Spanish Orange Cake

Spanish Orange Cake

Serves 12.

Ingredients

For the cake:
4 eggs, separated
50g/2 oz golden caster sugar
5 tbsp artificial sweetener
150g/5 oz self-raising flour
1 tsp baking powder
2 tbsp finely grated orange zest
juice of 2 oranges

For the syrup:
zest of 2 oranges, finely grated into long strips
juice of 2 oranges
1 tbsp arrowroot
4 tbsp Splenda Brown Sugar Blend

To serve:
fresh raspberries (Robert and I decided, upon tasting the cake, that the raspberries didn't actually add anything to the taste and the cake would be just fine without them, so they are completely optional.)
long strips of grated orange zest

Method

1. Preheat the oven to 190C/Gas 5. Line a 20cm/8in cake tin with non-stick baking parchment.

2. Place the egg yolks, caster sugar, sweetener, self-raising flour, baking powder and orange zest and juice in a bowl and whisk until thick and pale.

3. In a separate bowl, whisk the egg whites until softly peaked, then fold them into the egg yolk mixture. Spoon this mixture into the prepared cake tin and cook in the oven for 25-30 minutes or until the cake is risen and firm to the touch. Leave to cool.

4. Meanwhile, place all the syrup ingredients in a small saucepan with 90ml/3 fl oz of water and bring to a boil, whisking constantly. When it starts to thicken, remove it from the heat.

5. Drizzle the syrup over the cake and decorate with the raspberries (optional) and grated orange zest. Cut into wedges to serve.

Syns per serving:
Extra Easy: 4
Original: 4
Green: 4







The first time Robert made this recipe, he added the egg whites instead of the egg yolks to the first part and then added in the yolks, but decided it was too late to salvage the cake. I hate waste, so I whisked two more egg whites together until they created soft peaks and then added them to the faulty mixture and baked it anyway in some glass casserole dishes. The result was a really dense, orange cake that my children LOVED. I cut it into squares and the kids consumed the entire thing, despite it not having a topping, very quickly and asked for more. It was like a thick, sweet, orange bread dessert.

Coffee Mousse

Serves 4.

Ingredients
1 sachet gelatine
3 level tsp instant coffee granules
4 level tsp light brown sugar
227g/8oz very low fat natural fromage frais
½ tsp vanilla extract
10 tbsp artificial sweetener
2 egg whites

1. Sprinkle the gelatine into a bowl containing 6 tablespoons of very hot water. Stir well until dissolved, and then cool for ten minutes.

2. Meanwhile, dissolve the coffee and sugar in 3 tablespoons of hot water, then mix in the fromage frais and vanilla extract. Add sweetener, and mix in the gelatine.

3. Whisk the egg whites until stiff, then fold into the coffee mixture using a metal spoon. Spoon into 4 individual bowls and refrigerate for 2 hours before serving.

1 syn per serving

Chocolate & Yogurt Gingerbread Squares

Ingredients
340g/12oz self-raising flour
170g/6oz caster sugar
113g/4oz low fat margarine
1 egg
1 x 200g pot Muller Light Vanilla Yogurt
1 tsp ground ginger
1 tsp mixed spice
2 squares from baking chocolate, grated
Fry Light
1 level tsp icing sugar

1. Preheat the oven to 180C/Gas 4. Place the ingredients except the chocolate in a food processor and blend until smooth and well mixed. Stir in the candied chocolate shavings.

2. Grease a square baking tin with Fry Light and spoon the mixture into the tin, levelling the top. Cook in the oven for 40-45 minutes until risen and golden. Remove from the tin and leave to cool on a wire rack. Dust with icing sugar and then cut into 12 slices and then halve each slice again.

