-stick frying pan over a medium heat. When hot add the spread and leave to melt. Add the

batter in large spoonfuls to make little pancakes about 8cm across. Cook for about 1 minute until bubbles start

bursting on the surface, then flip over and cook for a further 30 seconds until both sides are golden. Continue

with the remaining mixture until all 12 panackes are cooked. Set aside in a warm place.

Increase the heat and warm the empty pan. Add the pears and remaining syrup and cook for 2-3 minutes until

hot through and starting to caramelise a little. Serve a stack of 3 pancakes with the syrupy pears on the side.

Full English Breakfast

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Prep time: 5 min

Cook time: 15 min

Other time: 0 min

Serves: 2

Yes, you can enjoy a full English - if you make a few adjustments to the cooking method!


Ingredients

2 medium Reduced fat pork sausages, grilled, (40g each)

150 g Mushrooms

100 ml Fresh Vegetable Stock

2 rasher(s) (medium) Back bacon, raw

2 large Tomato, halved



1 pinch Salt, and freshly ground black pepper

Instructions

Preheat the grill. Arrange the sausages on the grill pan and cook them for about 10 minutes, turning often.

At the same time, put the mushrooms into a saucepan and add the stock. Simmer gently whilst cooking the rest

of the meal.

Arrange the bacon rashers and tomatoes on the grill rack with the sausages. Continue to cook until the bacon is

crispy.

Meanwhile, spray a non-stick frying pan with low fat cooking spray. Heat for a few seconds, then crack in the

eggs. Cook over a medium heat for 2 minutes, then finish them off under the grill whilst you arrange the

sausages, bacon, tomatoes and mushrooms onto warm serving plates. Slide the eggs onto the plates, season,

then serve.

Notes

Enjoy your breakfast with a medium slice of toast, if you like.

Sausage sandwich with caramelised onion


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6ProPoints®Value

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Prep time: 5 min

Cook time: 15 min

Other time: 0 min

Serves: 4

A sausage sarnie always hits the spot! We've made our version low in fat using less bread and oil, then teaming it with caramelised

onion and low-fat mustard mayo.

Recipe Read all reviews

Ingredients

1 spray(s) Frylight Fry Light Extra Virgin Olive Oil

2 medium Onion(s)

2 teaspoons Light Brown Sugar

2 tablespoons Newman's Own Balsamic Vinaigrette

3 tablespoons Reduced Fat Mayonnaise

3 teaspoons (level) Smooth Mustard, 1 1/2 tsp each hot English and grain mustard

4 sausage(s) (thin ) Pork Sausage(s), raw

4 slice(s) (medium) Wholemeal bread, sliced

Instructions

Spray a large non-stick frying pan with oil and place over medium-high heat. Add onions and cook, stirring for 5

minutes to brown. Add sugar and balsamic vinegar and reduce heat to low. Cover with a fitted lid and cook,

stirring occasionally for 15 minutes, or until golden and caramelised. Remove lid and season to taste with salt

and pepper. Set aside.

Meanwhile, combine mayonnaise and mustards in a bowl. Stir well to combine then set aside.

Preheat a barbeque plate, grill plate or non-stick frying pan over medium heat. Cook sausages for 5-10 minutes,

or until golden and cooked through. Set aside to cool for 5 minutes.

Arrange sausages diagonally in slices of bread. Top with caramelised onion and drizzle with mustard mayo.

Notes

Both mustard mayo and caramelised onion can be made ahead of time and stored in separate airtight containers

in the fridge for 2-3 days. Simply re-heat onions in the microwave just before serving.

LUNCH

Baked Focaccia Tarts


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Prep time: 10 minCook time: 15 minOther time: 0 minServes: 4

Rather like pizzas, these delicious tarts use focaccia bread for their bases - enjoy as a light or main meal.


Ingredients 120 g Tesco Finest Rosemary Focaccias, 2 x 60g

pieces, sliced horizontally (use any brand

4 teaspoons (level) Tomato Purèe

100 g Spinach, fresh

1 jar(s) Sweet piquante peppers, use 125g packed in

brine, drained


10 g Pine nuts


Instructions

Preheat the oven to Gas Mark 5/190°C/fan oven

170°C.

Place the pieces of focaccia onto a baking sheet,

cut sides up. Spread 1 tsp tomato puree over each

piece.

Put the spinach into a colander and pour a kettleful

of just-boiled water over it to wilt the leaves. Run

cold water through the colander to refresh and cool

the spinach, then squeeze out the excess moisture

with your hands. Arrange an equal amount of

spinach over each piece of focaccia. Tear the

peppers into pieces and arrange on top.

Make a hollow in the centre of the topping on each

piece, then carefully crack an egg into the spaces.

Sprinkle with pine nuts. Season with a little salt and

pepper, then transfer to the oven to bake for 12-15

minutes, or until the eggs are set. Serve at once.

Barbecue chicken wrap

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Our homemade barbecue chicken wraps are a great lunchtime treat. To transform into a dinner, serve the chicken mixture over mashed potatoes or rice.


Ingredients 240 ml Coca-Cola Diet Coke, or other diet brand

240 g Tomato ketchup

60 ml Worcestershire Sauce

1 teaspoons Hot Pepper Sauce (Tabasco)

40 g Onion(s), finely chopped

1 teaspoons (level) Garlic Purèe

675 g Chicken breast, skinless, raw

1 pinch Salt, & black pepper, freshly ground

4 medium Tortilla wrap(s), whole wheat

1 individual Lettuce, and mixed greens

Instructions

Preheat grill.

Combine diet cola, ketchup, Worcestershire sauce,

pepper sauce, onions and garlic purée in a heavy

saucepan; gradually bring to a boil over medium

heat. Reduce heat slightly to obtain a gentle

simmer; simmer barbecue sauce until reduced by a

quarter, about 6 to 8 minutes.

Meanwhile, start to prepare chicken. Season

chicken with salt and pepper; grill until cooked

through, about 5 to 6 minutes per side. Remove

chicken from grill and pull apart into shredded bite-

size pieces.

Combine chicken and barbecue sauce in a medium

bowl; mix to evenly coat.

Divide chicken mixture onto bottom half of each

tortilla; top with mixed greens. Fold tortilla bottom

over filling and then fold sides in toward centre to

enclose filling.

Notes

If you serve with mashed potatoes or rice,

use Recipe Builder to determine the

new ProPoints values for the recipe.

Creamy Sweet Potato Soup


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Warm up with our hearty sweet potato soup.


Ingredients 950 g Sweet potato(es), raw

3 cube(s) Vegetable stock cube(s), chicken, dissolved

in 750ml hot water

1 tablespoons Low Fat Spread

1 tablespoons (level) Plain White Flour, plain

1/4 teaspoons (level) Ground Ginger

250 ml Light Evaporated Milk

10 individual Pecan Nuts, chopped

Instructions

Preheat oven to Gas Mark 6/200ºC/400ºF.

Pierce potatoes in several places with a fork. Place

in a roasting pan and bake for 45 minutes. Remove

from oven and set aside to cool. When cool,

remove and discard skin. Coarsely chop.

Blend sweet potatoes with 375ml of stock until

smooth. Set aside.

Melt spread in a medium-size saucepan over

medium heat. Add flour and ginger and cook stirring

for 2 minutes. Reduce heat to low and add milk.

Cook and stir for 5 minutes, or until thick. Sir in the

sweet potato mixture and remaining stock. Cook,

stirring for 5 minutes or until heated through. Ladle

soup into serving bowls and sprinkle with pecans.

Notes

Substitute parsnips for the sweet potato in this

soup. You'll never tire of the flavours you can create

by using different vegetables. Add other ground

spices instead of the ground ginger like cumin or

nutmeg.

Grilled Stuffed Portobello Mushrooms


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These remind us of stuffed potato skins minus the potato. Pefect for entertaining.


Ingredients 4 medium Mushrooms, portobello, caps, stems

removed, wiped clean with a damp paper towel

2 teaspoons Vinegar, All Types, balsamic


2 medium Red pepper(s), chopped and roasted (or

use pre-packed from supermarket)

1 clove(s) Garlic, crushed

3 teaspoons Basil, fresh, (1tbsp) chopped

1 tablespoons Olive Oil, extra-virgin

1/4 teaspoons Salt

1/4 teaspoons Black pepper

25 g Parmesan Cheese, thinly sliced

Instructions

Heat a grill or grill pan to medium-high heat.

Place mushrooms on a baking sheet and rub

underside of each with 1/2 teaspoon of vinegar;

lightly coat with cooking spray.

Place mushrooms on grill, underside down and

cook, covered, about 4 to 5 minutes. Uncover, flip

mushrooms with tongs and then cook for 4 to 5

minutes more; remove to a plate to cool.

Meanwhile, in a medium mixing bowl, combine red

pepper, garlic, basil, oil, salt and pepper.

Cut cooled mushrooms into quarters; top each

quarter with about 2 tablespoons of red pepper and

a few pieces of cheese.

Homemade sausage rolls


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Prep time: 20 min

Cook time: 30 min

Other time: 0 min

Serves: 12

Our homemade sausage rolls have had an extreme makeover, yet still taste divine. Perfect to take along to a picnic or on a day out.


Ingredients


1 medium Onion(s), finely chopped

300 g Lean Pork Mince (10% fat), raw

160 g Breadcrumbs, fresh, fresh

5 g Fennel, seeds, ground (optional)

1 sprig(s) Thyme, Fresh, chopped

275 g Ready Rolled Puff Pastry Sheets

60 ml Skimmed Milk

200 g Lettuce, (mixed salad leaves), tossed with fat-free dressing


Instructions

Preheat oven to Gas Mark 7/220ºC/425ºF. Line a large baking tray with baking paper.

Combine the onion, mince, breadcrumbs, fennel seeds, thyme and 3 tbs milk in a bowl. Season well with salt

and pepper. Mix with clean hands until well combined.

Cut pastry sheet in half. Cut each half into 3, making 6 rectangles per sheet. Use a rolling pin to roll each

rectangle of pastry widthwise, an extra 1.5cm. Repeat with remaining pastry. Brush the borders of pastry with the

remaining milk. Shape sausage meat into logs and place on the edge of each pastry rectangle. Carefully roll up.

Seal the ends well to stop meat escaping. Place rolls seam-side down on the baking tray. Brush pastry tops with

a little more milk.

Bake for 30-35 minutes, rotating the tray, or until golden brown and crisp underneath. Serve warm with a green

salad.

Notes

The sausage roll filling can be made up to 1 day in advance and stored in an airtight container in the fridge. If

you don't like fennel, which has an aniseed taste, then simply omit it. The sausage rolls will still taste great!

Pan Fried Salmon with Sundried Tomato Couscous

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Add a Mediterranean flair to your salmon with this combination of couscous and sundried tomatoes.


Ingredients 50 g Sun Dried Tomatoes, dried

225 g Couscous, dry

1/8 teaspoons (chopped) Garlic, in salt form

1 teaspoons Vinegar, All Types, (balsamic)

1 tablespoons Olive Oil

600 g Salmon, grilled, (4 x 150g fillets)

2 tablespoons Basil, fresh, fresh, torn

1 pinch Salt

1 teaspoons Black pepper

Instructions

Place the tomatoes in a small dish and pour 300ml

(½ pint) boiling water over them. Cover and leave to

soak for 30 minutes. Drain, reserving the liquid and

chop very finely.

Place the couscous in a bowl and stir in the

chopped tomatoes, garlic salt and balsamic vinegar.

Bring the reserved tomato liquid to the boil in a

small pan and pour over the couscous. Fluff up with

a fork, cover the bowl with clingfilm and leave to

stand for 20 minutes, fluffing up with a fork again

halfway through.

Heat the oil in a griddle pan or heavy based frying

pan. Rinse the salmon fillets and pat dry with the

absorbent kitchen paper. Season well with pepper

and then lift into the pan, skin side down. Cook for 5

minutes. Turn over carefully and cook for a further

1-2 minutes, until just cooked through.

Toss the basil into the couscous mixture and

season to taste. Divide the couscous between four

serving plates and top with a salmon fillet.

Poached Egg and Smoked Salmon Brunch


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What luxury! A special breakfast or brunch for two to enjoy on a lazy Sunday.


