Just because you are watching your weight it doesn't mean that you can't enjoy a nice cake or dessert; there are some recipes on this page for cakes, bakes and desserts that wobn't spoil your diet!!
For an e-book with 53 recipes for cakes and desserts click on the cake icon
BAKED BLUEBERRY AND OAT BARS
Makes 10 portions 4 PP per portion or free on F & H
400g porridge oats 1½ teaspoon baking powder ½ teaspoon salt 180ml skimmed milk 2 eggs 100g apple sauce 4 tablespoon sweetener ½ punnet fresh blueberries OR 100g frozen Zest of 1 lemon 1 teaspoon vanilla extract
1. Preheat oven to 200C/400F/Gas Mark 6. 2. Lightly grease a 20cm (8 in) square cake tin.
3. Combine all the wet ingredients and add to dry ingredients.
4. Pour into a prepared tin and bake for 35-45 min.
Lightly grease 4 small ramekin dishes and place in a tray with an inch of water in. Preheat oven to 180C/350F/Gas Mark 4 Whisk all ingredients together and pour mixture into the dishes. Bake for 20 – 30 minutes until set.
HEALTHY CARROT & DATE CAKE LOAF
Makes 10 slices 3PP per portion
150g low fat spread 4 tablespoons sweetener 3 medium eggs – separated 1 very ripe banana – peeled and mashed 1 large carrot, grated 1 dessert apple, peeled and grated 6 fresh dates, stoned and chopped 200g SR flour ½ tsp baking powder 1 teaspoon cinnamon
1. Preheat the over to Gas Mark 4/180 degrees / fan oven 160 degrees 2. Cream together the low fat spread, cinnamon and the sweetener and then whisk in the egg yolks and mashed banana and grated carrot & apple. 3. Fold in the flour and baking powder, add the dates. 4. Whisk the egg whites in a separate bowl until stiff. Fold them into the cake mixture. 5. Line a loaf tin with greaseproof paper or foil. 6. Add mixture 7. Bake in loaf tin for about 50 minutes until firm.
CHOCOLATE & BLUEBERRY MILLE FEULLES
Serves 4 3 pp per portion
2 sheets filo pastry 1 tub Chocolate Philadelphia 1 tub WW vanilla yogurt 1 punnet blueberries 1 teaspoon sugar Little beaten egg Touch of icing sugar
1. Preheat oven to 180C/350F/Gas Mark 4 2. Cut each sheet of filo into 8 squares 3. Place each square on a baking tray, brush with beaten egg and sprinkle a little sugar on the top. 4. Bake for about 40 seconds ( cook in batches and keep an eye on them) until the pastry is crispy and golden. 5. Allow the pastry leaves to cool. 6. Mix together the Philadelphia and yogurt, 7. Make up each individual pastry with 4 leaves, each sandwiched with the chocolate mixture and blueberries. 8. Put a spoonful of mixture and a few berries on the top and dust with a touch of icing sugar.
These would also be perfect with strawberries.
LOW FAT CHERRY FLAVOURED SPONGE CAKE
This keeps well in an airtight container or freezes well. Can be made in a conventional oven or a bread maker
Makes 10 good sized slices 3PP per portion
200g SR Flour 1 teaspoon baking powder 50g low fat spread 2 dessert spoons sweetener 4 Tablespoons half sugar cherry jam 1 medium egg 60ml skimmed milk
1. Preheat oven to 180C/350F/Gas Mark 4 2. Grease a loaf tin (or bread maker tin) 3. Rub the spread into the flour and baking powder. 4. Add sweetener to the flour mixture 5. Beat together the egg, jam and milk. 6. Beat both mixtures together and pour into tin. 7. Bake for 40 - 50 minutes in the oven or 45 mins on bake in the bread maker
STRAWBERRY & CHOCOLATE TURNOVER
Serves 4 3PP per serving
2 sheets filo pastry 120g Chocolate Philadelphia 2 tablespoons low fat crème fraîche Fresh strawberries Frylight A little beaten egg
1. Pre-heat oven to 200°C: 400°F: Gas 6. 2. Cut filo in half and spray with Frylight, fold each in half 3. Take 2 teaspoons of the Chocolate Philadelphia and mix with crème fraîche and put to one side. 4. Divide remaining chocolate between the four pieces of filo on one half, arrange some shopped strawberries on top – reserve some for garnish. 5. Fold pastry to make parcels and lace pastry on a baking sheet, brush with a little beaten egg. 6. Bake for 15 minutes until crispy. Serve with the crème fraîche/chocolate mixture and strawberries.
