1 banana, mashed 1 egg 2 tablespoons porridge oats 1 teaspoon vanilla essence 2 dessertspoons sweetener or to taste.
Mix all ingredients together, and spray a frying pan or griddle with Frylight and drop spoonfuls of the batter on it.
Allow to set on one side and then flip.
PERFECT MERINGUE SHELLS Makes 6 large or medium shells (2 or 1 PP per shell)
2 large egg whites, at room temperature 65g caster sugar 65g icing sugar
Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line a baking sheets with parchment paper Put the egg whites in a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture forms stiff peaks. Now turn the speed up and start to add the caster sugar, a spoonful at a time. Continue beating for 3-4 seconds between each addition. Sift 1/3rd of the icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a little at a time. Don’t over-mix. Pipe or drop rough rounds of the mixture onto the baking sheet. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will keep in an airtight tin for up to 2 weeks)
SOFT PINEAPPLE COOKIES Makes 12 1PP per cookie on F & H 2PP per cookie ProPoints Will freeze – lovely served warm!
150g SR flour 50g porridge oats 50g very light spread 1 teaspoon baking powder 1 teaspoon vanilla essence 4 dessertspoons artificial sweetener 2 slices pineapple, fresh or canned in juice, chopped 1 egg 1 – 2 tablespoons skimmed milk
Pre-heat oven to 200°C: 400°F: Gas 6. Line 1 large or 2 small baking trays with parchment paper Put flour, oats, baking powder and sweetener in a bowl and mix together. Rub in the low fat spread. Add chopped pineapple and vanilla and mix. Add beaten egg and enough skimmed milk to make a very soft mixture (slightly moister than a scone mixture.) Put 12 spoonful’s of mixture on the tray/s leaving a space of around 25ml space between them. Bakes for 15 – 20 minutes until golden brown. Allow to cool slightly before removing from tray.
200g self-raising flour 40g porridge oats (plus a little extra for coating tin) 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 1 pinch salt 3 large overripe black bananas 50g sultanas 4 tablespoons agave syrup 3 large eggs, beaten 150ml 0% Greek yogurt
Preheat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment and sprinkle sides and bottom of tin with some oats. Mix the flour, oats, bicarbonate of soda, baking powder sultanas and a pinch of salt in a large bowl. Mix the bananas, syrup, eggs and yogurt together well. Quickly stir in the dry ingredients, sprinkle a few oats on the top. Bake for 1 hour 10 minutes or until a skewer comes out clean. Cool in tin on a wire rack.
RHUBARB & GINGER CUSTARD CRUNCH Serves 4 2PP per portion
Rhubarb stewed with sweetener (or sugar to be pointed) to taste and a teaspoon of ground ginger. 2 tablespoon custard powder 250ml skimmed milk 2 dessertspoons sweetener 2 WW ginger cookies
Mix the custard and sweetener to a smooth paste with a drop of the milk, Heat the remaining milk then add the hot milk to the custard paste; Stir continuously. Put back in pan and cook until thick stirring all the time.
Divide stewed rhubarb between 4 sundae dishes, pour over the custard.
Crush the 2 biscuits with a rolling pin until fine crumbs (best done left in cellophane pack) and sprinkle on top of custard – leave to cool before serving.
Oaty Banana Scones Makes 8 large scones or 12 medium scones 3PP or 2PP per scone both F& H and ProPoints
200g SR flour 50g porridge oats (plus a few extra for sprinkling) 75g Extra light Philadelphia cheese ½ teaspoon baking powder ½ teaspoon ground nutmeg 2 tablespoons sweetener 2 VERY ripe bananas 1 egg Around 50ml skimmed milk
1. Preheat oven to 180C/350f/ Gas 4 2. In a bowl add the flour, oats, baking powder, nutmeg and sweetener 3. Rub in the Philadelphia until it forms crumbs.
4. Mix together the bananas and egg and mix into flour. 5. Add the milk a little at a time until a very soft dough is formed (depending on the absorbency of the oats and flour you may not need all the milk) 6. Divide into 2 or 3 depending on size of scones required; make each portion into a circle and cut each into 4 wedges. 7. Brush with a little milk and sprinkle on some oats, 8. Bake for about 15 minutes until golden brown.
FILLING & HEALTHY BANANA ICE CREAM
This delicious 'ice cream' is completely free!!
Simply freeze 2 bananas (peeled). When frozen take out of the freezer and leave for 10 minutes, break up into small pieces and add a teaspoon vanilla essence and blend in a food processor or blender until it forms an ice cream - simple and delicious!!
OATY FRUIT SCONES
1PP per scone on F & H Makes 8 scones
200g porridge oats 75g extra light spread 1 egg 70ml skimmed milk 2 tablespoons (or to taste) sweetener 2 teaspoons baking powder 60g mixed dried fruit
1. Preheat oven to 180C/350f/ Gas 4 2. Process oats in a food processor until ground to a flour like substance. 3. In a bowl pour in the oat mixture and add the sweetener and baking powder 4. Rub in the spread and add the mixed fruit then the beaten egg. 5. Add the milk a little at a time until a very soft dough is formed (depending on the absorbency of the oats you may not need all the milk) 6. Roll out into 8 scones; brush top with some milk. 7. Bake for about 15 minutes until golden brown.