Ingredients 2 medium (raw) Egg, whole, raw

1 teaspoons Vinegar, All Types

2 slice(s) (medium) White bread, sliced

100 g Smoked salmon

2 tablespoons Caviar in Brine, Drained, or salmon roe


2 tablespoons Dill, Fresh

Instructions

Poach the eggs in gently simmering, lightly salted

water for 3-4 minutes, adding the vinegar to the

water to help keep the eggs together. Toast the

slices of bread at the same time.

Put the slices of toast onto serving plates and

arrange an equal amount of smoked salmon on top.

Drain the poached eggs thoroughly and place on

top of the salmon, then spoon the salmon roe or

lumpfish caviar on top. Season with a little salt and

black pepper, then serve, garnished with dill sprigs.

Red Onion and Rosemary Focaccia


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Prep time: 100 min

Cook time: 20 minOther time: 0 minServes: 16

Enjoy this easy-to-make bread alongside your favourite Italian dish or soup


Ingredients 750 g Plain White Flour

1/2 teaspoons Salt

1 sachet(s) Dried baking yeast

1/4 teaspoons Black pepper, freshly ground

150 ml Skimmed Milk

300 ml Water


1 large Onion(s), preferably red, sliced

15 individual Cherry Tomatoes, or baby plum

tomatoes, halved

2 sprig(s) Rosemary, Fresh

24 individual Olives, in Brine, green and black

Instructions

Sift the flour and salt into a large bowl. Add the

yeast and pepper and stir to mix. Heat the milk and

water together until hand hot, then add 1 tbsp of

olive oil. Stir into the flour and mix to make a soft

dough.

Turn the dough on to a floured surface and knead

until smooth, about 3 minutes. Place in a large,

lightly oiled bowl and cover with a damp cloth or

cling film. Leave to rise in a warm place until

doubled in size, about 1 hour.

Lightly oil two baking sheets. Knock back the dough

and knead lightly for a few seconds. Cut into two

equal pieces, then roll out each one on a floured

surface to fit the baking sheets. Cover loosely with

a damp cloth or cling film and leave to rise for about

20 minutes.

Preheat the oven to Gas Mark 6 / 200°C / 400°F.

Scatter the red onion, tomatoes, rosemary and

olives over the surface of the two focaccia. Drizzle

with the remaining olive oil, then bake for 15 - 20

minutes until risen and golden brown.

DINNER

Baked vegetable frittata

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Prep time: 15 min

Cook time: 35 min

Other time: 0 min

Serves: 6

This tasty vegetarian frittata is versatile and packed with Filling and Healthy foods. Cut it into wedges and serve with salad or more

vegetables for a main meal.

Recipe

Read all reviews (36)

Ingredients

1 medium Aubergine, large, sliced

1 medium Courgette, sliced lengthways




225 g Peppers, All Types, roasted, in brine, drained


4 tablespoons Skimmed Milk

2 teaspoons (level) Oregano, Dried

1/4 teaspoons Salt, or to taste


Instructions

Preheat the grill. Arrange the slices of aubergine and courgette on the grill rack. Coat lightly with low fat cooking

spray. Grill each side for about 3 minutes. Alternatively cook them in a char-grill pan.

Meanwhile, spray a non-stick frying pan with low fat cooking spray and add the onion and garlic. Cook for 3-4

minutes, stirring often. Remove from the heat. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.

Spray a 23cm (9 inch) round baking dish with low fat cooking spray. Add a layer of half the aubergines, half the

peppers, then all the courgette, sprinkling each layer with some of the onion and garlic mixture. Repeat with

remaining peppers and aubergine.

Beat the eggs, milk and herbs together. Season with salt and pepper. Pour over the vegetables. Bake in the

oven for 25 minutes, until set and golden brown. Serve warm or cold, sliced into wedges.

Meanwhile, spray a non-stick frying pan with low fat cooking spray and add the onion and garlic. Cook for 3-4

minutes, stirring often. Remove from the heat. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.

Caramelised onion and mushroom lasagne



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Enjoy this family friendly vegetarian lasagne that won't damage your ProPoints budget and can be made in advance so you can simply heat up and serve.


Ingredients 1 tablespoons Olive Oil

2 large Onion(s), thinly sliced


1 sprig(s) Rosemary, Fresh

100 ml Water

2 teaspoons Vinegar, All Types, balsamic

2 teaspoons Muscovado Sugar, dark or light



250 g Mushrooms, closed cup, sliced

1 tablespoons Butter


600 ml Skimmed Milk

135 g Lasagne sheet, dry, (9 sheets)

40 g Parmesan Cheese, finely grated

1/8 teaspoons (level) Ground Nutmeg

Instructions

Heat olive oil in a large non-stick frying pan over a

high heat. Add onions and cook, stirring

occasionally for 6-8 minutes until golden brown.

Add garlic and rosemary and cook for 1 minute. Stir

in water, balsamic vinegar and sugar. Cook until

water evaporates – about 1-2 minutes. Tip into a

large bowl, season with salt and pepper and set

aside.

Coat same frying pan with low fat cooking spray.

Place over medium-high heat and add mushrooms.

Cook for about 2 minutes until browned, then add to

onions, stirring to mix.

Preheat oven to Gas Mark 4/180°C/fan oven

160°C/ 350°F.

To make sauce put butter, flour and milk into a non-

stick saucepan, all at once. Heat, stirring constantly

with a small whisk until the sauce boils and

thickens. Add half the cheese. Season and add

nutmeg, if using.

To assemble, spread a thin layer of sauce over the

base of a baking dish measuring about 18 x 28cm.

Place 3 lasagne sheets on top. Spread with sauce

and half the onion mixture. Lay 3 more lasagne

sheets on top. Repeat with sauce, onion mixture,

final 3 lasagne sheets and remaining sauce.

Sprinkle the rest of the cheese evenly over the

surface.

Bake for 30-35 minutes until golden brown. Rest for

5-10 minutes before serving.

Broccoli and tuna pasta

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Simple, yet tasty. Enjoy this low ProPoints value pasta dish for a quick and easy dinner.


Ingredients 175 g Broccoli, raw, florets

175 g White pasta, dry, preferably bows

185 g Tuna in brine, drained, rinsed and drained

1 pinch Salt


Instructions

Cook the broccoli for 8-10 minutes until tender.

Drain.

Meanwhile cook the pasta according to the packet

instructions.

Put the cooked pasta into serving bowls.

Divide the tuna among the bowls. Gently fork

through the broccoli florets to break them up slightly

(but don't mash them) before mixing into the tuna

and pasta. Season and serve.

Beef casserole

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Enjoy this delicious recipe, packed with Filling and Healthy foods. Also suitable if you're following the Gluten Free approach.


Ingredients 5 spray(s) Calorie controlled cooking spray

500 g Beef sirloin steak, lean, raw, cut into chunks

2 medium Leek, sliced

3 stick(s) Celery, cooked, chopped

2 medium Carrots, raw, sliced

1 portion(s) (medium) Turnip, chopped

2 cube(s) Vegetable stock cube(s), beef, made up to

850ml, ensure gluten free

175 g Mushrooms, sliced

2 sprig(s) (fresh) Parsley, fresh, chopped

3 sprig(s) Thyme, Fresh, or 1tsp dried

1 pinch Salt


500 g Potato(es), Raw

1 large Onion(s), thinly sliced

Instructions

Preheat oven to Gas Mark 5 / 190°C / 375°F.

Spray a large flameproof casserole dish with

cooking spray and place over a high heat. Add the

meat a handful at a time, so that it seals and

browns. Add the leeks, celery, carrots and turnip

and cook for 3 - 4 minutes, until slightly softened.

Add the stock, mushrooms, parsley and thyme.

Season. Bring up to the boil, then cover and

transfer to the oven. Cook for 1 hour. If you are

wheat or yeast intolerant.

Meanwhile, par-boil the potatoes for 10 minutes.

Cool and slice.

Remove the casserole from the oven and layer the

potatoes and onion over the top in overlapping

layers. Return to the oven and bake for 45 - 50

minutes, without a lid, until the potatoes are

browned and crisp.

Beef and Ginger Stir Fry With Noodles



11ProPoints®Value

Track


A mouth-watering dish for any occasion.


Ingredients 1 teaspoons Dry Sherry

2 teaspoons White Wine Vinegar

2 teaspoons Soy Sauce, light

1 clove(s) Garlic, (small) chopped finely

1/2 teaspoons (level) Ground Ginger

1 teaspoons Vegetable Oil

1 medium Beef fillet steak, lean, raw, (90g) cut into

strips

2 medium Spring Onions, chopped into 5cm lengths

1/4 medium Peppers, All Types, (red) deseeded and

cut into strips

1/4 individual Chilli, Green or Red, flaked

1/2 teaspoons Sesame Seeds

1 portion(s) (medium) Broccoli, raw, (60g)

60 g Spinach, shredded

30 g Egg Noodles, dry

Instructions

Mix together the sherry, vinegar, soy sauce, garlic

and ginger in a shallow dish. Stir in the beef and

leave to marinate for 20 minutes.

Put a saucepan of lightly salted water on to boil.

Heat the oil in a frying pan or wok until very hot.

Add the strips of beef to the frying pan, reserving

any extra marinade. Stir fry for 2 minutes. Cook the

noodles in the boiling water for 5 minutes and then

drain and keep warm.

Add the spring onions, red pepper, dried chillies,

sesame seeds, broccoli florets and spinach or

Chinese leaf to the wok. Stir fry for 3 minutes. Pour

in any reserved marinade and stir fry for 1 minute

more.

Arrange the noodles on a serving plate. Top with

the stir fry and serve at once.

Cajun Pork Steaks with Sweet Potato Chips



14ProPoints®Value

Track


Try this delicious healthy recipe from the new Food for Life cook book produced in association with the British Heart Foundation (BHF).



1025 g Sweet potato(es), raw, 1.25 kg/2 lb 12 oz,

peeled and cut into wedges

1/2 cube(s) Vegetable stock cube(s), vegetable

700 g Pork Loin Steak, Lean, raw, (4 x 175 g)

1 medium Lime(s), zest of half and juice of whole

2 teaspoons (level) Mixed Spice, (Cajun)

1/2 medium Pineapple, peeled, cored and finely

chopped

1/2 medium Peppers, All Types, deseeded and diced

1/2 individual Chilli, Green or Red, deseeded and

diced

Instructions

Preheat the oven to Gas Mark 6/ 200°C/fan oven

180°C. With a kitchen towel lightly coat a baking

tray with low fat cooking spray.

Cook the sweet potato wedges in boiling salted

water, adding the vegetable stock cube, for 5

minutes. Drain the potatoes, spread out on the

baking tray and spray with low fat cooking spray.

Cook in the oven for 25-30 minutes, turning half

way through.

Trim the pork fat from the pork steaks then pat them

dry on kitchen towel. Place on a plate, drizzle half

the lime juice over them then sprinkle the Cajun

spice on both sides of each pork steak. Set aside

and preheat the grill on a medium to high setting.

Mix the remaining lime juice and zest together with

the pineapple, red pepper and chilli in a small

serving bowl.

Grill the pork steaks for 12-15 minutes or until they

are cooked through and the juices run clear. Serve

with the sweet potato chips and the pineapple salsa

spooned over the pork.

To prepare a pineapple firstly slice off the base and

the leaves of the pineapple. Stand the pineapple

upright and cut into wedges. Trim away the core

from each wedge, then slice the flesh away from

the skin, as if you were preparing a melon.

Caribbean Chicken and Rice with Pineapple Salsa



11ProPoints®Value

Track


Fire up chicken breasts with some Jamaican jerk seasoning, then serve with a cooling pineapple salsa.


Ingredients 4 medium Chicken breast, skinless, raw, boneless

5 spray(s) Calorie controlled cooking spray, Low fat

1 tbsp Jamaican jerk seasoning


300 g White Long Grain Rice, dry

227 g Pineapple in juice, drained


1 individual Chilli, Green or Red, deseeded and finely

chopped

1/4 portion(s) (medium) Cucumber, finely chopped

2 tablespoons Mint, Fresh, chopped, plus sprigs, to

garnish

1 teaspoons White Wine Vinegar, or lime juice

1 medium Lime(s), sliced into wedges, to serve

Instructions

Slash the chicken breasts 4 or 5 times with a sharp

knife, spray them with low fat cooking spray, then

rub the Jamaican jerk seasoning all over them.

Season with salt and pepper. Cover and leave for at

least 30 minutes (or overnight).

Preheat the grill to medium high. Arrange the

chicken on the grill rack. Cook for 20-25 minutes,

until tender, turning once.