HEALTHY CARROT CAKE
Makes 12 slices 2 PP per slice 200g porridge oats 200g bran flakes 2 egg whites 1/2 pint skimmed milk 1 teaspoon cinnamon 1 heaped teaspoon baking powder 2 tablespoons sweetener ( more if you want it sweeter) 250g grated carrot 8oz tinned pineapple in juice, drained TOPPING 150g plain sxtra light soft cheesecheese Zest of an orange and a tablespoon of the juice Sweetener to taste
1. Preheat oven to 180C/350F/Gas Mark 4 2. Blend the pineapple well. 3. Mix together the porridge oats, the bran flakes and the milk; leave to soak for ten minutes. 5. 4. Add the pineapple, carrot, egg whites, ssweetener to your taste and the cinnamon , mix together. 6. Place in a greased 8" cake tin and bake for about an hour. 7. Alternatively bake in a breadmaker for 50 minutes
TOPPING 1. Mix the cheese, sweetener and juice together. 2. Spread over cooled cake. 3. Sprinkle grated zest over the to
HEALTHY FRUIT AND CREAM SLICE
2PP per serving
Serves 2
1 sheet Filo pastry 2 tablespoons 0% Greek Yogurt 2 tablespoons Weight Watchers thick cream 1 teaspoon icing sugar 3 large strawberries A few blueberries 1 kiwi fruit
Preheat oven to 180C/350F/Gas Mark 4 Cut 6 circles out of pastry.Place on a baking tray until the pastry is crispy and golden. (Only take about 5 - 8 minutes) Allow the pastry leaves to cool. Cut 2 slices of strawberries and retain for garnish, chop remaining strawberries into small pieces. Mix together the cream, yogurt and chopped strawberries. Peel and slice the kiwi thinly, retaining 2 slices for garnish. Make up each individual pastry with leaves, each sandwiched with the cream mixture mixture and sliced kiwi and blueberries.
Fat Fee Pineapple & Cherry Upside Down Cake
Serves 4 3 PP per portion
4 pineapple rings (fresh or canned in fruit juice & drained) Fresh cherries (pitted & halved) Frylight 2 medium eggs, separated 100g SR flour 2 dessertspoons sweetener 1 tablespoon water
1. Preheat oven to Gas Mark 4/180°C/350°F. 2. Line a cake tin and spray wit Frylight 3. Arrange the pineapple and cherries on the bottom of the tin. 4. Separate the egg yolks from the whites, place whites in a clean, dry, greaseproof bowl. 5. Beat together the egg yolks and sweetener until creamy and whisk into the egg whites. 6. Fold in the flour and add the water. 7. Pour mixture over the fruit and bake for 15 – 20 minutes until light brown and springy. 8. Serve hot or cold, on its own or with low fat custard or WW cream or low fat crème fraîche.
CRISPY BANANA ROLL
Great pudding idea for 1 PP. 1/2 banana wrapped in 1 sheet filo pastry and baked for 10 - 15 minutes in a hot oven. Very nice!!
MARMALADE & BANANA CAKE
This keeps well in an airtight container or freezes well. Can be made in a conventional oven or a bread maker
1. Preheat oven to 180C/350F/Gas Mark 4 2. Grease a loaf tin (or bread maker tin) 3. Rub the spread into the flour and baking powder. 4. Add sweetener to the flour mixture 5. Beat together the egg, marmalade, banana and milk. 6. Beat both mixtures together and pour into tin. 7. Bake for 40 - 50 minutes in the oven or 45 mins on bake in the bread maker
CRISPY FRUIT FLAN
Makes 1 1 PP
1 sheet filo pastry Frylight A little beaten egg Fruit of choice
1. Pre-heat oven to 200°C: 400°F: Gas 6.
2. Spray filo with Frylight, fold in half, repeat
3. Place pastry on a baking sheet, brush with a little beaten egg.
1. Pre-heat oven to 180°C: 350°F: Gas 4. 2. Slice cake thinly and arrange in an ovenproof dish 3. Beat together the egg, milk, lemon rind and sweetener. 4. Pour over the cake and allow to stand for 20 - 30 minutes. 5. Bake in the middle of the oven for 25 -30 minutes or until golden brown and the custard is slightly set..
