weight watchers recipes
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list of recipes from websiteTRANSCRIPT
Shallower bowls, smaller plates
Decant smaller portions into plastic bags or containers and note the propoints value of the portion
Fill your plate with vegetables, salad and fruit to bulk
BREAKFAST
Community
All Day Breakfast Omelette
Weight Watchers Recipe
Ratings (37) Rate it
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Prep time: 5 min
Cook time: 20 min
Other time: 0 min
Serves: 4
Bored of cereals and toast? Start your day with this delicious omelette!
Recipe Read all reviews (33)
Ingredients
1 rasher(s) (medium) Back bacon, raw, diced
200 g Potato(es), boiled, new, fresh or tinned, diced
1 small Onion(s), diced
30 g Black pudding, dry fried, cubed
150 g Mushrooms, sliced
4 tablespoons Parsley, fresh, finely chopped
6 medium (raw) Egg, whole, raw, (45g), separated
4 medium Tomato, grilled, to serve
Instructions
Warm a 20cm non-stick frying pan over a high heat. Add the bacon, potato, onion, black pudding, and
mushrooms. Cook, stirring occasionally, for 5 minutes until softened. Mix in the parsley. Remove the mixture
from the pan and keep warm.
Meanwhile whisk the egg whites in a clean bowl until stiff. Fold the egg whites and yolks together with a metal
spoon. Season with salt and pepper.
Pour a quarter of the egg mixture into the frying pan. Push the mixture into the centre of the pan as it cooks,
allowing any raw mixture to seep down into the pan. Cook for 2-3 minutes until golden on the base.
Spoon a quarter of the reserved bacon mixture onto one side of the omelette. Flip the other side over the top to
enclose the filling. Slide onto a serving plate. Repeat with the remaining mixture and serve with griled tomatoes.
Community
Bacon, Egg and Spinach Breakfast Stacks
Weight Watchers Recipe
Ratings (9) Rate it
3ProPoints®Value
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Prep time: 15 min
Cook time: 50 min
Other time: 0 min
Serves: 12
These omelette-like stacks win praise for both appearance and taste. Whip up a batch and leave some in the fridge for breakfast on the
fly.
Recipe Read all reviews (8)
Ingredients
6 portion(s) (small) Potato(es), Raw, uncooked, baby-variety
250 g Spinach, baby-variety
6 rasher(s) (medium) Back bacon, raw, quartered
200 g Ricotta Cheese
2 medium (raw) Egg, whole, raw
2 tablespoons Chives, Fresh, chopped
125 g Half Fat Cheddar Cheese, grated
Instructions
Preheat oven to 350ºF and place muffin liners in a 12-hole muffin tin.
Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice
each potato into four rounds; set aside.
Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining
water and set aside.
Mix ricotta cheese, eggs and chives together in a small bowl until well blended.
Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of
bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of
cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish towers by
placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.
Bake towers until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10
to 15 minutes and then transfer to racks to continue cooling.
Notes
These towers can be prepared ahead of time and then reheated in the microwave or served cold. Make them
vegetarian by salting the potatoes and replacing the bacon with roasted red pepper or asparagus or both.
Breakfast Bruschetta
Weight Watchers Recipe
Ratings (8) Rate it
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Prep time: 30 min
Cook time: 15 min
Other time: 0 min
Serves: 6
Turn this into brunch by serving it with an assortment of other breakfast items, such as fresh fruit and yogurt.
Recipe Read all reviews (8)
Ingredients
6 g Egg white(s), raw, large
3 medium (raw) Egg, whole, raw
1 spray(s) Calorie controlled cooking spray
1 medium Onion(s), chopped
1 large Tomato, beefsteak, seeded and chopped
1 pinch Salt, and black pepper, freshly ground
2 teaspoons (level) Dried Basil
6 slice(s) (medium) Wholemeal bread, sliced, toasted, and cut diagonally into 4 pieces each
Instructions
With a fork, lightly beat egg whites and eggs.
In a large pan sprayed with cooking spray, saute onion over medium heat, stirring frequently, until it starts to turn
golden, about 5 minutes. Add tomato and cook 1 minute more.
Add eggs and scramble until cooked, about 2 minutes. Add the basil and season with salt and pepper.
Top toast with egg mixture and sprinkle each with basil. Serve immediately.
Raspberry waffles
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Weight Watchers Recipe
Ratings (4) Rate it
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Prep time: 10 min
Cook time: 10 min
Other time: 30 min
Serves: 4
Treat your mum or loved ones to this yummy dessert, served with fresh raspberries and refreshing sorbet to keep it low in ProPoints.
Recipe Read all reviews (4)
Ingredients
125 g Plain White Flour
1/2 teaspoons (level) Bicarbonate of Soda
1/2 teaspoons Salt
230 ml Buttermilk
1 medium (raw) Egg, whole, raw
1/2 teaspoons (level) Vanilla Extract
8 spray(s) Calorie controlled cooking spray
1 teaspoons (level) Icing Sugar
200 g Raspberries
200 g Raspberry Sorbet, 4 x 50g
Instructions
Sift the flour, bicarbonate of soda and salt into a large bowl. Add the buttermilk, egg and vanilla and beat with a
whisk to make a smooth batter. Leave to stand for 30 minutes.
Spray a waffle pan or waffle iron with calorie-controlled cooking spray. Add 2 tablespoons of batter to each waffle
section and cook for 1-2 minutes until the underneath is golden brown. Turn over to cook the other side for 1-2
minutes. Repeat until all the batter is used up.
Serve 3 waffles per person, sprinkled with icing sugar and topped with raspberries and a scoop of raspberry or
lemon sorbet.
Notes
You’ll need a waffle pan or waffle iron to make this dessert - but it's worth it!
Energy bars
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Weight Watchers Recipe
Ratings (197) Rate it
4ProPoints®Value
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Prep time: 20 min
Cook time: 30 min
Other time: 0 min
Serves: 24
Packed full of fruit, nuts and seeds to keep you going, these low ProPoints value energy bars will give your body a boost.
Recipe Read all reviews (193)
Ingredients
150 g Butter
150 g Honey
150 g Porridge oats
100 g Light Brown Sugar
1 pinch Salt
50 g Dried Apricots, chopped
50 g Date(s), fresh, chopped
50 g Raisins
50 g Dried Berries & Cherries, Dried cherries and cranberries
25 g Almonds, (or hazelnuts), chopped
25 g Sunflower Seeds
25 g Pumpkin Seeds
50 g Dessicated Coconut
Instructions
Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Grease and line a 23cm square baking tin with baking
parchment, leaving an overhang to make it easier to remove the bars.
Melt the butter with the honey in a large saucepan over a gentle heat. Bring to the boil and cook for 2 minutes,
stirring constantly. Remove from the heat. Mix together the porridge oats, sugar, salt, dried fruit, almonds,
sunflower seeds, pumpkin seeds and coconut. Add to the saucepan and stir together until thoroughly mixed. Tip
into the prepared tin and level the surface with the back of a spoon.
Bake for 25-30 minutes, until golden brown. Cool for 30 minutes, then remove from the tin and cut into 24 bars.
Cool completely on a wire rack. Keep in an airtight container, or wrap in greaseproof paper.
Notes
This recipe is suitable for the Vegetarian approach.
Crunchy Nutty Granola
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Weight Watchers Recipe
Ratings (7) Rate it
8ProPoints®Value
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Prep time: 10 min
Cook time: 20 min
Other time: 0 min
Serves: 12
Make your own cereal with oats, nuts, fruit and seeds for a nutritious start to your day.
Recipe Read all reviews (7)
Ingredients
25 g Almonds
25 g Pecan Nuts
25 g Cashew Nuts
25 g Hazelnuts
400 g Jumbo Oats
1 1/2 tablespoons Sesame Seeds
50 g Sunflower Seeds
50 ml Sunflower Oil
6 tablespoons (level) Honey
50 g Blueberries
50 g Cranberries
50 g Cherries, fresh
Instructions
Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spray a large non-stick baking sheet with sides with
calorie controlled cooking spray.
Keep a few of the nuts whole, then chop the rest roughly. Mix them all in a large bowl with the oats, sesame
seeds, sunflower seeds, oil and honey. Tip onto the baking sheet and spread out evenly.
Bake in the oven for 15-20 minutes, stirring every 5 minutes, until evenly toasted. Cool completely, then transfer
to a storage jar and keep in a cool place for up to 1 month.
Serve with the fresh fruit and chilled skimmed milk, remembering to add the extra ProPoints values for the milk.
(¼ pint skimmed milk is 1 ProPoints value).
Maple Syrup Pancakes and Pears
Weight Watchers Recipe
Ratings (15) Rate it
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Prep time: 5 min
Cook time: 15 min
Other time: 0 min
Serves: 4
Pancakes are a tasty breakfast alternative to a traditional bowl of cereals. Enjoy!
Recipe Read all reviews (14)
Ingredients
125 g White Self Raising Flour
2 medium (raw) Egg, whole, raw, beaten
175 ml Skimmed Milk
6 tablespoons (level) Golden Syrup, maple
1 teaspoons (level) Low Fat Spread, (suitable for cooking)
800 g Pears in juice, drained, (2 x 400g tins)
Instructions
Place the flour into a large bowl. Make a well in the centre, add the eggs, milk, and 2 tablespoons of maple
syrup. Whisk together until completely smooth.
Warm a large non-stick frying pan over a medium heat. When hot add the spread and leave to melt. Add the
batter in large spoonfuls to make little pancakes about 8cm across. Cook for about 1 minute until bubbles start
bursting on the surface, then flip over and cook for a further 30 seconds until both sides are golden. Continue
with the remaining mixture until all 12 panackes are cooked. Set aside in a warm place.
Increase the heat and warm the empty pan. Add the pears and remaining syrup and cook for 2-3 minutes until
hot through and starting to caramelise a little. Serve a stack of 3 pancakes with the syrupy pears on the side.
Full English Breakfast
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Weight Watchers Recipe
Ratings (65) Rate it
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Prep time: 5 min
Cook time: 15 min
Other time: 0 min
Serves: 2
Yes, you can enjoy a full English - if you make a few adjustments to the cooking method!
Recipe Read all reviews (59)
Ingredients
2 medium Reduced fat pork sausages, grilled, (40g each)
150 g Mushrooms
100 ml Fresh Vegetable Stock
2 rasher(s) (medium) Back bacon, raw
2 large Tomato, halved
5 spray(s) Calorie controlled cooking spray
2 medium (raw) Egg, whole, raw
1 pinch Salt, and freshly ground black pepper
Instructions
Preheat the grill. Arrange the sausages on the grill pan and cook them for about 10 minutes, turning often.
At the same time, put the mushrooms into a saucepan and add the stock. Simmer gently whilst cooking the rest
of the meal.
Arrange the bacon rashers and tomatoes on the grill rack with the sausages. Continue to cook until the bacon is
crispy.
Meanwhile, spray a non-stick frying pan with low fat cooking spray. Heat for a few seconds, then crack in the
eggs. Cook over a medium heat for 2 minutes, then finish them off under the grill whilst you arrange the
sausages, bacon, tomatoes and mushrooms onto warm serving plates. Slide the eggs onto the plates, season,
then serve.
Notes
Enjoy your breakfast with a medium slice of toast, if you like.
Sausage sandwich with caramelised onion
Weight Watchers Recipe
Ratings (0) Rate it
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Prep time: 5 min
Cook time: 15 min
Other time: 0 min
Serves: 4
A sausage sarnie always hits the spot! We've made our version low in fat using less bread and oil, then teaming it with caramelised
onion and low-fat mustard mayo.
Recipe Read all reviews
Ingredients
1 spray(s) Frylight Fry Light Extra Virgin Olive Oil
2 medium Onion(s)
2 teaspoons Light Brown Sugar
2 tablespoons Newman's Own Balsamic Vinaigrette
3 tablespoons Reduced Fat Mayonnaise
3 teaspoons (level) Smooth Mustard, 1 1/2 tsp each hot English and grain mustard
4 sausage(s) (thin ) Pork Sausage(s), raw
4 slice(s) (medium) Wholemeal bread, sliced
Instructions
Spray a large non-stick frying pan with oil and place over medium-high heat. Add onions and cook, stirring for 5
minutes to brown. Add sugar and balsamic vinegar and reduce heat to low. Cover with a fitted lid and cook,
stirring occasionally for 15 minutes, or until golden and caramelised. Remove lid and season to taste with salt
and pepper. Set aside.
Meanwhile, combine mayonnaise and mustards in a bowl. Stir well to combine then set aside.
Preheat a barbeque plate, grill plate or non-stick frying pan over medium heat. Cook sausages for 5-10 minutes,
or until golden and cooked through. Set aside to cool for 5 minutes.
Arrange sausages diagonally in slices of bread. Top with caramelised onion and drizzle with mustard mayo.
Notes
Both mustard mayo and caramelised onion can be made ahead of time and stored in separate airtight containers
in the fridge for 2-3 days. Simply re-heat onions in the microwave just before serving.