Meanwhile, cook the rice in lightly salted boiling

water for about 12 minutes, until tender. Make the

salsa by combining the pineapple, red onion, green

chilli, cucumber and mint. Add the vinegar or lime

juice.

Check the chicken with a sharp knife to make sure

that the juices run clear. Drain the rice well. Serve

with the jerk chicken and salsa, garnished with mint

sprigs and lime wedges.

You’ll find Jamaican jerk seasoning in the world

foods section at supermarkets. Treat it with respect

- it’s fiery!

Baked Pilau Rice

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5ProPoints®Value

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This baked rice dish is perfect when entertaining - no last minute messing with the rice - just take it straight to the table. Any leftover? Simply freeze it!



1 small Onion(s), finely chopped


400 g Brown Rice, dry, brown or wild

1 medium Lemon(s), pared zest

3 leaf/leaves Bay leaf, dry, fresh or dried

2 teaspoons Cardamom Pods, (8 individual, split)

1/2 teaspoons (level) Cumin seeds

3 individual Cloves, Whole or Ground

1/2 teaspoons Turmeric

900 ml Fresh Vegetable Stock, vegetable (ensure

gluten free)

3 sprig(s) Coriander, fresh

Instructions

Preheat the oven to Gas Mark 4/180°C/350°F.

Spray a large flameproof casserole dish that has a

tight-fitting lid with low fat cooking spray. Heat on

the hob, then add the onion and garlic. Cook over a

low heat until soft, but not brown.

Remove from the heat and add the rice, lemon zest,

bay leaves, cardamom pods, cumin seeds, cloves,

turmeric and vegetable stock. Stir well, then cover

with the lid. Transfer to the middle shelf of the oven

and bake for 25 minutes.

Remove the casserole dish from the oven. Let it

stand for 5 minutes, without removing the lid. Serve,

garnished with sprigs of coriander.

Avocado with Prawns in Seafood Sauce


Ratings (7) Rate it

7ProPoints®Value

Track


An all-time favourite starter - now with the fat content reduced.


Ingredients 2 individual Avocado pear, halved and pitted

2 teaspoons Lemon Juice, Fresh

1 individual Lettuce, shredded, to garnish

12 small Tomato, cherry

120 g Fat Free Natural Yogurt, (6 tbsp)

2 tablespoons (level) Tomato Purèe

1 teaspoons Capers, in Brine, rinsed and finely

chopped (optional)

300 g Prawns, Peeled & Cooked, cooked, (thawed if

frozen)

1/8 teaspoons (level) Paprika

Instructions

Sprinkle the cut surface of the avocados with a few

drops of lemon juice. Stand each half on a separate

serving dish or plate and garnish with shredded

lettuce and cherry tomatoes.

To make the dressing, mix together the yogurt,

tomato puree and capers, if using. Pat the prawns

dry with some kitchen paper, then stir them gently

into the dressing.

Pile the prawns and dressing into the avocado

halves. Sprinkle with a little paprika or black pepper,

then serve at once.

Asparagus with Shallot-Mustard Cream


Ratings (5) Rate it

2ProPoints®Value

Track

Prep time: 12 minCook time: 12 minOther time: 0 min

Serves: 4

Think beyond basic steamed asparagus spears with our rich shallot-and-mustard sauce.


Ingredients 2 teaspoons Olive Oil

2 medium Shallots, minced


120 ml Light Evaporated Milk

1 cube(s) Vegetable stock cube(s), chicken, make up

to 120ml with hot water

2 teaspoons (level) Coarse Grain Mustard

1/8 teaspoons Salt, or to taste

675 g Asparagus, raw, (1½ lbs) trimmed

Instructions

Heat oil in a small saucepan over low heat. Add

shallots and cook until softened, about 6 minutes;

stir in flour.

Very gradually whisk in milk and stock; bring to a

simmer and let cook 1 minute. Whisk in mustard

and season with salt; cover and keep warm.

Steam asparagus until tender, about 3 to 4 minutes.

Divide among 4 plates and top each with about 5

tablespoons of sauce.

Chicken and root veg roast

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9ProPoints®Value

Track


Make the most of zero ProPoints value autumn vegetables in this easy one-dish main course - perfect for a satisfying Sunday dinner.


Ingredients 2 teaspoons Olive Oil

1 medium Sweet potato(es), raw, peeled and cut into

chunks

2 medium Carrots, raw, sliced

4 medium Parsnip(s), raw, halved lengthways

300 g Swede, peeled and cut into chunks

1 medium Red pepper(s), deseeded and cut into

chunks

1/2 teaspoons (level) Cumin seeds, (optional)

4 medium Chicken breast, skinless, raw, boneless

4 rasher(s) (medium) Streaky Bacon, raw

4 teaspoons (level) Thyme, Dried, (sprigs) fresh or

fresh rosemary sprigs


Instructions


Spoon the olive oil into a roasting pan and add all

the vegetables and cumin seeds (if using), tossing

them to coat.

Wrap a bacon rasher around each chicken breast,

tucking a thyme or rosemary sprig into each one.

Lay the chicken breasts on top of the vegetables.

Season. Roast for 30-35 minutes, or until the

chicken is cooked and the vegetables are tender,

turning the vegetables and chicken over after 20

minutes.

Chicken breasts stuffed with spinach and red peppers



7ProPoints®Value

Track


This simple chicken dinner is fit for the family and packed with Filling and Healthy foods which are the very best choices to keep you feeling satisfied.


Ingredients 100 g Spinach

4 medium Chicken breast, skinless, raw

1 g Sweet piquante peppers, use 80g, drained

8 leaf/leaves Basil, fresh, plus extra to garnish

4 rasher(s) Bacon medallions, raw

2 medium Peppers, All Types, deseeded and thickly

sliced

300 g Baby carrots, raw, halved

200 g Sweet potato(es), raw, cubed



Instructions


170°C.

Put the spinach into a colander and pour over a

kettleful of boiling water to wilt the leaves. Run cold

water through the colander to cool it, then squeeze

the spinach tightly with your hands to remove the

excess liquid.

Using a sharp knife, cut a pocket into each chicken

breast. Place 2 basil leaves in each pocket, then

share the spinach equally between them. Cut the

peppers into 4 equal pieces and share between the

pockets. Close the pockets.

Place the bacon medallions onto a work surface or

chopping board and use the back of a knife to

stretch them. Wrap one around each chicken breast

to cover the filling and secure with cocktail sticks.

Put the peppers, carrots and sweet potato chunks

into a roasting tin or large shallow baking dish and

add the olive oil, tossing to coat. Arrange the

chicken breasts on top, then season with black

pepper. Cover with foil and bake for 15 minutes,

then remove the foil and bake for a further 20

minutes. Serve, garnished with extra basil leaves.

Chicken Korma

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8ProPoints®Value

Track


With this creamy Korma, you'll no longer be looking for the takeaway menu. Enjoy!



2 medium Onion(s), chopped

1 medium Apple(s), chopped

4 teaspoons (level) Curry Powder, mild

450 g Chicken breast, skinless, raw, boneless, cut into

chunks

1 cube(s) Vegetable stock cube(s), (make 1/2 pint)

25 g Sultanas


125 g Brown Rice, dry, basmati

1 medium Banana(s), sliced

320 g The Co-Operative Low Fat Natural Yogurt, (8

tbsp)

1 pinch Salt


4 sprig(s) Coriander, fresh, (to garnish)

Instructions

Mist a large saucepan with spray cooking oil. Sauté

onions and apple for 3-4 minutes. Stir in curry

powder.

Add chicken. Cook, stirring, for 2-3 minutes, until

sealed all over.

Add chicken stock, sultanas and tomato puree.

Bring to the boil. Reduce heat, cover and simmer

gently for about 40 minutes.

Twelve minutes before end of cooking time, put rice

on to cook in plenty of lightly salted boiling water.

Just before serving, add sliced banana, chopped

coriander and 4 tablespoons of yogurt to the curry.

Season. Cook for 2 minutes.

Serve curry with hot cooked rice, adding one

tablespoon of yogurt to each portion. Garnish with

coriander.

Chicken Jambalaya



11ProPoints®Value

Track


This tasty, Cajun-style chicken dish is perfect for relaxed, informal eating.


Ingredients

300 g Brown Rice, dry, long grain

2 teaspoons Vegetable Oil


3 stick(s) Celery, cooked, sliced

1 large Onion(s), chopped

1/4 teaspoons (level) Chilli Powder

1 medium Peppers, All Types, deseeded and chopped

10 g Discovery Foods Deep South Cajun Spice Mix, (2

tsp)


1/4 teaspoons (level) Paprika

1/2 teaspoons (level) Oregano, Dried

1/2 teaspoons (level) Ground Cumin

1/2 teaspoons (level) Coriander, Dried

1 sprig(s) Thyme, Fresh, leaves, or 1 tsp dried thyme

4 medium Tomato, chopped

Instructions

Cook the rice in plenty of boiling, lightly salted water

until tender, about 12 minutes.

Meanwhile, heat the oil in a large non-stick frying

pan or wok and add the chicken. Cook, stirring, for

about 6-8 minutes, until browned all over. Add the

celery, onion, green pepper and garlic. Cook for

about 3 more minutes, stirring often, until the

vegetables are softened slightly.

Add the chilli, paprika, cumin, coriander, thyme and

tomatoes. Cook gently, stirring occasionally, for a

further 5 minutes.

Drain the rice thoroughly, then add it to the frying

pan or wok, stirring well to mix everything together.

Season with salt and pepper, then serve.

Notes

Cooked peeled prawns can be used instead of

chicken – though just add them towards the end,

defrosted if frozen, with the tomatoes.

Chicken and pepper fajitas



6ProPoints®Value

Track


Ideal for a quick midweek meal the whole family will enjoy and delightfully low in ProPoints value too!




2 medium Peppers, All Types, use red and yellow,

deseeded and thinly sliced

1 medium Onion(s), thinly sliced

2 stick(s) Celery, Raw, thinly sliced

5 g Discovery Foods Medium Fajita Seasoning Mix, 1

tsp

2 tablespoons (level) Tomato Purèe, blended with 3

tbsp hot water

4 medium Tortilla wrap(s),

Green salad, to serve

Instructions

Heat a wok or large frying pan ad spray with

calorie-controlled cooking spray. Add the chicken

and stir-fry for 3-4 minutes, until browned. Add the

peppers, onion and celery and stir-fry for 4-5 more

minutes, until the vegetables are cooked, yet still

crunchy.

Sprinkle the fajita spice into the wok, then add the

tomato puree mixture. Heat and stir for a few

seconds, then share between the tortillas. Roll them

up tightly, then serve with salad.

Chinese Chicken Balls


Ratings (0) Rate it

3ProPoints®Value

Track


Here’s an Asian twist on a member favourite. Great hot or at room temperature, with just a drizzle of sauce.



1 1/4 tablespoons Peanut Oil

3 clove(s) Garlic, minced

1 tablespoons Root Ginger, fresh, minced

225 g Mushrooms, finely diced

2 tablespoons Soy Sauce, low-sodium

2 tablespoons Medium Sherry

1 medium Spring Onions, chopped

25 g Coriander, fresh, finely chopped

900 g Chicken Mince, raw,

Dipping Sauce

80 g Jam, apricot

2 tablespoons Water

1 1/2 tablespoons Thai Fish Sauce

1 1/2 tablespoons Lime Juice, Fresh

Instructions

Preheat oven to Gas Mark 4/180°C/350°F. Coat a

12-hole muffin tin with cooking spray and set aside.

In a large frying pan, warm oil over medium heat.

Add garlic; cook, stirring constantly, 1 minute. Add

ginger; cook, stirring, for 1 minute more. Add

mushrooms; stir to combine and scrape bottom of

pan with a wooden spoon. Add soy sauce and

sherry to deglaze pan; cook, stirring occasionally,

about 5 minutes more. Add spring onions; cook,

stirring, until wilted. Stir in corainder; turn off heat.

Place chicken in a mixing bowl; add mushroom

mixture and combine thoroughly. Fill each muffin

hole with about 1/2 cup of chicken mixture shaped

into a ball with your hands (or you can use an ice

cream scoop to shape balls).

Bake until juices bubble up clear, about 35 to 40

minutes.

Meanwhile, to prepare dipping sauce, in a small

bowl, combine jam, water, lime juice and fish sauce.

Serve chicken balls with dipping sauce on the side.

