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Disclaimer:
Slimming Cakes is in no way connected, affiliated or endorsed by Slimming World. Slimming World is a trademark of Miles-Bramwell Exec Services Ltd (UK)

The right of The Pudding Club to be identified as the Author of this work has been asserted in accordance with sections 77 and 78 of the Copyright, Designs and Patents Act, 1988. The information provided in Slimming Cakes is not intended as a substitute for consulting with your doctor or other healthcare provider. The author has taken great care in the preparation of this book and has endeavoured to provide accurate, up to date information but does not warrant that the information it contains will not be free from omissions or that it will be suitable for all readers purposes. The author and contributors are not responsible for any adverse effects or consequences resulting from the use of any suggestions, opinions or advice contained in the book. All matters relating to your health should be discussed with your doctor.

These recipes are based on our own experiences and have been inspired by the creations, suggestions and feedback from other Slimmers

CONTENTS
4. 5. 6. 7, 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62. 63. 64. 65. 66. 67. 68. BAKEWELL TARTLETS LEMON CUPCAKES CHOCOLATE ORANGE FINGERS SIN FREE PANCAKES MACAROONS CARROT & ORANGE CUPCAKES BROWNIES OREO CUPCAKES BANANA TIRAMISU HOME-MADE OREOS GLORIOUS RED VELVET CAKES FRUIT BUNS CINNAMON BUNS BANOFFEE TREAT PIE CURRANT BUNS QUICK COOKIES & CREAM CHEESECAK MOCK DOUGHNUTS COCONUT & LIME CAKES BLACK FOREST STYLE CUPCAKES FREE MERINGUES QUICK CHOCOLATE MOUSSE SUMMER FRUIT PUDDING TRIFLE PEANUT BUTTER BISCUITS VIENNESE FINGERS CHOCOLATE CHIP COOKIES BITE SIZED TIFFIN SHORTBREAD SQUARES PROFITEROLES CAPPUCINO CUPS CAKE LOLLIPOPS EASY RASPBERRY BRULEE SAVOURY SCONES GINGER CAKE DECADENT CHOCOLATE CUPS TURKISH DELIGHT BASIC ROULADE JAFFA CAKE TREAT MIXES BERRIED TRIFLE ORANGE & ALMOND LOAF LEMON MERINGUE CUPCAKES CHOCOLATE CURLY WURLY CAKE FAT FREE CHOCOLATE CAKE LEMON MOUSSE SWISS ROLL 1/2 CHOCOLATE CUPCAKES APPLE MUFFINS ORANGE GATEAUX MISSISSIPPI MUD PIE FRUIT SCONES BLUEBERRY MUFFINS APPLE & SULTANA CAKE CARROT CAKE SLICES EMERGENCY CHOCOLATE CAKE BASIC CHEESECAKE BASIC SWISS ROLL EASY STRAWBERRY CHEESECAKE MOUSSE INDIVIDUAL FRUIT FLAN CUSTARD TARTS CINNAMON GYPSY TOAST BOOZY CHOCOLATE PUD CARAMEL CAKE CARIBBEAN MERINGUE PIE FLAPJACK 1/2 LEMON MOUSSE CELEBRATION SPONGE CAKE

Bakewell Tarts 3.5 each makes 24

I pack of ready-made sweet short crust pastry 50g I cant believe its not butter (or equivalent) 2 tbsp sweetener 1 egg (beaten) 25g SR flour 25g ground almonds half tsp baking powder 1tsp almond essence 3 tbsp seedless raspberry jam 30g icing sugar METHOD: Preheat oven to 180c/ gas mark 4 Spray lightly with Frylight a 24 portion tart tin (fairy cake tin)

Roll out the pastry and cut out 24 cases with a medium sized pastry cutter (I use a glass) line the cake tins with the pastry Mix the spread and sweetener together until light and fluffy Sift in the flour and baking powder Add the beaten egg Mix in the ground almonds Whisk together for 1-2 minutes Add a small amount of jam to the centre of the pastry cases Place a spoonful of mixture on top of the jam Bake for 20 minutes leave to cool mix the icing sugar with small amount of water till it is spreadable and add to the top of the cooled tarts.

Lemon Cupcakes 2.5 each makes 12

60g I cant believe its not butter or equivalent 8 tbsp sweetener 3 eggs 110g SR flour Grated lemon zest METHOD: Preheat oven to 180c/gas mark 4 Add 12 paper cases to a cup cake tin Mix sweetener and the spread until light and fluffy Mix in eggs buttermilk and lemon zest Add the flour Divide equally into the 12 cases Bake in oven for 20 minutes and leave to cool

Chocolate Orange Fingers. 3.5 each makes 12

60g I cant believe its not butter (or equivalent) 8 tbsp sweetener 10g cocoa powder 110g SR flour 2 eggs tsp orange essence 50g melted chocolate 4 tbsp of quark. METHOD: pre heat oven to 180c/gas mark 4 Grease a baking tray with frylight Mix the low fat spread and sweetener with a whisk until light and fluffy Sift in the flour and cocoa powder Add the eggs one by one and mix together gently. Add the mixture to a piping bag with a large straight nozzle Pipe 24 fingers onto the baking tray Bake for 5-8 minutes Leave on tray to cool completely For The Filling: Melt chocolate and mix in quark Add sweetener to taste Sandwich 2 fingers together to make 12

Free Pancakes Makes 4

3 Eggs 4 tablespoons sweetener Frylight METHOD: Separate the eggs and whisk the whites with 2 tablespoons of sweetener until they form soft peaks Whisk the yolks with 2 tablespoons sweetener Spray a frying pan with frylight Divide the mix into 4 and fry until golden brown on both sides. Top with fruit, quark, Muller light etc

Coconut Macaroons 3 each makes 16

110g unsweetened desiccated coconut 45g caster sugar 2 tbsp sweetener 2 egg whites 20g melted chocolate dark chocolate METHOD: Pre heat oven to 180c/gas mark 4 Whisk egg whites until firm and leaving a trail in the bowl Add the in coconut Add the caster sugar and the sweetener Mix together until firm (it will be sticky) Roll the mix into 16 balls and place onto a lined baking tray Flatten with the back of a wet spoon Bake for 20-25 minutes Leave to cool then melt the chocolate and drizzle lightly over the macaroons