LUNCH
Baked Focaccia Tarts
Weight Watchers Recipe
Ratings (8) Rate it
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Prep time: 10 minCook time: 15 minOther time: 0 minServes: 4
Rather like pizzas, these delicious tarts use focaccia bread for their bases - enjoy as a light or main meal.
Recipe Read all reviews (7)
Ingredients 120 g Tesco Finest Rosemary Focaccias, 2 x 60g
pieces, sliced horizontally (use any brand
4 teaspoons (level) Tomato Purèe
100 g Spinach, fresh
1 jar(s) Sweet piquante peppers, use 125g packed in
brine, drained
4 medium (raw) Egg, whole, raw
10 g Pine nuts
1 pinch Salt, and black pepper, freshly ground
Instructions
Preheat the oven to Gas Mark 5/190°C/fan oven
170°C.
Place the pieces of focaccia onto a baking sheet,
cut sides up. Spread 1 tsp tomato puree over each
piece.
Put the spinach into a colander and pour a kettleful
of just-boiled water over it to wilt the leaves. Run
cold water through the colander to refresh and cool
the spinach, then squeeze out the excess moisture
with your hands. Arrange an equal amount of
spinach over each piece of focaccia. Tear the
peppers into pieces and arrange on top.
Make a hollow in the centre of the topping on each
piece, then carefully crack an egg into the spaces.
Sprinkle with pine nuts. Season with a little salt and
pepper, then transfer to the oven to bake for 12-15
minutes, or until the eggs are set. Serve at once.
Barbecue chicken wrap
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Weight Watchers Recipe
Ratings (51) Rate it
10ProPoints®Value
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Prep time: 15 minCook time: 22 minOther time: 0 minServes: 4
Our homemade barbecue chicken wraps are a great lunchtime treat. To transform into a dinner, serve the chicken mixture over mashed potatoes or rice.
Recipe Read all reviews (44)
Ingredients 240 ml Coca-Cola Diet Coke, or other diet brand
240 g Tomato ketchup
60 ml Worcestershire Sauce
1 teaspoons Hot Pepper Sauce (Tabasco)
40 g Onion(s), finely chopped
1 teaspoons (level) Garlic Purèe
675 g Chicken breast, skinless, raw
1 pinch Salt, & black pepper, freshly ground
4 medium Tortilla wrap(s), whole wheat
1 individual Lettuce, and mixed greens
Instructions
Preheat grill.
Combine diet cola, ketchup, Worcestershire sauce,
pepper sauce, onions and garlic purée in a heavy
saucepan; gradually bring to a boil over medium
heat. Reduce heat slightly to obtain a gentle
simmer; simmer barbecue sauce until reduced by a
quarter, about 6 to 8 minutes.
Meanwhile, start to prepare chicken. Season
chicken with salt and pepper; grill until cooked
through, about 5 to 6 minutes per side. Remove
chicken from grill and pull apart into shredded bite-
size pieces.
Combine chicken and barbecue sauce in a medium
bowl; mix to evenly coat.
Divide chicken mixture onto bottom half of each
tortilla; top with mixed greens. Fold tortilla bottom
over filling and then fold sides in toward centre to
enclose filling.
Notes
If you serve with mashed potatoes or rice,
use Recipe Builder to determine the
new ProPoints values for the recipe.
Creamy Sweet Potato Soup
Weight Watchers Recipe
Ratings (2) Rate it
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Prep time: 10 minCook time: 60 minOther time: 0 minServes: 6
Warm up with our hearty sweet potato soup.
Recipe Read all reviews (2)
Ingredients 950 g Sweet potato(es), raw
3 cube(s) Vegetable stock cube(s), chicken, dissolved
in 750ml hot water
1 tablespoons Low Fat Spread
1 tablespoons (level) Plain White Flour, plain
1/4 teaspoons (level) Ground Ginger
250 ml Light Evaporated Milk
10 individual Pecan Nuts, chopped
Instructions
Preheat oven to Gas Mark 6/200ºC/400ºF.
Pierce potatoes in several places with a fork. Place
in a roasting pan and bake for 45 minutes. Remove
from oven and set aside to cool. When cool,
remove and discard skin. Coarsely chop.
Blend sweet potatoes with 375ml of stock until
smooth. Set aside.
Melt spread in a medium-size saucepan over
medium heat. Add flour and ginger and cook stirring
for 2 minutes. Reduce heat to low and add milk.
Cook and stir for 5 minutes, or until thick. Sir in the
sweet potato mixture and remaining stock. Cook,
stirring for 5 minutes or until heated through. Ladle
soup into serving bowls and sprinkle with pecans.
Notes
Substitute parsnips for the sweet potato in this
soup. You'll never tire of the flavours you can create
by using different vegetables. Add other ground
spices instead of the ground ginger like cumin or
nutmeg.
Grilled Stuffed Portobello Mushrooms
Weight Watchers Recipe
Ratings (2) Rate it
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Prep time: 12 minCook time: 10 minOther time: 0 minServes: 4
These remind us of stuffed potato skins minus the potato. Pefect for entertaining.
Recipe Read all reviews (2)
Ingredients 4 medium Mushrooms, portobello, caps, stems
removed, wiped clean with a damp paper towel
2 teaspoons Vinegar, All Types, balsamic
5 spray(s) Calorie controlled cooking spray
2 medium Red pepper(s), chopped and roasted (or
use pre-packed from supermarket)
1 clove(s) Garlic, crushed
3 teaspoons Basil, fresh, (1tbsp) chopped
1 tablespoons Olive Oil, extra-virgin
1/4 teaspoons Salt
1/4 teaspoons Black pepper
25 g Parmesan Cheese, thinly sliced
Instructions
Heat a grill or grill pan to medium-high heat.
Place mushrooms on a baking sheet and rub
underside of each with 1/2 teaspoon of vinegar;
lightly coat with cooking spray.
Place mushrooms on grill, underside down and
cook, covered, about 4 to 5 minutes. Uncover, flip
mushrooms with tongs and then cook for 4 to 5
minutes more; remove to a plate to cool.
Meanwhile, in a medium mixing bowl, combine red
pepper, garlic, basil, oil, salt and pepper.
Cut cooled mushrooms into quarters; top each
quarter with about 2 tablespoons of red pepper and
a few pieces of cheese.
Homemade sausage rolls
Weight Watchers Recipe
Ratings (9) Rate it
4ProPoints®Value
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Prep time: 20 min
Cook time: 30 min
Other time: 0 min
Serves: 12
Our homemade sausage rolls have had an extreme makeover, yet still taste divine. Perfect to take along to a picnic or on a day out.
Recipe Read all reviews (9)
Ingredients
5 spray(s) Calorie controlled cooking spray
1 medium Onion(s), finely chopped
300 g Lean Pork Mince (10% fat), raw
160 g Breadcrumbs, fresh, fresh
5 g Fennel, seeds, ground (optional)
1 sprig(s) Thyme, Fresh, chopped
275 g Ready Rolled Puff Pastry Sheets
60 ml Skimmed Milk
200 g Lettuce, (mixed salad leaves), tossed with fat-free dressing
1 pinch Salt, and freshly ground black pepper
Instructions
Preheat oven to Gas Mark 7/220ºC/425ºF. Line a large baking tray with baking paper.
Combine the onion, mince, breadcrumbs, fennel seeds, thyme and 3 tbs milk in a bowl. Season well with salt
and pepper. Mix with clean hands until well combined.
Cut pastry sheet in half. Cut each half into 3, making 6 rectangles per sheet. Use a rolling pin to roll each
rectangle of pastry widthwise, an extra 1.5cm. Repeat with remaining pastry. Brush the borders of pastry with the
remaining milk. Shape sausage meat into logs and place on the edge of each pastry rectangle. Carefully roll up.
Seal the ends well to stop meat escaping. Place rolls seam-side down on the baking tray. Brush pastry tops with
a little more milk.
Bake for 30-35 minutes, rotating the tray, or until golden brown and crisp underneath. Serve warm with a green
salad.
Notes
The sausage roll filling can be made up to 1 day in advance and stored in an airtight container in the fridge. If
you don't like fennel, which has an aniseed taste, then simply omit it. The sausage rolls will still taste great!
Pan Fried Salmon with Sundried Tomato Couscous
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Weight Watchers Recipe
Ratings (4) Rate it
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Prep time: 75 minCook time: 8 minOther time: 0 minServes: 4
Add a Mediterranean flair to your salmon with this combination of couscous and sundried tomatoes.
Recipe Read all reviews (4)
Ingredients 50 g Sun Dried Tomatoes, dried
225 g Couscous, dry
1/8 teaspoons (chopped) Garlic, in salt form
1 teaspoons Vinegar, All Types, (balsamic)
1 tablespoons Olive Oil
600 g Salmon, grilled, (4 x 150g fillets)
2 tablespoons Basil, fresh, fresh, torn
1 pinch Salt
1 teaspoons Black pepper
Instructions
Place the tomatoes in a small dish and pour 300ml
(½ pint) boiling water over them. Cover and leave to
soak for 30 minutes. Drain, reserving the liquid and
chop very finely.
Place the couscous in a bowl and stir in the
chopped tomatoes, garlic salt and balsamic vinegar.
Bring the reserved tomato liquid to the boil in a
small pan and pour over the couscous. Fluff up with
a fork, cover the bowl with clingfilm and leave to
stand for 20 minutes, fluffing up with a fork again
halfway through.
Heat the oil in a griddle pan or heavy based frying
pan. Rinse the salmon fillets and pat dry with the
absorbent kitchen paper. Season well with pepper
and then lift into the pan, skin side down. Cook for 5
minutes. Turn over carefully and cook for a further
1-2 minutes, until just cooked through.
Toss the basil into the couscous mixture and
season to taste. Divide the couscous between four
serving plates and top with a salmon fillet.
Poached Egg and Smoked Salmon Brunch
Weight Watchers Recipe
Ratings (8) Rate it
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Prep time: 10 minCook time: 5 minOther time: 0 minServes: 2
What luxury! A special breakfast or brunch for two to enjoy on a lazy Sunday.
Recipe Read all reviews (7)
Ingredients 2 medium (raw) Egg, whole, raw
1 teaspoons Vinegar, All Types
2 slice(s) (medium) White bread, sliced
100 g Smoked salmon
2 tablespoons Caviar in Brine, Drained, or salmon roe
1 pinch Salt, and freshly ground black pepper
2 tablespoons Dill, Fresh
Instructions
Poach the eggs in gently simmering, lightly salted
water for 3-4 minutes, adding the vinegar to the
water to help keep the eggs together. Toast the
slices of bread at the same time.
Put the slices of toast onto serving plates and
arrange an equal amount of smoked salmon on top.
Drain the poached eggs thoroughly and place on
top of the salmon, then spoon the salmon roe or
lumpfish caviar on top. Season with a little salt and
black pepper, then serve, garnished with dill sprigs.
Red Onion and Rosemary Focaccia
Weight Watchers Recipe
Ratings (4) Rate it
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Prep time: 100 min
Cook time: 20 minOther time: 0 minServes: 16
Enjoy this easy-to-make bread alongside your favourite Italian dish or soup
Recipe Read all reviews (4)
Ingredients 750 g Plain White Flour
1/2 teaspoons Salt
1 sachet(s) Dried baking yeast
1/4 teaspoons Black pepper, freshly ground
150 ml Skimmed Milk
300 ml Water
2 tablespoons Olive Oil
1 large Onion(s), preferably red, sliced
15 individual Cherry Tomatoes, or baby plum
tomatoes, halved
2 sprig(s) Rosemary, Fresh
24 individual Olives, in Brine, green and black
Instructions
Sift the flour and salt into a large bowl. Add the
yeast and pepper and stir to mix. Heat the milk and
water together until hand hot, then add 1 tbsp of
olive oil. Stir into the flour and mix to make a soft
dough.
Turn the dough on to a floured surface and knead
until smooth, about 3 minutes. Place in a large,
lightly oiled bowl and cover with a damp cloth or
cling film. Leave to rise in a warm place until
doubled in size, about 1 hour.
Lightly oil two baking sheets. Knock back the dough
and knead lightly for a few seconds. Cut into two
equal pieces, then roll out each one on a floured
surface to fit the baking sheets. Cover loosely with
a damp cloth or cling film and leave to rise for about
20 minutes.
Preheat the oven to Gas Mark 6 / 200°C / 400°F.
Scatter the red onion, tomatoes, rosemary and
olives over the surface of the two focaccia. Drizzle
with the remaining olive oil, then bake for 15 - 20
minutes until risen and golden brown.
DINNER
Baked vegetable frittata
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Weight Watchers Recipe
Ratings (38) Rate it
2ProPoints®Value
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Prep time: 15 min
Cook time: 35 min
Other time: 0 min
Serves: 6
This tasty vegetarian frittata is versatile and packed with Filling and Healthy foods. Cut it into wedges and serve with salad or more
vegetables for a main meal.