Fat Free Pineapple & Cherry Upside Down Cake Serves 4 large portions or 8 small portions 1 or 2 PP per portion on F & H 2 or 3 PP per portion on ProPoints Will freeze
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 lo
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
CHOCOLATE AND BANANA CUSTARD POTS Serves 3 1PP per portion on both F & H and Points
1 banana, sliced 3 teaspoons Choc Shot 2 tablespoon custard powder 250ml skimmed milk Sweetener to taste – I use 1 dessert spoons Mix the custard and sweetener to a smooth paste with a drop of the milk, Heat the remaining milk then add the hot milk to the custard paste; Stir continuously. Put back in pan and cook until thick stirring all the time.
Allow to cool a little.
Divide the sliced banana between 3 dishes and put a teaspoon of Choc Shot on top of each dish; pour over the custard and allow to cool.
100g porridge oats 1 teaspoon bicarbonate of soda ½ teaspoon salt ¼ teaspoon baking powder 1 teaspoon vanilla essence ¼ fresh pineapple diced into small chunks
1 kiwi fruit, peeled and diced into small pieces
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 oats, flour, bicarbonate of soda, vanilla, salt and baking powder just until the mixture is moistened, stir in the diced fruit. 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
Glazed Pineapple Rings: Just spray a griddle (or frying pan with Frylight) and cook Pineapple rings on both sides until golden brown, put 1 teaspoon of Sweet Freedom syrup on each ring and let it soak in. I served mine with natural yoghurt flavoured with a touch of coconut flavouring and a teaspoon of sweetener. Best made with fresh pineapple but tinned will work too.
LOW FAT F & H BANANA & BERRY CAKE
Makes 10 slices
2PP per slice on F & H 3PP per slice ProPoints 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 vanilla essence 100g frozen berries
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, vanilla, salt and baking powder just until the mixture is moistened, stir in the frozen fruit. 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.
Banana and Sultana 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 50g sultanas
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, salt and baking powder just until the mixture is moistened, stir in sultanas. 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
F & H CRÈME CARAMEL Makes 4 portions Free on SS/F&H or 2PP per portion
Lightly grease 4 small ramekin dishes and place in a tray with an inch of water in. Put one teaspoon syrup in each dish. Preheat oven to 180C/350F/Gas Mark 4 Whisk all ingredients together and pour mixture into the dishes. Bake for around 15 minutes until set. Take out of water and stand on a cooling tray. cold put in the fridge. When completely cold (preferably overnight) run a knife around outside of custard and turn out onto a plate
CHILLED SPICY POACHED PEARS Serves 4
4 ripe pears, peeled, halved lengthwise, and cored 2 tablespoons sweetener ¼ teaspoon cinnamon ¼ teaspoon ground cloves 1 teaspoon grated orange rind ½ teaspoon grated lemon rind Juice of 2 oranges
1. Combine all the ingredients in a saucepan. 2. Bring the liquid to the boil, reduce the heat and cover the pan. 3. Simmer the pears for about 15 minutes or until they are just tender.
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 Slice the banana and divide between ramekin dishes, put one spoonful of Choc Shot in eqach dish. Whisk remaining ingredients together and pour mixture into the dishes.
Bake for 20 – 30 minutes until set.
CUSTARD
3 PP FOR FULL RECIPE 1 PP PER SERVING OF A 1/3 OR LESS
2 tablespoons custard powder 1 pint skimmed milk Sweetener to taste – I use 2 dessert spoons Mix the custard and sweetener to a smooth paste with a drop of the milk, Heat the remaining milk then add the hot milk to the custard paste; Stir continuously. Put back in pan and cook until thick stirring all the time.
APPLE & VANILLA BREAD PUDDING Serves 4
2 Bramley baking apples, peeled and diced 3 dessert spoons sweetener ¼ teaspoon cinnamon 5 slices WW bread, crusts removed (either treat the birds or save the crusts in the freezer for breadcrumbs!!) 150ml skimmed milk 1 egg 1 dessert spoon sweetener 1 teaspoon vanilla essence Frylight Baking parchment
Pre-heat oven to 180°C: 350°F: Gas 4. Line in a rectangular ovenproof dish (around 8” x 3”) with parchment paper and spray with Frylight. Cut the bread and arrange along the base and sides of the dish – pressing it in to fit – spray with Frylight. Cook apple, sweetener and cinnamon in a drop of water until apple is soft. Beat together the egg, milk, vanilla and sweetener. Put apple mixture on top of bread and pour egg mixture over the bread and allow to stand for 20 - 30 minutes. Bake in the middle of the oven for 25 -30 minutes or until golden brown and the custard is slightly set. Allow to cool slightly and turn out onto a plate – if desired crisp up under a hot grill for a few seconds. Serve warm.
STRAWBERRY & PINEAPPLE JAM Small tin of pineapple in juice, drained 7-10 strawberries, depending on size Sweetener to taste
Cook the fruit with a little water until it is soft. Then added some sweetener. Whizz it with the blender. Store in fridge.