Carrot and orange cupcakes 1.5 each makes 12

5 scan bran crushed 1 weetabix crushed 5oz grated carrot Half tsp cinnamon 1 level tbsp runny honey 2 level tbsp sweet mincemeat 3 eggs beaten METHOD: Pre heat oven to 180c/gas mark 4 and line a cupcake tin with paper cases Mix all ingredients together Spoon into cases Bake for 30-40 minutes in middle of oven Leave to cook Topping: 1 tub of quark Sweetener to taste Grated orange zest (or few drops of orange essence) Mix all ingredients together all spread onto the cakes

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Brownies 2.5 each makes 12

40g chocolate 1 tbsp vegetable oil 20g cocoa powder 3 eggs 2 tbsp sweetener 55g SR flour 1 tsp vanilla essence 1 tbsp milk METHOD: Pre heat oven to 180c/gas mark 4 Melt the chocolate Add oil, eggs, sweetener, milk and vanilla to the melted chocolate and mix well Sift in the flour and cocoa powder to the mix and stir well Spoon mixture into an 8 cake tin (square or rectangular) spreading evenly Bake for 20 minutes leave to cool Cut into 12

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Oreo Cupcakes 3 each makes 12

60g of I cant believe its not butter (or equivalent) 4 tbsp sweetener 1 egg 1 tsp skimmed milk Few drops of vanilla essence 50g SR flour half tsp baking powder 4 x Oreo biscuits (crushed) 12g cocoa powder For The Frosting 15g mascarpone 20g icing sugar METHOD: Preheat oven to 180c/gas mark 4 Mix spread and sweetener together until light and fluffy Combine the egg, vanilla and milk and add to the mix Sift in the flour, cocoa and baking powder Add the crushed Oreos and combine well Spoon mixture in to 12 cupcake cases Bake for 15 minutes Leave to cool TOPPING: Mix mascarpone and icing sugar together well Spread a little on to top of each cake

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Banana Tiramisu 2 for the whole thing if using cheese as your healthy option
80g Fat Free Fromage Frais 4 Sponge fingers (trifle fingers) Few Drops Vanilla Extract 4 tsp Sweetener 1 Banana Cup of cold, strong black coffee 170g Ricotta cheese Cocoa powder for decoration METHOD: You will need 1 rectangular dish or 4 individual small dishes Mix together the ricotta, fromage frais, sweetener and vanilla Dip the sponge fingers into the coffee and add to the dish Cover sponges with half of the cheese mix Add a layer of banana Cover with remainder of cheese mix Chill in the fridge for at least 2 hours Just before serving sprinkle with a light dusting of cocoa powder

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Home- made Oreos 3.5 each makes 12

37g I cant believe its not butter or equivalent 1 egg 75ml buttermilk 5 tsp sweetener 1 tsp vanilla essence Half tsp bicarbonate of soda 135g plain flour 30g icing sugar Few drops of water Packet chocolate options (use dry) METHOD: Pre heat oven to 180c/gas mark 4 Spray a baking tray with frylight Mix the spread and sweetener until light and fluffy Sift in flour, chocolate options and bicarbonate of soda Add the egg, buttermilk and vanilla essence, Mix together well for a few minutes until well combined Place a teaspoon of mixture onto the baking tray 24 times Bake for 15 minutes Leave to cool FILLING: Combine the icing sugar with water until it makes a thick spread Take 2 biscuits and sandwich together with the icing

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Glorious Red Velvet Cakes 4 each makes 12

60g I cant believe its not butter or equivalent 6 tbsp sweetener 30g caster sugar 1 egg 125ml buttermilk 1 tbsp red food colouring 1 tsp vanilla essence 1 tsp bicarbonate of soda 125g plain flour 40g cocoa powder METHOD: Preheat oven to 180c/gas mark 4 Add 12 paper cases to a cup cake tin Mix sweetener, sugar and the spread until light and fluffy Mix in egg, buttermilk, food colouring, vanilla essence Sift in flour, cocoa powder and bicarbonate of soda Divide equally into the 12 cases Bake in oven for 20 minutes and leave to cool You can add topping if you want by mixing quark with sweetener and a little more food colouring this is optional

15

Fruit Buns 3.5 each makes 12

37g I cant believe its not butter or equivalent 1 egg 5 tbsp sweetener 75ml buttermilk 1 tsp vanilla essence half tsp bicarbonate of soda 135g plain flour 28g dried sultanas 28g chopped glace cherries METHOD: Pre heat oven to 180c/gas mark 4 Line a baking tray Combine spread and sweetener and beat until light and fluffy Mix in egg and buttermilk Add vanilla essence Sift in flour and bicarbonate of soda Mix in sultanas and cherries Put 12 individual spoonfuls of the mixture onto the baking tray Bake for 20 minutes

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Cinnamon Buns 4.5 each - makes 12

1 tsp dried active yeast 30g sweetener 4floz warm water 200g plain flour 1 egg 1 tablespoons vegetable oil 2 tbs caster sugar 2 teaspoons ground cinnamon 28g sultanas METHOD: Preheat oven to 180c/gas mark 4 In a bowl dissolve the yeast and sweetener in the warm water Stir in half the flour and combine well. Mix in the egg and add the rest of the flour to make a dough Turn out on a lightly floured surface and knead well until smooth and elastic. Lightly spray a large bowl with frylight and place dough in the bowl turning around to coat it in the oil Cover with a damp cloth and put in a warm place for 40 minutes until it doubles in size In a separate bowl mix together the cinnamon, sugar and sultanas Divide dough into 12 pieces Rub the cinnamon and fruit mix on to each piece Then roll the dough in to a long sausage and curl up into a wheel Place on a baking tray, cover with a damp cloth and leave in a warm place to double in size again for 40 minutes Bake for 30 minutes

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Banoffee Treat Pie 4.5 each makes 8 servings

