Slimming World Recipes

INGREDIENTS

• 35g porridge oats
• 200g fat free natural yogurt
• Mixed blueberries, strawberries and raspberries

METHOD

1. Layer the porridge, yogurt and fruit in a jar or bowl. Cover and put in the refrigerator overnight so the porridge absorbs all the yogurt.
2. In the morning stir so all the layers are mixed together and top with more fruit.

INGREDIENTS

• Low calorie cooking spray
• 8 leeks, finely sliced
• 4 garlic cloves, peeled and crushed
• 2 red chillies, deseeded and finely chopped
• 800g bottled roasted red peppers in brine/vinegar, drained and finely chopped.
• 600g drained canned sweetcorn kernels
• 15 eggs, beaten
• 100g Parmesan cheese grated
• Salt and freshly ground black pepper
• A large handful of finely chopped flat-leaf parsley

METHOD

1. Preheat the oven to 180°C/160°C Fan/Gas 4.
2. Spray a large frying pan with low calorie cooking spray. Add the leeks cover and cook over a low heat for around 15 minutes, stirring often, until the leeks are tender.
3. Add the garlic, red chillies, peppers and sweetcorn and stir fry over a high heat for 3-4 minutes.
4. Divide this mixture between three shallow baking trays, each about 30 x 20 x 5cm and lined with baking parchment. Spread out to cover the base evenly.
5. Beat the eggs in a large bowl with the Parmesan cheese. Season well and stir in the chopped parsley. Pour this mixture over the vegetables in the prepared baking trays.
6. Place in the oven and bake for around 40 minutes or until the eggs have set and the top is golden brown.
7. Leave to stand for 15-20 minutes before cutting into bite sized squares and serve warm or at room temperature.

INGREDIENTS

• 1 yellow pepper, halved and deseeded
• 2 lean bacon rashers, all visible fat removed
• 1 level tbsp extra-light mayonnaise
• 1 tbsp fat free natural fromage frais
• Shredded iceberg lettuce
• 1 small tomato, sliced

METHOD

1. Preheat the grill to hot. Grill the pepper halves for 10 minutes then transfer to a sealable plastic bag and set aside to cool for 10 minutes.
2. Meanwhile, grill the bacon on both sides until cooked to your liking. Cut into large pieces and set aside.
3. Mix the mayonnaise and fromage frais then spread on a slice of toast or bread. Add the lettuce, tomato and bacon. Peel off and discard the pepper skin and add the flesh to the sandwich, topping with another slice of toast or bread.

INGREDIENTS

• 2 large British Lion eggs
• Low calorie cooking spray
• 85g chopped tomato
• 25g mushrooms
• 45g Mozzarella
• 1 thin slice lean ham torn into pieces
• Sprinkling of chopped chives
• Salt and pepper

METHOD

1. Break the eggs into the jug and beat with the fork.
2. Pour the eggs into a hot frying pan sprayed with low calorie cooking spray and quickly swirl around the pan. Pull the mixture away from sides, using the spatula, and tip to let the uncooked eggs slip underneath.
3. When the top is nearly set, add the chopped tomatoes, sliced mushrooms, ham and mozzarella. Sprinkle over the chives. Add salt and pepper to taste.
4. Place the pan under a hot grill and grill until the cheese bubbles.

INGREDIENTS

• 400g strawberries
• 2 x 175g pots Mullerlight Strawberry Yogurt
• 400g fat free natural fromage frais
• 1 tbsp sweetener
• 4 meringue nests, roughly crushed
• A few finely chopped strawberries, to garnish

METHOD

1. Roughly chop the strawberries, place half of them in a blender and purée until smooth. Transfer to a bowl with the strawberries, yogurt and stir to mix well.
2. Place the remaining chopped strawberries in a bowl, add the fromage frais and sweetener and stir to mix well. Add this mixture to the strawberry purée mixture and swirl through to create a marbled effect.
3. Fold in the crushed meringue and spoon this mixture into four chilled dessert glasses. Serve immediately, garnished with chopped strawberries.

INGREDIENTS

• 1 red pepper, deseeded and sliced
• Low calorie cooking spray
• 400g can chickpeas, drained and rinsed
• 20-50ml water
• 2 cloves garlic, crushed
• 1 tbsp lemon juice
• Salt to taste

METHOD

1. Place the sliced red pepper on a baking tray sprayed with low calorie cooking spray and roast until softened.
2. Once the pepper is cooked and cooled, place all the ingredients in a food processor and blend, adding more water if necessary to create a smooth paste.
3. Add salt to taste and serve with lots of delicious Speed crudités to make this perfect for SP days.