GUILT FREE TARTE AUX POMMES
Serves 4 - 8 1 PP per portion for 4 0 PP per portion for 8
2 sheets filo pastry 4 eating apples Low fat spray 2 teaspoons honey 2 teaspoons water
Heat the oven to 220C/425F/Gas 7.Spray a baking sheet with low fat spray, put one piece of filo on, spray with more spray and top with second sheet.Quarter and core the apples, slice and arrange on pastry.Mix together the honey and water ans brush over the top of the apples.Bake in the centre of the oven for 10 minutes and raise to the top shelf to brown off and crisp up for a further 3 - 4 minutes.
FAT FREE EVE'S PUDDING
Serves 4 3 PP per portion
3 dessert apples 1/2 teaspoon cinnamon 1 dessert spoon artificial sweetener 2 medium eggs, separated 100g SR flour 2 dessertspoons sweetener 1 tablespoon water
1. Preheat oven to Gas Mark 4/180°C/350°F. 2. Stew apple, cinnamon & sweetener 3. Arrange in the bottom of dish 4. Separate the egg yolks from the whites, place whites in a clean, dry, greaseproof bowl. 5. Beat together the egg yolks and sweetener until creamy and whisk into the egg whites. 6. Fold in the flour and add the water. 7. Pour mixture over the fruit and bake for 15 – 20 minutes until light brown and springy. 8. Serve hot or cold, on its own or with low fat custard or WW cream or low fat crème fraîche
FRESH DATE SCONES
Makes 8 scones 3 PP each
230g self raising flour Pinch of salt 1 teaspoon baking powder 55g reduced fat spread 2 dessert spoons sweetener 150ml/5fl oz skimmed milk 6 FRESH (Medjoul) dates, chopped
Heat the oven to 220C/425F/Gas 7. Sprinkle a baking sheet with a little flour.Mix together the flour and salt and rub in the fat.Stir in the sweetener and chopped dates then the milk to get a soft dough.Turn on to a floured work surface and knead very lightly. Divide mixture into two rounds about 2cm/¾in thick. Cut each round into four triangles.Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden
GRAPE BRULEE
Serves 2 2 PP per portion (adaption of the Passion Fruit Brulee in 'Your Week' from WW)
14 grapes 150g low fat custard 2 teaspoons sugar.
1. Place grapes in two ramekin dishes and top with custard. 2. Sprinkle sugar over the custard. 3. Either burn sugar with a blow torch or grill under a high grill for about 5 minutes. 4. Chill and serve within 30 minutes.
TANGY MERINGUE DESSERT
Serves 4 2 PP per portion 250g tub Quark Juice & grated zest of 1 lime Juice & grated zest of 1 lemon 2 medium eggs 3 tablespoons sweetener
1. Preheat oven to Gas Mark 4/180°C/350°F.
2. Seperate the egg yolks from the whites, place whites in a clean, dry,greaseproof bowl. 3. Beat the Quark in a seperate bowl until creamy. 4. Add the lime lemon rind and juice, egg yolks and 1 tablespoon sweetener. 5. Share the mixture between 4 small ovenproof ramekin dishes.(The ones that Gu desserts come in are perfect) 6. Stand on a baking sheet and bake for 10 minutes. 7. Whisk the egg whites until stiff and whisk in the remaining sweetener. 8. Remove the bases from the oven and and spoon or pipe the meringue on top. 9. Reduce oven temperature to Gas Mark 1/140°C/275°F and return the desserts to the oven oven, bake for 15 more minutes, until crisp and golden brown.
1. Pre-heat oven to 180°C: 350°F: Gas 4. 2. Quarter bread and place half in proof dish, top with raisins and walnuts and remaining bread. 3. Beat together the egg, milk, essence and sweetener. 4. Pour over the bread and allow to stand for 20 - 30 minutes. 5. Bake in the middle of the oven for 25 -30 minutes or until golden brown and the custard is slightly set..
CRANBERRY SCONES
Makes 8 scones 4 PP each
230g self raising flour Pinch of salt 1 teaspoon baking powder 55g reduced fat spread 2 dessert spoons sweetener 150ml/5fl oz skimmed milk 30g dried cranberries
Heat the oven to 220C/425F/Gas 7. Sprinkle a baking sheet with a little flour. Mix together the flour and salt and rub in the fat. Stir in the sweetener and cranberries then the milk to get a soft dough. Turn on to a floured work surface and knead very lightly. Divide mixture into two rounds about 2cm/¾in thick. Cut each round into four triangles. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden
CHOCOLATE & STRAWBERRY MERINGUE
SERVES 1 2 PP
1 meringue nest 1 teaspoon Chocolate Philly StrawberriesSimply spread the chocolate in the shell and decorate with sliced strawberries.