10 reduced fat digestive biscuits, finely crushed 3 medium egg whites 2 x 12g sachets powdered gelatine 75ml/3fl oz boiling water 250g/9oz quark 3 x 200g pots Muller light toffee yogurt 3-4 tbsp artificial sweetener 1 tsp vanilla extract 2 bananas METHOD: Preheat the oven to 190C/Gas 5. Line a 20cm/8in spring form cake tin with baking paper Place the crushed biscuits in a bowl. Lightly beat 1 of the egg whites until frothy and add to the bowl, mixing well Spoon the mixture into the prepared tin and press evenly over the bottom. Bake in the oven for 15 minutes, then leave to cool. Dissolve the gelatine in the boiling water. Whisk the quark in a bowl until smooth. Stir in the yogurt, sweetener and vanilla extract. Whisk together the 2 remaining egg whites until stiff, then fold into the quark mixture along with the gelatine liquid. Pour over the prepared biscuit base, smoothing the top and chill for 4-5 hours until set Remove the pie from the tin and place on a serving plate. Slice the bananas and arrange neatly on top of the pie. Dust with cinnamon and serve

18

Currant Buns 2.5 each makes 10

4 oz Self Raising Flour 1 tbsp Sweetener 1 tsp Baking Powder 1 oz Currants pot Vanilla Muller light Yoghurt to bind to a dough METHOD: Preheat oven to 220c/gas mark 7 Mix dry ingredients together well. Add yoghurt & combine to a dough with as little mixing as possible Divide mixture in half & roll into balls Place well spaced out on a baking tray lined with greaseproof paper Flatten each ball to make a round disc approx thick Add a cross to the top of each bun with a knife Bake for approx 15 minutes, or until golden & hollow sounding when tapped

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Quick Cookies & Cream Mini Cheesecakes 3.5 each - makes 12

14 Oreos 300g of quark 2 tbsp sweetener 1 tbsp caster sugar 1 tsp vanilla essence 1 egg beaten 100ml of buttermilk METHOD: Put an Oreo in each of 12 paper cake cases Crush the remaining 2 Oreos and combine with all of the other ingredients Spoon an equal amount of the mixture into the paper cases on top of the other Oreos Leave in the fridge to set

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Mock Doughnuts 4.5 each makes 12

250g sieved plain flour 1 tbsp sweetener 2 tbsp caster sugar 1 small sachet dried yeast 1 egg, beaten 50ml warm skimmed milk 110ml hot water For Dusting 1 tbsp caster sugar Half teaspoon cinnamon METHOD: Pre heat oven to 200c/ gas mark 6 Lightly spray baking sheet with frylight In a bowl mix together the hot water, milk, sugar, sweetener and yeast Sift in flour Add egg and mix together until a dough forms Turn out only a lightly floured surface and knead well until smooth Roll into 12 balls Put on baking sheet, spray lightly with frylight and cover for 40 minutes to allow them to rise Bake for 15 minutes While still warm mix caster sugar and cinnamon together and sprinkle over doughnuts L eave to cool

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Coconut & Lime cakes 4 each Makes 12

85g I cant believe its not butter or equivalent 1 egg 3 tbsp sweetener 3 tbsp light condensed milk 20g unsweetened desiccated coconut Half a lime (zest to be grated, and juiced) 125g SR flour 1 tsp baking powder METHOD: Preheat oven to 180c/gas mark 4 Cream together spread and sweetener until light and fluffy Mix in condensed milk and coconut Mix in lime zest and juice Sift in flour and baking powder Add the egg and mix well Spread into 12 paper cake cases Bake for 20 minutes Leave to cool

22

Black Forest Style Cupcakes 3 each Makes 8

85g Fresh cherries de-stoned and chopped 28g Cocoa powder 28g Self raising flour 1 Level tsp of baking powder 3 Eggs 7 tbsp Sweetener To decorate: Quark Sweetener Chocolate extract/essence Halved Fresh Cherries Sprinkle of Chocolate Strands METHOD: Preheat oven to 170c/gas mark 3 Prepare 8 paper cupcake cases Whisk together the egg and sweetener until creamy, light and fluffy Sift in the flour and cocoa powder Add the chopped cherries Gently fold (do not whisk) Divide into 8 cupcake cases. Bake for approx 15mins till firm and springy to the touch Leave to cool TOPPING: Mix quark with sweetener and chocolate essence to taste. Spread on top of cakes Sprinkle with a few chocolate strands and top with half a fresh cherry.

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Easy Free Meringues Makes 1 big one or lots of smaller ones!

3 large egg whites 75g sweetener Pinch of salt teaspoon of vinegar (this makes meringues nice and fluffy)

METHOD Preheat oven to 140c/gas mark 1 Line a baking tray Whisk together the egg whites and salt in a clean dry bowl for 10 minutes on a low speed
Increase the speed to medium and whisk until stiff peaks are formed

Continue to whisk, add the vinegar and gradually add the sweetener a little at a time until the mixture is stiff & glossy (approx 5 minutes) Using a metal spoon place free form shapes onto the tray or make 1 large pavlova type shape Bake for 30-40 minutes or until the meringues are pale & dry. Turn off oven and allow the meringues to cool in the oven (DO NOT TAKE OUT UNTIL COOL OTHERWISE THEY WILL GO FLAT!) Serve with fresh fruit or increase the sins by adding some aerosol cream

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Quick chocolate mousse 4 for the whole thing! 4 egg yolks 2 tsp vanilla essence 8 tbsp sweetener 500g Quark 2 sachets of options hot chocolate
METHOD:

Put the yolks & sweetener in a bowl & whisk until thick & creamy Add the rest of the ingredients and whisk until creamy Perfect when you need a chocolate fix! For a dinner party you could add raspberries to the bottom later and top with aerosol cream

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Summer Fruit Pudding 18 for the whole thing or 8 if using bread as healthy Serves 4
500g of mixed frozen berries sweetener to taste 4 slices of weight watchers Danish Bread METHOD: Defrost the berries then place in a saucepan on a low heat Add sweetener to taste and mix well Leave on heat until all the sweetener has dissolved Remove from the heat Put 3 slices of bread in the bottom of a pudding basin Drain the berries (but keep the juice) Pour berries on top of the bread and then add the juice Put the remaining slice of bread on top Place a saucer or a pan lid on top of the bowl and weigh it down with either cooking weights or a tin Put in the fridge and leave for 24 hours When ready to serve rub a knife around the sides of the bread to loose , remove the weight, place a plate/bowl on top & flip!