Chilli Stuffed Peppers

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10ProPoints®Value

Track

Prep time: 10 minCook time: 80 min

Other time: 0 minServes: 2

Packed full of Filling and Healthy ingredients.



1 small Onion(s), chopped


1 individual Chilli, Green or Red, deseeded and finely

chopped

175 g Extra lean beef mince (5% fat), raw

1 jar(s) Weight Watchers Chilli con Carne Sauce

1 can(s) (large, drained) Kidney Beans, cooked,

rinsed

1 medium Red pepper(s)

1 medium Yellow Pepper

1 tablespoons Coriander, fresh, chopped

1 slice(s) Weight Watchers Sliced White Danish Bread

15 g Weight Watchers Reduced Fat Grated Cheese

Mature

Instructions

Mist a pan with the cooking spray and add the

onion. Fry, stirring, over a medium heat for 5 mins

or until softened, then add the garlic and chilli. Fry,

stirring, for 5 mins, then add the mince. Fry, stirring,

for a further 5 mins or until browned.

Stir in the Weight Watchers Sauce, a splash of

water and the kidney beans. Simmer over a

medium heat, stirring occasionally, for 25 mins.

Preheat the oven to gas mark 4/180°C/fan 160°C.

Halve the peppers lengthways, scoop out the seeds

and core and place in an ovenproof dish. Stir the

coriander into the chilli, then divide the chilli

between the peppers.

In a blender, blitz the Weight Watchers Bread to

make crumbs and sprinkle half over the peppers.

Cover loosely with foil and bake for 30 mins.

Remove the foil and sprinkle over the Weight

Watchers Mature Cheese and the remaining

crumbs. Bake for a further 10 mins, then serve

between 2 plates with the salad

Chicken Schnitzel



9ProPoints®Value

Track


Relieve built-up tension by bashing out these chicken breasts with a meat mallet or rolling pin!

Recipe



125 g Couscous, dry

1/2 cube(s) Vegetable stock cube(s), vegetable

600 g Chicken breast, skinless, raw, boneless, 4 x

150g

100 g Medium fat soft cheese, (3 1/2oz)

2 medium Spring Onions, finely chopped

1 teaspoons Chilli, Green or Red, finely chopped

(optional)


4 slice(s) (thin ) Prepacked ham, roast or boiled

Instructions


170°C. Spray a baking sheet with low fat cooking

spray.

Put the couscous into a heatproof bowl. Dissolve

the stock cube in 200ml boiling water and pour over

the couscous. Leave to swell and cool for 10-15

minutes.

Place the chicken breasts, well-spaced, on a large

piece of cling film. Cover with a second piece of

cling film. Using a meat mallet or rolling pin, gently

but firmly beat out the chicken breasts until they are

about half their original thickness.

Mix together the low fat soft cheese, spring onions

and chilli (if using). Season with pepper. Spread

over one side of each chicken breast, then cover

this side with a slice of ham, trimming it to fit.

Beat the egg with 2 tbsp cold water. Brush the ham

and chicken with beaten egg, then coat in the

cooled couscous. Arrange on the prepared baking

sheet.

Bake in the oven for 20-25 minutes, until the

chicken is tender. Check with a sharp knife inserted

into the thickest part – the juices should run clear.

Serve with salad or lightly cooked fresh vegetables.

Notes

You could use bulgar wheat instead of couscous,

though the texture of the coating will be a little

grainier.

Chinese stir fry prawns




7ProPoints®Value

Track


If you're after a quick and easy dinner, look no further! Watch the video demo to see just how easy this low ProPoints value stir fry is to make.


Ingredients 250 g Egg Noodles, dry

400 g King Prawns, Raw, (or tiger prawns)

2 teaspoons (level) Cornflour

4 tablespoons Soy Sauce, (light)

1 tablespoons Sunflower Oil

300 g Cooked mixed vegetables (zero ProPoints

values), fresh, ready-prepared stir-fry vegetables

1 teaspoons Sesame Oil

2 teaspoons Worcestershire Sauce, (optional)

1/2 teaspoons Granulated sugar

1 pinch Salt


Instructions

Soak the noodles according to the pack instructions

while you continue with the rest of the recipe. Drain

and set aside.

Make sure the prawns are well thawed and then

drain them in a colander. Pat them dry in kitchen

paper and then mix in the cornflour and 2

tablespoons of the soy sauce. Leave to marinate for

about 5 minutes.

Heat the oil in a wok and when almost smoking,

add the prawns, stirring them quickly to heat them

through. Toss in the mixed vegetables and continue

stirring and tossing for 2 minutes.

Add the remaining soy sauce, the sesame seed oil,

Worcestershire sauce, if using, sugar and a little

seasoning. You probably won't need to add much

salt. Serve the noodles immediately.

Cod with Orange and Parsley Couscous Crust

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4ProPoints®Value

Track


An easy-to-make couscous crust gives a tasty new take on baked cod.



4 fillet(s) (medium) Cod, raw

1 pinch Salt


75 g Couscous, dry

1 medium Orange(s), finely grated zest and juice of

1/2 cube(s) Vegetable stock cube(s), or 1 teaspoon

vegetable stock powder

1 tablespoons Parsley, fresh

1 portion(s) (medium) Cooked mixed vegetables (zero

ProPoints values), (80g - green)

Instructions

Preheat the oven to Gas Mark 5/190°C/375°F/fan

oven 170°C.

Spray a baking tray with low fat cooking spray and

arrange the cod fillets on top. Season with salt and

pepper.

Put the couscous into a heatproof bowl and add the

orange zest and juice. Dissolve the stock powder or

cube in 100ml boiling water and pour over the

couscous. Stir, then stand for 5 minutes to swell.

Add the parsley or chives.

Share the couscous between the cod, pressing it

over the surface of each fillet. Transfer to the oven

and bake for 15-20 minutes.

Serve the fish with the cooked green vegetables.

Notes

Use the finely grated zest and juice from 1 lemon

instead of the orange, for a change.

Grilled Chicken with Tomato and Mint Salsa



3ProPoints®Value

Track


Here's an easy chicken dish with a tasty salsa to spice it up! For a twist, serve it cold as a chicken salad - or slice the chicken and make a great lunchtime wrap!


Ingredients 350 g Tomato, cherry, halved

1 individual Chilli, Green or Red, deseeded, finely

chopped

1/2 medium Onion(s), finely chopped

1 tablespoons Vinegar, All Types, white wine

1 tablespoons Mint, Fresh

500 g Chicken breast, skinless, raw, sliced into 8

pieces


1/2 medium Lemon(s), cut into wedges

Instructions

To prepare salsa: Combine the tomatoes, chilli,

onion, vinegar and mint in a bowl. Toss well to

combine. Season to taste with salt and pepper. Set

aside.

Season the chicken with salt and pepper. Heat a

large non-stick frying pan or grill over high heat.

Spray with low fat cooking spray.

Cook chicken in a single layer for 2 minutes each

side, or until chicken turns white around the edges.

Turn and cook for a further 1-2 minutes or until

chicken is golden and cooked through.

Serve chicken with salsa and garnish with lemon

wedges.

Notes

For a fruity variation on this savoury salsa,

substitute sliced fresh strawberries for the

tomatoes. Any leftover cooked chicken breast can

be stored in an airtight container in the fridge for 1-2

days.

Grilled salmon with watercress and caper mash

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Ratings (7) Rate it

11ProPoints®Value

Track


A fab entertaining dish that won't break yourProPoints budget. The salmon pairs brilliantly with the flavoured mash.


Ingredients 800 g Potato(es), Raw, peeled and cut into chunks

500 g Salmon, grilled, 4 x 125g fillets

1 medium Lemon(s), finely grated zest and juice of

50 g Watercress, stalks removed

2 tablespoons Capers, in Brine, in vinegar, rinsed and

drained


50 g Medium fat soft cheese


1 portion(s) Watercress, (a few sprigs) and lemon

wedges, to garnish

Instructions

Cook the potatoes in lightly salted boiling water for

20-25 minutes, until tender.

When they have been cooking for 15 minutes,

preheat the grill. Arrange the salmon fillets on the

grill rack and sprinkle the lemon juice over them.

Season with black pepper. Grill for 6-8 minutes,

depending on the thickness of the fillets, until the

fish is cooked. The flesh will be opaque and should

flake easily.

Drain the potatoes thoroughly and let them stand

for a few moments to dry. Mash with a potato

masher, then beat in the lemon zest, watercress,

capers, milk and soft cheese. Reheat for a few

moments, stirring constantly, or else the potatoes

will burn. Season.

Serve the salmon with the mash, garnished with

sprigs of watercress and lemon wedges.

Lamb and sweet potato casserole

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10ProPoints®Value

Track


You'll love the flavours of this delcious spiced lamb casserole - it's perfect for chilly winter weather.



450 g Lamb Leg Steak, Lean, Boneless, raw, cut into

chunks

2 large Onion(s), red, thinly sliced


1 teaspoons (level) Coriander, Dried,

8 green cardamom pods, split open

600 g Sweet potato(es), raw, (1lb 5 oz), peeled and

cut into large chunks

425 ml Fresh Vegetable Stock

1 teaspoons Salt


Instructions

Preheat oven to 180°C / 350°F / Gas Mark.

Spray a large flameproof casserole dish with low fat

cooking spray. Heat, add lamb chunks and cook

until browned. Add onions and garlic. Cook for 3-4

minutes, stirring, until softened.

Add ground coriander, cardamom pods and sweet

potatoes. Pour in stock. Season.

Transfer to the oven and cook for 1 1/2 hours, or

until the meat is tender. Serve and enjoy!

Cook’s tip: You could use lean shoulder of lamb

instead of the leg steaks

Lamb and vegetable kebabs

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Ratings (5) Rate it

8ProPoints®Value

Track


Grill some juicy lamb kebabs for a tasty treat.


Ingredients 300 g Lamb Leg Steak, Lean, Boneless, raw

1 tablespoons Sweet Chilli Sauce

1 tablespoons Soy Sauce

2 tablespoons Lemon Juice, Fresh

1 clove(s) Garlic

1 medium Onion(s)

1 medium Red pepper(s)

8 individual Cherry Tomatoes

1 medium Courgette


1 g Black pepper

4 medium Wholemeal Pitta Bread

4 portion(s) Salad (with a ProPoints value of Zero)

Instructions

Put the lamb chunks into a bowl (not a metal one)

and add the sweet chilli sauce, soy sauce, lemon

juice and garlic. Mix together well, then cover and

marinate for at least 20 minutes.

Preheat a char-grill pan or the grill. Thread the meat

and vegetables onto 8 skewers or soaked wooden

kebab sticks. Season with black pepper. Char-grill

or grill for 10-12 minutes, turning often until cooked.

Serve 2 kebabs per portion, accompanied by a

large green salad.

Moroccan spiced nut roast

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6ProPoints®Value

Track

Prep time: 20 min

Cook time: 90 min

Other time: 0 min

Serves: 6

A delicious veggie roast, packed with Filling & Healthy foods.


Ingredients


800 g Butternut Squash

150 g Cashew Nuts

4 slice(s) (medium) Wholemeal bread, sliced

1 medium Onion(s)

1 clove(s) Garlic

1 teaspoons (level) Paprika

1/2 teaspoons (level) Ground Cinnamon

1/2 teaspoons (level) Ground Cumin

400 g Mushrooms

100 g Weight Watchers Soft Cheese with Roasted Onion & Chive

2 tablespoons Parsley, fresh

Instructions

Preheat the oven to gas mark 4/180°C/fan oven 160°C. Mist a 450g loaf

tin with cooking spray and set aside. Place the butternut squash in a

roasting tin, mist with cooking spray and roast for 30 minutes or until

tender. Mash and set aside.

Blitz the cashews briefly in a food processor to roughly chop them. Tip

into a bowl, and blitz the bread to make crumbs. Add to the nuts and set

aside.

While the squash is roasting, mist a pan with cooking spray and fry the

onion for 5 minutes, or until softened. Add the garlic and spices and fry,

stirring, for 1 minute. Add the mushrooms and fry, stirring for 10–15

minutes or until softened and any liquid has evaporated. Add the

vegetables to the cashews and stir in the mashed squash and Weight

Watchers Low fat Soft Cheese with Roasted Onion and Chivewith the

parsley. Season and stir to combine.