BLACKCURRANT TART
Makes 3 3 PP per portion
1 1/2 pieces filo pastry 3 tablespoons low sugar blackcurrant jam 3 tablespoons WW thick cream A little beaten egg
1. Preheat oven to 180C/350F/Gas Mark 4 2. Divide the pastry into 6 pieces. 3. Place a patty tin upside down and spray 3 tins with Frylight. 4. Put 2 pieces of pastry over 3 paty tins.
5. Brush with beaten egg. 6. Bake for 3 - 5 minutes until crispy and golden brown.
7. Remove shells from tin, turn upside down and brush insides with egg and return to the oven for 2 -3 mi utes. 8. Allow to cool. 9. Put a tablespoon of jam in each tart and cover with cream. dit.
LOW FAT BANANA & DATE LOAF
Makes 10 slices 3PP per slice Freezes well
25g sweetener (if preferred use 50g caster sugar and add 1 PP per slice) 50g low fat spread 2 eggs 4 tablespoons water 3 very ripe bananas, mashed 200g plain flour 1 teaspoon bicarbonate of soda ½ teaspoon salt ¼ teaspoon baking powder 1 teaspoon cinnamon 50g dried dates, chopped
1. Pre-heat oven to 180°C: 350°F: Gas 4. 2. Line a loaf tin with baking parchment. 3. In a medium bowl, beat the sweetener and spread together. 4. Beat in the eggs, water and bananas until well blended. 5. Mix in the flour, bicarbonate of soda, cinnamon, salt and baking powder just until the mixture is moistened, stir in chopped dates. Be sure to scrape the sides of the bowl to blend all ingredients. 6. Bake for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown colour. Time will vary according to loaf size and oven type. 7. When bread is removed from oven, allow it to cool in the tin on its side for 10 minutes, then remove from tin and let cool on a wire rack.
BAKED RICE PUDDING
Serves 4 3 PP per portion
45 g pudding rice, short grain, rinsed 1 tablespoon artificial sweetener 700 ml skimmed milk 1 pinch salt ½ teaspoon vanilla essence ½ teaspoon nutmeg, freshly grated or ground
Preheat oven to 170°C / 325°F / Gas Mark 3Tip the rice into a deep ovenproof dish. Add the sweetener, milk, salt, vanilla extract. Stir to dissolve the sweetener and sprinkle nutmeg over the top.. Bake the pudding in the center of the oven for 1 ¼ hours.
SUNDRIED TOMATO AND HERB FOCCACIA LOAF
Makes 12 slices 2 PP per portion 200g strong plain flour 1 teaspoon dried yeast 1 teaspoon sugar 1 teaspoon salt 25g sundried tomatoes, chopped 1 teaspoon mixed herbs 1 teaspoon olive oil 140ml water
BREAD MAKER METHOD 1. Place all ingredients in bread maker, bake on basic bread mode. 2. Cool on a wire rack.
TRADITIONAL METHOD 1. Pre-heat oven to 200°C: 400°F: Gas 6. 2. Mix the flour, salt, sugar, herbs, tomatoes and yeast in a large bowl. 3. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. 4. Once the dough is satin-smooth, place it in a bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight. 5. Lightly grease o loaf tin or a baking tray. Knock back the dough, then gently mould the dough into a ball. Place it the tin or on the baking tray to prove for a further hour until doubled in size. 3. Bake for 30 – 40 minutes until golden brown and the loaf sounds hollow when tapped underneath. 4. Cool on a wire rack
1. Put sliced bananas in a small oven proof dish, top with raisins and waffles. 2. Beat together the egg, milk, essence and sweetener. 3. Pre-heat oven to 180°C: 350°F: Gas 4. 4. Pour over waffle and allow to stand for 20 - 3o minutes. 5. Bake in the middle of the oven for 25 -30 minutes or until golden brown and the custard is slightly set
VIRTUALLY FAT FREE BANANA, RAISIN AND WALNUT CAKE
Makes 10slices 3 PP per portion
200g SR Flour 1 tablespoon honey 4 tablesoons sweetener 1 1/4 teaspoons baking powder 1/2 teaspoon ground cinnamon 2 egg whites 3 bananas, mashed 4 tablespoons apple purée or sauce 30g raisins 30g chopped walnuts 1. Preheat oven to 180 C/350F/Gas Mark 4. 2. Lightly grease a 20x10cm (8x4 in) loaf tin or a deep 20cm (8 in) cake tin. 3. In a large bowl, stir together flour, sweetener, baking powder, and cinnamon. 4. Add egg whites, bananas, apple purée, raisins and chopped walnuts; stir just until combined. 5. Pour batter into prepared tin. 6. Bake in preheated oven for 50 to 55 minutes, until a skewer inserted into centre of loaf comes out clean. 7. Turn out onto wire rack and allow to cool before slicing.
