A portion of this delightful little number comes in at only 237 calories, including the toffee sauce. To put that into context, an average sticky toffee pudding (from, say, a pub) comes in at an average of 750 calories.

POINTS AND NUTRITIONAL INFORMATION

Serves 8 – per serving = 10 points or 237 cals, 10.8g fat, 24.7g carbs, 8.0g protein

INGREDIENTS

For the pudding

80g pitted dates

65g unsalted butter (plus extra to grease the tin)

1 tsp vanilla extract

40ml maple syrup

40ml golden syrup

1 tsp black treacle

2 medium eggs

100g self raising flour

1 tsp baking powder

½ tsp each mixed spice and ground ginger

¼ tsp cinnamon

For the sauce

2 tsp maple syrup (or golden syrup)

2 tsp black treacle

20g unsalted butter

4 tbsp light single cream

Pinch each of sea salt and ground cinnamon

To serve

6 tbsp fat free Greek yoghurt

METHOD

1. Preheat the oven to 180°C (fan).
2. Pop the dates in a small pan with 100ml boiling water and simmer for 5 minutes, until the dates have softened. Once soft, add the dates and water to a food processor and blend until smooth.
3. To the food processor, add the butter, vanilla, half the maple syrup, half the golden syrup, the treacle and eggs, and pulse until you have a loose paste. Do not overmix.
4. Add the flour, baking powder, mixed spice, ginger and cinnamon to the paste in the food processor and pulse until you have a smooth batter. Again, do not mix for longer than necessary.
5. Grease the sides of a small 15cm square cake tin with a little butter and on the bottom of the tin, spread over the rest of the maple syrup and golden syrup, then pour the batter mixture on top.
6. Take a second, large, deep baking dish and sit the smaller cake tin inside it. Cover the smaller tin tightly with foil and then add boiling water into the larger tin so it comes 2–3cm up the sides of the tin.
7. Bake in the oven for 30–35 minutes until a cocktail stick inserted into the pudding comes out cleanly. You are aiming for a light and airy texture, so the sponge should bounce back a little when pressed.
8. A few minutes before the pudding comes out of the oven, make the sauce. In a small saucepan, combine the maple syrup, black treacle and unsalted butter. Once melted, pour in the cream and add a pinch of sea salt and cinnamon, then whisk and remove from the heat. Tip the pudding out onto a serving plate or board and cut into portions. You want the sticky side facing up!
9. Plate up, pour a little sauce over and serve each portion with a tablespoon of Greek yoghurt.

The post Sticky Toffee Pudding first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 4 points or 226 cals, 7.6g fat, 23.0g carbs. 15.7g protein

Ingredients

2 ripe peaches, halved and destoned

2 teaspoons brown sugar

1/2 teaspoon ground cinnamon

10 strawberries, sliced

20 unsalted pistachios, deshelled and roughly crushed in a pestle and mortar

200g fat free Greek yoghurt

1 tsp honey

Method

1. Pre heat the oven to 180c. Place the peaches cut side up into a small oven dish. Sprinkle with 2 tsp brown sugar and ½ tsp cinnamon and put in the oven for 30 minutes.
2. Take four pieces of tin foil and sit each peach half inside a piece of foil, uncovered.
3. Sprinkle the peaches with the brown sugar and cinnamon, wrap each peach so they are totally covered and pop into a small baking dish. Bake in the oven for 30 minutes.
4. While the peaches are baking, slice the strawberries and crush the pistachios.
5. Once cooked, remove the peaches from the oven and leave to cool for a few minutes. Remove from the foil and then slice each half into three wedges.
6. Splitting between two bowls, add the yoghurt, the peaches and the strawberries, then top with the crushed pistachios and a little drizzle of honey.

