My Wise Biscuit, Cake, Dessert & Sweets Recipes

Thought I would put everything together on 1 thread - so here goes:

CONTENTS

Baked Blackberry Cheesecake
Cinnamon Snaps
Quick Bread Pudding
Coffee Sponge Drops
Tia Maria Gateaux
Vanilla Pudding
Angel Cake
Chocolate Profiteroles
Lemon Sponge Fingers
Swiss Roll
Cheats Cherry Bakewells
Chocolate Bread Pudding
Nutella Bread Pudding
Trifle
Toffee Biscuits
Quick Lemon Meringue Pie
Turkish Delight
Syn Free Cream Soda Jellies
Frozen White Chocolate Truffles
Chocolate Brownies
Butter or Toffee Biscuits


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BAKED BLACKBERRY CHEESE CAKE

I have been rummaging through my cookbooks and I stumbled across a section called low-fat cakes and bakes. This is delicious and at only 7 syns for the whole cake ( 0.875 syns a slice ( 1.75 for 2 pieces - accurately measured - rounded up would be 2 i guess) . I am sure for a few more syns it would be worth crushing up digestives to make a base

Serves 8 - preheat oven to 150 C fan/ 180 C / 350 F/ Gas 4.

Spray frylight to coat a 7" sandwich tin

6oz low fat natural cottage cheese
5oz fat free natural yogurt
1 tblsp plain wholemeal flour (3 syns)
5 tsp silverspoon light granulated sugar (2.5 syns)
1 egg
1 egg White
Finely grated rind and juice of 1/2 lemon
169.5g blackberries (1.5 syns)
Some extra blackberries to serve

Place cottage cheese in a food processor and blitz til smooth.
Add yogurt, flour, sugar, egg and egg White and blitz.
Pour into a bowl and add lemon juice and rind and blackberries. Stir until mixed well
Pour into tin
Bake for 30-35 minutes or until it is just set.
Turn off oven and leave for a further 30 minutes
Run a palette knife around the edge and turn out cheesecake ( I push down using a large tin to balance on)
Decorate with fresh blackcurrants and serve.
Yum

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CINNAMON SNAPS

Found a recipe and have adapted it, it still needs perfecting but tastes crunchy and yummy:

50g I can't believe it's not butter light (8.9 syns)
4g splenda
50g plain flour (10 syns)
1 tsp cinnamon

Put oven on 180 degrees ( mine is a fan oven)
Put greaseproof paper on a baking tray

Cream butter and sweetener until creamy.
Sift flour and cinnamon together and add to mixture. Mix until combined.
You should get a very very soft gloopy dough.
Using a teaspoon, blob hazelnut sized pieces onto the baking paper with large space around .
Squash the blobs down until thinly spread into a large disc. I made 20.

Mine should have been spread thinner!!

Bake for 8-10 mins.
Leave to cool .

See what you think.

Kx

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QUICK BREAD PUDDING ( 1 HEXB, some HEXA & 0 SYNS)

To make 2 ramekins (and you can eat both ) or 1 bowlful

INGREDIENTS
2 slices wholemeal bread from a 400g loaf
Cinnamon
Splenda
FryLight
1 tsp Vanilla Essence
60ml SS milk
60ml water
( add 14g sultanas for 2 syns)

Chop the bread into cubes and place in a small bowl

Sprinkle cinnamon lightly over the top to colour

Sprinkle sweetener over the top lightly

Spray with frylight

In a jug measure up 60ml SS Milk and 60ml Water and add 1 tsp vanilla and stir.

Pour slowly over the bread mixture

Microwave for 4 mins

Spoon into ramekins and eat both!!!


For the kids I mixed in one of those lunchbox sultana and apple boxes and used brown sugar

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COFFEE SPONGE DROPS

A bit messy to make- but fun!!

2oz plain flour (10 syns)
1 Tblsp instant coffee powder ( I used maxwell house)
2 Eggs
10 tsp Silverspoon Light Sugar (5 syns)

Filling is whipped quark, vanilla essence and sweetener to taste

Preheat oven to 190 C/ 375 F/ GM 5

Line 2 trays with non stick baking paper

Sift flour and coffee together in one bowl

In another bowl add the eggs and sugar and whisk until the mixture is light, frothy, and a trail can be left for 15 seconds.

With a metal spoon, carefully fold in the flour mix making sure it is mixed evenly and the air remains in the mixture.

Place into a piping bag and pipe 4 cm rounds onto the sheets.

Bake for 8-12 mins ( mine didn't take long at all)

When cool sandwich together with quark mix, or eat separately!!