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TRIFLE: Total for the whole thing 3.5

1 packet sugar free jelly 500g quark 1 packet white chocolate options Vanilla essence Sweetener Fresh fruit METHOD: Make up the jelly as per the instructions and pour into a bowl Add the sliced fresh fruit and leave in the fridge to set When set, mix the quark with the dry white chocolate options and few drops vanilla essence Add sweetener to taste then spread on top of the jelly Add more fruit to the top and serve or save for later!

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Peanut Butter Biscuits 3.5 each Makes 12

120g plain flour 1 tbsp sweetener 1 tbsp light brown sugar 2 tbsp skimmed milk 1 egg 50g I cant believe its not butter, or equivalent 2 tbsp crunchy peanut butter 1/4 tsp of baking powder METHOD: Pre heat oven to 180c/gas mark 4 Line a baking tray Put all ingredients except flour and baking powder into a bowl and mix well Sift in flour and baking soda and mix till it makes a sticky dough Place 12 equal spoonfuls of mixture on to tray and flatten slightly Bake for 30-40 minutes Leave to cool

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Viennese Fingers 3 each makes 24

100g I cant believe its not butter or equivalent 25g icing sugar 150g plain flour 1tsp Vanilla essence 100g milk chocolate METHOD: Pre heat oven to 180c/gas mark 4 Line a baking tray Mix icing sugar and the spread together until creamy Sift in flour and combine together well Add vanilla essence Mix well Put mixture in to a piping bag with a star nozzle Pipe 24 5cm/2inch long strips on to a baking sheet Bake for 10-15 minutes Leave on tray to cool TO DECORATE: Melt the chocolate and dip both ends of each biscuit in it Leave to set

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Double Choc Chip Cookie 4 each makes 12

30g I cant believe its not butter or equivalent 4 tbsp sweetener 30g light brown sugar 2 eggs 1/2 tsp of baking powder 1 tsp vanilla essence 105g plain flour 20g cocoa powder 60g chocolate chips METHOD: Pre heat oven to 180c/gas mark 4 Line a baking tray Mix sweetener, sugar and spread together until creamy Sift in flour, baking powder and cocoa powder Add the eggs one at a time Add vanilla essence and choc chips Mix together until well combined Add 12 equal spoonfuls to the baking tray Bake for 20-30 minutes until firm to the touch Leave to cool

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Bite Sized Tiffin 3 each piece makes 20

60g I cant believe its not butter or equivalent 1 tbsp sweetener 1 tbsp golden syrup 2 tsp cocoa powder 14 morning coffee or rich tea finger biscuits, crushed 28g raisins 100g milk chocolate METHOD: Grease or line a shallow baking tin with frylight Put the golden syrup, cocoa powder, spread, sweetener in a saucepan on a low heat and melt slowly Mix in the crushed biscuits and raisins Press into the baking tin Melt the chocolate and spoon oven the biscuit base Leave to chill in the fridge for approx 1 hour Divide into 20 pieces

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Shortbread Squares 3 each makes 30 pieces

250g I cant believe its not butter or equivalent 2 tsp vanilla essence 250g plain flour 50g caster sugar 3 tbsp sweetener METHOD: Preheat oven to 170c/gas mark 3 Lightly spray a baking tray with frylight or line with paper Mix together the spread, sugar and sweetener until creamy Sift in flour Add vanilla essence and mix to form a dough On a lightly floured surface roll out till about 2cm thick then cut into 30 squares Bake for 30-40 minutes until light brown

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Profiteroles 1.5 each Makes approx 20

60g plain flour 50g I cant believe its not butter or equivalent 1 tbsp sweetener 2 beaten eggs 150mls water To decorate: 25g plain chocolate 1 tub quark 4 tbsp fat free yogurt sweetener to taste few drops vanilla essence METHOD: Pre-heat oven to 200c/ Gas mark 6 Line a baking tray

Gently heat the spread and water in a medium sized saucepan When the spread has melted and the water is hot but not boiling, turn off the heat and add the flour and the sweetener quickly, stirring briskly all the time until you get a dough that comes away from the side of the pan (I use an electric whisk) Add the beaten eggs a little at a time and keep mixing until you end up with a glossy dough Using a tea spoon drop the mixture in blobs onto the baking tray leaving a 2cm gap between them Put on the top shelf of the oven for 10 minutes, then turn oven up to 220c/ gas mark 7 and bake for a further 20 minutes. When cooked remove from oven and pierce each profiterole with a skewer to release the steam, then leave to cool on a wire rack. FILLING: Whisk the quark, yoghurt, sweetener and vanilla together to form a thick cream Fill a piping bag with the cream and with a thin nozzle fill the profiteroles. Put the chocolate in a dish over a pan of boiling water to melt, once melted cover the tops of the profiteroles and put in the fridge to set

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Cappuccino cup 3 each makes 4 servings

Carton Silken tofu 4 tbsp Golden syrup 1 tsp instant coffee 5 tbsp boiling water 2 tbsp sweetener 1 sachet Belgian choc options METHOD: Blend the carton of silken tofu with the golden syrup Dissolve the coffee and 1 tbsp sweetener in 2 tbsp the hot water and add 2/3 of this to the tofu Dissolve the sachet of options and 1 tbsp sweetener in 3 tbsp hot water and add to the remaining tofu. Divide the coffee mixture between 4 coffee cups Pour the chocolate mix over the top Put in the fridge to chill for around 30 minutes. When ready to serve top with a squirt of aerosol cream.

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Cake Pops 2.5 each Makes 12

60g I cant believe its not butter or equivalent 8 tbsp sweetener 3 eggs 110g SR flour Few drops vanilla extract Few tablespoons of Muller light vanilla yoghurt 4oz chocolate METHOD: Preheat oven to 180c/gas mark 4 Add 12 paper cases to a cup cake tin 12 lollipop sticks Mix sweetener and the spread until light and fluffy Mix in eggs buttermilk and vanilla Add the flour Divide equally into the 12 cases Bake in oven for 20 minutes and leave to cool When cooled, take the cakes out of the cases and put them all in a big bowl. Break them all up so they are the consistency of breadcrumbs Add enough Muller light to bind the mix into 12 balls Place them on a lined baking tray and insert a lolly stick into each Melt the chocolate and dip the lollipop into the chocolate so the cake is lightly covered. Put back on the baking tray to set

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Easy Raspberry & Tofu Brulee 1.5 per serving Makes 4

250g tofu 200g frozen raspberries 2 tbsp golden syrup METHOD: Blend everything together in a blender Divide between 4 ramekins Sprinkle sweetener on top and grill to caramelise. Chill in the fridge for 1 hour before serving.

