Slimming World’s Mississippi mud pie

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June 17, 2018

Slimming World’s Mississippi mud pie is a classic with a makeover, using skimmed milk and quark – but no one will know the difference! Plus, it takes just 30 mins to prepare. This American classic has been reinvented with guilt-free swaps, thanks to the low-fat spread, low-fat digestive biscuits, skimmed milk and quark. Finish with a light grating of chocolate. Everyone will enjoy Slimming World’s show-stopping lighter version of this much loved American chocolate dessert.

Ingredients

60g low fat spread
10 reduced fat digestive biscuits
10 sheets of leaf gelatine
200ml skimmed milk
4 level tbsp cocoa powder, plus 1 tsp to dust
2 tsp coffee granules
250g quark
3 x 175g pots Muller Light Vanilla yogurt (or any free vanilla yogurt)
4 tbsp sweetener
5g milk chocolate, grated, to decorate

Method

Preheat the oven to 190C, gas 5 and line an 18cm 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 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.
Meanwhile, put the gelatine sheets into a small bowl, cover with cold water and leave to soften for 5 minutes.
Mix the milk, cocoa powder and coffee granules in a jug and heat in the microwave for 2 minutes. Squeeze the excess liquid from the gelatine sheets, add the sheets to the milk and whisk until they have dissolved.
Leave to cool for 10 minutes.
Whisk the quark, yogurt, sweetener and cooled milk using a hand whisk and pour on to the biscuit base. 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. Sprinkle over the grated chocolate and extra cocoa and slice to serve.

Credit: Recipe taken from Slimming World’s Best Loved Extra Easy Recipes, which is available now in all Slimming World groups priced £5.99/€8.99. Visit our website or call 0844 897 8000 to find your nearest group. Photo: Slimming World’s Best Loved Extra Easy Recipes/Adrian Lawrence

Syn Free Overnight Weetabix Recipe

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June 17, 2018

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https://www.youtube.com/watch?v=hyUGlOEe8iQ

Source :Katy Jayne

A week of Slimming World breakfasts & lunches to take to work

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June 17, 2018

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My daily packed lunch bag contents. I work 4 days hence only 4 days of food.

https://www.youtube.com/watch?v=uW-8I1jzYII

SOURCE : Katy Jayne

Slimming World | Budget | Syn Free Chicken Pasta Bake Recipe

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June 17, 2018

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Syn free if using the cheese from your healthy extra A allowance.

https://www.youtube.com/watch?v=vLLcUfpb0PE

Source : Katy Jayne

Chicken & Sweetcorn Risotto – Slimming World Recipe – Syn Free

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June 16, 2018

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I just love risotto and here is another fabulous risotto recipe with chicken and sweetcorn kindly donated by Jamie Davison.
It is syn free on the extra easy plan and is as great tasting as the bacon and mushroom risotto recipe here
I highly recommend both of risotto recipes 🙂
TOP TIP : Make sure you are stirring the rice as close to constant as you can through the whole cooking process. This will release the starch giving it a lovely creamy texture and will stop it sticking to the pan.

syn free on extra easy

Author: karen
Recipe type: Main
Serves: 2

Ingredients

1 shallot, finely chopped
200g risotto risotto rice
1 chicken breast, roasted and cooled
60g sweetcorn
1 litre veg stock
½ tbsp dried rosemary
Frylight

Instructions

Make up the sock and set aside.
In a heavy bottomed pan sprayed with Frylight low to medium heat fry the shallots until soft.
Add the rice and fry for 1-2 minutes stirring often add the rosemary
Then add a small ladle of stock (the stock will should bubble up).
Cook until most of the stock has been absorbed then repeat this one ladle at a time
Until you have about 2 ladles worth of stock left.
Add the chicken and sweetcorn
Then carry on adding the stock as before until all the stock has gone.
This should take about 18 minutes.
Enjoy !!

Slimming world Chicken Terrine

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June 16, 2018

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This terrine is packed with irresistible flavors.

Ingredients

skinless and boneless chicken thighs, roughly chopped – 8
Bunch of spring onions, finely chopped
Finely grated zest of 1 unwaxed lemon
egg, beaten – 1
garlic clove, crushed – 1
crushed pink peppercorns, plus whole pink peppercorns to garnish – 1 tsp
juniper berries, crushed – 2
cognac or brandy – 1 tbsp
Large handful of finely chopped fresh parsley
Small handful of finely chopped fresh tarragon, plus sprigs to garnish
Salt and freshly ground black pepper
lean ham, cubed – 600g can

Instructions

Preheat the oven to 150°C/130°C Fan/Gas 2.
Place the chicken in a food processor and blend until fairly smooth.
Transfer to a bowl and add the spring onions, lemon zest, egg, garlic,peppercorns, juniper berries, cognac or brandy, parsley and tarragon.
Season and mix well.
Spoon half the mixture into an ovenproof terrine or loaf tin and scatter over the ham.
Spoon the remaining chicken mixture over the ham and level with the back of a spoon.
Place the terrine or loaf tin in a roasting tin and pour in enough hot water to come halfway up the side of the terrine or loaf tin.
Bake for 2 hours or until the terrine slightly shrinks away from the side of the tin.
Cool, then cover with foil and weigh the top down with weights or cans.
Chill for 24 hours.
When you’re ready to eat, turn out the terrine on to a board.
Scatter over the pink peppercorns and tarragon sprigs and slice thickly.
This is delicious with a crisp salad and redcurrant sauce.