RHUBARB CRUMBLE
Serves 4 3 PP per portion
500g rhubarb 3 tablespoons (or to taste) artificial sweetener 1 teaspoon dried ginger (optional) 110g SR flour 60g extra light soft cheese 2 tablespoons artificial sweetener
1. Pre-heat oven to 200°C: 400°F: Gas 6. 2. Stew rhubarb with sweetener, ginger and a drop of water. 3. Pour rhubarb into an oven proof dish. 4. Rub cheese into flour and stir in sweetener. 5. Pour crumble mix over rhubarb and cook for around 20 minutes until top is golden brown and the rhubarb is bubbling.
GUILT FREE STRAWBERRY CHEESECAKE
Serves 6 2PP per portion
3 packs of 2 Weight Watcher Oat Digestive Biscuits 40g low fat spread 1 strawberry sugar free jelly 1 150g pot 0% Greek Yogurt 60g extra low fat soft cheese 2 teaspoons sweetener 100g strawberries, chopped Strawberries to garnish
1. Crush biscuits into fine crumbs. 2. Melt spead and add biscuits 3. Line an 8" sandwich tin with foil and spread mixture on the bottom of tin, place in refrigerator until set. 4. Make up jelly with half a pint of boiling water, allow to cool. 5. Whisk together yogurt and cheese, mix in sweetener and finely chopped strawberries. 6. Add cooled jelly and mix well. 7. Pour over the biscuit base and place in refrigerator until set. 8. Remove from tin and decorate with sliced strawberries. 9. Serve with low fat cream or fromage fraiche if desired ( remember to add the points)
UPSIDE DOWN RHUBARB CAKE
Serves 8 3PP per portion Topping 500g rhubarb 1 tablespoon sweetener 2 teaspoons brown sugar ½ teaspoon dried ginger Cake 250g plain flour 25g soft brown sugar 2 tablespoons sweetener 2 teaspoons baking powder 1 teaspoon bicarbonate of soda 1 teaspoon vanilla essence ½ teaspoon dried ginger 4 egg whites 1 very ripe banana
1. Preheat oven to 180 C/350F/Gas Mark 4 2. Trim the leaves and bases off the rhubarb stalks, cut into small chunks and place evenly over the base of a 8" lined cake tin and sprinkle the brown sugar on top 3. Mix together 1 tablespoon sweetener, 2 teaspoons brown sugar and ½ teaspoon dried ginger and sprinkle over the rhubarb. 4. In a large bowl, mix the flour, remaining sugar, sweetener & ginger, baking powder and bicarbonate of soda. 5. In a separate bowl lightly whisk the egg whites, mix in the mashed bananas and vanilla essence. 6. Mix the banana mixture into the flour mixture until smooth;spoon the mixture over the rhubarb. 7. Bake for 20 minutes, or until a wooden skewer inserted in the centre comes out clean
PROPOINT PANCAKES
Makes 3 - 4 pancakes 3 or 2PP per portion 25g porridge oats 40g SR flour 1/2 teaspoon baking powder 2 teaspoonful sugar (optional) 100g 0% fat Greek 1 egg white Skimmed milk, as needed, for desired consistency
Put all the ingredients in food processor or blender to make the batter. Preheat a nonstick frying pan over medium-high heat. Spray with Fry Light. Pour a little batter in pan, when bubbles appear on top flip the pancake. Spray the top of the pancake with Fry Light before flipping it. Flip quickly because they cook fast. Cook until done
BAKED EGG CUSTARD
Makes 4 portions 2PP per portion 200ml skimmed milk 2 slightly beaten eggs 1 teaspoon vanilla essence 2 tablespoons sweetener (or to taste) Grated nutmeg
Lightly grease 4 small ramekin dishes and place in a tray with an inch of water in. Preheat oven to 180C/350F/Gas Mark 4 Whisk all ingredients together and pour mixture into the dishes. Sprinkle with nutmeg. Bake for 20 – 30 minutes until set.
