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Slimming World - Mint Chocolate Chip Ice Cream

Serves 6

Ready in About 30 minutes, plus 6-9 hours freezing time

Syns per Serving - All Choices 5
* Pregnant women, the elderly and babies should not eat raw or partially cooked eggs.

Ingredients

8 tbsp sweetener
400g ready-made low-fat custard
3 x 125g pots Danone Activia 0% Fat free Vanilla yogurt
1-2 tsp peppermint extract
A few drops of green food colouring
2 medium egg whites*
50g dark chocolate chips

Method

1. Put the sweetener, custard, yogurt, peppermint extract and food colouring in a bowl and mix well. In a separate bowl, lightly beat the egg whites until frothy.

2. Add the egg whites to the custard mixture and stir well. Pour into a shallow, freezerproof container, cover and freeze for 2-3 hours.

3. Remove from the freezer and blend in a food processor until smooth. Stir in the chocolate chips, then return to the container, cover, and freeze for 1-2 hours, or until the ice cream is starting to set around the edges.

4. Take out of the freezer and use a fork to beat and break up the ice crystals. Freeze for a further 3-4 hours, beating with a fork every 30-40 minutes, until firm enough to scoop.

5. Remove the ice cream from the freezer 10-12 minutes before serving.

Slimming World - Vanilla and Clementine Cheesecake

Serves - 10
Ready in about 1 hour 45 minutes, plus overnight chilling time

Syns - Green 4½ - Original 4½ - Extra Easy 4½

Ingredients

10 digestive biscuits, finely crushed
50g Flora light, melted
1 vanilla pod
750g quark
3 large eggs, lightly beaten
1 tsp ground cinnamon
2 tsp vanilla essence
4 tbsp sweetener
8 clementines, peeled and sliced horizontally, plus the finely grated zest of 6 of the fruit
200g fat-free fromage frais
100g frozen redcurrents, to serve
½ level tsp icing sugar, to dust

Method

1. Put the biscuits and melted spread in a bowl and mix well. Spoon into a 22cm-diameter, non-stick, loose-bottomed, cake tin. Flatten using the back of a fork, cover and chill in the fridge for 30 minutes.

2. Preheat the oven to 160C/Fan 140/Gas 3. Split the vanilla pod in half lengthways and scrape the seeds into a bowl. Add the quark, eggs, cinnamon, vanilla essence, sweetener and two-thirds of the clementine zest. Beat until well combined.

3. Pour the mixture over the prepared cheesecake base and bake for 50-55 minutes, or until just set and golden.

4. Leave the cheesecake to cool completely, then cover with cling film and chill in the fridge for 6-8 hours, or overnight if time permits.

5. To serve, spread the fromage frais over the cheesecake, top with the clementine slices, and the remaining clementine zest and frozen redcurrents, and dust with the icing sugar. Cut into 10 slices and serve immediately.

Tip - Replace the vanilla essence with 1 level tbsp cocoa powder for a chocolatey version! :)

Slimming World - Mini Double Chocolate Chip Muffins

Serves 36
Ready in about 35 minutes

Syns per serving - Green 2½, Original 2½, Extra Easy 2½

Ingredients

Fry Light
198g Plain flour
1 tsp bicarbonate of soda
57g white chocolate chips
28g cocoa powder
2 tsp mixed spice
57g oatmeal
1 tbsp artificial sweetener
57g low-fat spread suitable for baking (such as Anchor light spreadable)
1 egg
227g Total 0% Fat Greek Yogurt
113ml skimmed milk

Method

1. Preheat the oven to 200C/Gas 6. Place 36 mini muffin cases on a muffin tray. Spray with a little Fry Light and set to one side.

2. Sift the flour and bicarbonate of sofa into a bowl and stir in the chocolate chips, cocoa, mixed spice, oatmeal and sweetener. Melt the low-fat spread and beat the egg, then whisk them together with the yogurt and milk. Add this mixture to the flour and stir until well combined.

3. Spoon the mixture into the muffin cases and bake for 12-15 minutes or until cooked through. Remove from the oven, cool on a wire rack and serve.

Slimming World - Apple and Custard Filo Tarts

Seves 4
Ready in About 25 minutes

Syns per serving - Extra Easy 5, Green 5, Original 5

Ingredients

2 small dessert apples, halved, cored and thinly slices
Juice of half a lemon
Fry Light
2 large sheets filo pastry
150g ready-made low-fat custard
Finely grated zest of half an orange
1 level tsp icing sugar, to dust
pinch of ground cinnamon
Fat-free natural fromage frais, sprinkled with ground cinnamon, to serve

Method

1. Preheat your oven to 200C/Gas 6. Toss the apple slices and lemon juice and set aside until needed. Spray a 4-hole Yorkshire pudding tin with Fry Light.

