The Slimming Mama Blog

2 Syn Apricot Syrup Sponge Pudding

This is another 'clean' recipe using fruit for B choice and to add natural sweetness. A slight variation on my brownie recipe I posted a few days back. For this I used: B choice Whitworths Dried Apricots*1 tsp vanilla essence  1 egg 2 tsp of Sweet Freedom light syrup (1 syn) *check your brand of Dried Apricots against the app or SW website to ensure you use the correct amount. In a blender place your apricots. Mix for around 1 to 2 minutes until you get a very smooth texture. Remove the apricots from the blender and place in a bowl. Add 2 tablespoons of water to make a smooth paste, then add a couple of drops of vanilla and a tsp of Sweet Freedom Syrup. Meanwhile separate an egg. Place the yolk into your apricots and set aside the whites. Stir the yolk into your apricot until well mixed. Whisk your egg white to soft peaks, then add the apricot into the whisked whites bit by bit, folding carefully so you don't stir the air out of your whites. Once fully combined pour your mix into a microwavable bowl and cover with cling film. Microwave for 2 minutes. You should be able to...

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2 Syn Sugar Free Chocolate Brownie for One

This is a no sugar recipe, similar to my half syn brownies, but utilising your B choice Prunes to create the natural sweetness and a gooey brownie texture. Prunes are often used in sticky toffee puddings, so it makes total sense to use them in my brownies. The benefit of using this method is that you do not need to use artifical sweetner, making this recipe clean and also child friendly too. This is a brownie recipe for 1. To scale it up just add another 10g of cocoa per additional egg and likewise with the B choices. For this recipe I used; 75g Whitworths Prunes for B choice* 1 egg 10g Bournville Cocoa Powder (not hot chocolate) for 2 syns 1/2 tsp vanilla essence *Please check your brand of prunes against the app to ensure you use the correct amount, as the B choice weights varies wildly from brand to brand. I have no idea why, as I'd think I prune is a prune, but hey, that's the rules. Using a blender mix your prunes to a smooth paste and set aside. In a clean dry bowl whisk your egg white to soft peaks. Mix together by hand the egg yolk, prunes, cocoa powder, and vanilla...

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Cooking Corgetti

Lately I've been eating a lot of Corgetti. With the right tools it's super easy to make and cook. You can buy it in some supermarkets ready made, but it's quite expensive. To make my Corgetti I use an Oxo Spiralizer which I bought at Waitrose for £14.99. I find that 2 large corgettes is enough for 1 serving. It shrinks down quite a lot when cooked. Spray a cold frying pan with Frylight Buttery (I prefer this for taste). Add the corgetti to the pan and spray on more Frylight. Using your hands toss and spray the corgetti until well coated. Turn the heat on to medium and regularly toss the corgetti. I find using a pair of tongs is best for this. Set a timer for 8 minutes. After 8 minutes your corgetti is cooked and ready to serve. Make sure you season well with salt and pepper. I serve with roast chicken, or with mixed beans stirred through, with seafood, and even with Spaghetti Bolognese. Enjoy!

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Arla Protein Jelly Dessert

For this you need: 1 sachet of Hartleys Sugar Free Jelly (Strawberry or Raspberry) - 1.5 syns 1 Arla Protein - 1 syn Add 285ml of boiling water to your jelly sachet and stir well until all the crystals have dissolved. Leave to cool for 2 or 3 minutes. Meanwhile stir up your Arla Protein in the pot to loosen the yogurt a little. Add the yogurt to the jelly mix and stir until there are no lumps. Pour into your choices of mould or dish. You can make several desserts, mini sweets, or 1 larger dessert like I have. Refrigerate overnight to allow your jelly to set. Enjoy!

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Festive Slimming World Chocolate Brownies

I made these today using the recipe I previously posted for Chocolate Brownies. This batch are a little different to make them extra special for my groups food taster.... Ingredients : 6 eggs 60g Cocoa Powder (not hot chocolate) 1 tsp vanilla essence 70g granulated sweetner (I used stevia) Dr Oketor chocolate hearts Method: Separate the egg whites from the yolks and set aside. In bowl add the cocoa powder, sweetner, and vanilla to egg yolks and stir well. Add water to the mix if it is dry until you have a smooth mixture. In a separate bowl whisk the egg whites to soft peaks. Fold the egg whites into the chocolate mix carefully until fully combined. Pour into a silicone baking case (I used used a square tin for this batch) and bake for 15 minutes at 180°. Use a sharp knife or skewer to check the middle is cooked. If it comes out clean they are done. I used Bournville Cocoa Powder which is 12.5 syns for 60g / 249 calories (check the syns of your brand). My brownies for food taster are cut into 36, which makes the brownies less than half a syn. I added a Dr Oketor chocolate heart (4 cals / 0.25 syn each) to each one...

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Ribena Winter Spice Poached Pears

2 Pears 4 cups water 1 cup Ribena Winter Spice Start off by pealing your 2 pears. Leave the stork on. Once pealed, weigh them so you can work out the syns. It is 2 syns per 100g of cooked pears. My pears were 100g each. Place your Ribena and water in a saucepan and pop your pears in. Turn the heat on high until the mix starts to simmer, then cover and leave for 25 mins. Serve warm with either Single Light Cream, fat free natural yogurt, a muller light, or just enjoy on their own. Don't forget to have a cup of the warming wintery drink, it would be rude not to! Enjoy!

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