Cake in a mug

Ingredients

1 Options sachet

1 egg

2 tbsp Sweetner

 

Method

1. Add all of the ingredients together in a microwavable mug.

2. Whisk together

3. Microwave on full power for around1 min to 1 1/2 min depending on your microwave.

 

I got this idea from my consultant and figured I would give it a try. It does taste much nicer than it sounds! I ate it straight out of the microwave whilst it was still warm.

 

Options syns (Extra Easy)

Belgian choc =  2

Mint madness = 2

Choca mocha = 1.5

Dreamy caramel = 1.5

Outrageous orange = 1.5

wicked white chocolate = 2

 

Breakfast egg muffins

Ingredients 

eggs

mushrooms

cherry tomatoes

bacon (cut into small pieces)

 

 

 

 

 

Method

1. Pre heat the oven to 180 degrees

2. Add the mushrooms, tomatoes and bacon to a silicon muffin case

3. Add 1 egg into each case.

4. Place on an oven tray and cook in the oven for approx 15 minutes

5. serve as part of a full english breakfast Slimming World style

 

Sweet chilli pasta

Ingredients

Pasta

Ham

sweetcorn

extra light mayo

Sweet chilli sauce

Method

1) cook the pasta as per the packets instructions. Once cooked cool the pasta in cold water and drain.

2) Add sliced ham and sweetcorn

3) Mix in 2 tbsp extra light mayo (1 syn per tbsp) and 1 tbsp of sweet chilli sauce (1 syn). You may want to use extra sweet chilli if you want to add more of a kick to the pasta.

 

I usually have this as part of a packed lunch for work where I also have fruit or add lettuce for the one third super free. This is the version I made for a picnic themed taster session at my slimming world group. The whole bowl is just 3 syns on Extra Easy or green.

Curly Wurly scan bran cake

Ingredients:

4 Scan Bran

2 eggs

3 or 4 tbsp sweetener

1 sachet Belgian Choc Options

26g Curly Wurly bar

Method:

Soak the Scan Bran in boiling water to soften. Then drain and mash.

Beat the eggs and stir into mix, along with the sweetener and Belgian

Choc Options Chop the Curly Wurly into pieces and add to the mix

Pour the mixture into a microwavable bowl and cook for around 6 minutes. When cooked the cake will be springy to the touch and will have pulled away from the side.

You can cook the cake on 200°C/Gas Mark 6 for approximately 30 minutes.

Syns= curly wurly (6 syns), Belgian Chocolate Options (2 syns), 4 x Scan bran (4 syns if not using as a HeB)

Total syns = 12 or 8 + 1 HeB

Eton Mess

Ingredients

 

(for each serving)

 

1x Meringue nest (3 syns)

 

1x Strawberry muller light

 

strawberries

 

Cherries

 

Light aerosol cream (1 syn)

 

Method

 

1. slice the strawberries and cherries
2. In a bowl mix the muller light, small sliced fruit and ½ crushed meringue
3. Layer the mixture in a glass over larger slices of fruit and broken meringue pieces.
4. Top with aerosol cream and a strawberry
5. Serve immediately

 

Half syn cake

I have made this cake a few times, I love it! A whole cake for just half a syn! I tend to vary it by changing the fruit that I include as a filling/topping. When I have making this to share I make the whole cake using two sponge layers. If I am baking as a treat I use one spomge layer, cut it in half to make half a cake.

 

This variation here is one I made for a previous Slimming World taster session.

 

Ingredients:

 

100g quark

 

4 eggs

 

5 tablespoons granulated sweetener

 

1 teaspoon baking powder (0.5 syns)

 

2 x 1 teaspoons vanilla extract

 

200g fromage frais

 

fruit of your choice (I used Kiwi and strawberries)

 

Method:

 

1.  Separate the eggs and beat the whites until stiff
2.  In another bowl, mix the yolks, 1 teaspoon vanilla extract, baking powder, quark and 4 tablespoons of sweetener
3.  Whisk half of the egg whites into the yolks mixture, then carefully fold in the rest
4.  Pour mixture into two shallw cake tins lined with baking paper. Bake in a pre-heated 180C oven for 20 minutes or until golden on top and cooked through.
5.  Mix the fromage frais, 1 tablespoon sweetener and 1 teaspoon vanilla extract together
6.  Spread the fromage frais mixture over the cooled cake and top with fruit (I used 150g raspberries) or jam
7.  Slice, serve and enjoy!

 

Fruit jelly pots

 

 

I made this for this weeks taster session. I needed something to fot for the Jubilee party theme but also something I could make the day before due to commitments on class day. The recipe below made 20 cups and worked out at 0.6 syns per cup.

 

Ingredients

4 sachets Hartleys sugar free Strawberry Jelly

2 sachets Hartleys sugar free blackcurrent jelly

Large punnet strawberries, sliced

1 tin of summer fruits

 

Method

1. Divide the summer fruits and the strawberries between the cups. Use as much/little fruit as you like.
2. Make up the strawberry jelly as per the packet instructions
3. Leave to set in the fridge
4. Make up the blackcurrent jelly as per the packet instructions.
5. Slowly pour on top of the strawberry Jelly
6. Leave to set over night

 

 When I make Jelly at home I use much more fruit – got to get that superfree in!

Syn free curry

Ingredients

2x chicken breasts

1x chicken stock cube

4 tbsp tikka powder

1tsp paprika

1x tin chopped tomatoes

passatta

4tbsp fat free natural yogurt

Sliced peppers

Mushrooms

chopped onions

Method

1. Spray a wok with fry light spray and lightly fry the onions with the spices for 1 min
2. Add the diced chicken breast and cook for approx. 5min
3. Add the mushrooms and peppers and story fry for a further minute
4. Add the chopped tomatoes, passatta and chicken stock
5. Lightly simmer for approx. 30 minutes
6. Add the natural yogurt and cook for a further two minutes
7. Serve with boiled rice

This meal is syn free on the slimming world extra easy plan. Add as much or little super free as you fancy. I add passatta as I like my curries tomatoey, you can adjust the amount of passata, as well as spices to suit your taste.