Press the nut mixture into the loaf tin and bake for 1 hour or until firm and

browned. Slice into 12 and serve 2 slices per person with your choice of

roast dinner trimmings.

Lamb Rogan Josh

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6ProPoints®Value

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Lean lamb tastes terrific in this favourite dish from Northern India.



2 medium Onion(s), thinly sliced


20 g Root Ginger, 2cm (1 inch) piece peeled & grated

450 g Lamb Leg Steak, Lean, Boneless, raw, cut into

chunks

1 tablespoons (level) Mixed Spice, (rogan josh powder)

1 can(s) (large) Tinned Tomatoes, chopped


1 cube(s) Vegetable stock cube(s), chicken, made up

with 150 ml hot water

1 pinch Salt

1 teaspoons Black pepper, Freshly ground

1 teaspoons Coriander, fresh, to garnish

1 teaspoons Olive Oil


Instructions

Spray a large non-stick pan with low fat cooking

spray. Heat, add onions and sauté for 3-4 minutes,

until softened. Add garlic and ginger and cook for

30 seconds. Add lamb chunks and cook until

browned - about 5 minutes. Stir in spice powder.

Add tomatoes, tomato puree and stock. Simmer,

partially covered, for 30 minutes, or until the meat is

tender, adding more stock, if needed. Season.

Serve the lamb. Garnish with lime wedges and

coriander sprigs.

Meatballs with tomato pasta

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Family fillers like this are always a hit – it's tasty, inexpensive and easy to make. We've used Filling and Healthy foods to keep the ProPoints low.


Ingredients 500 g Lean Beef Mince (10% fat), raw

1 small Carrots, raw, grated

1 small Onion(s), finely chopped


2 teaspoons Dried Mixed Herbs

1 teaspoons (level) Ground Cumin


250 g White pasta, dry, spirals

500 g Passata


Instructions

Preheat the oven to Gas Mark 6/200°C/400°F. Mix

together the minced beef, carrot, onion, garlic, dried

herbs and cumin. Season well. Form into about 24

meatballs.

Spray a non-stick baking sheet or roasting pan with

low fat cooking spray. Arrange the meatballs on top,

then roast them for 20 minutes.

Ten minutes before the meatballs are done, put the

pasta on to cook in a large saucepan of boiling,

salted water. Cook for 8-10 minutes, or according to

pack instructions. Drain the pasta and return to the

saucepan with the tomato pasta sauce. Heat for a

minute or two, then add the meatballs and stir them

through gently.

Mushroom risotto

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9ProPoints®Value

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A fantastically flavoursome risotto that's worth spending a bit of time standing at the stove.


Ingredients 20 g Mushrooms, Porcini

1 teaspoons Olive Oil


2 clove(s) Garlic, finely chopped

250 g Mushrooms, chestnut

100 ml Dry white wine

150 g (uncooked) Asda Arborio Risotto Rice

1 tablespoons Parsley, fresh, small bunch, chopped

1 pinch Salt


Instructions

Place the dried mushrooms in a measuring jug and

add 750ml boiling water.

Heat the oil in a large, heavy saucepan and gently

stir fry the onion and garlic until softened.

Add the chestnut mushrooms and stir for a further 2

mins before adding the wine.

When the wine has all but gone, evaporated and

been absorbed, add the rice. Drain the dried

mushrooms, reserving the stock, chop into small

pieces.

Add to the risotto with 150ml of the stock.

Cook the risotto on a low heat stirring frequently

until the stock has been absorbed and then add

another 150ml and so on until the stock is finished.

Season and stir in the parsley before serving.

Paella

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11ProPoints®Value

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Add some Mediterranean flavour to your menu with this delicious Spanish dish. Paella is a great dish to share with friends and family.


Ingredients 1 teaspoons Saffron Threads

2 cube(s) Vegetable stock cube(s), chicken, dissolved

in 1.2 litres boiling water



1 large Onion(s), chopped

1 medium Red pepper(s), deseeded and chopped

350 g Brown Rice, dry, brown or wild

225 g Squid, raw, rings

350 g King Prawns, Raw, in shells

350 g Roast Chicken, Mixed Meat, Skinless, skinless

2 tablespoons Parsley, fresh, chopped

1 tablespoons Lemon(s), juice

50 g Petits Pois, boiled, or garden peas

1 pinch Salt, and freshly ground pepper

Instructions

Add saffron strands to hot stock. Infuse for 10 - 15

minutes.

Heat a very large frying pan or wok. Spray with low

fat cooking spray. Add garlic, onion and pepper.

Cook, stirring, for 3-4 minutes, until softened.

Add rice to frying pan or wok and stir-fry for 1

minute. Pour in stock, bring to the boil, then reduce

heat and simmer for 10 minutes.

Add all remaining ingredients, stirring well. Cook

gently, without a lid, for about 20 minutes until the

liquid has been absorbed and the rice is tender,

stirring occasionally. Add a little extra liquid if

needed.

Check seasoning, then serve.

One pan sausage and veg roast

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Ratings (0) Rate it

8ProPoints®Value

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This family friendly dinner couldn't be easier to throw together. Perfect midweek - just make sure you prep ahead of time so you can pop it straight in the oven.


Ingredients 850 g Butternut Squash

3 medium Leek, trimmed and chopped

500 g New potatoes, raw, halved if large

6 teaspoons Sage, fresh, chopped


8 individual Weight Watchers Premium Pork Sausages

200 g Cherry Tomatoes

40 g Gravy granules, dry

Instructions


Peel, deseed and chop the squash, then place it,

with the leeks, potatoes and half the sage, in a

roasting pan. Drizzle over the oil, season and toss

to coat. Roast for 30 mins.

Add the Weight Watchers Sausages to the pan with

the tomatoes, and roast for a further 30 mins or until

the sausages are cooked through and the

vegetables are tender. Make a gravy with the gravy

granules and 500ml hot water.

Sprinkle the sausages and roast vegetables with

the remaining chopped sage and serve with the

gravy.

Roast pork steaks with cherry tomatoes, potatoes and feta

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Easy, economical and very tasty. The perfect recipe for a healthy mid-week meal.


Ingredients 1 large Onion(s), use red, thinly sliced

500 g Potato(es), Raw, Charlotte or Vivaldi, thinly

sliced



400 g Pork Loin Steak, Lean, raw, trimmed of fat

100 ml Dry white wine

1 cube(s) Vegetable stock cube(s), make up to 100ml

with hot water

16 individual Cherry Tomatoes

4 sprig(s) Thyme, Fresh, lemon

40 g Feta Cheese, crumbled


Instructions


200°C. Put the onion and potatoes in a shallow

roasting tin, add the oil and toss to coat. Season

with salt and pepper, then roast for 15 minutes.

Meanwhile, spray a non-stick frying pan with low fat

cooking spray and place over a medium heat.

Season the pork, add to the pan and brown for 2

minutes on each side.

Lay the pork on top of the onions and potatoes and

pour over the white wine and stock. Add the cherry

tomato bunches and thyme leaves. Roast for a

further 10-15 minutes until the pork is cooked and

the vegetables are tender. Serve, scattered with the

feta cheese.

Sweet and Sour Prawns


Ratings (5) Rate it

11ProPoints®Value

Track


Both small cocktail prawns and large prawns work well in this recipe.


Ingredients 125 g Egg Noodles, dry


1 medium Carrots, raw, cut into matchsticks

4 medium Spring Onions, sliced

75 g Petits Pois, boiled

160 g Uncle Ben's Sweet & Sour Light Sauce

200 g Prawns, Peeled & Cooked, defrosted

Instructions

Cook the noodles for 4 minutes or according to the

packet instructions.

Meanwhile, using the cooking spray, stir-fry the

carrot matchsticks ad spring onions in a non-stick

frying-pan.

Add the petits pois and sweet and sour sauce.

Continue to stir-fry for a further minute.

Add the prawns. It is important that the prawns are

not overcooked, so just heat through.

Serve the noodles topped with the prawn and

vegetable mixture.

Slow Roasted Tomatoes


Ratings (3) Rate it

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Make these ahead of time, and serve at room temperature as a delicious side dish.


Ingredients 4 medium Tomato, about 200g

2 tablespoons Vinegar, All Types, balsamic

1 teaspoons (level) Oregano, Dried


1 pinch Salt

Instructions

Preheat the oven to 180°C / Gas 4.

Halve the tomatoes and place cut side up in a small

baking dish.

Sprinkle with the vinegar, oregano and seasoning.

Bake for about 15 minutes until they just start to

soften. Remove and cool, spooning over any pan

juices as they cool.

Vegetable Spring Rolls

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Ratings (4) Rate it

4ProPoints®Value

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Baking instead of deep-frying these popular Chinese appetisers allows us to serve up spring rolls for a mere fraction of their pre-renovated version.


Ingredients 1 portion(s) (medium) Cabbage, outer leaves

removed, shredded

2 medium Carrots, raw, peeled and shredded

2 clove(s) Garlic, minced

2 medium Spring Onions, white and green parts,

chopped

1 tablespoons Root Ginger, fresh, minced or 1/2 tsp

dried

1 tablespoons Soy Sauce


1 teaspoons Sesame Oil


8 individual Spring Roll Wrapper

Instructions

Preheat oven to 180ºC/350ºF/Gas Mark 4. Coat a

large baking sheet with cooking spray.

Place cabbage in a microwavable dish and cover.

Microwave on high until wilted, about 4 minutes;

drain and transfer to a large bowl. Add carrots,

garlic, spring onions, ginger, soy sauce, cornflour

and oil; mix well.

Arrange spring roll wrappers on a clean, dry

surface. Spoon cabbage mixture diagonally onto

each wrapper. Fold over one corner to cover filling.

Fold up both corners. Moisten edges of remaining

flap with water and roll up wrapper until sealed.

Transfer spring rolls to prepared baking sheet and

coat with cooking spray.

Bake until golden brown, about 25 minutes. Serve

hot.

Notes

This recipe makes 8 spring rolls, so you could either

serve 2 as a starter at a dinner party, or serve as

canapes on a tray.

Roasted Sweet Potato Wedges



2ProPoints®Value

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Prep time: 10 min

Cook time: 40 min

Other time: 0 min

Serves: 4

Potatoes are a must-have accompaniment to steak! We have roasted some sweet potatoes

for a colour boost.


Ingredients

2 medium Sweet potato(es), raw, peeled



1/4 teaspoons (level) Rosemary, Dried

1 sprig(s) Rosemary, Fresh, for garnish

Instructions


Cut each potato into 8 wedges lengthwise and place on a non-stick baking tray. Spray with low fat cooking spray

and season with salt and pepper. Add the dried rosemary and toss well to combine. Roast in the oven for 30-35

minutes or until golden brown and tender.

Transfer the potato wedges to a serving plate and garnish with the fresh rosemary.

Notes

You could also sprinkle these potatoes with other dried herbs like oregano or thyme, or your favourite spices like

cumin or paprika. These wedges are best cooked just before serving to stay crisp. However, any leftovers can be

stored in an airtight container in the fridge for 1-2 days. Try adding some wedges to your favourite salad mix.

Prawn Filo Tartlets


Ratings (0) Rate it

3ProPoints®Value

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These delicious little tarts are filled with a tasty prawn mixture - ideal for a party or gathering of friends.


Ingredients 5 sheet(s) (small) Filo Pastry, thawed if frozen


2 medium Spring Onions, finely chopped

2 large Tomato, finely chopped

350 g Prawns, Peeled & Cooked, chopped

4 tablespoons Low Fat Natural Yogurt


1 tablespoons Coriander, fresh, chopped, or parsley


4 sprig(s) Coriander, fresh, to garnish, or parsley

Instructions


170°C.

Cut the pile of 5 sheets of thawed filo pastry into 12

squares, about 8cm (3 inches) square. Lightly spray

the separate squares with low fat cooking spray,

layering five pieces into each space of a 12-hole

bun tin. Bake for 8-10 minutes, then cool.

Mix together the tomatoes, spring onions and

prawns. Share them between the filo pastry cases.

Season with black pepper.

To make the dressing, combine the yogurt, tomato

puree and chopped coriander or parsley. Spoon a

little on top of the prawns, then garnish with

coriander or parsley sprigs.

Piri Piri kebabs



Ratings (8) Rate it

9ProPoints®Value

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Perfect for the barbecue season, and suitable if you're following a Filling & Healthy day. Check out the video demo to see exactly how to make it.


