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 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.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 4 points or 231 cals, 7.3g fat, 23.0g carbs, 12.2g protein

Ingredients

2 x large Bramley apples, peeled, cored and roughly diced

1 tbsp powdered sweetener

1 tsp ground cinnamon

Good grating of nutmeg

Zest of 1 lemon

2 low calorie tortilla wraps

1 egg white

Serving Suggestions

Dusting of icing sugar

10 strawberries, diced

Juice of 1/2 lemon

2 tbsp (30ml) light single cream (I use Elmlea)

Method

1. Preheat the oven to 180°C (fan).
2. Put the apple, sweetener, cinnamon, nutmeg and lemon zest in a pan with 50ml water, bring to a medium heat and simmer for 5–7 minutes until the apples have softened. You want it so the apples are soft but still hold their shape. Remove from the hob and cool for 5 minutes.
3. Next, take one wrap and add half the apple filling down the centre lengthways, forming a narrow ‘sausage’ of apple filling. Leave plenty of the wrap exposed on either side of the mixture. You don’t want to overfill it or it will get rather messy!
4. Wrap the strudel like you would a burrito – fold the top and bottom in first and then wrap over the left side and roll. Pop a little egg white at each end and nip the ends together so the apple mixture doesn’t ooze out. Repeat with the second wrap.
5. Line a baking tray with baking paper. Add each wrap to the tray with the end of the wrap underneath. Brush the top of the wrap with a little more egg white and pop in the oven for 20–25 minutes until the top is nice and golden but the wrap is still soft and pastry-like.
6. Remove from the oven and then slice each wrap in half. Serve topped with a dusting of icing sugar, strawberries, a squeeze of lemon and cream.

The post Apple Pie Pockets first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 8 points or 196 cals, 12.4g fat, 11.4g carbs, 6.9g protein

Ingredients

85g dark chocolate (50-70% cocoa solids), plus a few shavings to garnish

1 tbsp cocoa powder

½ tsp vanilla extract

2 egg whites

1 tbsp golden caster sugar

50g fat free Greek yogurt

8 strawberries or 12 raspberries

Method

1. Break up the chocolate and pop into a bowl over a pan of simmering water. After a minute, add the cocoa and vanilla with 2 tablespoons cold water and remove the pan from the heat. Let the chocolate melt from the residual heat of the pan and give it a stir to help it along.
2. Once melted, stir in 2 tablespoons boiling water. This will thin down the chocolate and make it nice and silky. Remove the bowl from over the pan and leave it to cool slightly.
3. Meanwhile, whisk the egg whites into soft peaks, then add the sugar until glossy.
4. Next, beat the yoghurt into the cooled chocolate until evenly combined, then add a third of the egg whites, folding in carefully. Fold in the rest of the egg whites carefully so the mousse keeps its volume.
5. Pour into small ramekins or dessert bowls and leave to set in the fridge for a couple of hours and ideally overnight. Serve with strawberries or raspberries on top and a few shavings of chocolate.

The post Chocolate Mousse first appeared on Slimming Kitchen Secrets.