Kx

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TIA MARIA GATEAUX



INGREDIENTS (17.8 whole cake)

CAKE
75g plain flour (13.4 syns)
2 tblsp Instant coffee powder
3 Eggs
3 Tblsp splenda

FILLING
175g Quark
1 tblsp clear honey (3 syns)
1 tblsp Tia Maria (0.9 syns)

TOPPING
1 carton silken tofu
1 tblsp instant coffee powder
1 tblsp water
1 tsp cocoa (0.3 - 0.5 depending on cocoa)
3 tblsp sweetener

Preheat Oven to 160 fan assisted/190C/375F/GM 5

Frylight an 8" loose bottom cake tin

Sift flour and coffee onto a large sheet of baking paper

Whisk eggs and sweetener until quadrupled in size, mousse like and a trail remains on the surface by the whisk for at least 15 secs.

Gently and slowly tip in the flour/coffee mixture whilst folding with a metal spoon until completely folded in

Pour into tin and bake for 25-35 mins or until it springs back

Turn out to cool

Very very carefully with a serrated knife, split the cake horizontally in half

Whisk up the filling ingredients and sandwich the 2 halves together

Whizz the tofu in a blender or food processor with blade attachment until smooth. Then whilst whizzing add the remaining ingredients. Mix well

Spread tofu mix over top of Gateau and serve. Refrigerate if not being served immediately.

Delish!!!!

Kx

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VANILLA PUDDING

Just a variation on the choc pud:-

1 carton silken tofu 0 SYNS
Vanilla extract (about 3 tsp)
Sweetener (to taste - I used3 tblsp)
Blueberries or raspberries

Whizz tofu til smooth in a processor. Then whizz in vanilla extract and sweetener. Pour into 2 ramekins and stir in some blueberries or raspberries . Top with fruit and refrigerate.

Eat cold

Kx

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ANGEL CAKE (14 SYNS)

Preheat Oven 150 fan assisted/180C/350F/GM4

10" angel cake tin required

INGREDIENTS
40g Cornflour 7 syns
40g Plain Flour 7 syns
8 Egg Whites
6 Tblsp Splenda
1 tsp Vanilla Extract


Sift both flours onto greaseproof paper

Whisk egg whites until very stiff , then gradually whisk in splenda and vanilla until thicker

Gently fold in flour mixture with a metal spoon.

Spoon into an UNGREASED angel cake tin and gently smooth the surface with a palette knife

Bake for 30-45 mins or until cake springs back when lightly pressed

Tip cake out gently once slightly cooled.

Then add your topping once cool.

I mixed 1 tblsp Nutella with orange essence and water and warmed in microwave - then brushed it on (4syns) but quark or melted jam or any topping can be used!!

Enjoy!

Kx

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CHOCOLATE PROFITEROLES

Just 1.5 SYNS each and it makes 34 profiteroles.

They have just cooked so the cream and chocolate have yet to be used. This is my 2nd attempt to put the recipe on- my phone crashed as I tried to upload every picture. I have step by step pictures, but I will type the recipe first as I have just lost it all :-(

INGREDIENTS

CHOUX PASTRY
60g plain flour
1/2 tsp splenda
50g I can't believe it's not butter
2 eggs, beaten
150ml cold water

FILLING
Anchor Lite Squirty Cream 3g per profiterole

CHOCOLATE SAUCE
80g Dark Cooks Chocolate (green & blacks ) or Milk Chocolate if you prefer a sweeter chocolate taste
7-10. Tblsp water
Sweetener to taste unless a bitter chocolate taste is preferred

PREHEAT OVEN TO 170 fan/ 200C/400F/GM6

Using 3 baking trays, cut baking paper to fit each. Wet each baking paper sheet and lightly tap to remove excess moisture.

Take a large sheet of baking paper and fold in half . Open the sheet and sift the flour on top and sprinkle on the sweetener.

Put the water and butter into a medium sized saucepan and place on a medium heat. Stir using a wooden spoon. Once the butter has melted and it just starts to boil, remove immediately . Then immediately pour in all the flour whilst beating with an electric whisk and it's dough beaters (a wooden spoon can be used but takes longer). Beat until there is a smooth ball of paste that leaves the edges of the saucepan clean. This takes under a minute.

Whilst beating slowly pour in the beaten eggs, mixing well until a glossy smooth paste forms.

Place teaspoon sized amounts on the prepared baking sheets 1" apart and bake for 5-10 minutes.

Turn the oven up to 190 fan/220C/425F/GM7 and bake for a further 15-20 minutes or until light, crisp & golden.

Remove from oven and using a cocktail stick pierce each one to allow the steam to escape and cool.

When ready to eat fill direct with 3g aerosol cream. They only take about 3g. So weigh before and after. If filled too early the cream will liquify so only fill when about to eat them. Then top with chocolate sauce.