Ingredients 200 g Tilda Brown Basmati Rice


1/4 teaspoons (level) Chilli Powder

1 teaspoons (level) Paprika

1/2 teaspoons (level) Oregano, Dried

1/4 teaspoons (level) Thyme, Dried

1 tablespoons White Wine Vinegar, or lemon juice

500 g Chicken breast, skinless, raw, cubed

1 medium Red pepper(s), de-seeded and chopped

roughly

1 medium Green pepper(s), de-seeded and chopped

roughly


175 g Sweetcorn, canned, drained

150 g 0% fat natural Greek yogurt

4 sprig(s) (fresh) Parsley, fresh, to garnish

Instructions

Add the rice to a pan of boiling water and cook

according to the packet instructions. Preheat the

grill and line the grill pan with foil.

Combine the garlic, spices, dried herbs and vinegar

or lemon juice in a mixing bowl and toss the chicken

in the mixture to coat.

Thread the chicken and peppers on to 4 skewers.

Spray with the cooking spray and grill for 12

minutes or until the chicken is cooked through,

turning the kebabs occasionally.

When the rice is tender, stir in the sweetcorn and

allow it to heat through for 1 minute. Drain and

divide the rice between 4 plates.

Add a kebab to each plate, drizzling any cooking

juices from the grill pan over the top. Garnish with

fresh parsley and serve with the yogurt.

Cooks Tip: If you like your food fairly spicy,

increase the chilli powder to ½ teaspoon to give this

recipe a bit more of a kick. When using wooden

skewers, soak them first in cold water for about 30

minutes, to stop them from burning under the grill.

Desert

Lemon Tart

Weight Watchers RecipeWeightWatchers Online


4ProPoints®Value

Track


Enjoy a slice of this lovely lemon tart for a delicious treat.


Ingredients 150 g Ready Rolled Shortcrust Pastry Sheets

2 tablespoons (level) Cornflour

150 ml Water

1 medium Lemon(s), finely grated zest and juice of

2 tablespoons Caster Sugar


150 g Fat Free Natural Fromage Frais

15 g Icing Sugar, for sprinkling

Instructions


180°C. Roll out the pastry on a lightly floured

surface and use to line a 20cm (8 inch) flan tin. Line

with foil or greaseproof paper and baking beans

and bake ‘blind’ (i.e. without a filling) for 15 minutes.

Cool for a few minutes.

Reduce the oven temperature to Gas Mark

4/180°C/fan oven 160°C.

Meanwhile, make the filling. Blend the cornflour with

the water in a non-stick saucepan. Add the lemon

zest and juice and bring to the boil, stirring

constantly until the mixture thickens. Remove from

the heat and add the sugar. Cool slightly.

Stir the eggs into the lemon mixture, followed by the

fromage frais. Pour over the base and return to the

oven to bake for 20-25 minutes, until set. Cool

completely, then serve, sprinkled with icing sugar.

Mini Chocolate Easter Cheesecakes

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4ProPoints®Value

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Prep time: 40 min

Cook time: 15 min

Other time: 0 min

Serves: 12

We all deserve a little chocolate treat at Easter – so why not make these cute little cheesecakes?


Ingredients

50 g Margarine, Soft

6 biscuit(s) Low fat digestive biscuit(s), crushed

3 teaspoons (heaped) Cocoa Powder, (1 tbsp)


25 g Caster Sugar

1/2 teaspoons (level) Vanilla Extract


30 g Dark Chocolate, dark, grated

108 g Waitrose Chocolate Mini Eggs, 36 individual

Instructions

Put 12 paper cake cases into a 12-hole bun tin.

Melt the margarine in a saucepan. Remove from the heat and stir in the biscuit crumbs and half the cocoa

powder. Share between the cake cases, pressing down with the back of a teaspoon. Chill for at least 15 minutes.

Preheat oven to Gas Mark 4/180°C/fan oven 160°C/350°F.

Beat together the low fat soft cheese with the remaining cocoa powder. Mix in the sugar, vanilla extract and egg.

Spoon into the cake cases on top of the chilled biscuit crumbs. Bake for about 12 minutes, until set. Cool

completely.

When ready to serve, sprinkle the cakes with grated chocolate and top each one with 3 mini chocolate Easter

eggs.

Apple and Vanilla Tarts

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5ProPoints®Value

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For a yummy treat, enjoy a puff pastry open tart, topped with thinly sliced apples with a hint of vanilla.



1 teaspoons (heaped) Plain White Flour, plain

1 sheet(s) Ready Rolled Puff Pastry Sheets

1 teaspoons (level) Vanilla Extract


1 medium Apple(s)

20 g Caster Sugar

Instructions


180°C. Spray 2 baking sheets with low fat cooking

spray.

Use the flour to dust a work surface, then unroll the

puff pastry sheet onto it. Use a 9cm (3 1/2 inch)

cutter to stamp out 8 circles. Lift them onto the

baking sheets.

Put the vanilla essence and lemon juice into a bowl.

Core and thinly slice the apples into the bowl and

toss in the lemon juice mixture. Arrange on top of

the pastry circles.

Transfer to the oven and bake for 15-20 minutes,

until the pastry is golden brown. Cool for about 10

minutes.

Put the sugar into a saucepan with 3 tbsp cold

water. Simmer over a low heat until the sugar has

dissolved and the mixture is syrupy. Brush over the

tarts to glaze them.

Notes

Pastry trimmings weighed 187g, therefore just half

the pastry is used. The puff pastry trimmings can be

re-rolled to make a further 8 tarts with 1 more apple,

though they will not rise as successfully.

Baked jam doughnuts


Ratings (3) Rate it

5ProPoints®Value

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Doughnuts are normally deep fried so these have been baked to reduce the fat content, but not the taste. Tuck in and celebrate National Doughnut Week (12-19 May).


Ingredients 500 g Plain White Flour, strong white

1/2 teaspoons Salt

50 g Caster Sugar

2 sachet(s) Dried baking yeast


125 ml Skimmed Milk

150 ml Water, hot

10 spray(s) Calorie controlled cooking spray,

To finish:

400 g Jam, strawberry

4 tablespoons Caster Sugar


Instructions

Sift the flour and salt together in a large bowl. Stir in

the sugar and yeast. Make a well in the middle and

add the beaten egg.

Mix together the milk and water to give a warm

liquid, then pour into the well. Mix to a soft dough.

Turn out onto a lightly floured surface and knead

the dough until smooth and elastic – about 6-8

minutes. Divide into 20 equal pieces and shape into

rounds.

Spray baking sheets with low fat cooking spray.

Arrange the doughnuts on them, well-spaced apart

to allow for rising. Cover with cling film or clean,

damp tea towels until almost doubled in size. This

will take about 40 minutes.

Preheat the oven to 220°C / fan oven 200°C / Gas

Mark 7. Bake for 12-15 minutes until risen and

golden. Cool.

Make a small incision into each doughnut and fill

with 1 tsp of jam. Brush each doughnut with water

and roll in caster sugar and cinnamon (if using).

Notes

This recipe is suitable for the Vegetarian and Higher

Carb approach.

Chocolate fudge

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3ProPoints®Value

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A little indulgence is good for you - in strict moderation!



175 g Caster Sugar, golden

1 can(s) (small) Evaporated Milk, (170g)

25 g Butter

350 g Dark Chocolate, dark, broken into pieces

100 g Marshmallows, white

Instructions

Spray an 18cm (7 inch) square cake tin with low fat

cooking spray.

Put the sugar, evaporated milk and butter into a

large heavy-based saucepan. Bring up to the boil,

stirring constantly. Reduce the heat to medium and

boil gently for 4 minutes, stirring all the time.

Add the chocolate and marshmallows to the

saucepan. Remove from the heat and stir until

smooth.

Pour into the prepared tin and leave until cold.

Refrigerate until firm – about 2 hours. Cut into 36

squares.

Notes

This recipe is suitable for the Higher Carb

approach.

Chocolate Brownie Crunchies



4ProPoints®Value

Track


These moist brownies have the added indulgence of a crunchy, sugary topping.


Ingredients 200 g Caster Sugar






80 g Cocoa Powder, (4 tbsp)


15 g Rice Krispies

40 g Icing Sugar, (2 tbsp) sifted

15 g Margarine, Soft, melted

Instructions

Preheat the oven to Gas Mark 4/180ºC/fan oven

160ºC. Line a 20cm (8 inch) square baking with

non-stick baking parchment.

Place the sugar and low fat soft cheese in a large

bowl and whisk together until pale and soft. Add the

egg yolks and whisk until well combined. Whisk in

the vanilla extract.

In a clean, grease-free bowl whisk the egg whites

until they hold stiff peaks.

Sift the flour, bicarbonate of soda and cocoa into

the soft cheese mixture with the milk. Stir well until

combined. Carefully add the egg whites folding in

slowly to retain the air. Spoon into the tin.

Mix together the rice crispies, icing sugar and

melted margarine and scatter over the surface.

Bake for 25 mins until risen and spongy to feel.

Cool in the tin, before turning out and cutting into

pieces. Once cold store in airtight container. Best

eaten the same day otherwise the topping goes

soft.

Notes

This meal is also suitable for the following

approaches: Vegetarian and Higher Carb.

Chocolate marshmallow squares

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4ProPoints®Value

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This basic recipe is very versatile. Feel free to add your own favourite ingredients like nuts, dried fruit, crispy cereal, or even fresh fruit.


Ingredients 220 g Dark Chocolate, dark

2 teaspoons (level) Low Fat Spread

135 g Marshmallows

Instructions

Line a 20cm X 20cm dish with aluminium foil.

In a double saucepan, melt chocolate and low fat

spread over very low heat, stirring occasionally until

thoroughly combined. Remove from heat and stir in

marshmallows.

Scrape chocolate mixture into prepared dish using

a silicon spatula. Smooth into a somewhat even

layer. Refrigerate until chocolate sets, at least 1

hour, and keep refrigerated until ready to eat. Cut

into 12 pieces and serve.

Notes

If you choose to add fresh fruit, the squares must

be refrigerated and eaten the day they are made.

Fresh strawberries, blueberries and pineapple are

all excellent options. If you choose nuts/cereal/dried

fruit etc then make sure you account for this in

the ProPoints values.

Coffee tiramisu cake

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4ProPoints®Value

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Yes, you can eat cake! This one is made with a whisked sponge, which means it doesn’t have any fat added to the cake mixture.


Ingredients 250 g Quark


1 teaspoons Ground Coffee


75 g Light Brown Sugar


100 g Rachel's Organic Low Fat Vanilla Yogurt

15 ml Liqueurs, High Strength, (3 tsp) Tia Maria

1 teaspoons (heaped) Cocoa Powder, for sprinkling

Instructions


170°C. Lightly grease 2 x 18cm sandwich tins with

low fat cooking spray. Line the bases with circles of

non-stick baking parchment or greaseproof paper.

Put the coffee powder or granules into a cup and

add 1 tbsp boiling water, stirring to dissolve.

Whisk the eggs and sugar together using a hand-

held electric whisk until pale, thick and very airy.

This will take about 5 minutes. Whisk in the coffee

liquid. Sift the flour into the mixture and fold it in

lightly using a large metal spoon. Share the mixture

between the cake tins and level the tops. Bake the

cakes for 12-15 minutes, or until the tops spring

back when pressed lightly. Cool on a wire rack for 5

minutes, then remove from the tins and peel away

the lining paper. Cool completely.

Beat the low fat soft cheese with a wooden spoon

until softened, then stir in the vanilla yogurt and 1

tbsp Tia Maria or Marsala. Put one of the cakes on

a serving plate and sprinkle the rest of the Tia Maria

or Marsala evenly over the surface. Spread half the

soft cheese mixture on top, then place the second

cake in position. Cover with the remaining soft

cheese mixture and sprinkle with cocoa powder.

Keep in the refrigerator until ready to serve, though

allow time for the cake to come up to room

temperature to enjoy it at its best.

Cream of tomato soup



2ProPoints®Value

Track

Prep time: 20 min

Cook time: 21 min

Other time: 0 min

Serves: 6

This homemade soup is low in ProPoints values and ideal for lunch or eating on the go as you can make it in advance and pop in a

flask or container.


