Breakfast this morning was slightly decadent to say the least but then again that’s what weekends are all about, having the leisurely time to make something a little bit extra special. I adore pancakes in any shape size or form, they are one of my favourite things to eat and are just delicious on their own with lemon and sweetener. I Paired them this morning with another of my favourite things, sweet gooey cooked banana, they go soft and caramelised & they really are a delightful treat. I added a small teaspoon of pancakes syrup and a wee squirt of whipped cream to add to the decadence! This breakfast comes in at 7 Smartpoints (5 Smartpoints on No Count or 5 Propoints / 3pp on F&H) including the syrup and cream, now you can’t ask for better than that! This serves 2 and you get 2 crêpes each per portion. I hope you’re having a lovely Saturday.
55g Self Raising Flour
125ml Skimmed Milk
A Pinch of Baking Powder (optional)
A Tiny Pinch of Salt
10g Sweet Freedom Pancake Syrup
24g Squirty Light Whipped Cream
Preheat your oven to a very low heat to keep the pancakes warm whilst you cook the rest. Sift the Flour, Baking Powder & Salt into a bowl & make a well in the centre (you can add 1/2 to 1 tsp of sweetener at this stage if you like your crêpes sweet). Add the Egg & gradually add the Milk whisking well as you go. Whisk until there are no lumps. Preheat your nonstick pan on a medium high heat & spray with spray oil. Make sure the pan is quite hot & spoon 1/4 of the mixture into the pan, crêpes are supposed to be thin so roll the mixture around in the pan to form a medium-sized crêpe. Fry each crêpe (you will get 4 out of the mix) individually for 2 to 3 minutes each side until golden brown spray the pan lightly with sprayoil between each one. Place the pancakes on a plate as they are cooked separating each one with a small piece of baking paper and place in the oven to keep warm whilst cooking the next one. When the pancakes are done, keep in the oven to keep warm and slice two bananas in a bowl and sprinkle over a teaspoon of sweetener. Fry the bananas in the hot pan for about 2 to 3 minutes each side until caramelised and golden brown. serve the crêpes rolled up drizzled with 5g of syrup per person accompanied by the caramelised banana and a 12g squirt of whipped cream per person. Enjoy!
Happy World Pasta Day! The perfect excuse to whip up one of my favourite pasta dishes, not that I ever need an excuse to have pasta, I absolutely adore the stuff and would eat it every day if I could get away with it! I love linguine it’s flatter than spaghetti and holds a creamy sauce much better. This gorgeous recipe features juicy plump sun-dried tomatoes and creamy mozzarella with basil and a real fresh cream sauce, yes cream, light cream but cream nonetheless! This is filling, comforting and remarkably healthy at just 10 propoints per serving (if you use wholewheat spaghetti instead you can have it for 5 propoints on filling and healthy). Here’s the skinny:
184g (cooked weight) of linguine
50g sun-dried tomatoes packed in oil
35g light mozzarella
1/2 a red onion diced
1 clove garlic
30ml light cream
Fresh basil leaves
A small sprinkle of chilli flakes
Salt and black pepper
Cook the pasta according to packet instructions in boiling salted water. Rinse the oil off the sun-dried tomatoes if desired and chop into small bite-size pieces. Spray a medium saucepan with oil and fry the onion for approximately five minutes until soft. Crush in the garlic clove and cook for further 30 seconds. Add the sun-dried tomatoes and heat through for one minute. Add the cream and chilli flakes and season with salt and pepper. Loosen the creamy sauce with a couple of tablespoons of the pasta cooking water. Drain the pasta and stir into the sauce mixing well. Tear in the fresh basil leaves and stir through the mozzarella torn into chunks and serve immediately. Enjoy!
I just adore pancakes, they are one of my favourite things in the world to eat. These light Crepes are lovely for Breakfast or make a delicious dessert. This recipe makes 4 Crepes in total and serves 2 people at 4 Smartpoints (3 Smartpoints on No Count) for 2 Crepes each (4pp for 2 Crepes per person or 3pp on F&H). Add Smartpoints for your toppings & extras as desired:
STRAWBERRY, RASPBERRY & CHOCOLATE VERSION
12g Whipped Cream 1 Smartpoint
10g Chocshot Chocolate Sauce 1 Smartpoint
Fresh Strawberries & Raspberries 0 Smartpoints
12g Whipped Cream 1 Smartpoint
Banana 0 Smartpoints
15g St. Dalfour Organic Caramel Sauce 3 Smartpoints
FOR THE CREPES:
12g Whipped Cream 1 Smartpoing
50g Self Raising Flour
100ml Skimmed Milk
A Pinch of Baking Powder (optional)
A Tiny Pinch of Salt Sift the Flour, Baking Powder & Salt into a bowl & make a well in the centre. Add the Egg & gradually add the Milk whisking as you go. Whisk until there are no lumps. Preheat your pan on a medium high heat & spray with spray oil. Fry each pancake individually for a few mins each side until golden brown. Roll pancakes up & decorate with toppings of your choice (Smartpoints above) & Enjoy!
Get your mouth around that one! 5pp on both plans for this Whopper of a Dessert! Made for sharing if you split it (excuse the pun!) at 2.5pp I’d round the points up to 3pp. Yummy yummy yummy I got love in my tummy! 4 Well Ripe Bananas (the riper the sweeter)
1 Heaped Tsp Chocolate Spread
10g Chocolate Chips
10g Glacé Cherries
20g Light Aerosol Cream
1 Tsp Choc Shot Slice 3 of the bananas into evenly sized pieces & freeze ina tupperware tub overnight. Place the frozen banana slices into your food processor (you’ll need to do this in 3 batches or it will be too overcrowded in the food processor to work) pulse the bananas, at first they will go crumbley, then kinda gooey, scrape down the sides of the food processor a few times at this stage, keep going it takes longer than you think, you can keep the processer on instead of pulsing at this stage & eventually (you need to be patient it takes a good few minutes) the bananas will miraculously turn into creamy soft serve icecream consistency. Add flavourings here: keep 1 plain, add 2 fresh strawberries to the next batch & a heaped tsp chocolate spread to the last batch. Keep blending each for a few more minutes to aerate the icecream. Scoop into small tupperware tubs & refreeze for a few hours until it solidifies more. You could eat it at this point but it’s quite soft icecream. When ready scoop each of the icecream flavours onto your dish & garnish with another split banana, strawberries, chocolate chips, 1 tsp of choc shot, the cream & cherries & enjoy the well deserved fruits of your labour! Enjoy
*repost from fb blog * So I just had this after my chilli wrap and it was soooo delicious, I think I need a little lie down now! So here’s the skinny: 1 Gingernut Biscuit crushed, 35g Dalfour fat free Caramel Sauce, trust me 35g is loads as this stuff is super super sweet! 1 Banana Chopped, 10g Reduced fat squirty cream. 5pp Enjoy my beauties, this was fantabulous!
Premade meringue nests are the oldest trick in the book to curb a sweet tooth while watching your figure. Sweet & Light they are a perfect lowfat easy summer dessert option with fruit & squirty cream for as low as 2pps! I gave this 3pp as the meringue nest is slightly larger than usual. This is simply 1 Meringue Nest, 20g of Light Whipped Squirty Cream & Freshly Chopped Strawberries & Mango. Summer in a bowl! Hope you’re all enjoying the fabulous sunshine today!