Mississippi Mud Pie

Mississippi Mud Pie







Ready in 30 minutes plus chilling

Serves 10

Ingredients:
12 ginger nut biscuits/ginger snap cookies
56g/2 oz low fat margarine
4 eggs*
568ml/1pt skimmed milk
57g/2 oz cocoa
2 level tbsp cornflour
6 level tbsp caster sugar
2 x 11g sachets gelatine
2 tsp vanilla extract
fresh berries, to garnish
icing sugar/powdered sugar, to dust

1. Put the biscuits/cookies in a food processor and blend to form crumbs. Melt the margarine, add the biscuit/cookie crumbs and mix. Spoon into an 18cm/7 inch lined cake tin, press down and chill.
2. Separate the eggs and beat the yolks. Place most of the milk in a pan, whisk in the egg yolks and heat gently for 3-4 minutes until warm. Whisk the remaining milk with the cocoa powder and cornflour and add to the hot milk along with the sugar. Bring to a boil, stirring continuously, until thick and smooth. Remove from the heat.
3. Dissolve the gelatine in 6 tablespoons of hot water, add to the milk with the vanilla extract, mix well and set aside to cool.
4. Using an electric whisk, beat the egg whites until stiff. Fold into the cooled milk mixture with a metal spoon. Pour over the base and leave to set overnight in the fridge.
5. Serve cut into wedges, garnished with berries and dusted with icing/powdered sugar.

*Pregnant women, the elderly and babies should not eat raw eggs.

Slimming World Information:
6 ½ syns per serving on Green, Original & Extra Easy

Nutrition Facts

10 Servings

Amount Per Serving
Calories 193.9
Total Fat 3.8 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.4 g
Cholesterol 19.7 mg
Sodium 624.0 mg
Potassium 125.4 mg
Total Carbohydrate 33.7 g
Dietary Fiber 2.4 g
Sugars 26.8 g
Protein 4.5 g

No Bake Mini Orange Chocolate Cream Desserts

I made these desserts four different ways, by layering them differently or adding the cocoa powder to different parts of it. All versions wee enjoyed. My friend liked it best with the cocoa powder mixed in with the whipped topping, but enjoyed it both ways. My family all enjoyed both versions too, but liked it best with the cocoa powder mixed in with the Jell-o and Quark mixture.
My husband and I both agreed that having the biscuit on the bottom of the dessert made it have a nicer texture, but it was tasty no matter which way we layered it.






Serves 8.

Ingredients:
packet of Hartley's Sugar-free Orange Jelly (or Sugar-free Orange Jell-O)
250g tub of Quark (normally found in the cheese isle)
2 tablespoons cocoa powder
packet No Added Sugar Dream Whip
1/4 pint skim milk
8 heaping teaspoons Splenda (or other sweetener)
8 McVitties Light Rich Tea biscuits/cookies
water

1. Put one biscuit/cookie into a mortar and pestle and grind until a grainy powder.
2. Pour powdered biscuit in bottom of dessert bowl or cup and spread across it. Do step 1 & 2 for each dessert bowl.
3. Do the first step on the Jell-o instructions. (Mix 1/2 pint of boiling water in a bowl with the Jell-o powder and allow to cool.) I usually put it in the fridge for 30 minutes.)
4. Add the Quark, the cocoa powder and 5 tsp. Splenda and use mixer to blend it completely.
5. Pour mixture evenly between the eight individual serving cups or dessert bowls, over the biscuit/cookie powder.
6. Refrigerate until set.
7. Mix packet of Sugar-free Dream Whip with 1/4 pint of skim milk. Add three teaspoons of Splenda or other sweetener. Whip 2 minutes with mixer until it results in a thick creamy texture.
8. Spoon onto top of desserts and spread to the edges.

Eat right away or refridgerate for later.

Alternately:







1. Do the first step on the Jell-o instructions. (Mix 1/2 pint of boiling water with the Jell-o powder and allow to cool.) I usually put it in the fridge for 30 minutes.)
2. Add the Quark, the cocoa powder and 5 tsp. Splenda and use mixer to blend it completely.
3. Pour mixture into eight individual serving cups or dessert bowls.
4. Refrigerate until set.
5. Put one biscuit/cookie into a mortar and pestle and grind until a grainy powder.
6. Pour powdered biscuit on top of dessert mixture and spread across it. Do step 5 and 6 for each dessert bowl.
7. Mix packet of Sugar-free Dream Whip with 1/4 pint of skim milk. Add three teaspoons of Splenda or other sweetener. Whip 2 minutes with mixer until it results in a thick creamy texture.
8. Spoon onto top of desserts and spread to the edges.

