Dissolve the coffee in 1 tbsp water. Whisk together the coffee, quark, Mullerlight, Baileys, vanilla extract and sweetener.
Spoon the syllabub mixture into 4 dessert glasses. Chill in the fridge for 2-3 hours.
Meanwhile, melt the chocolate. Take a spoonful of chocolate and drizzle thinly over a piece of baking parchment in four separate decorative patterns. Allow to cool and chill in the fridge until set.
Remove the syllabubs and chocolate swirls from the fridge. Decorate the syllabubs with the swirls. Dust over the cocoa powder and serve.
These boozy syllabubs are not that naughty... and very nice!
This is a super quick way to enjoy this Speed Free Food. It's ready in minutes and fab with chicken, fish or with extra veggies for a Mediterranean style feast.
INGREDIENTS
2 courgettes
1 small tin tomatoes
2 garlic cloves
1 shallot
Low calorie cooking spray
½ tsp dried mixed herbs
Salt and pepper
METHOD
Chop the courgettes and place them in a shallow bowl.
Scatter over the finely chopped shallot and crushed garlic. Spray with low calorie cooking spray and season well.
Cover and microwave on full power for 3 minutes.
Mix in the tomatoes mixed herbs. Cover and microwave on full power for 3 minutes and serve straight away.
Add 6 Syns if not using Wholemeal bread as a Healthy Extra.
A tasty classic that’s great for lunchboxes! Tuck into this hearty Slimming World style sarnie...
INGREDIENTS
6 tbsp fat-free natural fromage frais
2 tbsp white wine vinegar
2 tsp granulated artificial sweetener
1 tsp mustard powder
1 tsp water
Salt and freshly ground black pepper
2 slices wholemeal bread from a small 400g loaf
Iceberg lettuce, shredded
Tomatoes, sliced
2 rashers of grilled lean bacon with all visible fat removed
METHOD
To make the mayonnaise, mix together the fromage frais, white wine vinegar and artificial sweetener. Blend the mustard powder with the water and stir into the dressing. Season with the salt and pepper.
Lay out the bread and assemble the sandwich by firstly spreading on the mayonnaise. Add as much as you want – any leftover mayonnaise can be stored in the fridge in a sealed container for up to five days.
Layer the lettuce, tomato and bacon onto one slice of the bread then top with the other slice. Serve on its own as a lunchbox filler or alongside a huge crispy salad.
Tip: If you fancy it, add cooked chicken and sliced red onion to make it into a mega sandwich.
A quick and easy and oh-so-tasty lunch in minutes - great for an on-the-go lunch sandwich.
INGREDIENTS
2 spring onions finely chopped
3 tbsp low fat natural cottage cheese
15g reduced fat Cheddar cheese, grated
1 tbsp finely chopped parsley
salt and pepper
METHOD
Put the spring onions, cottage cheese, Cheddar cheese and parsley into a bowl. Season to taste and mix well.
Spread the mixture over one slice of bread and sandwich together with another. This sandwich goes well with celery sticks and salad.
Tip: Use two slices of wholemeal bread from a 400g loaf (6 Syns or a Healthy Extra b choice). Or you could use a wholemeal roll, rye bread, crisp breads or a Free wrap made from firm lettuce leaves, such as iceberg or romaine.
Roast potatoes and vegetables taste great in this tasty tray-bake alongside Slimming World Syn-free Mediterranean chicken sausages.
INGREDIENTS
3 red onions, cut into wedges
3 red peppers, deseeded and cut into quarters
600g floury potatoes, such as Maris Piper, peeled and thinly sliced
3 courgettes, cut into chunks
Low-calorie cooking spray
4 tbsp balsamic vinegar
Salt and freshly ground black pepper
8 Slimming World Syn-free Mediterranean-style Chicken Sausages (available from Iceland)
300g cherry tomatoes
A few thyme sprigs (optional)
METHOD
Preheat the oven to 200°C/Fan 180°C/Gas 6.
Put the onions, peppers and potatoes in a roasting tin, spray with low calorie cooking spray and drizzle over 2 tablespoons of the balsamic vinegar. Season to taste and roast for 10 minutes.
