soup is dead dead easy - for 4 people:
1 butternut squash, peeled and chopped
1 onion, chopped
1 red pepper, chopped and deseeded
2 veg stock cubes
1.2l water
100g philadelphia light
bung your onion in the pan for a few minutes to soften, add the veg, cubes and water and simmer for around half an hour until soft. Stick it all in the blender and whizz until smooth, stir in the 100g philadelphia light at the end before serving. Voila. Tastes nice without the philadelphia light too if you want a 0 point soup
for the gooey lemon puddings:
3 eggs, seperated
150g caster sugar
50g self raising flour
2 lemons, zest and juice
25g low fat spread
225ml skimmed milk
Use a wooden spoon to mix the caster sugar and low fat spread until its fluffy and pale coloured. Then mix in your egg yolks one at a time until smooth. Then fold in your flour, mix in your milk, zest and juice.
In a separate bowl, whisk the egg whites until firm but not stiff. Then fold this into the other mixture. Pour these into pudding bowls / ramekins and cook in the oven for 20-25 minutes at 160C.
off to Glasgow now in the car
hope the day cheers up! x