Eat right away or refridgerate for later.

Alternately:




Ingredients:
packet of Hartley's Sugar-free Orange Jelly (or Sugar-free Orange Jell-O)
250g tub of Quark (normally found in the cheese isle)
2 tablespoons cocoa powder
packet No Added Sugar Dream Whip
1/4 pint skim milk
5 heaping teaspoons Splenda (or other sweetener)
8 McVitties Light Rich Tea biscuits/cookies
water

1. Do the first step on the Jell-o instructions. (Mix 1/2 pint of boiling water with the Jell-o powder and allow to cool.) I usually put it in the fridge for 30 minutes.)
2. Add the Quark Splenda and use mixer to blend it completely.
3. Pour mixture into eight individual serving cups or dessert bowls.
4. Refrigerate until set.
5. Put one biscuit/cookie into a mortar and pestle and grind until a grainy powder.
6. Pour powdered biscuit on top of dessert mixture and spread across it. Do step 5 and 6 for each dessert bowl.
7. Mix packet of Sugar-free Dream Whip with 1/4 pint of skim milk. Add cocoa powder and 5 teaspoons of Splenda or other sweetener. Whip 2 minutes with mixer until it results in a thick creamy texture.
8. Spoon onto top of desserts and spread to the edges.

Eat right away or refridgerate for later.

Alternately:

1. Put one biscuit/cookie into a mortar and pestle and grind until a grainy powder.
2. Pour powdered biscuit in bottom of dessert bowl or cup and spread across it. Do step 1 and 2 for each dessert bowl.
3. Do the first step on the Jell-o instructions. (Mix 1/2 pint of boiling water with the Jell-o powder and allow to cool.) I usually put it in the fridge for 30 minutes.)
4. Add the Quark Splenda and use mixer to blend it completely.
5. Pour mixture evenly between the eight individual serving cups or dessert bowls.
6. Refrigerate until set.
7. Mix packet of Sugar-free Dream Whip with 1/4 pint of skim milk. Add cocoa powder and 5 teaspoons of Splenda or other sweetener. Whip 2 minutes with mixer until it results in a thick creamy texture.
8. Spoon onto top of desserts and spread to the edges.

Eat right away or refridgerate for later.

Total Nutrition Information per serving
94.5 calories
6.1g protein
10.8g carbohydrate
5.6g sugars
4g fat
3.1g saturates
.2g fiber
0 sodium

Slimming World Information:
3 1/2 syns on green, original & extra easy

No-Bake Mini Lemon, Lime & Ginger Cheesecakes

Ingredients:
packet of Hartley's Sugar-free Lemon & Lime Jelly (or Sugar-free Lemon & Lime Jell-O)
250g tub of Quark (normally found in the cheese isle)
1 to 2 tablespoons ground ginger
packet No Added Sugar Dream Whip
1/4 pint skim milk
3 teaspoons Splenda (or other sweetener)
8 Ginger Nut cookies (similar to ginger snap cookies in the US, but slightly thicker)
water

1. Do the first step on the Jell-o instructions. (Mix 1/2 pint of boiling water with the Jell-o powder and allow to cool.) I usually put it in the fridge for 30 minutes.)
2. Add the Quark and the ginger and use mixer to blend it completely.
3. Pour mixture into eight individual serving cups or dessert bowls.
4. Refrigerate until set.
5. Put one Ginger Nut biscuit into a mortar and pestle and grind until a grainy powder.
6. Pour powdered biscuit on top of dessert mixture and spread across it. Do step 5 and 6 for each dessert bowl.
7. Mix packet of Sugar-free Dream Whip with 1/4 pint of skim milk. Add three teaspoons of Splenda or other sweetener. Whip 2 minutes with mixer until it results in a thick creamy texture.
8. Spoon onto top of desserts and spread to the edges.

Eat right away or refridgerate for later.

Serves 8.

Total Nutrition Information per serving
103.5 calories
6.1g protein
10.8g carbohydrate
5.6g sugars
4g fat
3.1g saturates
.2g fiber
0 sodium

Slimming World Information:
3 1/2 syns on green, original & extra easy