INGREDIENTS

• 4 egg whites
• 198g sugar
• 71g desiccated coconut

METHOD

1. Beat the egg whites until frothy (Make sure no yolk whatsoever has contaminated the egg whites, otherwise you could be whisking for ever!)
2. Add the sugar and beat until stiff. 
3. Fold in the coconut, put mixture into a piping bag with a star nozzle and pipe 30 macaroons onto a parchment covered baking sheet.
4. Bake for 30 minutes in a preheated oven (170ºC/150ºC Fan/Gas Mark 3).
5. Remove from oven, and allow to cool for a few minutes before removing them from the baking sheet.

INGREDIENTS

• 2 large white potatoes, cooked and mashed to a firm consistency with no butter or milk
• 1 red onion, diced
• ½ large bag of frozen chopped vegetable mix (sweetcorn, broccoli, carrot, cauliflower)
• 2 tbsp curry powder (use mild, medium or hot to suit your own taste)
• 3-4 tbsp fat free yogurt
• 1 egg, beaten
• Low calorie cooking spray

METHOD

1. Pre heat the oven to 200°C/180°C Fan/Gas 6. Place the mashed potato, diced onion and defrosted vegetables into a bowl and combine thoroughly.
2. Stir the curry powder into the yogurt and add this to the vegetable mix and stir thoroughly.
3. Beat the egg and add it to the mixture, stirring constantly. The mix should still be quite firm, but if it's too runny add more vegetables.
4. Line a baking tray/wire rack with baking paper to prevent the pakoras from sticking, and spoon the mixture onto the tray in tablespoon sized ''dollops''.
5. Spray with low calorie cooking spray and bake for approximately 30-40 minutes - or until firm on the outside and golden brown
6. Allow to cool slightly so that the pakoras firm up.

• Serves: 4
• Prep time: 20 minutes, plus 6-8 hours' cooking time
• Ready in: Over 60 Minutes
• Syns per serving:
  3½

INGREDIENTS

• 3 oranges, segmented, plus 1 tbsp finely grated orange zest
• 400ml skimmed milk
• 1 level tbsp cocoa powder
• 1 tsp sweetener
• 4 sheets leaf gelatine
• 1 level tbsp finely chopped pistachio nuts
• Candied orange peel, to decorate, see below

METHOD

1. Cut 2 of the segmented oranges into 1cm cubes, then divide between 4x150ml panna cotta moulds or ramekin dishes.
2. Heat the milk, cocoa powder and sweetener in a heavy-bottomed pan over a medium heat, whisking until smooth and just bubbling.
3. Meanwhile, soak the gelatine sheets in a bowl of cold water for 10-12 minutes, or until softened. Squeeze out the water, add the gelatine to the hot milk mixture and stir to dissolve. Remove from the heat, add the orange zest and allow to cool completely.
4. Divide the chocolate mixture between the moulds or ramekins. Chill for 6-8 hours, or until set.
5. When ready to eat, dip the moulds or ramekins in warm water for 1-2 minutes and turn out onto serving plates. Scatter a quarter of the chopped pistachios and the candied orange peel over each panna cotta and serve with the orange segments.

These light citrus sponges are just right for afternoon tea.

INGREDIENTS

• 1 lemon
• 2 eggs
• 50g low-fat spread suitable for baking*
• 6 tbsp artificial sweetener
• 100g self-raising flour
• 2-3 drops of vanilla essence

FOR THE DRIZZLE:

• 8 level tsp icing sugar
• A few drops of lemon juice
• A couple of drops of yellow food colouring
• Silver balls to decorate (optional)
• 1 tsp icing sugar, to dust

METHOD

1. Preheat the oven to 180°C/160°C Fan/Gas 4. Line 16 mini muffin tins with paper cases. Finely grate the zest of the lemon, then squeeze the juice and reserve for the drizzle.
2. Whisk together the eggs, low-fat spread and artificial sweetener.
3. Sieve in the flour and fold into the mixture with the lemon zest and vanilla essence. Carefully spoon into the paper cases and bake for 15-20 minutes in the preheated oven, or until firm and golden. Remove, place on a wire rack, and allow to cool completely.
4. To make the lemon drizzle, mix together the icing sugar in a small bowl with the lemon juice and food colouring to make a spoonable mixture. Carefully drizzle over the tops of the fairy cakes. Decorate with silver balls if desired (add 1 Syn per level tsp), and dust over the icing sugar.