Ingredients


2 medium Leek, chopped (white parts only)

8 medium Tomato, ripe, cored and chopped

1 teaspoons (level) Thyme, Dried

1 leaf/leaves Bay leaf, dry

1 cube(s) Vegetable stock cube(s), make up to 960ml with water, ensure gluten free

2 can(s) (small) Light Evaporated Milk, (340g)

1/4 tablespoons (level) Dried Basil

1 pinch Salt, and black pepper, freshly ground, or to taste

1 sprig(s) Thyme, Fresh, to garnish

Instructions

Coat a large saucepan with cooking spray and set pan over medium heat. Add leeks and sauté until soft, about 5

minutes. Add tomatoes, thyme and bay leaf; cook, stirring occasionally, until tomatoes break down, about 5

minutes.

Add stock and reduce heat to low; simmer, covered, 10 minutes. Remove from heat and remove bay leaf.

Purée tomato mixture in saucepan using a blender. Or, working in batches, purée tomato mixture in a blender

until smooth (be careful not to splatter hot liquid); return purée to saucepan and set pan over low heat. Add milk

and simmer 1 minute to heat through. Remove from heat and stir in basil; season to taste with salt and pepper.

Garnish with thyme and serve.

Fresh Fruit Tartlets

Weight Watchers RecipeWeightWatchers Online

Ratings (0) Rate it

2ProPoints®Value

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Impress your guests (with very little effort) with these divine fresh fruit treats. They're small, but perfectly formed and will hit the spot!


Ingredients 1 pack(s) Asda Extra Special All-Butter Pastry Case,

use 18 mini cases


1 teaspoons Lemon(s), or lime zest

60 g Low Fat Natural Yogurt, (vanilla)

25 g Strawberries, halved

25 g Blueberries

25 g Raspberries

4 sprig(s) Mint, Fresh, to decorate

Instructions

Arrange the tartlets on a tray or serving plate. Use a

wooden spoon to beat the soft cheese until smooth,

then beat in the lemon or lime zest and yogurt.

Spoon into the tartlets.

Decorate the tartlets with the fresh fruit and mint

leaves. Refrigerate until ready to serve.

Notes

These are perfect little treats to serve when having

friends round for a get-together. Alternatively, serve

three per person to finish off a special meal.

Fruity Sangria


Ratings (2) Rate it

2ProPoints®Value

Track


We revamped this classic so you can enjoy its fruity flavours without its typical high-calorie content. Cool off with some today!


Ingredients 240 ml Red Wine

720 ml Cranberry Juice

285 g Strawberries, hulled and chopped

2 medium Apple(s), cored and chopped

1/8 teaspoons (level) Ground Cinnamon, or to taste

Instructions

Stir together all ingredients in a large pitcher. Allow

to stand for 30 minutes. Place ice in glasses and

serve.

Lemon and Lime Biscuits



2ProPoints®Value

Track


Zesty, crunchy biscuits which will add a little treat to your day.


Ingredients 100 g Plain White Flour

50 g Margarine, Soft, cut into small pieces

50 g Caster Sugar


1 medium Lemon(s), juice and finely grated zest

1 medium Lime(s), juice and finely grated zest

Instructions

Preheat the oven to Gas Mark 6/200°C/400°F. Sift

the flour into a bowl, add the margarine and rub in

using your fingertips until the mixture resembles

bread crumbs. Stir in the sugar, lemon and lime

zest.

Add a tsp of lemon juice and mix to a stiff dough.

Add a little more juice if the mixture is too dry. On a

lightly floured surface roll out to 1cm thickness and

cut 12 x 6cm fluted circles. Re-roll and cut any

remaining dough. Place on a non-stick baking

sheet, sprinkle with the reserved sugar and cook for

10 mins until golden. Leave on the tray for 5

minutes before transferring to a wire rack to cool.

Store in an airtight container for up to 3 days.

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Apple and blackberry pie

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Prep time: 10 minCook time: 35 minOther time: 0 min

Serves: 8

A wholesome fruity pie bursting with winter flavours and a mere 4 ProPoints values per slice.


Ingredients 700 g Cooking Apple, Bramley, peeled and cored

300 g Blackberries

50 g Caster Sugar

1 pinch Ground Cinnamon

200 g Ready Rolled Shortcrust Pastry Sheets


15 g Demerara Sugar

Instructions


Put the apples and blackberries in a 1.2-litre pie

dish (our dish measured 19cm at the base and

26cm at the top). Scatter the sugar and cinnamon

over, add 1 tbsp water and stir to combine.

Cut a couple of long strips from your pastry sheet.

Moisten the edge of the pie dish with water and a

pastry brush, then stick the strips to the pie dish.

Cut the pastry to fit the top of the dish. Moisten the

strips on the dish, place the pastry lid on top and

pinch the edges together to seal. Brush with the

milk and scatter the demerara sugar over the top.

Make slashes in the pastry to let the steam escape.

Bake for 30-35 mins or until the pastry is golden

and the fruit is soft.

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Apricot cheesecakes


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Make the most of fresh apricots in season, and enjoy them in these reduced fat cheesecakes.


Ingredients 4 biscuit(s) Low fat digestive biscuit(s), crushed

4 tablespoons Apple juice, unsweetened



3 tablespoons Artificial sweetener, powdered

1 medium (raw) Egg, whole, raw, separated

150 g Apricot(s), pitted and sliced

Instructions

Preheat the oven to 180°C / fan oven 160°C / Gas

Mark 4

Share the crushed biscuits between 4 small

ovenproof glass dishes or ramekins. Spoon 1 tbsp

apple juice into each dish, sprinkling them over the

biscuit crumbs.

Put the soft cheese into a mixing bowl with the

vanilla extract, 2 tbsp sweetener and the egg yolk.

Beat with a wooden spoon until smooth.

In a clean, grease-free bowl, whisk the egg white

until it holds its shape. Fold into the cheese mixture

using a large metal spoon. Share between the

dishes, then stand them on a baking sheet and

bake for about 20 minutes until set. Allow to cool.

Meanwhile, cook the apricot slices for 4-5 minutes

in a little water. Drain off any liquid, then add the

remaining sweetener. When completely cooled,

share them between the dishes.

Notes

Use canned apricots in natural juice if fresh ones

are not available.

Baked pear custard

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2ProPoints®Value

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Ripe pears baked in a vanilla egg custard make a simple, sensational dessert that is a perfect winter warmer without damaging your ProPoints budget.


Ingredients 4 medium Pear(s), ripe, peeled, halved and cored


450 ml Skimmed Milk


3 tablespoons Artificial sweetener

4 teaspoons (level) Icing Sugar, or 1 tbsp

Instructions

Preheat the oven to Gas Mark 4/180°C/350°F/fan

oven 160°C.

Use a sharp knife to thinly slice each pear, then fan

out the slices in four individual ovenproof dishes. In

a jug, beat together the eggs, milk, vanilla extract

and sweetener. Strain the mixture through a sieve

into the dishes.

Place the baking dishes onto baking sheets and

transfer to the oven. Bake for 25 minutes until set

and golden.

Just before serving, sprinkle icing sugar over the

desserts. They are best eaten warm, rather than

straight from the oven.

Notes

For a brûléed effect, use a cook’s blow torch to

caramelise the icing sugar slightly.

Chocolate cake with raspberries

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6ProPoints®Value

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Enjoy a slice of this deliciously decadent chocolate cake for a mere 6 ProPoints values per serving. It's well worth it!



3 large (raw) Egg, whole, raw, separated

75 g Muscovado Sugar


15 g Cocoa Powder,

Filling and decoration:

30 g Low Fat Spread

100 g Icing Sugar

2 teaspoons (heaped) Cocoa Powder

75 g Raspberries, (fresh or frozen, thawed)

50 g Milk Chocolate, melted

Instructions


160°C. Spray two 18cm (7 inch) sandwich tins with

low fat cooking spray. Line their bases with circles

of non-stick baking parchment or greaseproof

paper.

In a large mixing bowl, whisk the eggs and sugar

together using a hand-held electric whisk on high

speed until pale, very thick and very airy. (This will

take about 5 minutes). Sift the flour and cocoa

powder together, then sift into the egg mixture and

fold in gently using a large metal spoon. It is

important to keep the air in the mixture, so do not

beat.

Share the mixture between the cake tins and level

the tops. Bake for 8-10 minutes, until the tops

spring back when pressed lightly. Cool on a wire

rack for 5 minutes, then remove the cakes from the

tins and peel away the lining paper. Cool

completely.

For the filling, put the low fat spread into a mixing

bowl and sift in the icing sugar and cocoa powder.

Beat together until smooth. Reserve about 1

tablespoon, then spread the rest over the top of one

cake and place the other cake on top. Dip each

raspberry into the reserved chocolate filling and

arrange on top of the cake. Drizzle with melted

chocolate and serve, cut into eight slices.

Cranberry and Raspberry Sorbet

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Blitz frozen raspberries and cranberries in a blender to make this speedy sorbet.


Ingredients 225 g Raspberries, frozen, (8 oz)

225 g Cranberries, frozen, (8 oz)


300 ml Water, (1/2 pint)


Instructions

Put the raspberries and cranberries into a blender

with the lemon juice, water and sweetener. Whiz

together until pureed. (You may have to do this in

batches).

Tip the mixture into a freezer container and freeze

until solid.

Take the sorbet from the freezer about 15-20

minutes before you wish to serve, so that it softens

slightly.

Notes

Use frozen summer berries instead of raspberries if

you prefer.

Mocha Muffins

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1ProPoints®Value

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Ideal to serve with coffee at a brunch party. Served piled on a plate lightly dusted with icing sugar.


Ingredients 100 g White Self Raising Flour, (if using plain flour then

add 1 teaspoon baking powder)

15 g Cocoa Powder

25 g Semolina, Dried, or fine polenta

40 g Light Brown Sugar, soft, or caster sugar


40 ml Sunflower Oil

70 ml Skimmed Milk

1 teaspoons Ground Coffee, instant powder, dissolved

in 1 tablespoon hot water

Instructions

Preheat the oven to 190°C, Gas 5. Prepare 2 x 12

hole mini muffin trays with 20 small paper cases. (If

you only have 1 tray then bake in 2 batches).

Sift together into a large bowl the flour (and baking

powder if using) and cocoa. Mix in the semolina and

sugar.

Beat together the egg, oil, milk and coffee water

then mix into the dry ingredients to a thick batter.

Do not over beat.

Divide the batter between the cases and bake for

about 12 minutes until risen. Cool on a wire rack

and serve freshly baked, lightly dusted with pinches

of icing sugar, if liked.

Nectarine and berry crumbles

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Weight Watchers RecipeYour Week

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5ProPoints®Value

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Lots of fruit with a little crumble – that’s the key to keeping these desserts light and healthy, but still super tasty.


Ingredients 3 medium Nectarine(s), pitted and chopped

200 ml Freshly squeezed orange juice


2 tablespoons Water, cold

80 g Blackberries

80 g Raspberries



1 pinch Salt

40 g Low Fat Spread

30 g Demerara Sugar

Instructions


160°C. Arrange four individual heatproof glasses or

ramekin dishes on a baking sheet.

Put the nectarines and orange juice in a saucepan.

Heat and simmer gently for 3-4 minutes until the

fruit is soft, but not mushy. Add the blended

cornflour and stir until thickened. Remove from the

heat and gently stir in the blackberries and

raspberries. Add sweetener, according to taste.

Spoon the mixture into the dishes.

To make the crumble, put the flour and salt into a

mixing bowl and rub in the low fat spread with your

fingertips until the mixture looks like fine

breadcrumbs. Stir in the sugar, then sprinkle the

mixture evenly over the fruit.

Bake for 20 minutes, until lightly browned on the

surface.

Peach and Raspberry Lattice Tart

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This fabulous fruity tart has plenty of 'wow' yet won't throw your daily allowance off track. Lovely for a Sunday dinner dessert, dinner party, or family meal.

Recipe


Ingredients 465 g (uncooked) Shortcrust Pastry Block, thawed if

frozen

2 teaspoons (heaped) Low Calorie Jam

4 medium Peach, pitted and sliced

150 g Raspberries

50 g Caster Sugar


Instructions


170°C.

Roll out the pastry on a lightly floured surface and

use to line a loose-based oblong tart tin measuring

approximately 30 x 20 cm. Line with crumpled foil or

baking paper and baking beans and bake ‘blind’

(i.e. without a filling) for 10 minutes. Cool for a few

minutes, then carefully remove the foil or beans and

baking paper.

Spread the jam over the base of the tart. Toss the

sliced peaches and raspberries in the caster sugar

(reserving 1 teaspoon), then arrange them in the

tart case. Sprinkle the lemon juice over them.