Recipe
Read all reviews (36)
Ingredients
1 medium Aubergine, large, sliced
1 medium Courgette, sliced lengthways
10 spray(s) Calorie controlled cooking spray
1 medium Onion(s), finely chopped
1 clove(s) Garlic, crushed
225 g Peppers, All Types, roasted, in brine, drained
6 medium (raw) Egg, whole, raw
4 tablespoons Skimmed Milk
2 teaspoons (level) Oregano, Dried
1/4 teaspoons Salt, or to taste
1/4 teaspoons Black pepper
Instructions
Preheat the grill. Arrange the slices of aubergine and courgette on the grill rack. Coat lightly with low fat cooking
spray. Grill each side for about 3 minutes. Alternatively cook them in a char-grill pan.
Meanwhile, spray a non-stick frying pan with low fat cooking spray and add the onion and garlic. Cook for 3-4
minutes, stirring often. Remove from the heat. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
Spray a 23cm (9 inch) round baking dish with low fat cooking spray. Add a layer of half the aubergines, half the
peppers, then all the courgette, sprinkling each layer with some of the onion and garlic mixture. Repeat with
remaining peppers and aubergine.
Beat the eggs, milk and herbs together. Season with salt and pepper. Pour over the vegetables. Bake in the
oven for 25 minutes, until set and golden brown. Serve warm or cold, sliced into wedges.
Meanwhile, spray a non-stick frying pan with low fat cooking spray and add the onion and garlic. Cook for 3-4
minutes, stirring often. Remove from the heat. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
Caramelised onion and mushroom lasagne
Weight Watchers Recipe
Ratings (61) Rate it
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Prep time: 25 minCook time: 45 minOther time: 0 minServes: 6
Enjoy this family friendly vegetarian lasagne that won't damage your ProPoints budget and can be made in advance so you can simply heat up and serve.
Recipe Read all reviews (56)
Ingredients 1 tablespoons Olive Oil
2 large Onion(s), thinly sliced
1 clove(s) Garlic, crushed
1 sprig(s) Rosemary, Fresh
100 ml Water
2 teaspoons Vinegar, All Types, balsamic
2 teaspoons Muscovado Sugar, dark or light
1 pinch Salt, and black pepper, freshly ground
5 spray(s) Calorie controlled cooking spray
250 g Mushrooms, closed cup, sliced
1 tablespoons Butter
3 tablespoons (level) Plain White Flour, plain
600 ml Skimmed Milk
135 g Lasagne sheet, dry, (9 sheets)
40 g Parmesan Cheese, finely grated
1/8 teaspoons (level) Ground Nutmeg
Instructions
Heat olive oil in a large non-stick frying pan over a
high heat. Add onions and cook, stirring
occasionally for 6-8 minutes until golden brown.
Add garlic and rosemary and cook for 1 minute. Stir
in water, balsamic vinegar and sugar. Cook until
water evaporates – about 1-2 minutes. Tip into a
large bowl, season with salt and pepper and set
aside.
Coat same frying pan with low fat cooking spray.
Place over medium-high heat and add mushrooms.
Cook for about 2 minutes until browned, then add to
onions, stirring to mix.
Preheat oven to Gas Mark 4/180°C/fan oven
160°C/ 350°F.
To make sauce put butter, flour and milk into a non-
stick saucepan, all at once. Heat, stirring constantly
with a small whisk until the sauce boils and
thickens. Add half the cheese. Season and add
nutmeg, if using.
To assemble, spread a thin layer of sauce over the
base of a baking dish measuring about 18 x 28cm.
Place 3 lasagne sheets on top. Spread with sauce
and half the onion mixture. Lay 3 more lasagne
sheets on top. Repeat with sauce, onion mixture,
final 3 lasagne sheets and remaining sauce.
Sprinkle the rest of the cheese evenly over the
surface.
Bake for 30-35 minutes until golden brown. Rest for
5-10 minutes before serving.
Broccoli and tuna pasta
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Weight Watchers Recipe
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Prep time: 5 minCook time: 10 minOther time: 0 minServes: 3
Simple, yet tasty. Enjoy this low ProPoints value pasta dish for a quick and easy dinner.
Recipe Read all reviews (27)
Ingredients 175 g Broccoli, raw, florets
175 g White pasta, dry, preferably bows
185 g Tuna in brine, drained, rinsed and drained
1 pinch Salt
1/4 teaspoons Black pepper
Instructions
Cook the broccoli for 8-10 minutes until tender.
Drain.
Meanwhile cook the pasta according to the packet
instructions.
Put the cooked pasta into serving bowls.
Divide the tuna among the bowls. Gently fork
through the broccoli florets to break them up slightly
(but don't mash them) before mixing into the tuna
and pasta. Season and serve.
Beef casserole
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Prep time: 20 minCook time: 120 minOther time: 0 minServes: 4
Enjoy this delicious recipe, packed with Filling and Healthy foods. Also suitable if you're following the Gluten Free approach.
Recipe Read all reviews (214)
Ingredients 5 spray(s) Calorie controlled cooking spray
500 g Beef sirloin steak, lean, raw, cut into chunks
2 medium Leek, sliced
3 stick(s) Celery, cooked, chopped
2 medium Carrots, raw, sliced
1 portion(s) (medium) Turnip, chopped
2 cube(s) Vegetable stock cube(s), beef, made up to
850ml, ensure gluten free
175 g Mushrooms, sliced
2 sprig(s) (fresh) Parsley, fresh, chopped
3 sprig(s) Thyme, Fresh, or 1tsp dried
1 pinch Salt
1 teaspoons Black pepper
500 g Potato(es), Raw
1 large Onion(s), thinly sliced
Instructions
Preheat oven to Gas Mark 5 / 190°C / 375°F.
Spray a large flameproof casserole dish with
cooking spray and place over a high heat. Add the
meat a handful at a time, so that it seals and
browns. Add the leeks, celery, carrots and turnip
and cook for 3 - 4 minutes, until slightly softened.
Add the stock, mushrooms, parsley and thyme.
Season. Bring up to the boil, then cover and
transfer to the oven. Cook for 1 hour. If you are
wheat or yeast intolerant.
Meanwhile, par-boil the potatoes for 10 minutes.
Cool and slice.
Remove the casserole from the oven and layer the
potatoes and onion over the top in overlapping
layers. Return to the oven and bake for 45 - 50
minutes, without a lid, until the potatoes are
browned and crisp.
Beef and Ginger Stir Fry With Noodles
Weight Watchers Recipe
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Prep time: 10 minCook time: 10 minOther time: 0 minServes: 1
A mouth-watering dish for any occasion.
Recipe Read all reviews (13)
Ingredients 1 teaspoons Dry Sherry
2 teaspoons White Wine Vinegar
2 teaspoons Soy Sauce, light
1 clove(s) Garlic, (small) chopped finely
1/2 teaspoons (level) Ground Ginger
1 teaspoons Vegetable Oil
1 medium Beef fillet steak, lean, raw, (90g) cut into
strips
2 medium Spring Onions, chopped into 5cm lengths
1/4 medium Peppers, All Types, (red) deseeded and
cut into strips
1/4 individual Chilli, Green or Red, flaked
1/2 teaspoons Sesame Seeds
1 portion(s) (medium) Broccoli, raw, (60g)
60 g Spinach, shredded
30 g Egg Noodles, dry
Instructions
Mix together the sherry, vinegar, soy sauce, garlic
and ginger in a shallow dish. Stir in the beef and
leave to marinate for 20 minutes.
Put a saucepan of lightly salted water on to boil.
Heat the oil in a frying pan or wok until very hot.
Add the strips of beef to the frying pan, reserving
any extra marinade. Stir fry for 2 minutes. Cook the
noodles in the boiling water for 5 minutes and then
drain and keep warm.
Add the spring onions, red pepper, dried chillies,
sesame seeds, broccoli florets and spinach or
Chinese leaf to the wok. Stir fry for 3 minutes. Pour
in any reserved marinade and stir fry for 1 minute
more.
Arrange the noodles on a serving plate. Top with
the stir fry and serve at once.
Cajun Pork Steaks with Sweet Potato Chips
Weight Watchers Recipe
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Prep time: 25 minCook time: 30 minOther time: 0 minServes: 4
Try this delicious healthy recipe from the new Food for Life cook book produced in association with the British Heart Foundation (BHF).
Recipe Read all reviews (21)
Ingredients 5 spray(s) Calorie controlled cooking spray
1025 g Sweet potato(es), raw, 1.25 kg/2 lb 12 oz,
peeled and cut into wedges
1/2 cube(s) Vegetable stock cube(s), vegetable
700 g Pork Loin Steak, Lean, raw, (4 x 175 g)
1 medium Lime(s), zest of half and juice of whole
2 teaspoons (level) Mixed Spice, (Cajun)
1/2 medium Pineapple, peeled, cored and finely
chopped
1/2 medium Peppers, All Types, deseeded and diced
1/2 individual Chilli, Green or Red, deseeded and
diced
Instructions
Preheat the oven to Gas Mark 6/ 200°C/fan oven
180°C. With a kitchen towel lightly coat a baking
tray with low fat cooking spray.
Cook the sweet potato wedges in boiling salted
water, adding the vegetable stock cube, for 5
minutes. Drain the potatoes, spread out on the
baking tray and spray with low fat cooking spray.
Cook in the oven for 25-30 minutes, turning half
way through.
Trim the pork fat from the pork steaks then pat them
dry on kitchen towel. Place on a plate, drizzle half
the lime juice over them then sprinkle the Cajun
spice on both sides of each pork steak. Set aside
and preheat the grill on a medium to high setting.
Mix the remaining lime juice and zest together with
the pineapple, red pepper and chilli in a small
serving bowl.
Grill the pork steaks for 12-15 minutes or until they
are cooked through and the juices run clear. Serve
with the sweet potato chips and the pineapple salsa
spooned over the pork.
To prepare a pineapple firstly slice off the base and
the leaves of the pineapple. Stand the pineapple
upright and cut into wedges. Trim away the core
from each wedge, then slice the flesh away from
the skin, as if you were preparing a melon.
Caribbean Chicken and Rice with Pineapple Salsa
Weight Watchers Recipe
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Prep time: 50 minCook time: 25 minOther time: 0 minServes: 4
Fire up chicken breasts with some Jamaican jerk seasoning, then serve with a cooling pineapple salsa.
Recipe Read all reviews (11)
Ingredients 4 medium Chicken breast, skinless, raw, boneless
5 spray(s) Calorie controlled cooking spray, Low fat
1 tbsp Jamaican jerk seasoning
1 pinch Salt, and black pepper, freshly ground
300 g White Long Grain Rice, dry
227 g Pineapple in juice, drained
1 medium Onion(s), finely chopped
1 individual Chilli, Green or Red, deseeded and finely
chopped
1/4 portion(s) (medium) Cucumber, finely chopped
2 tablespoons Mint, Fresh, chopped, plus sprigs, to
garnish
1 teaspoons White Wine Vinegar, or lime juice
1 medium Lime(s), sliced into wedges, to serve
Instructions
Slash the chicken breasts 4 or 5 times with a sharp
knife, spray them with low fat cooking spray, then
rub the Jamaican jerk seasoning all over them.
Season with salt and pepper. Cover and leave for at
least 30 minutes (or overnight).
Preheat the grill to medium high. Arrange the
chicken on the grill rack. Cook for 20-25 minutes,
until tender, turning once.
Meanwhile, cook the rice in lightly salted boiling
water for about 12 minutes, until tender. Make the
salsa by combining the pineapple, red onion, green
chilli, cucumber and mint. Add the vinegar or lime
juice.
Check the chicken with a sharp knife to make sure
that the juices run clear. Drain the rice well. Serve
with the jerk chicken and salsa, garnished with mint
sprigs and lime wedges.
You’ll find Jamaican jerk seasoning in the world
foods section at supermarkets. Treat it with respect
- it’s fiery!
Baked Pilau Rice
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Weight Watchers Recipe
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Prep time: 10 minCook time: 25 minOther time: 5 minServes: 8
This baked rice dish is perfect when entertaining - no last minute messing with the rice - just take it straight to the table. Any leftover? Simply freeze it!
Recipe Read all reviews (26)
Ingredients 5 spray(s) Calorie controlled cooking spray
1 small Onion(s), finely chopped
2 clove(s) Garlic, crushed
400 g Brown Rice, dry, brown or wild
1 medium Lemon(s), pared zest
3 leaf/leaves Bay leaf, dry, fresh or dried
2 teaspoons Cardamom Pods, (8 individual, split)
1/2 teaspoons (level) Cumin seeds
3 individual Cloves, Whole or Ground
1/2 teaspoons Turmeric
900 ml Fresh Vegetable Stock, vegetable (ensure
gluten free)
3 sprig(s) Coriander, fresh
Instructions
Preheat the oven to Gas Mark 4/180°C/350°F.
Spray a large flameproof casserole dish that has a
tight-fitting lid with low fat cooking spray. Heat on
the hob, then add the onion and garlic. Cook over a
low heat until soft, but not brown.
Remove from the heat and add the rice, lemon zest,
bay leaves, cardamom pods, cumin seeds, cloves,
turmeric and vegetable stock. Stir well, then cover
with the lid. Transfer to the middle shelf of the oven
and bake for 25 minutes.