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Free Savoury Scones - makes 6

1 Packet Smash Buttery (use it dry in place of flour!) 350g Fat free plain cottage cheese 2-3 eggs METHOD: Preheat oven to 200c/ gas mark 6 Lightly spray a baking sheet with frylight Put dry smash into bowl Mix in 350g cottage cheese Mix 2 eggs together and add to mix until it forms a dough ( if its too dry add the other egg) Roll out, cut into circles about 1.5inches thick Place on baking sheet and & bake for about 20mins until golden brown

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Ginger Cake 3 per slice serves 10

50g I cant believe its not butter or equivalent 3 tbsp sweetener 1 tbsp dark brown sugar 2 tbsp golden syrup 1 beaten egg 75g self raising flour tsp bicarbonate of soda 1 tsp ground ginger 1 level tsp ground cinnamon METHOD: pre heat oven to 150c/ gas mark 2 Line or spray with frylight a loaf tin Melt butter, sugar, sweetener and golden syrup in a saucepan slowly and on a low heat Remove from heat when smooth and stir in the egg. Set mixture to one side Sift flour and bicarbonate of soda into a bowl, add ginger and cinnamon and mix well Stir in the syrup mixture Cake on the middle shelf for 30 minutes Leave to cool.

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Decadent Chocolate Cups 5.5 each - Makes 6

6 21g dairy milk mini bars 6 silicone cup cake cases Muller light Fruit of your choice METHOD: Put 6 non stick cup cake cases (silicone are best) on a tray Melt 3 of the chocolate bars in a microwaveable bowl and brush the cases with the melted chocolate with a spoon or pastry brush till evenly coated. Leave to set in the fridge for about 30 minutes Melt the remanding chocolate and recoat the cup cases . Place in the fridge for about another 30 minutes. Carefully peel the cupcake cases away and place fruit in the chocolate cup case and top with any flavour Muller light

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Turkish Delight 1 for the lot makes around 16 pieces 8 fl oz of kettle boiled water 6 tbsp granulated sweetener 3 tbsp rose essence (I got mine in Waitrose) 2 sachets of powdered gelatine Red food colouring (optional).
METHOD: Put the hot water into a pot Add the rose essence, the sweetener and the gelatine Stir until the gelatine dissolves completely Add a couple of drops of food colouring and pour into a jug Pour into ice cube trays and place in the fridge (Not the freezer) to set

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Basic Roulade 4 for the lot!

4 x eggs 250g quark 7 tbsp of sweetener 1 tsp baking powder 1 tsp vanilla essence 1 packet white chocolate options Fresh berries/banana/fruit of choice METHOD: Preheat the oven to 150c /gas mark 2 Line a swiss roll baking tray Separate the eggs into 2 bowls (whites in one, yolks in another) Add half the tub of quark to the egg yolks along with the baking powder, the vanilla and 3 tsp sweetener Whisk the egg whites with an electric whisk until stiff Fold the yolk mixture into the egg whites Pour the mixture onto the baking tray and for 10-15 bake for minutes until brown. Leave to cool Before serving add the rest of the quark with the choc options, 4 tbsp's of sweetener and spread onto cake. Add the berries or fruit and roll up like a swiss roll

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Jaffa Cake Treat 6 per slice serves 10

1 ready- made sponge flan case 2 sachets orange sugar free jelly 100g plain chocolate METHOD: Make the jelly up with 1 pint of boiling water in a jug then transfer to a shallow dish lined with cling film Put in the fridge to set but check and stir every 10 minutes Once the jelly starts to set and thicken pour into the flan case. Melt the chocolate in a bowl Let cool slightly and then cover the jelly with the chocolate. Be patient and take your time because is the jelly is not set enough it will leak out of the flan case and if the chocolate it too hot it will melt the jelly.

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Mixed Berries Trifle 1.5 for the lot!

Your choice of mixed berries (I use frozen berries and defrost them) 1 packet of sugar free jelly any flavour Muller light banana and custard 1 sachet of gelatine 1 250g pot of quark Sweetener and vanilla extract to taste METHOD: Make the jelly as directed Add the berries to a bowl and pour the jelly over the top. Put in the fridge to set Dissolve the gelatine in a few tablespoons of hot water and leave to cool slightly When cool, add the Muller light and mix well Add the Muller light mix to the jelly when the jelly is set and then put it all back in the fridge to set further Mix the quark with sweetener and vanilla extract to taste Spread on top of the set custard and add some fruit decorate

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Orange and Almond Loaf 3 a slice - Serves 10

4 eggs 2oz golden sugar 5 tbsp sweetener 8oz self raising flour 1 tsp almond extract 1 level tsp baking powder 2 level tsp granulated sugar 1 fresh orange METHOD: Preheat the oven to 190c/ gas mark 5 Lightly spray a loaf tin with frylight Grate the zest of the orange and set aside. Whisk together the eggs, golden sugar and the sweetener until it is thick and creamy Fold in flour, baking powder, orange rind and almond extract. Pour into a loaf tin and bake for approx. 35mins until golden and springy to the touch. Whilst still hot and in the tin use a skewer to make several holes in the cake. Squeeze the orange and put the juice in a pan with the 2 tsp granulated sugar When the sugar has dissolved pour gently over the top of cake. Leave until cold before you remove it from the tin

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Lemon Meringue Cupcakes 2 each Makes 8

2oz SR flour (sifted) 3 Eggs 1 Fresh lemon 7 tbl spoons of sweetener 1 level tsp Baking Powder Topping: Quark Lemon Juice from above lemon Sweetener 1 meringue nest (crushed) METHOD: Preheat oven to 170c/ gas mark 3 Prepare 8 cupcake cases Grate lemon zest and set aside Whisk together the eggs, sweetener, juice of half a lemon and add the zest (save a little for the decoration) When it is thick and creamy fold in the flour Spoon into the cake cases Bake for 12 -15mins. Leave to cool When cooled, combine the quark with a squeeze of lemon juice, and sweetener to taste. Fold the crushed meringue into the quark and spread on the top of the cakes. Sprinkle with the leftover grated lemon zest