Melt chocolate in a Bain Marie. Then slowly stir in the water until a more fluid consistency is reached. This will thicken at first, but keep stirring and adding water as it will loosen . Pour over profiteroles (1tblsp for 4-5 profiteroles)




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LEMON SPONGE FINGERS (3 = 1 SYN)

INGREDIENTS (makes about 27-30 and only 9 SYNS total )

SPONGE FINGERS
2 Eggs
1.5 Tblsp Splenda
Grated rind of 1 lemon
50g Plain Flour, sifted

TOPPING
Juice of 1 lemon
2 tblsp sweetener or more to taste
Quark
A few drops of orange essence

PREHEAT OVEN TO 160 fan/ 190 C/ 375F / GM5
Line 2 trays with baking paper

In a kitchen mixer , whisk the eggs , lemon rind and splenda for 10 minutes on full speed. The mixture should become mousse-like

Fold in the flour carefully, making sure it is well stirred in.

Pour into an icing syringe or piping bag with a star end nozzle. Pipe finger length amounts onto the trays. This should make between 27 and 30 fingers.

Cook for 6-8 minutes until golden brown . Cool.

Meanwhile mix the lemon juice within the sweetener and microwave for 30 seconds. Slowly add the quark until a thick consistency is reached. Add orange essence and sweetener to taste.

Pipe on top of fingers.

Only 9 SYNS for the whole lot!!

Experiment by omitting lemon and using cinnamon or mixed spice (1tsp) or vanilla essence. If chocolate required - work out additional SYNS.

Enjoy

Kx

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SWISS ROLL (14 SYNS plus filling)

INGREDIENTS

CAKE
4 Eggs
3 Tblsp Splenda
80g Plain Flour, sifted
1 Tblsp Boiling Water

Sweetener to roll

FILLING
Either-

6 Tblsp Jam - 9 syns

Or

Syn Free Lemon Curd
4 Eggs
2 Lemons ( juice and rind)
6 Tbsp Splenda
4oz Greek 0% Fat Free Yogurt

METHOD

Preheat oven to 170 fan assisted/ 200 C / 400 F

Line a Swiss roll tin 25cm x 36cm by spraying with frylight and then lining with Baking Paper. Making sure there is a little paper poking out at the sides.

Place eggs and sweetener in a mixing bowl and whisk for 10 mins. Mixture will quadruple in size and be light and creamy in texture.

With a metal spoon, fold flour in carefully. Making sure it is well combined. Then fold in boiling water.

Pour into baking tray and level with a palette knife.

Bake for 10-12 minutes

Meanwhile if using lemon curd , make this:-

Grate lemon zest off into a small bowl.
In another bowl suitable to use as a Bain Marie , whisk the eggs with the juice of the 2 lemons. Add the sweetener and zest (grated rind)

Place over a pan of almost simmering water making sure the bottom does not touch the water and whisk continuously til thickened.

Remove from heat and whisk in Greek Yogurt.

Once sponge has cooked remove from oven.

Cut a large piece of baking paper and sprinkle with sweetener.
Carefully take sponge out (whilst still warm) and whilst holding the baking paper invert onto sweetener coated baking paper.
Remove baking paper that sponge is attached to.

Using a palette knife, spread the warm lemon curd on top or the jam ( you may need to warm this slightly) not too thick.

Then whilst still warm roll the shorter end of the swiss roll .

Enjoy ( I cut mine into 7 largish pieces)

Kx

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CHEATS CHERRY BAKEWELLS

MAKES 22 cupcakes (3 cakes = 4 SYNS)

INGREDIENTS

Cakes
3 Medium Eggs
5 Tblsp Splenda
56g SR Flour, sifted (9 syns)
0.5 Tsp Almond Extract
2 Glacé Cherries, finely chopped (use scissors) (1 syn)

Topping
7 Level Tsp Icing Sugar (7 syns)
A few drops water to mix
A couple of drops of pink colouring or some pink paste
2-3 drops Almond Extract
11 Glacé Cherries cut in half (5.5 syns)

METHOD

Preheat oven to 160 Fan Assisted/ 180C/350F/

Line 2 cupcake trays with paper cases

Whisk the eggs and sweetener together for 10 mins until 3 times the size

Whisk in the chopped glacé cherries and almond extract

Fold in the sifted flour until well mixed

Then using a measuring Tblsp place a tblsp of mixture into each case. I made 22 , but you may make more.

Bake for 10-15 minutes or until firm & golden.

Leave to cool

Meanwhile mix the icing sugar with water to make a slightly thin paste. Add the colouring.

Using a tsp dribble a little icing onto each cake and top with half a glacé cherry.

Allow to set.

Enjoy

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CHOCOLATE BREAD PUDDING

4 SYNS & 1 HEB some HEA

Have just adapted my Bread Pudding Recipe and it was GORGEOUS!!