Remove the casserole dish from the oven. Let it
stand for 5 minutes, without removing the lid. Serve,
garnished with sprigs of coriander.
Avocado with Prawns in Seafood Sauce
Weight Watchers Recipe
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Prep time: 10 minCook time: 0 minOther time: 0 minServes: 4
An all-time favourite starter - now with the fat content reduced.
Recipe Read all reviews (7)
Ingredients 2 individual Avocado pear, halved and pitted
2 teaspoons Lemon Juice, Fresh
1 individual Lettuce, shredded, to garnish
12 small Tomato, cherry
120 g Fat Free Natural Yogurt, (6 tbsp)
2 tablespoons (level) Tomato Purèe
1 teaspoons Capers, in Brine, rinsed and finely
chopped (optional)
300 g Prawns, Peeled & Cooked, cooked, (thawed if
frozen)
1/8 teaspoons (level) Paprika
Instructions
Sprinkle the cut surface of the avocados with a few
drops of lemon juice. Stand each half on a separate
serving dish or plate and garnish with shredded
lettuce and cherry tomatoes.
To make the dressing, mix together the yogurt,
tomato puree and capers, if using. Pat the prawns
dry with some kitchen paper, then stir them gently
into the dressing.
Pile the prawns and dressing into the avocado
halves. Sprinkle with a little paprika or black pepper,
then serve at once.
Asparagus with Shallot-Mustard Cream
Weight Watchers Recipe
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Prep time: 12 minCook time: 12 minOther time: 0 min
Serves: 4
Think beyond basic steamed asparagus spears with our rich shallot-and-mustard sauce.
Recipe Read all reviews (4)
Ingredients 2 teaspoons Olive Oil
2 medium Shallots, minced
1 tablespoons (level) Plain White Flour, plain
120 ml Light Evaporated Milk
1 cube(s) Vegetable stock cube(s), chicken, make up
to 120ml with hot water
2 teaspoons (level) Coarse Grain Mustard
1/8 teaspoons Salt, or to taste
675 g Asparagus, raw, (1½ lbs) trimmed
Instructions
Heat oil in a small saucepan over low heat. Add
shallots and cook until softened, about 6 minutes;
stir in flour.
Very gradually whisk in milk and stock; bring to a
simmer and let cook 1 minute. Whisk in mustard
and season with salt; cover and keep warm.
Steam asparagus until tender, about 3 to 4 minutes.
Divide among 4 plates and top each with about 5
tablespoons of sauce.
Chicken and root veg roast
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Weight Watchers Recipe
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Prep time: 15 minCook time: 35 minOther time: 0 minServes: 4
Make the most of zero ProPoints value autumn vegetables in this easy one-dish main course - perfect for a satisfying Sunday dinner.
Recipe Read all reviews (37)
Ingredients 2 teaspoons Olive Oil
1 medium Sweet potato(es), raw, peeled and cut into
chunks
2 medium Carrots, raw, sliced
4 medium Parsnip(s), raw, halved lengthways
300 g Swede, peeled and cut into chunks
1 medium Red pepper(s), deseeded and cut into
chunks
1/2 teaspoons (level) Cumin seeds, (optional)
4 medium Chicken breast, skinless, raw, boneless
4 rasher(s) (medium) Streaky Bacon, raw
4 teaspoons (level) Thyme, Dried, (sprigs) fresh or
fresh rosemary sprigs
1 pinch Salt, and black pepper, freshly ground
Instructions
Preheat the oven to Gas Mark 6/200°C/400°F.
Spoon the olive oil into a roasting pan and add all
the vegetables and cumin seeds (if using), tossing
them to coat.
Wrap a bacon rasher around each chicken breast,
tucking a thyme or rosemary sprig into each one.
Lay the chicken breasts on top of the vegetables.
Season. Roast for 30-35 minutes, or until the
chicken is cooked and the vegetables are tender,
turning the vegetables and chicken over after 20
minutes.
Chicken breasts stuffed with spinach and red peppers
Weight Watchers Recipe
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Prep time: 20 minCook time: 35 minOther time: 0 minServes: 4
This simple chicken dinner is fit for the family and packed with Filling and Healthy foods which are the very best choices to keep you feeling satisfied.
Recipe Read all reviews (19)
Ingredients 100 g Spinach
4 medium Chicken breast, skinless, raw
1 g Sweet piquante peppers, use 80g, drained
8 leaf/leaves Basil, fresh, plus extra to garnish
4 rasher(s) Bacon medallions, raw
2 medium Peppers, All Types, deseeded and thickly
sliced
300 g Baby carrots, raw, halved
200 g Sweet potato(es), raw, cubed
1 tablespoons Olive Oil
1/8 teaspoons Black pepper
Instructions
Preheat the oven to Gas Mark 5/190°C/fan oven
170°C.
Put the spinach into a colander and pour over a
kettleful of boiling water to wilt the leaves. Run cold
water through the colander to cool it, then squeeze
the spinach tightly with your hands to remove the
excess liquid.
Using a sharp knife, cut a pocket into each chicken
breast. Place 2 basil leaves in each pocket, then
share the spinach equally between them. Cut the
peppers into 4 equal pieces and share between the
pockets. Close the pockets.
Place the bacon medallions onto a work surface or
chopping board and use the back of a knife to
stretch them. Wrap one around each chicken breast
to cover the filling and secure with cocktail sticks.
Put the peppers, carrots and sweet potato chunks
into a roasting tin or large shallow baking dish and
add the olive oil, tossing to coat. Arrange the
chicken breasts on top, then season with black
pepper. Cover with foil and bake for 15 minutes,
then remove the foil and bake for a further 20
minutes. Serve, garnished with extra basil leaves.
Chicken Korma
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Weight Watchers Recipe
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8ProPoints®Value
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Prep time: 15 minCook time: 50 minOther time: 0 minServes: 4
With this creamy Korma, you'll no longer be looking for the takeaway menu. Enjoy!
Recipe Read all reviews (103)
Ingredients 5 spray(s) Calorie controlled cooking spray
2 medium Onion(s), chopped
1 medium Apple(s), chopped
4 teaspoons (level) Curry Powder, mild
450 g Chicken breast, skinless, raw, boneless, cut into
chunks
1 cube(s) Vegetable stock cube(s), (make 1/2 pint)
25 g Sultanas
1 tablespoons (level) Tomato Purèe
125 g Brown Rice, dry, basmati
1 medium Banana(s), sliced
320 g The Co-Operative Low Fat Natural Yogurt, (8
tbsp)
1 pinch Salt
1/4 teaspoons Black pepper
4 sprig(s) Coriander, fresh, (to garnish)
Instructions
Mist a large saucepan with spray cooking oil. Sauté
onions and apple for 3-4 minutes. Stir in curry
powder.
Add chicken. Cook, stirring, for 2-3 minutes, until
sealed all over.
Add chicken stock, sultanas and tomato puree.
Bring to the boil. Reduce heat, cover and simmer
gently for about 40 minutes.
Twelve minutes before end of cooking time, put rice
on to cook in plenty of lightly salted boiling water.
Just before serving, add sliced banana, chopped
coriander and 4 tablespoons of yogurt to the curry.
Season. Cook for 2 minutes.
Serve curry with hot cooked rice, adding one
tablespoon of yogurt to each portion. Garnish with
coriander.
Chicken Jambalaya
Weight Watchers Recipe
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Prep time: 20 minCook time: 40 minOther time: 0 minServes: 4
This tasty, Cajun-style chicken dish is perfect for relaxed, informal eating.
Recipe Read all reviews (51)
Ingredients
300 g Brown Rice, dry, long grain
2 teaspoons Vegetable Oil
450 g Chicken breast, skinless, raw
3 stick(s) Celery, cooked, sliced
1 large Onion(s), chopped
1/4 teaspoons (level) Chilli Powder
1 medium Peppers, All Types, deseeded and chopped
10 g Discovery Foods Deep South Cajun Spice Mix, (2
tsp)
1 pinch Salt, and freshly ground black pepper
1/4 teaspoons (level) Paprika
1/2 teaspoons (level) Oregano, Dried
1/2 teaspoons (level) Ground Cumin
1/2 teaspoons (level) Coriander, Dried
1 sprig(s) Thyme, Fresh, leaves, or 1 tsp dried thyme
4 medium Tomato, chopped
Instructions
Cook the rice in plenty of boiling, lightly salted water
until tender, about 12 minutes.
Meanwhile, heat the oil in a large non-stick frying
pan or wok and add the chicken. Cook, stirring, for
about 6-8 minutes, until browned all over. Add the
celery, onion, green pepper and garlic. Cook for
about 3 more minutes, stirring often, until the
vegetables are softened slightly.
Add the chilli, paprika, cumin, coriander, thyme and
tomatoes. Cook gently, stirring occasionally, for a
further 5 minutes.
Drain the rice thoroughly, then add it to the frying
pan or wok, stirring well to mix everything together.
Season with salt and pepper, then serve.
Notes
Cooked peeled prawns can be used instead of
chicken – though just add them towards the end,
defrosted if frozen, with the tomatoes.
Chicken and pepper fajitas
Weight Watchers Recipe
Ratings (40) Rate it
6ProPoints®Value
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Prep time: 0 minCook time: 0 minOther time: 0 minServes: 4
Ideal for a quick midweek meal the whole family will enjoy and delightfully low in ProPoints value too!
Recipe Read all reviews (35)
Ingredients 4 spray(s) Calorie controlled cooking spray
300 g Chicken breast, skinless, raw
2 medium Peppers, All Types, use red and yellow,
deseeded and thinly sliced
1 medium Onion(s), thinly sliced
2 stick(s) Celery, Raw, thinly sliced
5 g Discovery Foods Medium Fajita Seasoning Mix, 1
tsp
2 tablespoons (level) Tomato Purèe, blended with 3
tbsp hot water
4 medium Tortilla wrap(s),
Green salad, to serve
Instructions
Heat a wok or large frying pan ad spray with
calorie-controlled cooking spray. Add the chicken
and stir-fry for 3-4 minutes, until browned. Add the
peppers, onion and celery and stir-fry for 4-5 more
minutes, until the vegetables are cooked, yet still
crunchy.
Sprinkle the fajita spice into the wok, then add the
tomato puree mixture. Heat and stir for a few
seconds, then share between the tortillas. Roll them
up tightly, then serve with salad.
Chinese Chicken Balls
Weight Watchers Recipe
Ratings (0) Rate it
3ProPoints®Value
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Prep time: 0 minCook time: 0 minOther time: 0 minServes: 12
Here’s an Asian twist on a member favourite. Great hot or at room temperature, with just a drizzle of sauce.
Recipe Read all reviews
Ingredients 5 spray(s) Calorie controlled cooking spray
1 1/4 tablespoons Peanut Oil
3 clove(s) Garlic, minced
1 tablespoons Root Ginger, fresh, minced
225 g Mushrooms, finely diced
2 tablespoons Soy Sauce, low-sodium
2 tablespoons Medium Sherry
1 medium Spring Onions, chopped
25 g Coriander, fresh, finely chopped
900 g Chicken Mince, raw,
Dipping Sauce
80 g Jam, apricot
2 tablespoons Water
1 1/2 tablespoons Thai Fish Sauce
1 1/2 tablespoons Lime Juice, Fresh
Instructions
Preheat oven to Gas Mark 4/180°C/350°F. Coat a
12-hole muffin tin with cooking spray and set aside.
In a large frying pan, warm oil over medium heat.
Add garlic; cook, stirring constantly, 1 minute. Add
ginger; cook, stirring, for 1 minute more. Add
mushrooms; stir to combine and scrape bottom of
pan with a wooden spoon. Add soy sauce and
sherry to deglaze pan; cook, stirring occasionally,
about 5 minutes more. Add spring onions; cook,
stirring, until wilted. Stir in corainder; turn off heat.
Place chicken in a mixing bowl; add mushroom
mixture and combine thoroughly. Fill each muffin
hole with about 1/2 cup of chicken mixture shaped
into a ball with your hands (or you can use an ice
cream scoop to shape balls).
Bake until juices bubble up clear, about 35 to 40
minutes.
Meanwhile, to prepare dipping sauce, in a small
bowl, combine jam, water, lime juice and fish sauce.
Serve chicken balls with dipping sauce on the side.
Chilli Stuffed Peppers
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Weight Watchers Recipe
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Prep time: 10 minCook time: 80 min
Other time: 0 minServes: 2
Packed full of Filling and Healthy ingredients.
Recipe Read all reviews (8)
Ingredients 20 spray(s) Calorie controlled cooking spray
1 small Onion(s), chopped
1 clove(s) Garlic, crushed
1 individual Chilli, Green or Red, deseeded and finely
chopped
175 g Extra lean beef mince (5% fat), raw
1 jar(s) Weight Watchers Chilli con Carne Sauce
1 can(s) (large, drained) Kidney Beans, cooked,
rinsed
1 medium Red pepper(s)
1 medium Yellow Pepper
1 tablespoons Coriander, fresh, chopped
1 slice(s) Weight Watchers Sliced White Danish Bread
15 g Weight Watchers Reduced Fat Grated Cheese
Mature
Instructions
Mist a pan with the cooking spray and add the
onion. Fry, stirring, over a medium heat for 5 mins
or until softened, then add the garlic and chilli. Fry,
stirring, for 5 mins, then add the mince. Fry, stirring,
for a further 5 mins or until browned.
