A few weeks ago, we had a food tasting night in my Slimming World group and one of the ladies brought these truffles in for us to try. I was a bit sceptical about them because they were made with Quark, but I found, when trying them, that they were delicious and it felt really decadent to be allowing myself such a smooth and creamy mint chocolate truffle.
I have altered the recipe slightly, because I detected a very faint bitterness to the truffles when trying them, so I decided to add sweetener. The version brought for us to try was mint chocolate, but these could just as easily be made in any flavor, from simple chocolate to toffee chocolate or orange chocolate, depending on which flavor of Options sachet is used.
At the moment, I don't have a photo to add here. I would need to make them again to take a photo, and I am afraid the risk I run when I make these is that I would eat the whole batch! The next time I make these, I will add a photo to this post.
These are very easy to make and don't require any actual cooking other than a minute's use of the microwave, so even kids can make these! (I will be adding this recipe to Kids Creating Cakes: Cooking for Kids because it is something my kids will happily be making.)
Makes 20
Ingredients
50g Dark Chocolate
113g Quark
6 tbsp sweetener
2 sachets of mint chocolate Options (or mint chocolate Skinny Cow)
1 tsp Cocoa to dust (1/2 syn per tsp)
Directions
1. Melt chocolate in microwave for 1 minute
2. Beat Quark with sweetener until creamy. Add melted chocolate and mix well.
3. Add the Options sachets and mix well.
4. Make into 20 blobs using a teaspoon and put on greaseproof paper or wax paper.
5. Put into the fridge to harden for about two hours.
6. Remove from the fridge and shape into balls.
7. Roll in cocoa powder and set in the fridge overnight.
8. Serve and enjoy!
2 ½ syns for 2 on all plans
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Showing posts with label healthy eating. Show all posts
Showing posts with label healthy eating. Show all posts
Sunday, 31 July 2011
Thursday, 5 August 2010
Pepper Potato Quiche
Serves 4.
Ingredients
600g baking potatoes
1 red bell pepper
1 green bell pepper
2 large onions
8 medium eggs
1 pot Very Low Fat Sweet Chilli & Red Pepper Cottage Cheese
42g Low Fat Grated Cheese
Fry Light
Seasoning (to taste: I used hot chilli powder, salt & pepper)
Method
1.Preheat oven to 220. Lightly spray a large glass baking dish with Fry Light (or other low calorie oil spray).
2. Peel the potatoes and slice them into thin wedges. Boil for 15 minutes. Drain. Spread over the bottom of the glass baking tray.
3. Whisk the eggs up in a large bowl until thoroughly mixed together. Add the pot of cottage cheese and mix well. Mix in the seasoning.
4. Chop the peppers and onions into small chunks and add to the egg mixture.
5. Pour the egg mixture over the potatoes in the glass baking tray.
6. Bake for 20 minutes. Sprinkle the low-fat cheese lightly over the top. Then continue to bake for another 15 minutes or until the cheese on top starts to turn golden brown.
7. Remove from oven and serve.
Saturday, 17 April 2010
Cauliflower Pepper Quiche
Cauliflower Pepper Quiche
Serves 4
Ingredients
8 medium eggs
300g Asda Good For You Red Pepper & Sweet Chilli Cottage Cheese
2 onions
2 red onions
1/2 red bell pepper
1/2 green bell pepper
1/2 orange bell pepper (or 1/2 yellow bell pepper)
1 red chilli pepper
1 bag of frozen cauliflower (or one fresh cauliflower, chopped)
Fry Light (or other low-calorie oil spray)
seasoning
4 Laughing Cow Extra Light Cheese Triangles (optional)
Method
1. Preheat oven to 225F.
2. Steam the cauliflower for 20 minutes.
3. While the cauliflower is steaming, chop the onions, bell peppers and chilli pepper into small chunks.
4. Mix the eggs, cottage cheese and seasoning together in a large bowl. (I use Nature's Seasoning, but you can choose your favorite seasoning, even just use salt and pepper.)
5. Mix the onions, bell peppers and chilli pepper with the egg and cottage cheese mixture. Add the cauliflower to the mixture and mix thoroughly.
6. Spray a large non-stick casserole dish with Fry Light (or other low-calorie oil spray) and pour in the egg mixture, spreading evenly over the dish's base. If using the cheese triangles, break them up into small pieces using your fingers and spread randomly across the top of the mixture in the casserole dish. Put the casserole dish into the oven.