To make 1 bowlful for 1 person

INGREDIENTS
1 HEB Bread (I use 3 slices Weightwatchers Brown Danish)
Cinnamon
Splenda
FryLight
1 tsp Vanilla Essence
60ml SS milk
60ml water
15g Cadburys Flake

Chop the bread into cubes and place in a small bowl

Flake in the chocolate and mix

Sprinkle cinnamon lightly over the top to colour

Sprinkle sweetener over the top lightly

Spray with frylight

In a jug measure up 60ml SS Milk and 60ml Water and add 1 tsp vanilla and stir.

Pour slowly over the bread mixture

Microwave for 4 mins

Careful- bowl will be HOT

I had mine with a dollop of Greek 0% Yog




http://www.minimins.com/slimming-wor...ml#post3343160

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NUTELLA BREAD PUDDING

To make 1 bowlful

INGREDIENTS
1 HEB Wholemeal Bread
1 Tblsp Nutella (4 SYNS)
Splenda
FryLight
1 tsp Vanilla Essence
60ml SS milk & 60ml water

Spread the Nutella over the bread (don't worry that it doesn't cover a whole slice so dot it around)
Chop the bread into cubes and place in a small bowl. Sprinkle sweetener over the top lightly. Spray with frylight In a jug measure up 60ml SS Milk and 60ml Water and add 1 tsp vanilla and stir.

Pour slowly over the bread mixture Microwave for 4 mins .

Careful it's hot!!!

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TRIFLE

8-10 sponge fingers (8-10 syns)
12g sugar free strawberry jelly sachet (1.5 syns)
1lb fresh strawberries, sliced
3 x 200g tubs of Vanilla Mullerlite Yogurt
2 leaves of Gelatine
1 tblsp sweetener (u prefer splenda)
2 tubs of quark
1 tsp vanilla extract/ essence
Sweetener to taste

Syns can be reduced further by making jelly from strawberry sugar free squash and gelatine.

Lay sponge fingers in a large glass serving bowl
Make up jelly per instructions and allow to cool slightly
Pour a very small amount over sponge fingers ( if too much is used fingers will float)
Put in fridge to set which shouldnt take long
Once set pour rest of jelly mixture on top
Place in fridge to set

Once set arrange sliced strawberries on top

Now to make the 'custard' - soak the leaves of gelatine in 1 tblsp water for about 5 mins, then squeeze excess water out. Place the gelatine in a small saucepan and add 2 tblsp of water and heat until gelatine dissolves
Remove from heat and combine with the vanilla yogurt and 1 tblsp sweetener
Spread over strawberry layer and return to fridge to set

Once set combine the quark, vanilla essence and sweetener to taste . Then either spread or pipe over the top

Enjoy!!

Kx

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TOFFEE BISCUITS

41.5 SYNS TOTAL

INGREDIENTS
57g SR Flour
142g Plain Flour
42g I Can't Believe Its Not Butter Light
1 Tblsp Milk (from HEA) or water
4 Tblsp Splenda
1 Pot Toffee Muller

Frylight and More Splenda

METHOD
Preheat oven to 170 Fan Assisted/ 200C

Double line a baking tray:-
Spray tray with frylight and cut baking paper to fit. Push onto tray

Cut another piece of baking paper and place on top of lined baking tray

To a large bowl
Sift both flours together
Rub margarine in to resemble very fine breadcrumbs
Add milk (or water) , splenda & yogurt and combine to make a sticky dough
Refrigerate for 30 mins

Spread mixture out to 0.5 cm or slightly thinner across the baking paper. The thinner it's spread the crispier the biscuit- and the more you will make- the fewer SYNS they are

Bake for 10 mins.

Reduce oven to 160 Fan 190C

Remove from oven and lift off baking paper with biscuit

Using a 6cm cutter cut out shapes. Push any residual bits together in the cutter.

Place biscuits onto the baking tray (already lined) and spray with frylight and sprinkle with sweetener and respray with frylight

Return to oven for 10-15 minutes or until golden and hard

Try other Mullers for different flavoured biscuits.

Enjoy

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QUICK LEMON MERINGUE PIE (4 syns each)

Ingredients

1 meringue nest per person (2.5 syns)
SYN Free Lemon Curd (see SW recipe )
1/2 Digestive biscuit, broken into small pieces

METHOD

Place a few bits of digestive onto meringue. Top with SYN free lemon curd and top with biscuit.

Repeat until biscuit finished & end with lemon curd

Enjoy

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Oh wow- marry me k... Lol xx

Roziee said:

Oh wow- marry me k... Lol xx

Click to expand...

Lol- why hunny??

Kx

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Because you are my recipe queen! Hehe ;-) x