Stir in the Weight Watchers Sauce, a splash of
water and the kidney beans. Simmer over a
medium heat, stirring occasionally, for 25 mins.
Preheat the oven to gas mark 4/180°C/fan 160°C.
Halve the peppers lengthways, scoop out the seeds
and core and place in an ovenproof dish. Stir the
coriander into the chilli, then divide the chilli
between the peppers.
In a blender, blitz the Weight Watchers Bread to
make crumbs and sprinkle half over the peppers.
Cover loosely with foil and bake for 30 mins.
Remove the foil and sprinkle over the Weight
Watchers Mature Cheese and the remaining
crumbs. Bake for a further 10 mins, then serve
between 2 plates with the salad
Chicken Schnitzel
Weight Watchers Recipe
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Prep time: 15 minCook time: 45 minOther time: 0 minServes: 4
Relieve built-up tension by bashing out these chicken breasts with a meat mallet or rolling pin!
Recipe
Read all reviews (39)
Ingredients 5 spray(s) Calorie controlled cooking spray
125 g Couscous, dry
1/2 cube(s) Vegetable stock cube(s), vegetable
600 g Chicken breast, skinless, raw, boneless, 4 x
150g
100 g Medium fat soft cheese, (3 1/2oz)
2 medium Spring Onions, finely chopped
1 teaspoons Chilli, Green or Red, finely chopped
(optional)
1 medium (raw) Egg, whole, raw
4 slice(s) (thin ) Prepacked ham, roast or boiled
Instructions
Preheat oven to Gas Mark 5/190°C/fan oven
170°C. Spray a baking sheet with low fat cooking
spray.
Put the couscous into a heatproof bowl. Dissolve
the stock cube in 200ml boiling water and pour over
the couscous. Leave to swell and cool for 10-15
minutes.
Place the chicken breasts, well-spaced, on a large
piece of cling film. Cover with a second piece of
cling film. Using a meat mallet or rolling pin, gently
but firmly beat out the chicken breasts until they are
about half their original thickness.
Mix together the low fat soft cheese, spring onions
and chilli (if using). Season with pepper. Spread
over one side of each chicken breast, then cover
this side with a slice of ham, trimming it to fit.
Beat the egg with 2 tbsp cold water. Brush the ham
and chicken with beaten egg, then coat in the
cooled couscous. Arrange on the prepared baking
sheet.
Bake in the oven for 20-25 minutes, until the
chicken is tender. Check with a sharp knife inserted
into the thickest part – the juices should run clear.
Serve with salad or lightly cooked fresh vegetables.
Notes
You could use bulgar wheat instead of couscous,
though the texture of the coating will be a little
grainier.
Chinese stir fry prawns
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Weight Watchers Recipe
Ratings (58) Rate it
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Prep time: 10 minCook time: 10 minOther time: 0 minServes: 6
If you're after a quick and easy dinner, look no further! Watch the video demo to see just how easy this low ProPoints value stir fry is to make.
Recipe Read all reviews (56)
Ingredients 250 g Egg Noodles, dry
400 g King Prawns, Raw, (or tiger prawns)
2 teaspoons (level) Cornflour
4 tablespoons Soy Sauce, (light)
1 tablespoons Sunflower Oil
300 g Cooked mixed vegetables (zero ProPoints
values), fresh, ready-prepared stir-fry vegetables
1 teaspoons Sesame Oil
2 teaspoons Worcestershire Sauce, (optional)
1/2 teaspoons Granulated sugar
1 pinch Salt
1/4 teaspoons Black pepper
Instructions
Soak the noodles according to the pack instructions
while you continue with the rest of the recipe. Drain
and set aside.
Make sure the prawns are well thawed and then
drain them in a colander. Pat them dry in kitchen
paper and then mix in the cornflour and 2
tablespoons of the soy sauce. Leave to marinate for
about 5 minutes.
Heat the oil in a wok and when almost smoking,
add the prawns, stirring them quickly to heat them
through. Toss in the mixed vegetables and continue
stirring and tossing for 2 minutes.
Add the remaining soy sauce, the sesame seed oil,
Worcestershire sauce, if using, sugar and a little
seasoning. You probably won't need to add much
salt. Serve the noodles immediately.
Cod with Orange and Parsley Couscous Crust
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Weight Watchers Recipe
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Prep time: 10 minCook time: 20 minOther time: 0 minServes: 4
An easy-to-make couscous crust gives a tasty new take on baked cod.
Recipe Read all reviews (18)
Ingredients 5 spray(s) Calorie controlled cooking spray
4 fillet(s) (medium) Cod, raw
1 pinch Salt
1/4 teaspoons Black pepper
75 g Couscous, dry
1 medium Orange(s), finely grated zest and juice of
1/2 cube(s) Vegetable stock cube(s), or 1 teaspoon
vegetable stock powder
1 tablespoons Parsley, fresh
1 portion(s) (medium) Cooked mixed vegetables (zero
ProPoints values), (80g - green)
Instructions
Preheat the oven to Gas Mark 5/190°C/375°F/fan
oven 170°C.
Spray a baking tray with low fat cooking spray and
arrange the cod fillets on top. Season with salt and
pepper.
Put the couscous into a heatproof bowl and add the
orange zest and juice. Dissolve the stock powder or
cube in 100ml boiling water and pour over the
couscous. Stir, then stand for 5 minutes to swell.
Add the parsley or chives.
Share the couscous between the cod, pressing it
over the surface of each fillet. Transfer to the oven
and bake for 15-20 minutes.
Serve the fish with the cooked green vegetables.
Notes
Use the finely grated zest and juice from 1 lemon
instead of the orange, for a change.
Grilled Chicken with Tomato and Mint Salsa
Weight Watchers Recipe
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Prep time: 20 minCook time: 5 minOther time: 0 minServes: 4
Here's an easy chicken dish with a tasty salsa to spice it up! For a twist, serve it cold as a chicken salad - or slice the chicken and make a great lunchtime wrap!
Recipe Read all reviews (10)
Ingredients 350 g Tomato, cherry, halved
1 individual Chilli, Green or Red, deseeded, finely
chopped
1/2 medium Onion(s), finely chopped
1 tablespoons Vinegar, All Types, white wine
1 tablespoons Mint, Fresh
500 g Chicken breast, skinless, raw, sliced into 8
pieces
5 spray(s) Calorie controlled cooking spray
1/2 medium Lemon(s), cut into wedges
Instructions
To prepare salsa: Combine the tomatoes, chilli,
onion, vinegar and mint in a bowl. Toss well to
combine. Season to taste with salt and pepper. Set
aside.
Season the chicken with salt and pepper. Heat a
large non-stick frying pan or grill over high heat.
Spray with low fat cooking spray.
Cook chicken in a single layer for 2 minutes each
side, or until chicken turns white around the edges.
Turn and cook for a further 1-2 minutes or until
chicken is golden and cooked through.
Serve chicken with salsa and garnish with lemon
wedges.
Notes
For a fruity variation on this savoury salsa,
substitute sliced fresh strawberries for the
tomatoes. Any leftover cooked chicken breast can
be stored in an airtight container in the fridge for 1-2
days.
Grilled salmon with watercress and caper mash
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Prep time: 15 minCook time: 25 minOther time: 0 minServes: 4
A fab entertaining dish that won't break yourProPoints budget. The salmon pairs brilliantly with the flavoured mash.
Recipe Read all reviews (6)
Ingredients 800 g Potato(es), Raw, peeled and cut into chunks
500 g Salmon, grilled, 4 x 125g fillets
1 medium Lemon(s), finely grated zest and juice of
50 g Watercress, stalks removed
2 tablespoons Capers, in Brine, in vinegar, rinsed and
drained
2 tablespoons Skimmed Milk
50 g Medium fat soft cheese
1 pinch Salt, and black pepper, freshly ground
1 portion(s) Watercress, (a few sprigs) and lemon
wedges, to garnish
Instructions
Cook the potatoes in lightly salted boiling water for
20-25 minutes, until tender.
When they have been cooking for 15 minutes,
preheat the grill. Arrange the salmon fillets on the
grill rack and sprinkle the lemon juice over them.
Season with black pepper. Grill for 6-8 minutes,
depending on the thickness of the fillets, until the
fish is cooked. The flesh will be opaque and should
flake easily.
Drain the potatoes thoroughly and let them stand
for a few moments to dry. Mash with a potato
masher, then beat in the lemon zest, watercress,
capers, milk and soft cheese. Reheat for a few
moments, stirring constantly, or else the potatoes
will burn. Season.
Serve the salmon with the mash, garnished with
sprigs of watercress and lemon wedges.
Lamb and sweet potato casserole
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Prep time: 15 minCook time: 100 minOther time: 0 minServes: 4
You'll love the flavours of this delcious spiced lamb casserole - it's perfect for chilly winter weather.
Recipe Read all reviews (39)
Ingredients 5 spray(s) Calorie controlled cooking spray
450 g Lamb Leg Steak, Lean, Boneless, raw, cut into
chunks
2 large Onion(s), red, thinly sliced
2 clove(s) Garlic, crushed
1 teaspoons (level) Coriander, Dried,
8 green cardamom pods, split open
600 g Sweet potato(es), raw, (1lb 5 oz), peeled and
cut into large chunks
425 ml Fresh Vegetable Stock
1 teaspoons Salt
1 teaspoons Black pepper
Instructions
Preheat oven to 180°C / 350°F / Gas Mark.
Spray a large flameproof casserole dish with low fat
cooking spray. Heat, add lamb chunks and cook
until browned. Add onions and garlic. Cook for 3-4
minutes, stirring, until softened.
Add ground coriander, cardamom pods and sweet
potatoes. Pour in stock. Season.
Transfer to the oven and cook for 1 1/2 hours, or
until the meat is tender. Serve and enjoy!
Cook’s tip: You could use lean shoulder of lamb
instead of the leg steaks
Lamb and vegetable kebabs
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Prep time: 15 minCook time: 15 minOther time: 0 minServes: 4
Grill some juicy lamb kebabs for a tasty treat.
Recipe Read all reviews (5)
Ingredients 300 g Lamb Leg Steak, Lean, Boneless, raw
1 tablespoons Sweet Chilli Sauce
1 tablespoons Soy Sauce
2 tablespoons Lemon Juice, Fresh
1 clove(s) Garlic
1 medium Onion(s)
1 medium Red pepper(s)
8 individual Cherry Tomatoes
1 medium Courgette
8 spray(s) Calorie controlled cooking spray
1 g Black pepper
4 medium Wholemeal Pitta Bread
4 portion(s) Salad (with a ProPoints value of Zero)
Instructions
Put the lamb chunks into a bowl (not a metal one)
and add the sweet chilli sauce, soy sauce, lemon
juice and garlic. Mix together well, then cover and
marinate for at least 20 minutes.
Preheat a char-grill pan or the grill. Thread the meat
and vegetables onto 8 skewers or soaked wooden
kebab sticks. Season with black pepper. Char-grill
or grill for 10-12 minutes, turning often until cooked.
Serve 2 kebabs per portion, accompanied by a
large green salad.
Moroccan spiced nut roast
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Prep time: 20 min
Cook time: 90 min
Other time: 0 min
Serves: 6
A delicious veggie roast, packed with Filling & Healthy foods.
Recipe Read all reviews (12)
Ingredients
10 spray(s) Calorie controlled cooking spray
800 g Butternut Squash
150 g Cashew Nuts
4 slice(s) (medium) Wholemeal bread, sliced
1 medium Onion(s)
1 clove(s) Garlic
1 teaspoons (level) Paprika
1/2 teaspoons (level) Ground Cinnamon
1/2 teaspoons (level) Ground Cumin
400 g Mushrooms
100 g Weight Watchers Soft Cheese with Roasted Onion & Chive
2 tablespoons Parsley, fresh
Instructions
Preheat the oven to gas mark 4/180°C/fan oven 160°C. Mist a 450g loaf
tin with cooking spray and set aside. Place the butternut squash in a
roasting tin, mist with cooking spray and roast for 30 minutes or until
tender. Mash and set aside.
Blitz the cashews briefly in a food processor to roughly chop them. Tip
into a bowl, and blitz the bread to make crumbs. Add to the nuts and set
aside.
While the squash is roasting, mist a pan with cooking spray and fry the
onion for 5 minutes, or until softened. Add the garlic and spices and fry,
stirring, for 1 minute. Add the mushrooms and fry, stirring for 10–15
minutes or until softened and any liquid has evaporated. Add the
vegetables to the cashews and stir in the mashed squash and Weight
Watchers Low fat Soft Cheese with Roasted Onion and Chivewith the
parsley. Season and stir to combine.
Press the nut mixture into the loaf tin and bake for 1 hour or until firm and
browned. Slice into 12 and serve 2 slices per person with your choice of
roast dinner trimmings.