CRUMBLE TOPPING Serves 4 2 PP per portion
2 dessert spoon (or to taste) artificial sweetener 30g porridge oats 70g SR flour 35g low fat spread
1 tablespoon skimmed milk
1. Pre-heat oven to 200°C: 400°F: Gas 6. 2. Put fruit cooked with sweetener into an oven proof dish. 4. Rub spread into flour and stir in sweetener, oats and milk. 5. Pour crumble mix over fruit and cook for around 20 minutes until top is golden brown and the fruit is bubbling.
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
BAKED EGG CUSTARD TART Makes 4 - 6 portions 4 PP for full recipe when on F & H
3 sheets Sainsbury's Filo or one large sheet Filo 300ml skimmed milk 3 slightly beaten eggs 1 teaspoon vanilla essence 2 tablespoons sweetener (or to taste) Grated nutmeg
Preheat oven to 180C/350F/Gas Mark 4 Spray a cake tin with Frylight and line with pastry; bake for 5 minutes. Meanwhile whisk eggs, milk , sweetener and vanilla together and pour mixture into the pastry case Sprinkle with nutmeg. Return to oven and bake for 20 – 30 minutes until set.
Crispy Banana Roll 1 PP per serving 1 small - medium banana 1 sheet filo pastry A little beaten egg.
Simply wrap the banana in the pastry sealing with beaten egg, brush over with the egg wash and bake in a hot oven for 10 - 15 minutes until golden brown and banana is soft - lovely with 0% Greek Yoghurt!
RAISIN & CHOCOLATE BANANA OAT COOKIES Makes 6 cookies ‘Free’ on F&H or SS. (Free for 1 – 1 PP for 3 or 2PP for 6!!) 2 PP PER COOKIE PROPOINTS
60g porridge oats 1 ripe banana, mashed well 1 egg, beaten 3 dessertspoons sweetener 1 pack Whitworth’s ‘Shot’ Raisin & Chocolate Heat the oven to 180 degrees, gas mark 4 Mix all ingredients together well. Line a baking tray with parchment or greaseproof paper and spray with Frylight Place 6 spoonful’s of mixture on tray and flatten down. Bake for 20 minutes, or until golden
Cut Petite Pain in half and scoop out some of the bread from inside all halves.
Put half a banana in one half of each roll and spread a spoonful of Choc Shot on other side of each roll then sandwich together.
Spray top and bottom of each filled roll with the Frylight and cover it with sweetener.
Cook in the oven for 5-7 minutes.
STRAWBERRIES WITH LIME DIPPING SAUCE Serves 4
200g 0% Greek Yogurt
Artificial sweetener to taste
Juice of 2 Limes
Peel of 2 limes, shredded thinly
1 punnet strawberries
1 egg white
Garnish
A little caster sugar
Mint leaves
1 lime
1. Mix together the yogurt, sweetener, limejuice and zest.
2. Leave to cool in refrigerator.
3. Dip the rims of 4 large glasses in the egg white and then the caster sugar and leave to set.
4. Fill with washed, dried strawberries, decorate with mint leaf and slice of lime and serve with a ramekin dish per person of the lime dip.
SS SUMMER PUDDING Serves 4
6 slices WW bread, with crusts removed (Freeze crusts to use for breadcrumbs) 1 blackcurrant sugar free jelly 100g frozen fruits of the forest
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 yoghurt.
FRUITY BANANA OAT COOKIES Makes 12 cookies ‘Free’ on F&H or SS. 1 PP PER COOKIE
115g porridge oats 2 ripe bananas, mashed well 2 eggs, beaten 5 dessertspoons sweetener 60g frozen fruits of the forest Heat the oven to 180 degrees, gas mark 4 Mix all ingredients together well. Line 2 baking trays with parchment or greaseproof paper and spray with Frylight Place 6 spoonful’s of mixture on each tray and flatten down. Bake for 20 minutess, or until golden
Place crushed meringue in base of dish. Slice a couple of strawberries (reserving half for the top) and place on top of meringue. Mix together the other ingredients and top the strawberries with it and top with strawberry.
BAKED EGG CUSTARD
Makes 4 portions Free on SS/F&H or 2PP per portion
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.
HOME MADE SUGAR FREE JAM
1 punnet strawberries, hulled and chopped 25g sweetener Juice of half a lemon 2 teaspoons water
Boil all ingredients up (mashing strawberries if needed) until it thickens and sets when a drop is poured on a cold plate. Taste and add more sweetener if needed. Pour in a sterilized jar. Free on F & H
1. Pre-heat oven to 180°C: 350°F: Gas 4. 2. Arrange half the bread in an ovenproof dish 3. Beat together the egg, milk and sweetener. 4. Put sliced banana and choc shot on top of bread and cover with remaining bread. 5. Pour egg mixture 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.
Chocolaty Banana Pink & White 1PP on F&H) 1 Pink & White 1 teaspoon Choc Shot !/2 banana
Take the top wafer off the Pink & White Squeeze cho shot on top and cover with sliced banana; replace wafer and place in the microwave for 30 seconds.
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.