LOW FAT BLUEBERRY MUFFINS
Makes 12 muffins 2PP per muffin 250g wholemeal flour 90g soft brown sugar 2 teaspoons baking powder 1 teaspoon bicarbonate of soda 1 teaspoon vanilla essence ½ teaspoon cinnamon 4 egg whites 3 very ripe bananas 150g blueberries
1. Preheat oven to 180 C/350F/Gas Mark 4 2. Line a 12 sectioned cake tin with paper cases. 3. In a large bowl, mix the flour, sugar, cinnamon, baking powder and bicarbonate of soda. 4. In a separate bowl lightly whisk the egg whites, mix in the mashed bananas and vanilla essence. 5. Mix the banana mixture into the flour mixture until smooth then fold in the blueberries. 6. Spoon the mixture into the cake cases. 7. Bake for 15 minutes, or until a wooden skewer inserted in the centre of a muffin comes out clean
BANANA AND WALNUT CAKE
Makes 12 slices 4PP per portion 100g soft brown sugar 1 dessertspoon sweetener 50g low fat spread 2 tablespoons water 200g SR Flour 2 eggs 3 very ripe bananas, mashed 1 teaspoon baking powder 1 teaspoon salt 25g crushed walnuts
1. Preheat oven to 180C/350F/Gas Mark 4 2. Line a rectangular tin with baking parchment or pan liner or spray with low fat spray 3. In a medium bowl beat together the spread, brown sugar and sweetener until creamy. 4. Beat in the eggs, banana and water. 5. Fold in the flour, salt, baking powder and walnuts. 6. Bake for 50 – 60 minutes until the top is golden brown and firm to the touch. 7. Allow to cool for 5 minutes before taking from tin, then allow to cool before cutting into pieces.
JAM AND COCONUT BUNS
Makes 12 buns 4PP per portion 300g SR flour 25g desiccated coconut 1 medium egg A drop of skimmed milk if needed 100g low fat spread 4 tablespoons sweetener 100g low calorie jam
1. Heat oven to 220C/400F/gas mark 7 2. Cream spread and egg together, stir in 20g of the coconut, the flour and sweetener. If needed add enough skimmed milk - a drop at a time - to make a soft and manageable dough. (The wetter the mix the lighter the results) 3. Spray a large baking tray with Frylight or use a baking sheet. 4. Roll dough into a long sausage shape and cut into 12 circles, place on tray not too close as they will rise in the oven. 5. Brush surface of cakes with water and sprinkle remaining coconut over the top . 6. Make a hole in each bun and divide the jam between the cakes – just less than 1 teaspoon each cake. 7. Bake for 15 minutes until golden brown.
COUSCOUS CAKE
Makes 8 slices 1PP per portion 113g couscous 1 egg white 1 tub Mullerlight toffee yogurt 5 tsp sweetener Few drops vanilla essence 150ml boiling water
Pour the boiling water over the couscous until completely absorbed.
Meanwhile mix all other ingredients well and the mix into the couscous.
Pour into a cake tin that's been sprayed with fry light and bake at 180 degrees for 20 mins until firm to the touch. I use a paper lining paper as the cake comes away better when baked.
MY VARIATIONS TO THIS CAKE...
BLUEBERRY MUFFINS
Change the yogurt from toffee to cherry and stir in a punnet of blueberries. Divide between 12 cake cases and bake for about 15 mins, until firm. I prefer these served warm!!
PINEAPPLE UPSIDE DOWN CAKE
Change yogurt from toffee to pineapple. Drain a can of sliced pineapples ( in juice),line a 7" cake tin , spray with Fry light, arrange pineapple rings in base of tin, put pitted cherry, blueberry or raspberry on hole. Pour over mixture, bake as for couscous cake. Serve turned upside down good with vanilla yogurt!!
CHOCOLATE UPSIDE DOWN CAKE
Add 2 teaspoonfuls of cocoa to egg white.
Line tin as above, drain tin pear halves (in juice), arrange on bottom. Continue as with pineapple cake.
STEAMED FRUIT PUDDING
Stew some fruit with sweetener (apple & blackberry is very good), place fruit in bottom of pudding dish. Pour over couscous cake mixture. Cover with cling film and cook in microwave for about 5 mins ( depending on oven speed) until firm to the touch. Serve with egg custard or vanilla yogurt.
