UKSerena
(Will)PowerPuff Girl! X
I'm sure temporarily you would prefer the microwave to the braces anyway ;-) x
WW Pro Points Recipes
- Thread starter elfy1807
- Start date
I'm sure temporarily you would prefer the microwave to the braces anyway ;-) x
elfy1807
(Will)PowerPuff Girl
UKSerena
(Will)PowerPuff Girl! X
You won't need a microwave with braces, it'll be soft food all the way lol x
NatNat1987
Full Member
For a few days at least! had mine o few weeks ago was such a pain! x
elfy1807
(Will)PowerPuff Girl
A dessert this week.
Might actually have to give this one a go - I love desserts
Lemon Curd Cheesecake
Total PPs for the recipe 21
So 4 individual ones would be 5PPs each, or a big one cut into 6 would be 3PPs per slice (worked out using recipe builder on eSource)
Ingredients
80g light digestive biscuits, crushed
30g low fat spread, melted
200g lightest philadelphia (plain)
2 tbsp lemon curd
decoration..you could use a drizzle of melted chocolate, sliced strawberries, thinly sliced lemons, flowers, etc.
Method
Mix the crushed biscuits with the melted spread and press into a tin or small ring.
Mix the lemon curd and soft cheese together well, you can use artificial sweetner if you want it sweeter, but the curd makes it sweet enough for me!
Spread onto the biscuit base and put in the fridge for at least an hour to set.
Enjoy!
Might actually have to give this one a go - I love desserts
Lemon Curd Cheesecake
Total PPs for the recipe 21
So 4 individual ones would be 5PPs each, or a big one cut into 6 would be 3PPs per slice (worked out using recipe builder on eSource)
Ingredients
80g light digestive biscuits, crushed
30g low fat spread, melted
200g lightest philadelphia (plain)
2 tbsp lemon curd
decoration..you could use a drizzle of melted chocolate, sliced strawberries, thinly sliced lemons, flowers, etc.
Method
Mix the crushed biscuits with the melted spread and press into a tin or small ring.
Mix the lemon curd and soft cheese together well, you can use artificial sweetner if you want it sweeter, but the curd makes it sweet enough for me!
Spread onto the biscuit base and put in the fridge for at least an hour to set.
Enjoy!
UKSerena
(Will)PowerPuff Girl! X
OMG those sound yummy! Do u sell small tins or rings in the range?x
elfy1807
(Will)PowerPuff Girl
Erm... possibly.
I'm not entirely sure because being on customer services, you don't get to see much stock unless it comes through the tills.
But we do lots of baking bits, so I'd imagine we do =/
UKSerena
(Will)PowerPuff Girl! X
I think they would look cute in the heartlets! I've got so many Tins/dishes indoors that I probably have something suitable lol ! Thanks for looking tho
x
Sweet as pie
Silver Member
Sounds yum will def give this a try
elfy1807
(Will)PowerPuff Girl
Curried Butternut, Courgette and Pepper Soup
0 PPs
I know it's still 18 weeks until christmas, but I've made soup this week as it really keeps me on track and is especially lovely with some crusty bread and butter. Remember, before you raise your eyebrows at me eating crusty bread and butter....nothing's banned or a syn on this way of eating plan!!!
Ingredients
1 large onion roughly chopped
1 red pepper cored and chopped
2 courgettes chopped
2 cloves garlic chopped
1 butternut squash, peeled de seeded and roughly chopped
veg stock
1 tbsp any curry powder
Put all veggies into a heavy bottomed pan and heat til hot (3 mins) and a bit browned. Pour over as much stock as you need. This is a personal taste thing as it depends how thick you like your soup. I like mine thick, so I put enough in to cover the veggies.
Bring to the boil then simmer for 45 mins, til veggies are softened.
Put in the curry powder.
Blitz with a hand blender.
If you want crusty bread and butter, as you can see, I weighed 2 slices of tiger bread from Tesco, it will depend on the size of the slices, but my scales make it accurate. If I hadn't weighed them, I would've propointed them as 5. So I saved 2 propoints for 2 tsp of butter.
And it was lovely dipped into my soup!
Enjoy!
0 PPs
I know it's still 18 weeks until christmas, but I've made soup this week as it really keeps me on track and is especially lovely with some crusty bread and butter. Remember, before you raise your eyebrows at me eating crusty bread and butter....nothing's banned or a syn on this way of eating plan!!!
Ingredients
1 large onion roughly chopped
1 red pepper cored and chopped
2 courgettes chopped
2 cloves garlic chopped
1 butternut squash, peeled de seeded and roughly chopped
veg stock
1 tbsp any curry powder
Put all veggies into a heavy bottomed pan and heat til hot (3 mins) and a bit browned. Pour over as much stock as you need. This is a personal taste thing as it depends how thick you like your soup. I like mine thick, so I put enough in to cover the veggies.
Bring to the boil then simmer for 45 mins, til veggies are softened.
Put in the curry powder.
Blitz with a hand blender.
If you want crusty bread and butter, as you can see, I weighed 2 slices of tiger bread from Tesco, it will depend on the size of the slices, but my scales make it accurate. If I hadn't weighed them, I would've propointed them as 5. So I saved 2 propoints for 2 tsp of butter.
And it was lovely dipped into my soup!
Enjoy!
Daisy-chains
Member
I'm going to have a go at this soup, will be handy for lunches on return to work next week, thanks for sharing!!
StillTryingJoJo
Silver Member
Must print these off at home this eve xx
dudette2001uk
I will be a Princess!
There's some lovely recipes here. Thanks! Xx
