The best thing about this compote is you can make a big batch and store it in the fridge for up to 5 days. You’ve then got it ready to use with yogurt, porridge, pancakes, waffles…whatever you fancy! You can even freeze in portions in an ice cube tray and defrost in the microwave as and when you need.

Give it a try – it’s such a lovely addition to breakfast time and the whole family will love it!

0sp Berry Compote

Serve 4 = 0sp per serving

Ingredients

2 large handfuls of mixed frozen berries (or any combo you fancy – sometimes I just use raspberries depending on what I have in)

½ tsp each mixed spice and ground cinnamon

1 tbsp powdered sweetener

Method

Add all of the ingredients to a small saucepan with a small splash of cold water. Bring the pan to a medium heat and, once the mix is bubbling, reduce to a simmer. Continue to simmer for 5-6 minutes, using a wooden spoon to mix and mash the fruit a little.

Remove the compote from the heat and pop into a jar. Serve hot or, once cool, store in the fridge for up to 5 days. I often stir this cold through my porridge or yoghurt or have it hot as a topping for over banana pancakes or waffles.

Enjoy!

The post Homemade 0sp Berry Compote first appeared on Slimming Kitchen Secrets.

There are two key things to know/do when you are making cloud bread. One – it isn’t really the texture of bread, its more like a little set omelette but you can use it in the same way as you would bread (i.e for soup dipping or sarnies). Two – you need to make sure the egg whites are whipped until nice and stiff so the mixture retains its volume when you put it on the baking tray (so it will puff up when its cooking). Once you’ve cracked it, this is a lovely tasty little option that goes with a whole host of things. You can tweak the ingredients depending on what you intend on having it with but the below recipe is the basic one I use most of the time.

Today I had two little sandwiches filled with a few slices of ham (1sp), a swirl of pesto (no more than 1/4 tsp  0sp), a tbsp of light cream cheese (1sp) and a few salad leaves. A lovely filling lunch for only 2sp.

Ingredients

Makes 6 bun halves = 0sp each (Flex)

3 large eggs, separated into whites and yolks

3 tbsp extra light cream cheese

1/4 tsp baking powder

Sprinkle of garlic salt and onion powder

Sprig of fresh rosemary

Method

Pre heat the oven to 150c and line a large baking tray with baking paper. Spray the baking powder with 1kal,

Take one large bowl and one small bowl. Separate the whites from the yolks of the eggs putting the whites in the large bowl and yolks in the smaller bowl.

Whip the yolks with the cream cheese, garlic salt and onion powder until smooth and pop to one side.

Add the baking powder to the egg whites and then whisk until the mixture forms stiff peaks.

Gently and gradually fold the egg whites into the egg yolks being careful not to lose the air in the egg white (you will need to work quite quickly) and then spoon into 6 round on the baking paper.

Bake in the oven for 25-30 minutes until the cloud bread has risen and is lightly browned. Sprinkle the rosemary on top and leave to cool.

Serve as you like and enjoy!

The post Cloud Bread – 0sp first appeared on Slimming Kitchen Secrets.

Whilst I may be avoiding Easter eggs, having the extra time to spare in the mornings over the bank holidays means I can spend a little bit longer making a delicious and low smart point breakfast. This one is one of my favs. Anyone I’ve every served this too has loved it and never guesses its a healthy option. You get a giant, sweet and satisfying pile of pancakes without any of the guilt.

This one is the perfect Easter brekkie and it really doesn’t take long to make at all!

Ingredients
Makes 4 pancakes
Serves 2 – per serving= 3 points or 215 cals, 9.6g fat, 20.8g carbs, 12.4g protein

1 banana, mashed

2 medium eggs, beaten

1/2 teaspoon baking powder

1/2 tsp ground cinnamon, plus extra for sprinkling

30g blueberries, halved, plus extra for the top

1 tbsp white chocolate chips

2 tbsp fat-free Greek yoghurt

Low calorie cooking spray

Method

1. In a large bowl, mix together the mashed banana, beaten eggs, baking powder and cinnamon.
2. Take a large frying pan, spray with low-calorie cooking spray and warm to a high heat. Using a ladle, drop a quarter of the mixture into one corner of the pan and repeat until you have four small pancakes, each around the size of a large mug and fairly thin.
3. Sprinkle some blueberry halves and white chocolate chips into each pancake.
4. Cook each on one side for 1–2 minutes and then flip quickly using a spatula(you need to be quick with this otherwise you risk the pancakes falling apart a little) and then cook on the other side for 1–2 minutes.
5. Remove the pancakes from the pan, pop on a plate and serve with the Greek yoghurt, a sprinkle more cinnamon and a few blueberries.

The post Blueberry and White Chocolate Pancakes first appeared on Slimming Kitchen Secrets.

Ingredients
Makes 6 pancakes
Serves 2 = 0sp/165kcal (Flex)
per person
2 eggs, beaten
1 banana, mashed
1 apple, two small slices cut out and the rest peeled and grated
1/2 tsp cinnamon
2 tsp 0% fat Greek yoghurt

Method
In a large bowl mix together the mashed banana, beaten eggs, grated apple and cinnamon.

Take a large frying pan, spray with low cal spray and warm to a high heat.

Using a ladle, drop a sixth of the mixture into one corner of the pan. The pancake should be around the size of a large mug and quite thin. Repeat so you have three pancakes on the go at once.

Cook each on one side for 1-2 minutes and then flip quickly using a spatula (you need to be quick with this otherwise you risk the pancakes falling apart a little) and then cook on the other side for 1-2 minutes.

Remove from the pan, pop on a plate and repeat with the remaining 3 pancakes.