Roll out the pastry trimmings and cut them into long

lengths, about 1cm wide. Arrange these over the

top of the tart in a lattice pattern. Brush with a little

water, then sprinkle with the reserved sugar. Bake

for 25-30 minutes, until the pastry lattice is golden

brown. Serve hot, warm or cold.

Notes

We used a 500g block of pastry and the excess

pastry trimmings weighed 35g, therefore actual

amount of pastry used was 465g.

Pears in Blackberry Sauce


Ratings (2) Rate it

1ProPoints®Value

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Prep time: 10 min

Cook time: 15 min

Other time: 0 min

Serves: 4

Cooked whole pears are simmered in a lovely blackberry sauce, then halved to reveal their attractive colouring.


Ingredients

4 medium Pear(s)

1 medium Lemon(s), use the rind, finely pared and 2 tbsp of juice

225 g Blackberries

300 ml (as purchased) Apple juice, unsweetened

1 tablespoons Artificial sweetener, to taste

Instructions

Peel the pears, but do not remove the stalks. Put them into a saucepan with the lemon rind, lemon juice, half the

blackberries and the apple juice.

Heat until almost boiling, then cover and simmer gently until the pears are tender, about 10-15 minutes.

Lift the pears from the cooking liquor and slice into halves or quarters, then spoon into 4 serving dishes to cool

slightly.

Puree the cooking liquor with a hand-held electric blender or in a liquidiser. Remove and add the reserved

blackberries. Sweeten to taste, then serve with the pears.

Raspberry and mint brownies

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Whip up this tasty treat for your picnic with some help from Weight Watchers Supermareket Foods


Ingredients


150 g White Self Raising Flour

50 g Weight Watchers Hot Chocolate Drink with Mint

20 g Caster Sugar

250 g Banana(s), mashed

80 ml Skimmed Milk


5 individual Egg white(s), raw

125 g Raspberries

Instructions

Preheat the oven to gas mark 4/180°C/fan oven

160°C. Mist a 20cm square cake tin with cooking

spray and line with baking paper.

Sift the flour and Weight Watchers Instant Mint Hot

Chocolate into a bowl and stir in the sugar. Add the

mashed bananas, milk and 1 tsp vanilla extract to

the flour and stir until combined.

In a separate bowl, whisk the egg whites until they

are stiff and opaque. Stir 1 tbsp of the whisked egg

whites into the brownie mix to loosen it, then fold in

the remaining egg whites. Scrape into the cake tin

and sprinkle over the raspberries. Bake for 30

minutes.

Cool in the tin, then slice into 16 brownies. The

brownies will keep for 3–4 days in an airtight

container.

Pumpkin Cheesecake Slices


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Serve these rich, creamy bars with a hot cup of mulled cider for a Halloween treat. Bake and refrigerate for up to three days before serving.


Ingredients 450 g Pumpkin

225 g Low fat digestive biscuit(s)


40 g Margarine, Soft


200 g Caster Sugar

150 g 0% fat natural Greek yogurt

1 1/2 teaspoons (level) Mixed Spice


Instructions

Peel and chop the pumpkin. Place in a large pan

with 150ml water, cover, bring to the boil and

simmer for 20 mins. Drain thoroughly and mash or

liquidise, then leave to cool.

Preheat oven to Gas Mark 3/170ºC/150ºC

fan/325ºF. Line a 18cm x 28cm baking tin with

baking parchment.

Place the biscuits and cinnamon in a food

processor and grind to fine crumbs or place in a

plastic bag and crush with rolling pin. Set aside.

Melt margarine in a small pan, add the biscuit

crumbs and mix together. Press evenly into the tin

and refrigerate until required.

Beat together the low fat soft cheese, sugar, yogurt,

spice and eggs until smooth. Stir in the cooled

pumpkin.

Pour pumpkin mixture on top of biscuit base and

spread evenly .

Bake until set at edges, about 30 minutes. (Note:

The very centre will be a little loose). Cool

completely and refrigerate overnight before cutting

into 18 pieces and serving.

Raspberry and White Chocolate Squares

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These yummy treats use low fat spread to keep theProPoints values as low as possible. You can freeze them for up to 3 months.



150 g Low Fat Spread

150 g White Chocolate, roughly chopped

3 large (raw) Egg, whole, raw

100 g Muscovado Sugar, light

200 g Plain White Flour, use plain

1/4 teaspoons Salt


125 g Raspberries, fresh or frozen, thawed

Instructions


160°C. Spray a square baking tin, measuring

approx. 23cm x 23cm (9 x 9 inch) with low fat

cooking spray.

Melt the low fat spread in a saucepan. Remove

from the heat and stir in half the white chocolate.

Set aside for 5 minutes to melt. Stir until smooth.

Meanwhile, using a hand-held electric mixer, whisk

the eggs and sugar together on high speed for

about 4-5 minutes until very thick and pale. Add the

flour, salt, cooled chocolate mixture and vanilla,

then fold in with a metal spoon or spatula until

combined.

Pour the mixture into the tin, then sprinkle the rest

of the chocolate and the raspberries over the

surface. Bake for 20-25 minutes until golden brown.

Cool completely in the tin, then cut into 16 squares.

White chocolate mousses with strawberries



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Dip to the bottom of these rich chocolate pots to find a tangy strawberry sauce.


Ingredients 150 g Strawberries

110 g White Chocolate, broken into squares


3 individual Egg white(s), raw

Instructions

Reserve 2 strawberries for decoration and puree

the rest with a hand blender or in a liquidiser. Divide

between 4 x 150ml ramekins.

Place the chocolate in a bowl and melt in a

microwave or over a pan of simmering water. Add

the milk and stir to combine. Cool slightly.

Whisk the egg whites in a clean bowl until they form

soft peaks. Add a tbsp of the egg whites to the

chocolate and quickly combine to slacken the

mixture. Carefully fold the remaining whites into the

chocolate mixture.

Spoon the chocolate mixture on top of the

strawberry sauce and chill for at least 2 hours until

set.

Slice the reserved strawberries and use to decorate

before serving.

Yogurt and Orange Scones


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Cut into wedges and serve warm with a thin spread of reduced-calorie strawberry jam. The yogurt helps keep the scone moist so you won't need to spread butter on it!


Ingredients 150 g Low Fat Natural Yogurt


1 pinch Salt

1 teaspoons (level) Baking powder



2 teaspoons Light Brown Sugar, soft

1 medium Orange(s), finely grated zest

Instructions

Preheat the oven to Gas Mark 5/190°C/375°F. Line

a baking sheet with non-stick baking parchment.

Sift the flour, salt baking powder, bicarbonate of

soda, cinnamon and sugar into a bowl. Stir in the

orange zest, yogurt and about 150 ml (¼ pint) of

cold water, to bind to a smooth, soft, but

manageable dough.

Knead the dough lightly on a floured surface and

shape into a 15 cm (6-inch) round. Mark into 8

wedges.

Bake for 30-45 minutes or until the top is golden

brown and the base sounds hollow when rapped

with your knuckles.

Warm Pear Cobbler

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A delicious dessert, perfect for the whole family. We used wholewheat flour to boost the fibre and buttermilk for a lovely homemade taste.


Ingredients 4 medium Pear(s), peeled, cored and sliced thinly

3 1/2 tablespoons Light Brown Sugar



1 teaspoons (level) Ground Cinnamon

1 tablespoons Margarine, Hard, low fat

35 g White Self Raising Flour, (wholemeal)

100 ml Buttermilk

Instructions

Preheat oven to Gas Mark 4/180°C/350°F. Coat a

20cm (8in) square baking tin with cooking spray.

Place the pears, 2 tablespoons of brown sugar, 2

teaspoons of flour, lemon juice and cinnamon in a

large bowl; toss to coat and pour into the prepared

baking dish.

In a medium bowl, combine the remaining flours

and brown sugar. Add the margarine and rub in

using finger tips until the mixture resembles bread

crumbs. Stir in the buttermilk until the mixture is

smooth.

Drop four heaped spoonfuls of dough onto the pear

mixture. Cook for 35-40 minutes until the crust is

risen and golden brown. Divide between 4 dishes

and serve.

Lemon Curd Cake



6ProPoints®Value

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This light and lemony whisked sponge contains hardly any fat, compared to most other cakes. And still tastes divine!




100 g Caster Sugar

100 g Plain White Flour, plain

200 g Low Fat Soft Cheese

1 zest(s) of 1 Lemon(s), Finely grated

3 teaspoons (heaped) Icing Sugar

2 tablespoons (level) Lemon Curd, mixed with 1

tablespoon hot water

6 slice(s) Lemon(s), and

1 sprig(s) Mint, Fresh, to decorate (optional)

Instructions

Preheat oven to Gas Mark 7/220°C/425°F. Mist two

18 cm (7 inch) sandwich tins with low fat cooking

spray and line the bases with circles of greaseproof

paper.

Using a hand-held electric mixer, whisk the eggs

and sugar together until very pale and light in

texture - this will take about 5 minutes. To check

that the mixture is thick enough, lift up the beaters

(switched off!) - they should leave a trail for a few

seconds.

Sift the flour into the mixture and fold it through

lightly but thoroughly, using a large metal spoon.

Divide the mixture between the prepared tins and

level the tops.

Bake the cakes for 8-9 minutes until golden brown

and springy to the touch. Remove from the oven

and turn them out onto a cooling rack. Cover with a

clean damp tea towel and leave until completely

cold.

Mix together the low fat soft cheese, lemon zest

and icing sugar. Spread half the mixture over the

surface of one sponge, then spread the lemon curd

over it (stir it well first). Sandwich the two cakes

together and spread the rest of the soft cheese

mixture on top. Decorate with lemon slices.

Malteser and banana muffins

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7ProPoints®Value

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These reduced fat muffins taste marvellous - a perfect treat!


Ingredients 200 g Plain White Flour, plain

2 teaspoons (level) Baking powder

100 g Muscovado Sugar

75 g Mars Maltesers Pouch


1 teaspoons (level) Vanilla Extract, (or extract)

50 g Low Fat Spread, melted

100 ml Skimmed Milk

1 medium Banana(s), mashed

To make the topping:


1 teaspoons Muscovado Sugar, light

Instructions

Preheat the oven to gas mark 6/200°C/400°F/fan

oven 180°C. Place 8 paper muffin cases into a

muffin tray, or line with squares of greaseproof

paper.

Sift the flour and baking powder into a mixing bowl,

then stir in the muscovado sugar. Reserve 8

Maltesers for decoration and cut the rest in half,

then add these to the mixing bowl.

In a jug, beat together the egg, vanilla essence,

melted low fat spread and milk. Stir into the dry

ingredients with the mashed banana until just

combined. Do not overmix.

Spoon into the paper cases and transfer to the

oven. Bake for 20-25 minutes until risen and

golden. Cool.

Mix together the low fat soft cheese and

muscovado sugar, allowing a couple of minutes for

the sugar to dissolve. Swirl an equal amount onto

each muffin, then place a Malteser on top.

Notes

Be sure not to overmix the muffins, or else they will

not rise well. Use dark muscovado sugar instead of

light, if you prefer.

Swiss Roll


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This yummy tea time favourite will really hit the spot with kids and adults alike.


Ingredients 1 medium (raw) Egg, whole, raw

3 g Egg white(s), raw

110 g Caster Sugar

110 g Plain White Flour, plain, sifted

9 teaspoons (heaped) Low Calorie Jam

Instructions

Preheat the oven to Gas Mark 6/200C/fan oven

190C. Line a 30cmx23cm/12x9in swiss roll tin with

non-stick baking parchment.

Place the egg, 1 egg white and sugar in a bowl and

whisk until the mixture is pale and creamy and

leaves a trail when the whisk is lifted out.

In a separate bowl whisk the two remaining egg

whites until they hold soft peaks.

Add the egg whites to the egg and sugar mixture,

sift the flour over and very carefully fold in until well

combined.

Spoon the mixture into the prepared tin, level the

surface and bake for 10-12 mins until golden.

Turn out onto a piece of non-stick baking

parchment on top of a dampened tea towel on a

wire rack. Immediately remove the parchment on

the cake, trim the edges and roll up so that the

fresh parchment is inside the roll. Leave to cool.

Unroll the cake and spread with the jam. Reroll, cut

into 8 and serve. Best eaten the same day or store

in an airtight container for 1-2 days.

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