Lamb Rogan Josh
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Prep time: 15 minCook time: 40 minOther time: 0 minServes: 4
Lean lamb tastes terrific in this favourite dish from Northern India.
Recipe Read all reviews (48)
Ingredients 5 spray(s) Calorie controlled cooking spray
2 medium Onion(s), thinly sliced
2 clove(s) Garlic, crushed
20 g Root Ginger, 2cm (1 inch) piece peeled & grated
450 g Lamb Leg Steak, Lean, Boneless, raw, cut into
chunks
1 tablespoons (level) Mixed Spice, (rogan josh powder)
1 can(s) (large) Tinned Tomatoes, chopped
2 tablespoons (level) Tomato Purèe
1 cube(s) Vegetable stock cube(s), chicken, made up
with 150 ml hot water
1 pinch Salt
1 teaspoons Black pepper, Freshly ground
1 teaspoons Coriander, fresh, to garnish
1 teaspoons Olive Oil
1 spray(s) Calorie controlled cooking spray
Instructions
Spray a large non-stick pan with low fat cooking
spray. Heat, add onions and sauté for 3-4 minutes,
until softened. Add garlic and ginger and cook for
30 seconds. Add lamb chunks and cook until
browned - about 5 minutes. Stir in spice powder.
Add tomatoes, tomato puree and stock. Simmer,
partially covered, for 30 minutes, or until the meat is
tender, adding more stock, if needed. Season.
Serve the lamb. Garnish with lime wedges and
coriander sprigs.
Meatballs with tomato pasta
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Prep time: 10 minCook time: 30 minOther time: 0 minServes: 4
Family fillers like this are always a hit – it's tasty, inexpensive and easy to make. We've used Filling and Healthy foods to keep the ProPoints low.
Recipe Read all reviews (29)
Ingredients 500 g Lean Beef Mince (10% fat), raw
1 small Carrots, raw, grated
1 small Onion(s), finely chopped
1 clove(s) Garlic, crushed
2 teaspoons Dried Mixed Herbs
1 teaspoons (level) Ground Cumin
5 spray(s) Calorie controlled cooking spray
250 g White pasta, dry, spirals
500 g Passata
1 pinch Salt, and black pepper, freshly ground
Instructions
Preheat the oven to Gas Mark 6/200°C/400°F. Mix
together the minced beef, carrot, onion, garlic, dried
herbs and cumin. Season well. Form into about 24
meatballs.
Spray a non-stick baking sheet or roasting pan with
low fat cooking spray. Arrange the meatballs on top,
then roast them for 20 minutes.
Ten minutes before the meatballs are done, put the
pasta on to cook in a large saucepan of boiling,
salted water. Cook for 8-10 minutes, or according to
pack instructions. Drain the pasta and return to the
saucepan with the tomato pasta sauce. Heat for a
minute or two, then add the meatballs and stir them
through gently.
Mushroom risotto
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Prep time: 30 minCook time: 30 minOther time: 0 minServes: 2
A fantastically flavoursome risotto that's worth spending a bit of time standing at the stove.
Recipe Read all reviews (62)
Ingredients 20 g Mushrooms, Porcini
1 teaspoons Olive Oil
1 medium Onion(s), finely chopped
2 clove(s) Garlic, finely chopped
250 g Mushrooms, chestnut
100 ml Dry white wine
150 g (uncooked) Asda Arborio Risotto Rice
1 tablespoons Parsley, fresh, small bunch, chopped
1 pinch Salt
1/2 teaspoons Black pepper
Instructions
Place the dried mushrooms in a measuring jug and
add 750ml boiling water.
Heat the oil in a large, heavy saucepan and gently
stir fry the onion and garlic until softened.
Add the chestnut mushrooms and stir for a further 2
mins before adding the wine.
When the wine has all but gone, evaporated and
been absorbed, add the rice. Drain the dried
mushrooms, reserving the stock, chop into small
pieces.
Add to the risotto with 150ml of the stock.
Cook the risotto on a low heat stirring frequently
until the stock has been absorbed and then add
another 150ml and so on until the stock is finished.
Season and stir in the parsley before serving.
Paella
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Prep time: 20 minCook time: 35 minOther time: 0 minServes: 6
Add some Mediterranean flavour to your menu with this delicious Spanish dish. Paella is a great dish to share with friends and family.
Recipe Read all reviews (30)
Ingredients 1 teaspoons Saffron Threads
2 cube(s) Vegetable stock cube(s), chicken, dissolved
in 1.2 litres boiling water
5 spray(s) Calorie controlled cooking spray
1 clove(s) Garlic, crushed
1 large Onion(s), chopped
1 medium Red pepper(s), deseeded and chopped
350 g Brown Rice, dry, brown or wild
225 g Squid, raw, rings
350 g King Prawns, Raw, in shells
350 g Roast Chicken, Mixed Meat, Skinless, skinless
2 tablespoons Parsley, fresh, chopped
1 tablespoons Lemon(s), juice
50 g Petits Pois, boiled, or garden peas
1 pinch Salt, and freshly ground pepper
Instructions
Add saffron strands to hot stock. Infuse for 10 - 15
minutes.
Heat a very large frying pan or wok. Spray with low
fat cooking spray. Add garlic, onion and pepper.
Cook, stirring, for 3-4 minutes, until softened.
Add rice to frying pan or wok and stir-fry for 1
minute. Pour in stock, bring to the boil, then reduce
heat and simmer for 10 minutes.
Add all remaining ingredients, stirring well. Cook
gently, without a lid, for about 20 minutes until the
liquid has been absorbed and the rice is tender,
stirring occasionally. Add a little extra liquid if
needed.
Check seasoning, then serve.
One pan sausage and veg roast
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Prep time: 15 minCook time: 60 minOther time: 0 minServes: 4
This family friendly dinner couldn't be easier to throw together. Perfect midweek - just make sure you prep ahead of time so you can pop it straight in the oven.
Recipe Read all reviews
Ingredients 850 g Butternut Squash
3 medium Leek, trimmed and chopped
500 g New potatoes, raw, halved if large
6 teaspoons Sage, fresh, chopped
1 tablespoons Olive Oil
8 individual Weight Watchers Premium Pork Sausages
200 g Cherry Tomatoes
40 g Gravy granules, dry
Instructions
Preheat the oven to gas mark 6/200°C/fan 180°C.
Peel, deseed and chop the squash, then place it,
with the leeks, potatoes and half the sage, in a
roasting pan. Drizzle over the oil, season and toss
to coat. Roast for 30 mins.
Add the Weight Watchers Sausages to the pan with
the tomatoes, and roast for a further 30 mins or until
the sausages are cooked through and the
vegetables are tender. Make a gravy with the gravy
granules and 500ml hot water.
Sprinkle the sausages and roast vegetables with
the remaining chopped sage and serve with the
gravy.
Roast pork steaks with cherry tomatoes, potatoes and feta
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Prep time: 15 minCook time: 30 minOther time: 0 minServes: 4
Easy, economical and very tasty. The perfect recipe for a healthy mid-week meal.
Recipe Read all reviews (36)
Ingredients 1 large Onion(s), use red, thinly sliced
500 g Potato(es), Raw, Charlotte or Vivaldi, thinly
sliced
1 tablespoons Olive Oil
5 spray(s) Calorie controlled cooking spray
400 g Pork Loin Steak, Lean, raw, trimmed of fat
100 ml Dry white wine
1 cube(s) Vegetable stock cube(s), make up to 100ml
with hot water
16 individual Cherry Tomatoes
4 sprig(s) Thyme, Fresh, lemon
40 g Feta Cheese, crumbled
1 pinch Salt, and black pepper, freshly ground
Instructions
Preheat the oven to Gas Mark 7/220°C/fan oven
200°C. Put the onion and potatoes in a shallow
roasting tin, add the oil and toss to coat. Season
with salt and pepper, then roast for 15 minutes.
Meanwhile, spray a non-stick frying pan with low fat
cooking spray and place over a medium heat.
Season the pork, add to the pan and brown for 2
minutes on each side.
Lay the pork on top of the onions and potatoes and
pour over the white wine and stock. Add the cherry
tomato bunches and thyme leaves. Roast for a
further 10-15 minutes until the pork is cooked and
the vegetables are tender. Serve, scattered with the
feta cheese.
Sweet and Sour Prawns
Weight Watchers Recipe
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Prep time: 4 minCook time: 6 minOther time: 0 minServes: 2
Both small cocktail prawns and large prawns work well in this recipe.
Recipe Read all reviews (5)
Ingredients 125 g Egg Noodles, dry
1 spray(s) Calorie controlled cooking spray
1 medium Carrots, raw, cut into matchsticks
4 medium Spring Onions, sliced
75 g Petits Pois, boiled
160 g Uncle Ben's Sweet & Sour Light Sauce
200 g Prawns, Peeled & Cooked, defrosted
Instructions
Cook the noodles for 4 minutes or according to the
packet instructions.
Meanwhile, using the cooking spray, stir-fry the
carrot matchsticks ad spring onions in a non-stick
frying-pan.
Add the petits pois and sweet and sour sauce.
Continue to stir-fry for a further minute.
Add the prawns. It is important that the prawns are
not overcooked, so just heat through.
Serve the noodles topped with the prawn and
vegetable mixture.
Slow Roasted Tomatoes
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Prep time: 10 minCook time: 15 minOther time: 0 minServes: 4
Make these ahead of time, and serve at room temperature as a delicious side dish.
Recipe Read all reviews (3)
Ingredients 4 medium Tomato, about 200g
2 tablespoons Vinegar, All Types, balsamic
1 teaspoons (level) Oregano, Dried
1/4 teaspoons Black pepper
1 pinch Salt
Instructions
Preheat the oven to 180°C / Gas 4.
Halve the tomatoes and place cut side up in a small
baking dish.
Sprinkle with the vinegar, oregano and seasoning.
Bake for about 15 minutes until they just start to
soften. Remove and cool, spooning over any pan
juices as they cool.
Vegetable Spring Rolls
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Prep time: 20 minCook time: 30 minOther time: 0 minServes: 4
Baking instead of deep-frying these popular Chinese appetisers allows us to serve up spring rolls for a mere fraction of their pre-renovated version.
Recipe Read all reviews
Ingredients 1 portion(s) (medium) Cabbage, outer leaves
removed, shredded
2 medium Carrots, raw, peeled and shredded
2 clove(s) Garlic, minced
2 medium Spring Onions, white and green parts,
chopped
1 tablespoons Root Ginger, fresh, minced or 1/2 tsp
dried
1 tablespoons Soy Sauce
2 teaspoons (level) Cornflour
1 teaspoons Sesame Oil
10 spray(s) Calorie controlled cooking spray
8 individual Spring Roll Wrapper
Instructions
Preheat oven to 180ºC/350ºF/Gas Mark 4. Coat a
large baking sheet with cooking spray.
Place cabbage in a microwavable dish and cover.
Microwave on high until wilted, about 4 minutes;
drain and transfer to a large bowl. Add carrots,
garlic, spring onions, ginger, soy sauce, cornflour
and oil; mix well.
Arrange spring roll wrappers on a clean, dry
surface. Spoon cabbage mixture diagonally onto
each wrapper. Fold over one corner to cover filling.
Fold up both corners. Moisten edges of remaining
flap with water and roll up wrapper until sealed.
Transfer spring rolls to prepared baking sheet and
coat with cooking spray.
Bake until golden brown, about 25 minutes. Serve
hot.
Notes
This recipe makes 8 spring rolls, so you could either
serve 2 as a starter at a dinner party, or serve as
canapes on a tray.
Roasted Sweet Potato Wedges
Weight Watchers Recipe
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Prep time: 10 min
Cook time: 40 min
Other time: 0 min
Serves: 4
Potatoes are a must-have accompaniment to steak! We have roasted some sweet potatoes
for a colour boost.
Recipe Read all reviews (61)
Ingredients
2 medium Sweet potato(es), raw, peeled
10 spray(s) Calorie controlled cooking spray
1 pinch Salt, and black pepper, freshly ground
1/4 teaspoons (level) Rosemary, Dried
1 sprig(s) Rosemary, Fresh, for garnish
Instructions
Preheat the oven to Gas Mark 6/200°C/400°F.
Cut each potato into 8 wedges lengthwise and place on a non-stick baking tray. Spray with low fat cooking spray
and season with salt and pepper. Add the dried rosemary and toss well to combine. Roast in the oven for 30-35
minutes or until golden brown and tender.
Transfer the potato wedges to a serving plate and garnish with the fresh rosemary.
Notes
You could also sprinkle these potatoes with other dried herbs like oregano or thyme, or your favourite spices like
cumin or paprika. These wedges are best cooked just before serving to stay crisp. However, any leftovers can be
stored in an airtight container in the fridge for 1-2 days. Try adding some wedges to your favourite salad mix.
Prawn Filo Tartlets
Weight Watchers Recipe
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Prep time: 25 minCook time: 10 minOther time: 0 minServes: 6
These delicious little tarts are filled with a tasty prawn mixture - ideal for a party or gathering of friends.