8. Bake for 30 - 40 minutes. (Here, I baked it for 30 minutes and then put it in the fridge overnight for us to eat the following day. The next day, I baked it again at 225F for 20 minutes.)
Another option is to lay thinly sliced ham across the bottom of the casserole dish before pouring in the egg mixture.
Thursday, 15 April 2010
Chicken, Lemon & Garlic Casserole
This recipe is a real favorite of Robert's, and the kids and I really like it too.
Chicken, Lemon & Garlic Casserole
Serves 4.
Ready in about an hour.
Ingredients
2lb/908g skinless, boneless chicken breasts (original recipe calls for chicken thighs)
2 onions
2 large carrots
7oz/198g green beans
1 lemon
4-5 sprigs of tarragon
Fry Light (or other low-calorie cooking spray)
4 garlic cloves (original recipe calls for 1 garlic bulb)
1 ¼ pt/710ml stock made with chicken Bovril (or other chicken stock cubes)
1 tbsp chicken Bovril (from concentrate) (or other Chicken stock concentrate liquid)
salt & freshly ground black pepper (I use Nature’s Seasoning)
Method
1. Cut the chicken into chunks. Peel and chop the onions. Peel the carrots and cut into thick batons. Halve the green beans. Slice the lemon. Chop the tarragon.
2. Spray a large non-stick casserole dish with Fry Light (I just used a normal pan). Place over a high heat. Add the chicken pieces and cook until lightly browned on all sides.
3. Add the onions, carrots, garlic cloves (peeled and crushed) (original recipe says to just add the garlic bulb), sock and Bovril concentrate. Season well and bring to a boil. Reduce the heat to medium-low, cover tightly with the lid and cook gently for 25 minutes.
4. Add the green beans and lemon slices to the casserole. Cook for 5-8 minutes. Remove from the heat. (Original recipe says here to discard the garlic bulb.) Serve sprinkled with the tarragon.
5. Remove and discard the lemon. (In the original recipe, you are supposed to leave the lemon in the casserole. In fact, my husband prefers it with the lemon in, but my teenage daughters and I remove the lemon for our servings.)
Syns per serving on Original: FREE
Chicken, Lemon & Garlic Casserole
Serves 4.
Ready in about an hour.
Ingredients
2lb/908g skinless, boneless chicken breasts (original recipe calls for chicken thighs)
2 onions
2 large carrots
7oz/198g green beans
1 lemon
4-5 sprigs of tarragon
Fry Light (or other low-calorie cooking spray)
4 garlic cloves (original recipe calls for 1 garlic bulb)
1 ¼ pt/710ml stock made with chicken Bovril (or other chicken stock cubes)
1 tbsp chicken Bovril (from concentrate) (or other Chicken stock concentrate liquid)
salt & freshly ground black pepper (I use Nature’s Seasoning)
Method
1. Cut the chicken into chunks. Peel and chop the onions. Peel the carrots and cut into thick batons. Halve the green beans. Slice the lemon. Chop the tarragon.
2. Spray a large non-stick casserole dish with Fry Light (I just used a normal pan). Place over a high heat. Add the chicken pieces and cook until lightly browned on all sides.
3. Add the onions, carrots, garlic cloves (peeled and crushed) (original recipe says to just add the garlic bulb), sock and Bovril concentrate. Season well and bring to a boil. Reduce the heat to medium-low, cover tightly with the lid and cook gently for 25 minutes.
4. Add the green beans and lemon slices to the casserole. Cook for 5-8 minutes. Remove from the heat. (Original recipe says here to discard the garlic bulb.) Serve sprinkled with the tarragon.
5. Remove and discard the lemon. (In the original recipe, you are supposed to leave the lemon in the casserole. In fact, my husband prefers it with the lemon in, but my teenage daughters and I remove the lemon for our servings.)
Syns per serving on Original: FREE
Tuesday, 12 May 2009
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
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
Friday, 20 March 2009
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
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
Sunday, 8 February 2009
Reduced Sugar Peanut Butter Cookies
Ingredients
2 oz peanut butter
2 oz light margarine
3 1/2 oz Splenda
1 beaten egg
4 oz self-raising flower
Cream peanut butter, light margarine and Splenda together. Beat in the egg. Stir in the flour and knead well. Place small balls well apart on a greased baking sheet. Bake for 25 minutes at 200C/395F.
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