Some top tips on my fav sw things. Having been at target 15 there’s loads of products I’ve discovered. Might help some of you xx
This is one of my fav musclefood products. I will only ever post honest reviews, I’m not a fan of the chicken, but these, the mince and fish, oh and my precious egg whites. Just wow!!! These turkey hache steaks cook really quick, they go beautifully crispy are packed with protein and are so so so low fat. Syn free too!!! Had mine today with a large salad.
I found a fab code I use. Get 400g Extra Lean Free Range Steak Minc for 99p (Usually £3.50) its less than 5% fat, so free.
Order up to 5 packs per order!
Link is here http://bit.ly/2j45LuO
Choc chip cookies!!!!!! 1.5 syns & a healthy extra B choice!!!! There’s already a video on my youtube for how I make these. Today’s are using 1/2 an @ohso_goodforyou chocolate bar. It’s the most perfect size for breaking up and using as choc chips!!! No added sugar and packed with a billion good bacteria! Healthy chocolate!!! These cute little bars are just brilliant!! Use code slimming25 for 25% off 😘I also just added a tbs of flavoured fat free yogurt today, I didn’t need any sweetener or flavourings. Just stunning!!!!!! My group have gone mad on them too. We’ve had lots of versions now, carrot, berry, ginger, what can you create??? Tag me and I might share yours. Thanks to Mark for this idea of the adding the chocolate!
Video is here. Feel free to share xx
Just sharing some recent purchases in a quick video xx
I hope you’ve had an amazing Christmas. As promised here’s the recipes for our Xmas day desserts xx
Carrot cake with pineapple frosting
6.5 syns per serving. Serves 8
110g low-fat spread suitable for baking
50g light soft brown sugar
4 tbsp Silver Spoon Sweetness and Light Brown Sweetner
Zest of 1 orange
1 tsp vanilla extract
3 large eggs, beaten
110g self-raising flour, sifted
½ tsp baking powder
2 tsp mixed spice
75g carrots, peeled and grated
For the topping:
3 tbsp artificial sweetner
½ tsp vanilla extract
¼ tsp ground cinnamon
175g pineapple, peeled, cored, thinly sliced and cut into triangles
Icing sugar to dust
Preheat your oven to 180°C/160°C Fan/Gas 4. Line an 8in/20cm loose-bottomed cake tin with baking parchment.
Put the spread, sugar, sweetener and orange zest in a bowl and mix. Whisk the vanilla into the eggs, then stir into the sugar mixture (don’t worry if it looks curdled). Fold in the flour, baking powder, mixed spice and grated carrots.
Spoon the cake mixture into the tin and bake for 20 minutes, or until risen and firm to the touch. Turn out and leave to cool.
4 syns per serving
60g low fat spread
10 reduced fat digestive biscuits
2 x 12g sachets powdered gelatine
3 x 175g pots Muller Light Toffee yogurt (or any Free toffee yogurt)
1 tbsp sweetener
1 tsp vanilla extract
2 egg whites*
2 level tsp cocoa powder, to decorate
Tip: *Pregnant women, the elderly and babies are advised not to eat raw or partially cooked eggs.
Preheat the oven to 190°C/Fan 170°C/Gas 5 and line a 20cm springform tin with non-stick baking parchment.
Melt the spread in a pan over a low heat
Meanwhile, put the biscuits in a sealable food bag, bash into fine crumbs with a rolling pin and tip into a bowl. Pour in the melted spread, stir well and spoon the mixture into the prepared tin to cover the base, pressing down evenly. Bake for 12-15 minutes then set aside to cool.
While the base is in the oven, dissolve the gelatine in 5 tablespoons of boiling water.
Put the quark in a bowl and whisk until smooth, then whisk in the yogurt, sweetener, vanilla and gelatine liquid.
Whisk the egg whites in a bowl until stiff peaks form and fold into the quark mixture.
Spoon the quark mixture over the biscuit base and smooth the surface with a palette knife. Chill for 4 hours or until set.
Release the pie from the tin and put the pie, still on its base if necessary, on a serving plate. Thinly slice the bananas and arrange neatly on top, then sprinkle with cocoa powder and slice to serve.