2. Cut each pastry sheet into 4 x 15cm squares. Spray each piece with Fry Light, place 2 pieces on top of each other at angles and use to line the holes of the tin. Bake for 8-10 minutes, or until crisp and golden. Leave to cool for 5 minutes.

3. Meanwhile, put the custard and orange zest in a bowl and stir. Spoon the mixture into the cooled pastry cases, then arrange the apple slices on top of each one. Lightly dust with icing sugar and ground cinnamon, then serve with the fromage frais.

Slimming World - Spiced Rice Pudding

Serves 4
Ready in about 2 hours 15 minutes

Syns per serving - Extra Easy 3, Green 3

Ingredients

Fry Light
100g plain dried pudding rice
2 tbsp sweetener
650ml skimmed milk
1 tsp freshly grated nutmeg, plus extra to decorate
1 tsp ground cinnamon
1 mango, peeled, stoned and sliced.

Method

1. Preheat your oven to 150C/ Gas 2, and lightly spray a medium baking dish with Fry Light.

2. Put the rice in a large sieve and rinse under cold water for 1-2 minutes. Drain and transfer to the baking dish. Add the sweetener and pour over the milk. Stir well, then sprinkle over the spices.

3. Bake the pudding for 1 hour. Stir and return to the oven for 30 minutes. Stir again, then bake for a further 30 minutes, or until lightly browned. Serve warm in cups or bowls, with a little grated nutmeg and the mango.

Slimming World - Baileys Chocolate Mousse

Serves 4
Ready in about 25 minutes, plus 2 hours freezing time

Syns - All choices 5

Ingredients

50g dark chocolate, broken into small pieces
3 eggs, separated
4 tbsp sweetener
2 tbsp Baileys Irish Cream Liqueur
200g fat-free natural fromage frais, plus extra to serve
1 tsp vanilla extract
4 Dr Oetker Giant Chocolate Stars

Method

1. Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds). Remove from the heat and leave to cool a little.

2. Whisk the egg yolks, 2 tbsp sweetener and the Baileys Irish Cream in a large bowl until smooth. Pour in the melted dark chocolate and whisk to combine well.

3. In a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed until they stand up in stiff peaks when the blades are lifted, then fold into the chocolate mixture using a metal spoon.

4. Put the fromage frais, remaining sweetener and vanilla extract in a bowl and mix well. Spoon the mixture into the bases of 4 dessert glasses, then top with the chocolate. Cover and freeze for 2 hours, or until just set.

5. To serve, top each mousse with a dollop of fromage frais and a chocolate star.

Slimming World - Chocolate and Vanilla Cheesecake

Serves 10
Ready in about 40 minutes, plus overnight chilling time

Syns - All choices 6

Ingredients

10 digestive biscuits, finely crushed
50g low-far spread (suitable for baking), melted
50g dark chocolate, broken into small pieces
2 level tbsp powdered gelatine
3 x 165g pots Mullerlight New York Style Cheesecake Yogurts
100g quark
1 tsp vanilla extract
4 tbsp sweetener
Fresh raspberries, to decorate

Method

1. Mix the biscuits and spread in a bowl, then spoon over the base of a 20cm-diameter, non-stick, loose-bottomed cake tin. Flatten with the back of a fork, cover and chill in the fridge for 30 minutes.

2. Meanwhile, put the chocolate in a heatproof bowl and place over a pan of gently simmering water for 2-3 minutes, or until melted. Allow to cool a little.

3. Sprinkle the gelatine into 75ml boiling water and stir to dissolve. Put the Mullerlight, quark, vanilla extract, sweetener and gelatine mixture into a food processor and blend until smooth. Transfer to a mixing bowl and, using a fork, swirl in the cooled melted chocolate. Pour the mixture over the base, cover and chill in the fridge overnight.

4. When you're ready to serve, decorate with fresh raspberries and cut into 10 slices.

Slimming World - Dark Chocolate and Peppermint Mousse

Serves 4
Ready in about 15 minutes, Plus 2 hours freezing time

Syns - All choices 3½

Ingredients

50g dark chocolate, broken into small pieces
3 large eggs, separated
3 tbsp sweetener
A few drops of peppermint extract
Fat-free natural fromage frais, 1 level tsp chocolate sprinkles and a few sprigs of fresh mint, to decorate

Method

1. Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds). Remove from the heat and allow to cool a little.

2. Meanwhile, in a large, clean glass bowl, beat the egg whites with an electric hand whisk on a medium speed. They should stand up still, but not dry, peaks when the blades are lifted.

3. In another large bowl, whisk the egg yolks, sweetener and peppermint extract until pale and thick. Fold in the melted chocolate, then fold in the egg white using a metal spoon.

4. Spoon into 4 freezer proof dessert glasses or ramekins, cover with cling film and put in the freezer for 2 hours, or until just set. Decorate each one with a dollop of fromage frais, a few chocolate sprinkles and a a sprig of mint.