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Chocolate Curly Wurly Cake 10 for the whole thing Serves 3

4 Scan or oat bran 4 tbsp sweetener 2 eggs 1 Curly wurly 1 Choc options METHOD: Break the scan bran up into small pieces, place in a food mixer and give it a good blitz Transfer crumbs a mixing bowl and add some hot water (as much as it can absorb but not so its floating at the top) Beat the eggs and add the sweetener and choc Options Combine with the scan bran Chop the Curly Wurly into pieces and mix Put into a microwaveable dish and cook for 6mins. To test If its cook put a skewer in the middle if it comes out clean; its ready! Serve with some fat free fromage frais

46

Fat Free Chocolate Cake 2 per thin slice serves 12

6 eggs 28g self raising flour 28g cocoa powder 9 tbsp sweetener 2 tsp vanilla or orange extract Topping: 3 tbsp icing sugar 3 tbsp cocoa powder water METHOD: Preheat oven to 180c/gas mark 4 Lightly spray an 8 cake tin with frylight Whisk the egg whites until they form soft peaks Whisk the egg yolks, sugar and vanilla together until they are pale Fold 1/4 egg whites into the mix Sift in the flour and cocoa powder Add the remainder of the egg white and fold them in. Dont worry about lumps they will cook out. Bake for 10 to 15 min Leave to cool TOPPING: Mix the icing sugar, water and cocoa powder until it forms a thick paste Spread on the cake and decorate with raspberries or strawberries (optional)

47

Lemon Swiss Roll With Mousse Filling 1 total

5 eggs separated, 1 fresh lemon, 1 tsp. baking powder 250g quark, 8 tbsp sweetener 3 sheets of gelatine, 1tsp icing sugar METHOD: Preheat oven to 180c/gas mark 4 Line a swiss roll baking tray Whisk 3 egg whites till they stand in peaks. Blend 3 egg yolks with 1/2 the quark and 4 tbl spoons of sweetener, the grated zest of the lemon and a squeeze of its juice Fold the two together carefully. Pour into a lined swiss roll tin Cook for 8-10mins until golden and cooked through. Remove from oven, remove baking parchment immediately to help stop it sticking TO MAKE THE MOUSSE FILLING: In another bowl, whisk the remaining egg whites till they stand in peaks. In a separate bowl soak the gelatine sheets for 5mins in cold water, squeeze and put in microwave for 15 seconds till dissolved. Whisk in the remaining egg yolks, 4 tbsp spoons of sweetener and the remaining quark, with a good squeeze of lemon juice. Fold the egg white in and place in fridge for about an hour. When sponge is cold, spread the mousse on and roll up. Dust with 1tsp of icing sugar.

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Per Serving Chocolate Cupcakes Makes 12

3 eggs 1/4 cup of sweetener, 1oz cocoa powder 1 sachet Options White Hot Chocolate 100g Quark.

METHOD: Preheat oven to180c/ gas mark 4 Prepare 12 cupcake cases Separate the eggs, whites in one bowl and yolks in another. Whisk the egg whites till they stand in peaks. In the other bowl whisk the yolks with the sweetener until creamy Whisk in most of the cocoa powder reserving 1 tsp. Add 2 tablespoons of egg white to chocolate yolk mixture to thin it slightly Then fold in the remaining whisked egg whites. Spoon into 12 cupcake cases and cook for 8-9mins. Leave to cool TOPPING: Mix the quark with the dry chocolate option Sweeten to taste Pipe or spoon the topping onto the cupcakes and sprinkle with remaining cocoa powder.

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Apple Muffins 2.5 each makes 12

60g I cant believe its not butter or equivalent 8 tbsp sweetener 3 eggs 110g SR flour 1 tsp cinnamon 1 peeled and diced apple METHOD: Preheat oven to 180c/gas mark 4 Add 12 paper cases to a muffin tin Mix sweetener and the spread until light and fluffy Mix in eggs and buttermilk Add the flour, cinnamon and apple Divide equally into the 12 cases Bake in oven for 20 minutes and leave to cool

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Fat Free Orange Sponge Gateaux 2 a slice serves 8

3 eggs, 1 oz caster sugar 1 Orange 1 1/2oz self raising flour (sifted) 1 sachet orange sugar free jelly 1 Muller light orange yoghurt 125g quark Sweetener

METHOD: Preheat oven to 180c/ gas mark 4 Spray an 8 round sandwich tin lightly with frylight Grate the zest of the orange and set aside Whisk together the sugar and the eggs until thick and creamy Fold in the self raising flour Add the orange zest Pour into the cake tin and cook for approx 10mins Leave to cook. FILLING: Dissolve the jelly mix in pint of boiling water and leave to cool When cool add the Muller light, pour into a second sandwich tin and leave in the fridge to set. When the jelly mix is set mix the quark with the sweetener to taste and add a little orange juice to make it spread easier. Cut the cake in half width ways and spread both halves with the cream Turn the jelly out onto a plate and slide onto one of the sponge halves Top with the other sponge half Spread the rest of the cream over the top and decorate with tangerine segments.

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Mississippi Mud Pie 6.5 per slice serves 10

6 Ginger nut biscuits 1oz I cant believe its not butter or equivalent 1pt skimmed milk 4 eggs separated 2oz cocoa powder 2 level tbsp corn flour 6 level tbsp caster sugar 1 x 11g sachets gelatine 2 tsp vanilla essence 1 level tsp icing sugar (to dust only) fresh raspberries to decorate METHOD: Line a 7 cake tin Crush the biscuits to a fine crumb (I put them in a bad and bash with a rolling pin!) Melt the spread in a pan then add the biscuit crumbs and mix together Spoon the mixture into a 7in diameter lined cake tin, press down and chill in the fridge until needed. Put pint of milk into a saucepan and warm through. Mix the cocoa powder, corn flour, sugar and remaining milk together and then add to the saucepan bringing the boil and stirring continuously until thick and smooth Remove from the heat Dissolve the gelatine in 6tbsp hot water and add to the milk mixture with the vanilla essence. Mix well and set aside to cool. Whisk half the egg whites until stiff and then fold them gently into the cooled milk mixture with a metal spoon. Remove the biscuit base from the fridge and pour the mixture over it. Put it back in the fridge to set for at least 5 hours Before serving dust with icing sugar and top with the raspberries.

