Thursday, November 24, 2005

Yummy choc dessert



















Yummy Choc Dessert - makes 4 at approx 2.5 points each

Base
8 chocolate ripple biscuits
1 dessertspoon orange juice (unsweetened)
1 teaspoon lite Olive Grove margarine

Filling
2 diet choc mousse
strawberries
grated chocolate or choc sprinkles


Crush biscuits to fine bread crumb consistency. Melt orange juice and margarine together for a couple of seconds in the microwave. Mix well with biscuit crumbs and press into 4 small round tins (patty pan tins) or small dishes.

Chill base in fridge for a couple of hours. Top base with diet choc mousse and strawberries or sliced banana and sprinkle grated chocolate or choc sprinkles on top.

Monday, November 21, 2005

Rosemary and black olive muffins


Makes 6 large muffins - 3 points each










1 1/2 cups self raising flour
20g Olive Grove light margarine
2 Light Laughing cow cheese portions
10g grated parmesan (another few grams to sprinkle on top as well)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped black olives
3/4 cup skim milk
1 egg
salt, pepper to taste


Roughly chop margarine and cheese portions and rub into the sifted flour.

Add rosemary and olives and grated parmesan, salt and pepper.

Whisk milk and egg together.

Mix egg and milk mixture roughly into dry ingredients and spoon into a 6 Muffin tin that has been sprayed with olive oil spray. Sprinkle a little parmesan on top of each muffin.

Bake at 200 degrees for approx 15 minutes or until golden brown and cooked.

These muffins are quite large so you could make 12 smaller ones if you have small tins. You could substitute the olives and rosemary for, chopped sundried tomato and chopped basil, or chopped ham/bacon and chopped chives, or whatever else takes your fancy.

Pack some cold meatloaf/meats/chicken and/or salad (and the muffins),some fruit and a thermos (or wine if you are walking) and go for a picnic somewhere peaceful and pretty.

Monday, November 14, 2005

Cannelloni


Cannelloni - serves 2
5 points per serve








8 Cannelloni tubes
1 bunch silver beet
100g low fat cottage cheese
sprinkle garlic flakes
sprinkle all spice
10g grated parmesan cheese

Sauce
3 large tomatoes diced
sprinkle all spice
1/2 teaspoon sugar
pepper to taste
2 sachets tomato paste
chopped basil

More chopped basil and 10g grated parmesan cheese to sprinkle on top

Sauce - Mix tomato and other sauce ingredients and simmer in saucepan till soft and blended.

Cook silver beet for a couple of minutes in water. Drain and chop. Add cottage cheese and other ingredients while silver beet is still in strainer. Mix together.

Fill Cannelloni tubes with mixture. Pour a little sauce in ovenproof dish and place filled tubes on sauce. Pour sauce over tubes and sprinkle on 10g grated parmesan and chopped basil.

Cover with foil and bake in 200 degree oven for 30 to 35 minutes. (I usually take foil off for the last 10 minutes of baking).

Serve with leafy salad.

Friday, November 04, 2005

Date Scones














Date Scones - 2 points each

2 cups Self Raising Flour
1/2 cup of chopped dates
2 tablespoons Olive Grove Light Margarine
1 dessertspoon sugar (use more if you like them sweeter)
1 egg
3/4 to 1 cup of low fat milk
1/4 teaspoon salt


Preheat oven to 200 degrees C

Sift flour and salt and rub cold margarine into flour. Add chopped dates.

Whisk together 1 egg, sugar and then milk. Make sure sugar is dissolved. (keep a tiny amount for brushing scones)

Make a well in dry ingredients and pour in liquid. Mix with a knife to form a soft dough.

Roll out on floured surface (I use baking paper). Cut scones into 12 squares and place on baking tray lined with baking paper.

Brush tops of scones with a little of the beaten egg, milk mixture.

Bake in hot oven for 12 to 15 minutes. Allow to cool wrapped in a clean tea towel.

When cool spread with low fat spread or I love them spread with Light Laughing Cow Cheese Spread (of course!)

I usually freeze these and when I feel like a scone for afternoon tea I just warm in microwave for 15 seconds.