Meanwhile put the sausages in a bowl, pour over the remaining balsamic vinegar and toss to coat well.
Add the sausages, courgettes, tomatoes and thyme to the roasting tin and cook for another 25 minutes or until the sausages are cooked and the potatoes are tender, turning the sausages halfway.
A hearty one-pot meal with a delicious combination of flavours. For a meatier dish, add chunks of cooked chicken, ham or bacon when you add the eggs.
INGREDIENTS
400 g new potatoes, thickly sliced
Low-calorie cooking spray
1 onion, finely chopped
1 garlic clove, finely chopped
1 orange pepper, deseeded and cut into small pieces
400g can cannellini beans, drained and rinsed
400g can chopped tomatoes with herbs
300ml passata
1- 2 tbsp Worcestershire sauce
Salt and freshly ground black pepper
100 g spinach
4 medium British lion eggs
A handful of basil, to garnish
METHOD
Boil the potatoes for minutes, or until just tender. Drain well.
Meanwhile, spray a large frying pan with low-calorie cooking spray
and place over a medium-high heat. Add the onion, garlic and pepper and stir-fry for minutes until softened.
Stir in the potatoes and beans, then add the tomatoes, passata and Worcestershire sauce to taste. Season and simmer for 10 - 12 minutes, or until thickened.
Stir through the spinach and allow to wilt. Make 4 shallow indents
in the mixture and crack an egg into each one. Cover and cook gently for 5 minutes, or place under a medium-hot grill, until the eggs are set to your liking. Add a twist of black pepper and serve garnished with basil leaves.
Add 6 Syns if not using Reduced fat Cheddar as a Healthy Extra.
Quick and tasty, this crustless quiche is so easy to make. It's perfect for a lunch at home, or for pack-up or picnic when you're out and about.
INGREDIENTS
Low calorie cooking spray
220g bacon, cut into 1cm pieces
110g mushrooms, sliced
2 cloves garlic
3 large eggs
150g fat free cottage cheese
3–4 cherry tomatoes, halved
2 tbsp fresh chopped parsley
80g reduced fat cheddar
Salt and freshly ground black pepper
METHOD
Remove all visible fat from the bacon and fry for a few minutes. Add the mushrooms garlic, season well and continue to cook for 4-5 minutes then set aside
Preheat the oven to 190°C/170°C Fan/Gas 5.
Spoon the bacon mixture into a flan dish.
Mix the eggs, cottage cheese, parsley and cheddar cheese in a bowl and spoon over the bacon mixture.
Top with the tomato halves and bake at 190°C/170°C Fan/Gas 5 for 15-20 minutes until just set.
Tip: On an Extra Easy day, serve hot or cold with baby potatoes and a large salad. Vegetarians, swap bacon for Quorn ham pieces for extra flavour - delicious!
Our fabulously Free take on the curry-house favourite
INGREDIENTS
Low-calorie cooking spray
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tsp turmeric
1 tsp chilli powder
750g skinless chicken breast fillets, cut into thin strips
2 each of red and yellow peppers, deseeded and thickly sliced
400g can chopped tomatoes
200g passata with onions and garlic
2 tsp ground ginger
1 tbsp ground cumin
1 tbsp ground coriander
350g dried basmati rice, to serve
A small handful of fresh coriander, finely chopped, to garnish
1 red chilli, deseeded and thinly sliced, to garnish
Lime wedges, to serve
METHODS
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Stir-fry the onion and garlic for 4-5 minutes, or until softened.
Mix the turmeric and chilli powder together in a large bowl, add the chicken and toss well. Transfer the chicken to the pan and lightly brown for 6-8 minutes.
Stir in the peppers, tomatoes, passata and dried spices. Cover
and simmer gently for 20-30 minutes, stirring occasionally and
adding a tablespoon of water if the mixture appears too dry.
Meanwhile, cook the rice according to the packet instructions and drain well. Spoon the jalfrezi into serving bowls and sprinkle over the coriander and chilli. Serve with the rice and lime wedges.