Recipe Read all reviews
Ingredients 5 sheet(s) (small) Filo Pastry, thawed if frozen
5 spray(s) Calorie controlled cooking spray
2 medium Spring Onions, finely chopped
2 large Tomato, finely chopped
350 g Prawns, Peeled & Cooked, chopped
4 tablespoons Low Fat Natural Yogurt
2 tablespoons (level) Tomato Purèe
1 tablespoons Coriander, fresh, chopped, or parsley
1 teaspoons Black pepper
4 sprig(s) Coriander, fresh, to garnish, or parsley
Instructions
Preheat the oven to Gas Mark 5/190°C/fan oven
170°C.
Cut the pile of 5 sheets of thawed filo pastry into 12
squares, about 8cm (3 inches) square. Lightly spray
the separate squares with low fat cooking spray,
layering five pieces into each space of a 12-hole
bun tin. Bake for 8-10 minutes, then cool.
Mix together the tomatoes, spring onions and
prawns. Share them between the filo pastry cases.
Season with black pepper.
To make the dressing, combine the yogurt, tomato
puree and chopped coriander or parsley. Spoon a
little on top of the prawns, then garnish with
coriander or parsley sprigs.
Piri Piri kebabs
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Prep time: 5 minCook time: 20 minOther time: 0 minServes: 4
Perfect for the barbecue season, and suitable if you're following a Filling & Healthy day. Check out the video demo to see exactly how to make it.
Recipe Read all reviews (8)
Ingredients 200 g Tilda Brown Basmati Rice
1 clove(s) Garlic, crushed
1/4 teaspoons (level) Chilli Powder
1 teaspoons (level) Paprika
1/2 teaspoons (level) Oregano, Dried
1/4 teaspoons (level) Thyme, Dried
1 tablespoons White Wine Vinegar, or lemon juice
500 g Chicken breast, skinless, raw, cubed
1 medium Red pepper(s), de-seeded and chopped
roughly
1 medium Green pepper(s), de-seeded and chopped
roughly
4 spray(s) Calorie controlled cooking spray
175 g Sweetcorn, canned, drained
150 g 0% fat natural Greek yogurt
4 sprig(s) (fresh) Parsley, fresh, to garnish
Instructions
Add the rice to a pan of boiling water and cook
according to the packet instructions. Preheat the
grill and line the grill pan with foil.
Combine the garlic, spices, dried herbs and vinegar
or lemon juice in a mixing bowl and toss the chicken
in the mixture to coat.
Thread the chicken and peppers on to 4 skewers.
Spray with the cooking spray and grill for 12
minutes or until the chicken is cooked through,
turning the kebabs occasionally.
When the rice is tender, stir in the sweetcorn and
allow it to heat through for 1 minute. Drain and
divide the rice between 4 plates.
Add a kebab to each plate, drizzling any cooking
juices from the grill pan over the top. Garnish with
fresh parsley and serve with the yogurt.
Cooks Tip: If you like your food fairly spicy,
increase the chilli powder to ½ teaspoon to give this
recipe a bit more of a kick. When using wooden
skewers, soak them first in cold water for about 30
minutes, to stop them from burning under the grill.
Desert
Lemon Tart
Weight Watchers RecipeWeightWatchers Online
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Prep time: 20 minCook time: 35 minOther time: 0 minServes: 8
Enjoy a slice of this lovely lemon tart for a delicious treat.
Recipe Read all reviews (11)
Ingredients 150 g Ready Rolled Shortcrust Pastry Sheets
2 tablespoons (level) Cornflour
150 ml Water
1 medium Lemon(s), finely grated zest and juice of
2 tablespoons Caster Sugar
2 medium (raw) Egg, whole, raw, beaten
150 g Fat Free Natural Fromage Frais
15 g Icing Sugar, for sprinkling
Instructions
Preheat the oven to Gas Mark 6/200°C/fan oven
180°C. Roll out the pastry on a lightly floured
surface and use to line a 20cm (8 inch) flan tin. Line
with foil or greaseproof paper and baking beans
and bake ‘blind’ (i.e. without a filling) for 15 minutes.
Cool for a few minutes.
Reduce the oven temperature to Gas Mark
4/180°C/fan oven 160°C.
Meanwhile, make the filling. Blend the cornflour with
the water in a non-stick saucepan. Add the lemon
zest and juice and bring to the boil, stirring
constantly until the mixture thickens. Remove from
the heat and add the sugar. Cool slightly.
Stir the eggs into the lemon mixture, followed by the
fromage frais. Pour over the base and return to the
oven to bake for 20-25 minutes, until set. Cool
completely, then serve, sprinkled with icing sugar.
Mini Chocolate Easter Cheesecakes
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Prep time: 40 min
Cook time: 15 min
Other time: 0 min
Serves: 12
We all deserve a little chocolate treat at Easter – so why not make these cute little cheesecakes?
Recipe Read all reviews (7)
Ingredients
50 g Margarine, Soft
6 biscuit(s) Low fat digestive biscuit(s), crushed
3 teaspoons (heaped) Cocoa Powder, (1 tbsp)
200 g Medium fat soft cheese
25 g Caster Sugar
1/2 teaspoons (level) Vanilla Extract
1 medium (raw) Egg, whole, raw, beaten
30 g Dark Chocolate, dark, grated
108 g Waitrose Chocolate Mini Eggs, 36 individual
Instructions
Put 12 paper cake cases into a 12-hole bun tin.
Melt the margarine in a saucepan. Remove from the heat and stir in the biscuit crumbs and half the cocoa
powder. Share between the cake cases, pressing down with the back of a teaspoon. Chill for at least 15 minutes.
Preheat oven to Gas Mark 4/180°C/fan oven 160°C/350°F.
Beat together the low fat soft cheese with the remaining cocoa powder. Mix in the sugar, vanilla extract and egg.
Spoon into the cake cases on top of the chilled biscuit crumbs. Bake for about 12 minutes, until set. Cool
completely.
When ready to serve, sprinkle the cakes with grated chocolate and top each one with 3 mini chocolate Easter
eggs.
Apple and Vanilla Tarts
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Prep time: 20 minCook time: 15 minOther time: 0 minServes: 8
For a yummy treat, enjoy a puff pastry open tart, topped with thinly sliced apples with a hint of vanilla.
Recipe Read all reviews (9)
Ingredients 5 spray(s) Calorie controlled cooking spray
1 teaspoons (heaped) Plain White Flour, plain
1 sheet(s) Ready Rolled Puff Pastry Sheets
1 teaspoons (level) Vanilla Extract
1 tablespoons Lemon Juice, Fresh
1 medium Apple(s)
20 g Caster Sugar
Instructions
Preheat the oven to Gas Mark 6/200°C/fan oven
180°C. Spray 2 baking sheets with low fat cooking
spray.
Use the flour to dust a work surface, then unroll the
puff pastry sheet onto it. Use a 9cm (3 1/2 inch)
cutter to stamp out 8 circles. Lift them onto the
baking sheets.
Put the vanilla essence and lemon juice into a bowl.
Core and thinly slice the apples into the bowl and
toss in the lemon juice mixture. Arrange on top of
the pastry circles.
Transfer to the oven and bake for 15-20 minutes,
until the pastry is golden brown. Cool for about 10
minutes.
Put the sugar into a saucepan with 3 tbsp cold
water. Simmer over a low heat until the sugar has
dissolved and the mixture is syrupy. Brush over the
tarts to glaze them.
Notes
Pastry trimmings weighed 187g, therefore just half
the pastry is used. The puff pastry trimmings can be
re-rolled to make a further 8 tarts with 1 more apple,
though they will not rise as successfully.
Baked jam doughnuts
Weight Watchers Recipe
Ratings (3) Rate it
5ProPoints®Value
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Prep time: 70 minCook time: 15 minOther time: 0 minServes: 20
Doughnuts are normally deep fried so these have been baked to reduce the fat content, but not the taste. Tuck in and celebrate National Doughnut Week (12-19 May).
Recipe Read all reviews (3)
Ingredients 500 g Plain White Flour, strong white
1/2 teaspoons Salt
50 g Caster Sugar
2 sachet(s) Dried baking yeast
1 medium (raw) Egg, whole, raw, beaten
125 ml Skimmed Milk
150 ml Water, hot
10 spray(s) Calorie controlled cooking spray,
To finish:
400 g Jam, strawberry
4 tablespoons Caster Sugar
1/2 teaspoons (level) Ground Cinnamon
Instructions
Sift the flour and salt together in a large bowl. Stir in
the sugar and yeast. Make a well in the middle and
add the beaten egg.
Mix together the milk and water to give a warm
liquid, then pour into the well. Mix to a soft dough.
Turn out onto a lightly floured surface and knead
the dough until smooth and elastic – about 6-8
minutes. Divide into 20 equal pieces and shape into
rounds.
Spray baking sheets with low fat cooking spray.
Arrange the doughnuts on them, well-spaced apart
to allow for rising. Cover with cling film or clean,
damp tea towels until almost doubled in size. This
will take about 40 minutes.
Preheat the oven to 220°C / fan oven 200°C / Gas
Mark 7. Bake for 12-15 minutes until risen and
golden. Cool.
Make a small incision into each doughnut and fill
with 1 tsp of jam. Brush each doughnut with water
and roll in caster sugar and cinnamon (if using).
Notes
This recipe is suitable for the Vegetarian and Higher
Carb approach.
Chocolate fudge
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Weight Watchers Recipe
Ratings (48) Rate it
3ProPoints®Value
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Prep time: 15 minCook time: 10 minOther time: 0 minServes: 36
A little indulgence is good for you - in strict moderation!
Recipe Read all reviews (42)
Ingredients 5 spray(s) Calorie controlled cooking spray
175 g Caster Sugar, golden
1 can(s) (small) Evaporated Milk, (170g)
25 g Butter
350 g Dark Chocolate, dark, broken into pieces
100 g Marshmallows, white
Instructions
Spray an 18cm (7 inch) square cake tin with low fat
cooking spray.
Put the sugar, evaporated milk and butter into a
large heavy-based saucepan. Bring up to the boil,
stirring constantly. Reduce the heat to medium and
boil gently for 4 minutes, stirring all the time.
Add the chocolate and marshmallows to the
saucepan. Remove from the heat and stir until
smooth.
Pour into the prepared tin and leave until cold.
Refrigerate until firm – about 2 hours. Cut into 36
squares.
Notes
This recipe is suitable for the Higher Carb
approach.
Chocolate Brownie Crunchies
Weight Watchers Recipe
Ratings (12) Rate it
4ProPoints®Value
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Prep time: 15 minCook time: 25 minOther time: 0 minServes: 15
These moist brownies have the added indulgence of a crunchy, sugary topping.
Recipe Read all reviews (11)
Ingredients 200 g Caster Sugar
110 g Medium fat soft cheese
2 medium (raw) Egg, whole, raw
1 teaspoons (level) Vanilla Extract
110 g Plain White Flour
1/2 teaspoons (level) Bicarbonate of Soda
80 g Cocoa Powder, (4 tbsp)
2 tablespoons Skimmed Milk
15 g Rice Krispies
40 g Icing Sugar, (2 tbsp) sifted
15 g Margarine, Soft, melted
Instructions
Preheat the oven to Gas Mark 4/180ºC/fan oven
160ºC. Line a 20cm (8 inch) square baking with
non-stick baking parchment.
Place the sugar and low fat soft cheese in a large
bowl and whisk together until pale and soft. Add the
egg yolks and whisk until well combined. Whisk in
the vanilla extract.
In a clean, grease-free bowl whisk the egg whites
until they hold stiff peaks.
Sift the flour, bicarbonate of soda and cocoa into
the soft cheese mixture with the milk. Stir well until
combined. Carefully add the egg whites folding in
slowly to retain the air. Spoon into the tin.
Mix together the rice crispies, icing sugar and
melted margarine and scatter over the surface.
Bake for 25 mins until risen and spongy to feel.
Cool in the tin, before turning out and cutting into
pieces. Once cold store in airtight container. Best
eaten the same day otherwise the topping goes
soft.
Notes
This meal is also suitable for the following
approaches: Vegetarian and Higher Carb.
Chocolate marshmallow squares
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Weight Watchers Recipe
Ratings (23) Rate it
4ProPoints®Value
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Prep time: 5 minCook time: 5 minOther time: 0 minServes: 12
This basic recipe is very versatile. Feel free to add your own favourite ingredients like nuts, dried fruit, crispy cereal, or even fresh fruit.
Recipe Read all reviews (21)
Ingredients 220 g Dark Chocolate, dark
2 teaspoons (level) Low Fat Spread
135 g Marshmallows
Instructions
Line a 20cm X 20cm dish with aluminium foil.
In a double saucepan, melt chocolate and low fat
spread over very low heat, stirring occasionally until
thoroughly combined. Remove from heat and stir in
marshmallows.
Scrape chocolate mixture into prepared dish using
a silicon spatula. Smooth into a somewhat even
layer. Refrigerate until chocolate sets, at least 1
hour, and keep refrigerated until ready to eat. Cut
into 12 pieces and serve.
Notes
If you choose to add fresh fruit, the squares must
be refrigerated and eaten the day they are made.