The post Sweet Baked Peaches with Yoghurt, Strawberries and Pistachios first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 16 – per serving = 8sp or 148 cals, 8.5g fat, 17.0g carbs, 1.6g protein

Ingredients

100g light butter

200g milk chocolate, broken into pieces

30g golden syrup

80g sugar free digestives, roughly crushed

80g mini marshmallows

20g raisins

15g sweet and salt popcorn

Low calorie cooking spray

Method

1. Start by greasing and lining an 18cm square brownie tin with low-calorie cooking spray and baking paper.
2. Pop the butter, chocolate and golden syrup into a heatproof bowl and sit over a pan of simmering water. Let the heat from the water melt the contents of the bowl, stirring as you go until there are no more lumps.
3. Pop the biscuits into a food bag and roughly smash with a rolling pin so you have lots of different-shaped chunks.
4. Remove the chocolate mix from the heat and let cool for 2–3 minutes, then add the biscuits, mini marshmallows, raisins and popcorn, stirring through the chocolate mixture until everything is nicely coated.
5. Pour into the baking tin and press down so it spreads evenly across the tin. Pop in the fridge for a minimum of 2 hours so that the chocolate sets, then remove from the tin and chop into 16 even pieces.

The post Easy Rocky Road   first appeared on Slimming Kitchen Secrets.

You can top these with whatever you fancy but since the flavour of the scone itself is so lovely, I kept it minimal with a little honey and handful of raspberries. A dollop of FF yoghurt would work too (or even a little ice cream if you are having them as a dessert – just be sure to add the extra points).

The recipe below makes 5 scones for 5sp. The extra 1sp comes from the honey at the end so if you aren’t having honey, reduce the points to 5sp.

Drop Scones

Makes 5 ‘scones’ – 5sp for all 5 plus an extra sp for 1 tsp honey

Ingredients

45g self-raising flour

2 tbsp. powdered sweetener (I use Canderel)

½ tsp baking powder

1 egg

2 tbsp skimmed milk

1 tsp orange extract (or vanilla extract)

Method

Mix the dry ingredients together into a bowl. Mix the wet ingredients separately in another small bowl and then add to the dry ingredients. Mix until well combined – you should have a relatively thick consistency.

Take a large frying pan, spray with 1kal and pop onto a high heat. Drop a tbsp. measure of the mix into one corner of the pan, swirl a little to make a round ‘scone’ shape and repeat with another 2 tbsps. dollops of the mixture. Fry for two minutes (until you see the little bubbles start to form on the surface) and then flip and fry for another two minutes.

Continue until you have used up all of the mixture (I made 5 in total).

Serve with a drizzle of honey and a handful of raspberries.

Enjoy!

The post Drop Scones– 6sp first appeared on Slimming Kitchen Secrets.

Ingredients
Makes 6 pancakes
Serves 2 = 1sp per person (Flex)

2 eggs, beaten
2 bananas, 1 well mashed and 1 sliced

4 tbsp 0% fat Greek yoghurt

2 tbsp PB2 powder

2 tsp Sweet Freedom Choc Shot

Sprinkle of cinnamon

Method
In a large bowl mix together the mashed banana and beaten eggs.

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.

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.

Mix the PB2 with the yoghurt and drizzle over the Pancakes. Finish with a drizzle of choc shot (1 tsp per person), a sprinkle of cinnamon and any extra fruit you fancy.

Enjoy!

The post Peanut Butter, Chocolate and Banana Pancakes – 1sp first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 6 points or 178 cals, 6.2g fat, 29.0g carbs, 2.4g protein

2 x banana, peeled and sliced into rounds

2 tbsp Nutella

4 x waffle cones

4 x wafer curls

4 x tsp toffee sauce

  
Method 

1. Pop the sliced bananas on a plate, cover in foil and put in the freezer for at least an hour or better overnight.
2. Once frozen, pop the bananas in a food processor and churn. Keep going and they will turn into the loveliest creamy ice cream.
3. Add the Nutella, combine well and pop into a container.
4. Put back into the freezer for half an hour to firm up.
5. Once firm, scoop a nice ball of ice cream onto a cone, push in a curl and top with 1 teaspoon of toffee sauce per person.

The post Banana Ice Cream first appeared on Slimming Kitchen Secrets.

This is a very, very simple idea (that no doubt a lot of you have tried out before) but as I have whipped the meringues out the cupboard quite a few times in the past few weeks I thought I would share. It’s so easy to keep a pack of these meringues in the cupboard as a ‘just in case’ and because other people usually have cream in for their cakes and I always have fruit in the fridge, this dessert is always on hand to whack together! It’s so sweet and delicious and I never feel deprived of a dessert once it’s consumed and best of all its only 4sp!! Winner!!