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Fruit Scones 4 each Makes 4

4oz of SR flour 1 tbsp of sweetener 1 tsp baking powder 1 oz of sultanas pot Vanilla Muller light yoghurt METHOD: Preheat over to 220c/gas mark 7 Lightly spray a backing tray with frylight Mix together all the dry ingredients Add the Muller light and form into a dough Divide mixture into 4 Form into a circular shape approx 3/4 " thick Place on a baking tray Bake for approx 15mins or until golden brown & hollow sounding when tapped Dont forget if you want to eat with butter or jam and cream you will need to add more sins!

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Blueberry Muffins 3.5 each Makes 6

4oz of self raising flour 4oz of blueberries 1 pot vanilla Muller light yoghurt 1 egg 3oz sweetener 1 teaspoon of cinnamon

TOPPING:
1 teaspoon of cinnamon 1 teaspoon of brown sugar METHOD: Preheat over the 180c/Gas mark 4 Prepare 6 paper muffin cases Sift the flour into a bowl, add the cinnamon. In a separate bowl, mix together the egg, yoghurt and sweetener. Fold into the flour. Add the blueberries Spoon the mixture into the muffin cases. Sprinkle over the top with the brown sugar and cinnamon mixture. Bake in the oven for approx 30mins Leave to cool

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Apple and Sultana Cake 3.5 per slice Serves 6

9oz stewed apple 7oz sweetener 2oz self raising flour 1oz sultanas 4 eggs 2 teaspoons cinnamon 1/2 teaspoon all spice 1 teaspoon bicarbonate of soda 1 teaspoon vanilla extract METHOD: Preheat oven to 180c/ gas mark 4 Grease a large cake tin with some Frylight Add the flour, sweetener, sultanas, cinnamon, allspice and bicarbonate of soda to a large mixing bowl. Separate the yolks from the egg and set aside the whites Add the vanilla extract to the egg yolks and whisk. Add this into the flour mixture, along with the stewed apple and mix thoroughly. In another bowl whisk the egg whites until they form soft peaks. Then fold into the cake mixture, and mix evenly and lightly. Pour the mixture into the cake tin. Add to the oven and bake for approx 1 hour (a skewer entered into the centre should come out clean). After about 45mins cover the top of the cake with baking parchment or foil to stop it burning Leave in the tin to cool .

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Carrot Cake Slices 3 per slice Serves 4

6 scan bran 28g of sultanas 7oz sweetener 1oz brown sugar Juice and Zest of a Lemon Zest of an Orange 2 cups grated carrot 3 eggs 1 teaspoon cinnamon 1/2 teaspoon ginger 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon almond extract TOPPING: 125g fat free soft cheese Zest of an orange Juice of half an orange 1.5oz sweetener

METHOD:
Preheat oven to 180c/ gas mark 4 Grease a square baking tin with Frylight Grate the zest from the lemon and orange and set aside. In a large bowl, whisk together thoroughly the eggs, zest, sweetener and sugar Add the grated carrot and stir thoroughly. Soak the scan bran in a dish with some hot water until softened. Add the scan bran to the bowl, along with the spices, salt, almond extract, baking soda, baking powder and raisins and lemon juice and mix until all ingredients are combined. Pour into the prepared baking tin and bake in the oven for approx 40mins. Allow the cake to cool completely in a pan then transfer to a wire rack

TOPPING:
Mix together the quark, juice and zest of the orange and sweetener in a bowl, until it becomes a smooth paste. Then refrigerate for at least an hour. When you are ready to serve spread the frosting over the top of the cake and then cut into 4

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Emergency Chocolate Cake 9 for the whole cake!

5 Scan Bran 3 beaten eggs 1 level tbsp golden syrup 1oz cocoa powder 4oz sweetener METHOD: Soak the Scan Bran in boiling water to soften. Then drain and mash them Mix the scan bran and all the other ingredients together and pour into a microwaveable bowl. Microwave on a high setting for 7 minutes. When cooked the cake will be springy to the touch and will have pulled away from the side.

Serve with fruit or just enjoy with a cuppa when you really need a quick fix!

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Basic Cheesecake 2 per slice Serves 8 (or use Weetabix as healthy and its 0.5)
4 Weetabix 1 tsp ginger Sweetener 1oz I cant believe its not butter or equivalent( 250g quark. 2 tubs any flavour Muller light yoghurt. 500g Fat free Fromage frais. 5 sheets gelatine as per instructions. Any sliced fruit of your choice to decorate. METHOD: Crush the Weetabix & stir in the sweetener and the ginger. Melt the spread slowly & pour over the Weetabix. Mix well. If it is a little too dry add a little water to moisten. Press into the cake tin and flatten it down evenly Put in the fridge. Beat the yoghurt, quark, sweetener and fromage frais together in a bowl. Soften the gelatine sheets as per instructions. When the gelatine has melted add a little of the mixture then pour this into the Yoghurt mixture, making sure it is completely mixed. Pour over the base, put in the fridge and leave to set for at least 3 hours Top with any fruit of your choice

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Swiss Roll 3 for the lot!

250g tub of Quark 4 Eggs 5 tbsp Sweetener 1 tsp Baking Powder 1 tsp of Vanilla Essence 1 tablespoon of Jam METHOD: Preheat oven to 180C/ gas mark 4 Line a Swiss roll baking tin Separate the eggs and set aside the whites. Place 125g of the quark in a bowl with the egg yolks; add 4 tablespoons sweetener, baking powder and teaspoon vanilla essence. Mix until smooth. Whisk egg whites until stiff, to test this tip bowl upside down if the egg whites stay its stiff enough! Mix half the egg whites into the quark mixture Fold in the remaining egg whites with a metal spoon Place mixture on the tray. Cook in oven for 15-20minutes until golden Leave to cool FILLING: Heat the jam up so that it's easy to spread and place on the cake Mix 125g quark, 1 tablespoon sweetener and vanilla essence together and spread over the cake Roll up the cake. You could add white chocolate Options for a creamier filling this would add 2 more sins.