APPLE PIE
Serves 6 1 PP per portion 2lbs/908g cooking apples 2 tbsp lemon juice 4 tbsp + 1 tsp Sweetener 1 tsp ground cinnamon Pinch of ground cloves 6 x 1/2oz/14g sheets of filo pastry 1 medium egg, beaten
1. Preheat the oven to 190°C/375°F/Gas 5. Peel, core and thinly slice the apples. Place in a mixing bowl and toss with the lemon juice, 4 tbsp sweetener and spices. 2. Pack the apple mixture into a 2pt/1.2litre ovenproof pie dish. Cover the top with foil and bake in the oven for 30 minutes. 3. Brush each sheet of filo pastry with egg and scrunch up each sheet separately to form a flower-like ball. Once the apple has cooked for 30 minutes, raise the oven temperature to 200°C/400°F/Gas 6. Remove the foil and arrange the filo over the top to cover the apple completely. Brush with more egg and return to the oven. Continue to cook for 15 minutes until golden. 4. Sprinkle with the remaining sweetener and serve hot. If you wish, accompany with very low fat natural fromage frais flavoured with a few drops of vanilla essence. Variation;
Replace half the apples with ripe pears and use ground ginger instead of cinnamon.
OLDCHEM'S YUMMY SUMMER PUDDING
Serves 4 1 PP per portion 6 slices WW bread, with crusts removed 1 blackcurrant sugar free jelly 100g frozen fruits of the forest Vanilla yogurt to serve
Line a small pudding dish (the plastic christmas pudd ones are ideal) or 4 individual ones. Put the frozen fruit in the bread. Make up the jelly using only half a pint of water and pour over fruit. Leave to set then turn out and serve with vanilla yogurt. Yummy!
Fresh fruit or tinned in juice can be used.
FRUIT SCONES
Makes 8 scones 4PP per portion
200g self raising flour pinch of salt 1 teaspoon baking powder 50reduced fat spread 2 desserts spoons sweetener 150ml/5fl oz skimmed milk 3 fresh dates, chopped or 2oz sultanas, raisins, currants or mixed dried fruits
Heat the oven to 220C/425F/Gas 7. Sprinkle a baking sheet with a little flour. Mix together the flour and salt and rub in the fat. Stir in the sugar and then the milk to get a soft dough. Turn on to a floured work surface and knead very lightly. Divide mixture into two rounds about 2cm/¾in thick. Cut each round into four triangles. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
Can be served without fruit if desired. To make cheese scones, omit sugar, add 1 teaspoon English mustard and 2 oz grated low fat mature cheese.
BANANA CAKE (Weight Watchers – how to cook the Weight Watchers way)
Serves 10
150g extra low fat soft cheese 4 tblsp sweetener 3 medium eggs – separated 2 soft bananas – peeled and mashed 200g polenta ½ tsp baking powder Low fat cooking spray For the filling 150g extra low fat soft cheese 1 ½ tsp sweetener Grated zest of 1 orange 1 banana Juice of ½ lemon
1. Preheat the over to Gas Mark 4/180 degrees c / fan oven 160 degrees c 2. Cream together the low fat soft cheese and the sweetener and then whisk in the egg yolks and mashed banana 3. Fold in the polenta and baking powder. Whisk the egg whites in a separate bowl until stiff. Fold them into the polenta mixture. 4. Spray 2 18 cm (7inch) tins with low fat cooking spray and line the base with greaseproof paper. Divide the mixture between two tins and bake for 30 mins or until firm to tough 5. Allow the cakes to rest for 5 minutes and then remove from the tins. Leave to cool on cooling rack. 6. For the filling cream together the low fat soft cheese sweetener and orange zest and spread over one of the cakes. 7. Slice the banana and toss in the lemon juice before placing on top of the creamy filling. Place the other cake on top and serve
And this is another adaption of the Banana Bread.......
APPLE CAKE
100g porridge oats 100g all bran 5 small eating apples 2 eggs beaten 1 heaped tsp baking powder 1 tsp mixed spice 1 tsp cinnamon 1/2 pint skimmed milk 1-2 dessertspoon of sweetener depending on taste
Soak oats and Allbran in milk 10 mins Mix everything else in another bowl Add to Allbran mix stir well Bake in loaf tin (sprayed with fry lite) about 45mins