Ice cream

Yes, i said it.. ice cream!! i bought a cheap ice cream maker on amazon a few years ago for 20 and it is still going strong, i know they have a lot of offers at the moment so don't miss it! okay so this ice cream is made with yoghurt.. and depending what you put in, it isn't always going to be syn free BUT it will save you the syns of a lifetime compared to eating normal ice cream!!

The basic mix is 1 pot of the total 0% fat greek yoghurt. You then add sweetener to taste and a few drops of vanilla EXTRACT. i cannot stress that you use EXTRACT not essence.. essence is vile and chemical tasting!

From that mix you then add a muller light yoghurt. if you want vanilla, add a vanilla yoghurt..

You could use the latte muller light to make a coffee ice cream.

You could do a mango passion fruit ice cream and add in chunks of mango or sieved passionfruit.

Add an after dinner mint with peppermint extract instead of vanilla and add some chocolate ontop (or choc shot of course)

Peanut and caramel frozen with chunks of banana in (for a chunky monkey ice cream)

Add 2 of the pineapple crush (1/2 syn each) and if you wanted a shot of coconut rum for a pina colada style ice cream with chunks of pineapple swirled through.

As long as you have imagination the possibilities are endless.

To freeze if you aren't using an ice cream machine you should pour into a freezable container and whisk up every hour for 4 hours. just take the container out of the freezer 15 minutes before serving so it is scoopable!

Using an ice cream machine follow the instructions as every machine is different then  when donw, put into a container or seperate containers and freeze!

Syn free rice pudding.. WHAAAT?

simple, quick, easy, this dish is for one. if you aren't a fan of cream soda just replace it with water!
serves one if youre hungry or two piled with fruit

So we start with 85g pudding rice, 250ml of cream soda (sugarfree) and a splash of vanilla extract. (if you want it creamy you can always stir through a vanilla muller light or a tbsp or 2 of fat free yoghurt at the end)

bung all the ingredients together, cook on a medium heat until almost all the liquid is absorbed.
turn off the heat, cover and leave for 15 minutes.
boom you are done :) i like topping mine with strawberries and raspberries.

Trifle

So, my slimming world consultant loves trifle and i managed to do a whole trifle at about 6 syns..
So with christmas coming up im going to share this recipe with you :D
it seems like a lengthly process but is so worth it for something that tastes like a real trifle rather than something that tastes like yoghurt with jelly dont you think?

you will need: 1packet of jelly crystals, fruit of your choice,
for the sponge 4 large eggs, 6 tsp of self raising flour (on the site it says 0.5 syns per tsp so thats 3 syns), about 1 tbsp sweetener and lemon zest or vanilla to flavour the sponge.
for the custard: 4 large eggs, 200ml unsweetened almond milk (0.5syns per 100ml) sweetener to taste and some good vanilla extract or if you have it a tsp of vanilla bean paste or a vanilla pod, sweetener to taste.

So let's start with the sponge, if you have a stand mixer or hand mixer brilliant, if not.. you have a lot of whisking sorry! preheat the oven to 180oC
Whisk the 4 large eggs until tripled in volume, thick, voluminous, and when you draw an 8 on top stays there for a few seconds! next  with a spatula or metal spoon (never use a wooden spoon to fold as the surface of the spoon breaks up all the air bubbles you managed to get in there!) fold in the sweetener and flavouring, next sieve or sprinkle over the flour and gently fold it into the mix. Next pour it into your baking trap and pop it into the oven for 25 minutes, the cake should lightly spring bake and a skewer should come out clean! Leave to cool.
meanwhile prepare your fruit and jelly.
The cake should be cool enough to remove from the pan, tear it into decent chunks (or shop if you prefer) layer it into your dish. top with the fruit (now really we want to wait a little for our jelly mix to cool so..)
Meanwhile in a bowl over simmering water whisk your 4 eggs until they are thick and creamy (you could use a hand mixer for this as you will be mixing for 5-10 minutes)
Remove from the heat. (warm your unsweetened almond milk in the microwave for 40 seconds)
whisk in the almond milk a little at a time, add back to the heat if it goes too runny!
add your flavouring and sweetener, put cling film actually on your custard to stop a film from forming on it.
now, add your jelly to the fruit/sponge and put it into the fridge to set. 3-6 hours
Once set whisk your custard up then pour over the top (sprinkle with a little cinnamon if you like, cover with cling film and leave in the fridge till you need it! it will last at least 3 days)
when you serve the trifle use the weight watchers cream (make sure its the thick cream not creme fraiche) it is 1 syn per tablespoon, so depending how many syns you want will depend on how much cream you use!

Enjoy this recipe if you have any feedback i would be greatful!

Lemon curd mousse!

I use this tangy, sweet lemony mousse with apple or berries for breakfast or sprinkle with a crumbled digestive layered ontop of chopped strawberries and raspberries like a cheesecake.

you need 2 whole eggs

2 heaped spoons of 0% fat total greek yoghurt.

zest and juice of 1 whole lemon

sweetener to taste

In a bowl over a pan of simmering water whisk the eggs with the lemon juice and zest until thick. (will take 4-5 minutes) Remove from the heat and whisk for a couple of minutes till cooled, them whisk in the yoghurt and sweetener to taste (i usually use a tablespoon)

I usually set in a jar or if im using for desserts set in the molds covered in cling film.