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Quick And Easy Strawberry Cheesecake Mousse 2

125g quark 1 sachet of white chocolate Options 1 Strawberry Muller light METHOD: Mix everything together in a bowl and chill in the fridge for 10mins before eating

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Individual Fruit Flan 4

1 mini flan case Few tablespoons Quark Few tablespoons Fat Free Fromage Frais Sweetener Vanilla essence Fruit (berries work well) METHOD: Mix quark with fromage frais, add sweetener and vanilla essence to taste Top flan case with the mixture Place fruit on top and chill in the fridge for 5 minutes

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Custard Tarts 3/5 each - Makes 12

6oz/170g ready-rolled short crust pastry Frylight 3 oz low fat ready-made custard 2 oz quark 2 egg yolks Zest of 1 orange 3 tbsp sweetener 1 Nutmeg METHOD: Preheat oven to 180c/ gas mark 4 Lightly spray a non stick bun tin with frylight Roll the pastry out thinly on a lightly floured surface. Using a 3in diameter pastry cutter (I use a glass!) cut out 12 bases. Put the individual bases in the bun tin and prick them with a fork. Place in the fridge for 30mins. Prick the base with a fork and chill in the fridge for 30 minutes. Remove from the fridge and put a small piece of baking paper on top of each base to prevent it from burning. If you have baking beads add them on top of the paper to prevent the cases from rising in the oven. Bake for 10 minutes until lightly golden Remove from the oven, take away the baking paper and the beans and leave the cases to cool. (Leave the oven switched on as you will need it again) Whisk the low fat custard with the quark, egg yolks, orange zest and sweetener in a bowl Spoon the mixture into the cooled pastry cases. Grate a little of the nutmeg over each one and then return to the oven for a further 15 minutes until just set.

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Cinnamon Gypsy Toast 2.5 each makes 2

2 slices of WW white Danish bread 1 beaten egg Dash of milk (from your allowance) Cinnamon

METHOD: Mix the egg and the milk together Place your bread on a plate or in a shallow dish and pour the egg mixture over. Once the egg has soaked into the bread fry in frylight until golden, Remove from the pan and sprinkle over a mix of cinnamon and sweetener

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Boozy Chocolate Pud 4 each Serves 4

2oz plain chocolate 2 tbsp Amaretto liqueur 6oz quark 3 eggs, separated 1 tablespoon sweetener

METHOD: Put the chocolate and the Amaretto in a small bowl over a pan of simmering water until the chocolate melts thoroughly. Leave to cool slightly In a separate bowl, beat together the quark, egg yolks and sweetener then fold into the cooled chocolate and Amaretto mixture. Whisk the egg whites until they form soft peaks and carefully fold into the chocolate mixture. Pour into 4 individual serving bowls or ramekins and chill in the fridge for 2 hours until set.

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Caramel Cake 2.5 per slice serves 6

5 Scan Bran, broken into small pieces 1oz sieved icing sugar 2 level tbsp golden syrup 4 tbsp sweetener 2 beaten eggs 125g pot quark

METHOD Preheat oven to 190c/ gas mark 5 Line a loaf tin Soak the scan bran in a small amount of boiled water until soft but not soggy Add the rest of the ingredients and mix together well Pour into the loaf tin and bake for 30 35mins Leave to cool

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Caribbean Meringue Pie 5.5 per serving serves 6

14oz pineapple cut into inch chunks 3 ripe bananas peeled and cut into thick slices 4oz low-fat ready-made custard zest of 1 orange 2 pots Muller light vanilla yogurt 2 egg whites 1oz caster sugar METHOD: Preheat oven 190c / gas mark 5. Add pineapple and banana to a large mixing bowl Whisk together the custard, orange zest Pour mixture over the fruit and mix together. Transfer the mix into a shallow medium-size ovenproof pie dish Put the egg whites in a large clean glass bowl and whisk with an electric whisk on a medium speed until the mixture forms stiff peaks Turn the speed up to high and add the caster sugar, a spoonful at a time, continuing to whisk. When all the sugar has been added, carry on whisking until the mixture is stiff and glossy. Spoon the meringue over the fruit mixture and bake for 5mins until the meringue is golden. Serve immediately.

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Flapjack 0.5 per slice if using as healthy or 6.5 if not serves 10

5oz ready to eat prunes 4oz ready to eat apricots 3 tablespoons olive oil 5oz porridge oats 2 tablespoons honey 1-2 tablespoons sweetener 1 teaspoon cinnamon teaspoon salt METHOD: Preheat the oven to 180c/ gas mark 4 Lightly spray a small shallow baking tin with frylight Chop the prunes and apricots very finely in a food processor. Add in the rest of the ingredients and stir the mixture well. Put the mixture evenly into the baking tin and smooth out Bake for 20mins While the flapjack is still hot, leave in the tin and cut into 10 sections. Then leave it in the tray to cool and harden

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Lemon Mousse 1 sachet gelatine 4 eggs (separated) Sweetener 400g fat free fromage frais METHOD: Dissolve the gelatine in 2 or 3 tablespoons of boiling water
Separate 4 eggs and set aside the whites Add zest & juice of a large lemon to the egg yolks along with 4 tbsp cold water Put in the microwave for 30 seconds Leave to cook and add the dissolved gelatine and 4 tbsp sweetener Whisk egg whites until the form soft peaks and then whisk in 400g fat free fromage frais Fold yolk mixture into the egg whites with a metal spoon Put in a dish or individual dishes and leave in the fridge until

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Celebration Sponge Cake 3.5 per slice - Serves 12

10 egg whites 1 tsp cream of tartar 1 tsp vanilla essence 1/2 tsp almond essence 5oz sifted plain flour 8 tbsp sweetener 5oz caster sugar

METHOD: Pre heat oven to 180c/ gas mark 4 Whisk egg whites till they resemble foam All the cream of tartar, vanilla and almond essences and whisk until stiff Add sugar and sweetener whisking vigorously (use an electric whisk) until the mixture is shiny and forms peaks Fold in the flour gently with a metal spoon taking care not to break down the egg whites Spoon mixture into an ungreased 9inch cake tin Bake for 30-45mins until cake springs back when lightly pressed Leave in tin to cool FILLING: 125g pot quark 1 sachet white chocolate options Vanilla essence Sweetener Strawberries or raspberries (crushed and used instead of jam) Mix the quark, options, vanilla and sweetener together Crush the fruit (might want to warm it through in a pan to soften it) Cut cake into 3, spread with the jam and then the filling and reassemble