You can add to this recipe as you please, sometimes I add a few tbsp of fat free strawberry yoghurt and some banana too!

Ingredients

Serves 1 = 4sp (Flex)

1 Meringue Nest, smashed up

Handful of any berries you fancy, I usually do strawberries and raspberries

1 tablespoons of single cream

Method

Whack in a bowl altogether, mash together a bit and enjoy!!!!

The post Cheat’s Eton Mess – 4sp first appeared on Slimming Kitchen Secrets.

Variation – Below is the method for lemon curd and blueberry muffins. If you’d like to try the raspberry and white chocolate version, swap out the lemon, blueberries and lemon curd and instead add 50g white chocolate chips and 100g raspberries, both roughly chopped.

POINTS AND NUTRITIONAL INFORMATION

Makes 16 small muffins or 12 larger muffins

Points 5 (S) or 7 (L) or cals 113 (S) or 151 (L), fat 2.2g (S) or 2.9g (L), carbs 20.4g (S) or 27.3g (L), protein 2.8g (S) or 3.7g (L)

Ingredients

3 tbsp light butter

150g caster sugar

2 eggs

100g fat free Greek yoghurt

200g plain flour

1 tsp bicarbonate of soda

1 tsp vanilla extract

Zest of 1 lemon, juice of half

75g blueberries

6 tsp lemon curd

Method

1. Preheat the oven to 180°C (fan).
2. Line one or two muffin tins with 12 muffin cases or 16 cupcake cases.
3. Begin by beating together the butter and sugar until light and fluffy. Add the eggs and yoghurt and mix again.
4. Add the flour, bicarbonate of soda, vanilla, lemon zest and juice and beat until well combined. If you are using a food processor, transfer to a bowl at this point.
5. Fold in the blueberries until evenly distributed. Half-fill each case with the cake mix, then add ½ teaspoon of the lemon curd to each. Top with the remaining batter mixture.
6. Bake in the oven for 20–25 minutes until nice and golden.

The post Blueberry and Lemon Curd Muffins first appeared on Slimming Kitchen Secrets.

Ingredients Makes 16 muffins = 5sp per muffin

or 12 large muffins = 7sp (previously 4pp) per muffin

3 tbsp low fat spread

150g caster sugar

2 x eggs

150g fat free Greek yoghurt (or 150g Fat Free Raspberry and Honey Yoghurt if you can get it)

200g plain flour

1 tsp bicarbonate of soda

1 tsp mixed spice

1 tsp vanilla extract

50g white chocolate chips

100g raspberries, roughly chopped

Method

If you have a mixer or food processor the whole thing can be done in there, if not, do it in a nice big bowl. Pre heat the oven to 200c. Line a muffin tin with 16 (or 12) cupcake or muffin cases. Begin by beating together the spread and sugar until light and fluffy. Then add the eggs and yoghurt and mix together again. Then add the flour, bicarbonate of soda, mixed spice and vanilla and beat until well combined. If you are using a food processor, transfer to a bowl at this point. Fold in the chocolate chips and raspberries until evenly distributed. Divide the mixture evenly between the cases and pop in the oven for 20-25 minutes until nice and golden.

Enjoy!

The post Raspberry and White Chocolate Muffins – 5sp first appeared on Slimming Kitchen Secrets.

If you don’t have a waffle maker you could use the same mixture to make pancakes. Just pop the mixture in a pancake shape into a hot frying pan sprayed with 1kal, cook, flip, cook and serve!

Either way is a great option to satisfy your sweet tooth without being naughty and they are so quick and simple to make.

Ingredients

Makes 2 waffles = 0sp (Flex)

1 banana, mashed

2 eggs, beaten

1/4 tsp cinnamon

1 tbsp fat free natural yoghurt

Spoonful of raspberries to taste

Method

Pre heat your waffle maker/pan.

Pop your banana into a bowl and mash. Then add the eggs and beat everything well together. Then add the cinnamon and mix again.

Pop the mixture onto the grill plates, close the lid and leave for between 8 and 10 minutes.

Take out and serve with natural yoghurt and raspberries (or which ever fruit you fancy).

Enjoy!

The post Cinnamon and Banana Waffles – 0sp first appeared on Slimming Kitchen Secrets.