Serve with a tsp of yoghurt, a sprinkle of cinnamon and a slice of the apple you reserved.

Enjoy!

The post Cinnamon Apple Pancakes – 0sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 8 = 0sp each or serves 4 = 1sp each (Flex)

Half a large cabbage, finely shredded

1 or 2 carrots, peeled and finely sliced

1 large red onion, finely sliced

1 tbsp white wine vinegar

Dressing

2 tsp white wine vinegar

6 tbsp extra light mayonnaise

1 tsp Dijon mustard

½ tsp wholegrain mustard

Salt and Pepper

Method

Pop all the vegetables in a large bowl, top with 1 tbsp white wine vinegar and combine.

In a smaller bowl mix all the dressing ingredients, loosen with a little drop of cold water (this will look odd at first but keep mixing and it combines nicely) and season well.

Tip dressing over the vegetables, combine well and taste to see if it needs more seasoning.

Enjoy!

The post Homemade 0sp Coleslaw first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 4 =0sp per serving (Flex)

1 large onion, finely chopped

450g carrots, sliced

75g split red lentils

1.2 litres vegetable stock made with 1 stock cube

1 tablespoon ground coriander

3 tablespoons chopped fresh parsley (optional)

Salt and Pepper

Method

Fry onion and carrots (seasoned with salt and pepper) for around 4-5 minutes in 1KAL and a little water. Add the ground coriander and continue to cook. Put the lentils in a small bowl and cover with water. Leave to soak while the carrots and onions are cooking and then take off any lentil that float and rise to the top. Drain lentils and add to pan with the stock. Bring the soup to the boil and simmer (with a lid on if you have it) for 30 minutes. Season with salt and pepper (and I popped a few crushed chillies on top!) to your taste. Enjoy!

The post Carrot and Coriander Soup – 0sp first appeared on Slimming Kitchen Secrets.

I blended half the soup with a stick blender and left the rest chunky but you can serve it big and chunky or totally smooth, either way its delicious, I just think its more filling having something to chew on! Serve with a tablespoon of fat free natural yoghurt if you fancy!

Ingredients

Serves: 4 = 0sp per serving (Flex)

2 carrots, peeled and sliced

2 sticks of celery, sliced

1 large onion, roughly chopped

1 pepper, deseeded and roughly chopped

2 cloves of garlic, roughly chopped

½ tsp ground cumin and ground coriander

1 vegetable stock cube

100g red lentils (dried)

Thumb sized piece of root ginger peeled and sliced

1 red chilli deseeded and sliced

4 tomatoes, roughly chopped

200g spinach

Bunch of fresh coriander, roughly chopped

Salt and Pepper

Juice of half a lemon

Method

Put the carrots, celery, onion, pepper and garlic together in a pan and spray with 1Kal. Pop over medium heat and cook for 10 minutes until the carrots have softened a bit and the onion is lightly golden. I add a bit of water to make sure the garlic doesn’t stick to the bottom on the pan and burn. Add the cumin and coriander, stir in a cook for a few more minutes.

Add the stock cube to a 1.5 litre jug of boiling water and stir until the stock is dissolved. Pour into the vegetable mixture and then add the lentils, tomatoes, ginger, and chilli. Stir the soup and bring to the boil and then simmer for around 15 minutes (or until lentils are cooked). Next add the spinach and cook for 30 seconds. Blend to your liking leaving it chunky if you like a bit more bite. Then add the fresh coriander and stir.

Season the soup well with salt and pepper and squeeze in the lemon juice!

Enjoy!

The post Spinach, Lentil and Coriander Soup – 0sp first appeared on Slimming Kitchen Secrets.

It was so quick to make, so tasty and for so little points! My OH really didn’t believe that they were WW friendly. Make sure your oven is hot when you pop your bhajis in as you don’t want them to go soggy. To store pop into a box on top of some strong kitchen roll (to soak up any excess liquid created when cooling). According to the recipe builder 1 bjahi is 1sp, 2 bhajis is 1sp, 4 is 2sp and 8 is 4sp.

Ingredients

Makes 16 bhajis

Serves 4 = 0sp (for four bhajis)(flex)

3 very large onions, as thinly sliced as you can make them

1 ½ tsp turmeric

1 tsp cumin

1 ½ tsp ground coriander

1 ½ tsp chilli powder (I used spicy as we like them hot but if you don’t, go for mild)

1 ½ tsp ground ginger

100g chickpeas, drained and blended finely

1 tbsp tomato puree

1 egg, beaten

Method

Pre heat your oven to 180c and line a baking tray with some baking paper.

Spray a large frying pan with 1kal (the biggest you have, there are lots of onions to be fried!) and once hot add all the onions and turmeric. Cook for around 20 minutes until the onions are nice and soft and have taken on the colour of the turmeric. Add a little water to stop the onions sticking if required.

Take the onion mixture off the heat, pop into a large bowl and add all the dry ingredients including the chickpeas. Give a good mix and then add the tomato puree and egg. Mix again until well bound.

Take around a tablespoon of mixture and roll into a rough ball, then flatten slightly. Pop onto a baking tray.  This method should give you 16 bhajis!

Spray bhajis with fry light, season with salt and pepper and pop in the oven for 20 minutes (or until nicely browned).

While your bhajis are in the oven, mix 2 tablespoons of fat free natural yoghurt with a touch of mint sauce and some grated cucumber. Pop into a smaller bowl.

Remove bhajis from oven, leave to cool a little (they will also firm up) and serve in a bowl with your yoghurt on the side. You could even add some salad with a little red onion.

Enjoy!

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