Fresh strawberries, blueberries and pineapple are
all excellent options. If you choose nuts/cereal/dried
fruit etc then make sure you account for this in
the ProPoints values.
Coffee tiramisu cake
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Ratings (12) Rate it
4ProPoints®Value
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Prep time: 25 minCook time: 15 minOther time: 0 minServes: 8
Yes, you can eat cake! This one is made with a whisked sponge, which means it doesn’t have any fat added to the cake mixture.
Recipe Read all reviews (12)
Ingredients 250 g Quark
5 spray(s) Calorie controlled cooking spray
1 teaspoons Ground Coffee
3 medium (raw) Egg, whole, raw
75 g Light Brown Sugar
75 g Plain White Flour
100 g Rachel's Organic Low Fat Vanilla Yogurt
15 ml Liqueurs, High Strength, (3 tsp) Tia Maria
1 teaspoons (heaped) Cocoa Powder, for sprinkling
Instructions
Preheat the oven to Gas Mark 5/190°C/fan oven
170°C. Lightly grease 2 x 18cm sandwich tins with
low fat cooking spray. Line the bases with circles of
non-stick baking parchment or greaseproof paper.
Put the coffee powder or granules into a cup and
add 1 tbsp boiling water, stirring to dissolve.
Whisk the eggs and sugar together using a hand-
held electric whisk until pale, thick and very airy.
This will take about 5 minutes. Whisk in the coffee
liquid. Sift the flour into the mixture and fold it in
lightly using a large metal spoon. Share the mixture
between the cake tins and level the tops. Bake the
cakes for 12-15 minutes, or until the tops spring
back when pressed lightly. Cool on a wire rack for 5
minutes, then remove from the tins and peel away
the lining paper. Cool completely.
Beat the low fat soft cheese with a wooden spoon
until softened, then stir in the vanilla yogurt and 1
tbsp Tia Maria or Marsala. Put one of the cakes on
a serving plate and sprinkle the rest of the Tia Maria
or Marsala evenly over the surface. Spread half the
soft cheese mixture on top, then place the second
cake in position. Cover with the remaining soft
cheese mixture and sprinkle with cocoa powder.
Keep in the refrigerator until ready to serve, though
allow time for the cake to come up to room
temperature to enjoy it at its best.
Cream of tomato soup
Weight Watchers Recipe
Ratings (22) Rate it
2ProPoints®Value
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Prep time: 20 min
Cook time: 21 min
Other time: 0 min
Serves: 6
This homemade soup is low in ProPoints values and ideal for lunch or eating on the go as you can make it in advance and pop in a
flask or container.
Recipe Read all reviews (20)
Ingredients
5 spray(s) Calorie controlled cooking spray
2 medium Leek, chopped (white parts only)
8 medium Tomato, ripe, cored and chopped
1 teaspoons (level) Thyme, Dried
1 leaf/leaves Bay leaf, dry
1 cube(s) Vegetable stock cube(s), make up to 960ml with water, ensure gluten free
2 can(s) (small) Light Evaporated Milk, (340g)
1/4 tablespoons (level) Dried Basil
1 pinch Salt, and black pepper, freshly ground, or to taste
1 sprig(s) Thyme, Fresh, to garnish
Instructions
Coat a large saucepan with cooking spray and set pan over medium heat. Add leeks and sauté until soft, about 5
minutes. Add tomatoes, thyme and bay leaf; cook, stirring occasionally, until tomatoes break down, about 5
minutes.
Add stock and reduce heat to low; simmer, covered, 10 minutes. Remove from heat and remove bay leaf.
Purée tomato mixture in saucepan using a blender. Or, working in batches, purée tomato mixture in a blender
until smooth (be careful not to splatter hot liquid); return purée to saucepan and set pan over low heat. Add milk
and simmer 1 minute to heat through. Remove from heat and stir in basil; season to taste with salt and pepper.
Garnish with thyme and serve.
Fresh Fruit Tartlets
Weight Watchers RecipeWeightWatchers Online
Ratings (0) Rate it
2ProPoints®Value
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Prep time: 15 minCook time: 0 minOther time: 0 minServes: 18
Impress your guests (with very little effort) with these divine fresh fruit treats. They're small, but perfectly formed and will hit the spot!
Recipe Read all reviews
Ingredients 1 pack(s) Asda Extra Special All-Butter Pastry Case,
use 18 mini cases
100 g Medium fat soft cheese
1 teaspoons Lemon(s), or lime zest
60 g Low Fat Natural Yogurt, (vanilla)
25 g Strawberries, halved
25 g Blueberries
25 g Raspberries
4 sprig(s) Mint, Fresh, to decorate
Instructions
Arrange the tartlets on a tray or serving plate. Use a
wooden spoon to beat the soft cheese until smooth,
then beat in the lemon or lime zest and yogurt.
Spoon into the tartlets.
Decorate the tartlets with the fresh fruit and mint
leaves. Refrigerate until ready to serve.
Notes
These are perfect little treats to serve when having
friends round for a get-together. Alternatively, serve
three per person to finish off a special meal.
Fruity Sangria
Weight Watchers Recipe
Ratings (2) Rate it
2ProPoints®Value
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Prep time: 10 minCook time: 0 minOther time: 0 minServes: 8
We revamped this classic so you can enjoy its fruity flavours without its typical high-calorie content. Cool off with some today!
Recipe Read all reviews (1)
Ingredients 240 ml Red Wine
720 ml Cranberry Juice
285 g Strawberries, hulled and chopped
2 medium Apple(s), cored and chopped
1/8 teaspoons (level) Ground Cinnamon, or to taste
Instructions
Stir together all ingredients in a large pitcher. Allow
to stand for 30 minutes. Place ice in glasses and
serve.
Lemon and Lime Biscuits
Weight Watchers Recipe
Ratings (13) Rate it
2ProPoints®Value
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Prep time: 10 minCook time: 15 minOther time: 0 minServes: 12
Zesty, crunchy biscuits which will add a little treat to your day.
Recipe Read all reviews (11)
Ingredients 100 g Plain White Flour
50 g Margarine, Soft, cut into small pieces
50 g Caster Sugar
2 teaspoons Lemon Juice, Fresh
1 medium Lemon(s), juice and finely grated zest
1 medium Lime(s), juice and finely grated zest
Instructions
Preheat the oven to Gas Mark 6/200°C/400°F. Sift
the flour into a bowl, add the margarine and rub in
using your fingertips until the mixture resembles
bread crumbs. Stir in the sugar, lemon and lime
zest.
Add a tsp of lemon juice and mix to a stiff dough.
Add a little more juice if the mixture is too dry. On a
lightly floured surface roll out to 1cm thickness and
cut 12 x 6cm fluted circles. Re-roll and cut any
remaining dough. Place on a non-stick baking
sheet, sprinkle with the reserved sugar and cook for
10 mins until golden. Leave on the tray for 5
minutes before transferring to a wire rack to cool.
Store in an airtight container for up to 3 days.
Rate and review this recipe
Apple and blackberry pie
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Weight Watchers Recipe
Ratings (4) Rate it
4ProPoints®Value
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Prep time: 10 minCook time: 35 minOther time: 0 min
Serves: 8
A wholesome fruity pie bursting with winter flavours and a mere 4 ProPoints values per slice.
Recipe Read all reviews (4)
Ingredients 700 g Cooking Apple, Bramley, peeled and cored
300 g Blackberries
50 g Caster Sugar
1 pinch Ground Cinnamon
200 g Ready Rolled Shortcrust Pastry Sheets
1 tablespoons Skimmed Milk
15 g Demerara Sugar
Instructions
Preheat the oven to gas mark 6/200°C/fan 180°C.
Put the apples and blackberries in a 1.2-litre pie
dish (our dish measured 19cm at the base and
26cm at the top). Scatter the sugar and cinnamon
over, add 1 tbsp water and stir to combine.
Cut a couple of long strips from your pastry sheet.
Moisten the edge of the pie dish with water and a
pastry brush, then stick the strips to the pie dish.
Cut the pastry to fit the top of the dish. Moisten the
strips on the dish, place the pastry lid on top and
pinch the edges together to seal. Brush with the
milk and scatter the demerara sugar over the top.
Make slashes in the pastry to let the steam escape.
Bake for 30-35 mins or until the pastry is golden
and the fruit is soft.
Rate and review th
Apricot cheesecakes
Weight Watchers Recipe
Ratings (9) Rate it
4ProPoints®Value
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Prep time: 20 minCook time: 15 minOther time: 0 minServes: 4
Make the most of fresh apricots in season, and enjoy them in these reduced fat cheesecakes.
Recipe Read all reviews (7)
Ingredients 4 biscuit(s) Low fat digestive biscuit(s), crushed
4 tablespoons Apple juice, unsweetened
200 g Medium fat soft cheese
1 teaspoons (level) Vanilla Extract
3 tablespoons Artificial sweetener, powdered
1 medium (raw) Egg, whole, raw, separated
150 g Apricot(s), pitted and sliced
Instructions
Preheat the oven to 180°C / fan oven 160°C / Gas
Mark 4
Share the crushed biscuits between 4 small
ovenproof glass dishes or ramekins. Spoon 1 tbsp
apple juice into each dish, sprinkling them over the
biscuit crumbs.
Put the soft cheese into a mixing bowl with the
vanilla extract, 2 tbsp sweetener and the egg yolk.
Beat with a wooden spoon until smooth.
In a clean, grease-free bowl, whisk the egg white
until it holds its shape. Fold into the cheese mixture
using a large metal spoon. Share between the
dishes, then stand them on a baking sheet and
bake for about 20 minutes until set. Allow to cool.
Meanwhile, cook the apricot slices for 4-5 minutes
in a little water. Drain off any liquid, then add the
remaining sweetener. When completely cooled,
share them between the dishes.
Notes
Use canned apricots in natural juice if fresh ones
are not available.
Baked pear custard
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Weight Watchers Recipe
Ratings (16) Rate it
2ProPoints®Value
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Prep time: 15 minCook time: 25 minOther time: 0 minServes: 4
Ripe pears baked in a vanilla egg custard make a simple, sensational dessert that is a perfect winter warmer without damaging your ProPoints budget.
Recipe Read all reviews (16)
Ingredients 4 medium Pear(s), ripe, peeled, halved and cored
2 medium (raw) Egg, whole, raw
450 ml Skimmed Milk
1 teaspoons (level) Vanilla Extract
3 tablespoons Artificial sweetener
4 teaspoons (level) Icing Sugar, or 1 tbsp
Instructions
Preheat the oven to Gas Mark 4/180°C/350°F/fan
oven 160°C.
Use a sharp knife to thinly slice each pear, then fan
out the slices in four individual ovenproof dishes. In
a jug, beat together the eggs, milk, vanilla extract
and sweetener. Strain the mixture through a sieve
into the dishes.
Place the baking dishes onto baking sheets and
transfer to the oven. Bake for 25 minutes until set
and golden.
Just before serving, sprinkle icing sugar over the
desserts. They are best eaten warm, rather than
straight from the oven.
Notes
For a brûléed effect, use a cook’s blow torch to
caramelise the icing sugar slightly.
Chocolate cake with raspberries
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Weight Watchers Recipe
Ratings (21) Rate it
6ProPoints®Value
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Prep time: 30 minCook time: 10 minOther time: 0 minServes: 8
Enjoy a slice of this deliciously decadent chocolate cake for a mere 6 ProPoints values per serving. It's well worth it!
Recipe Read all reviews (20)
Ingredients 5 spray(s) Calorie controlled cooking spray
3 large (raw) Egg, whole, raw, separated
75 g Muscovado Sugar
60 g Plain White Flour
15 g Cocoa Powder,
Filling and decoration:
30 g Low Fat Spread
100 g Icing Sugar
2 teaspoons (heaped) Cocoa Powder
75 g Raspberries, (fresh or frozen, thawed)
50 g Milk Chocolate, melted
Instructions
Preheat the oven to Gas Mark 5/180°C/fan oven
160°C. Spray two 18cm (7 inch) sandwich tins with
low fat cooking spray. Line their bases with circles
of non-stick baking parchment or greaseproof
paper.
In a large mixing bowl, whisk the eggs and sugar
together using a hand-held electric whisk on high
speed until pale, very thick and very airy. (This will
take about 5 minutes). Sift the flour and cocoa
powder together, then sift into the egg mixture and
fold in gently using a large metal spoon. It is
important to keep the air in the mixture, so do not
beat.
Share the mixture between the cake tins and level
the tops. Bake for 8-10 minutes, until the tops
spring back when pressed lightly. Cool on a wire
rack for 5 minutes, then remove the cakes from the
tins and peel away the lining paper. Cool
completely.
For the filling, put the low fat spread into a mixing
bowl and sift in the icing sugar and cocoa powder.
Beat together until smooth. Reserve about 1
tablespoon, then spread the rest over the top of one
cake and place the other cake on top. Dip each
raspberry into the reserved chocolate filling and
arrange on top of the cake. Drizzle with melted
chocolate and serve, cut into eight slices.
Cranberry and Raspberry Sorbet
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Weight Watchers Recipe
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0ProPoints®Value
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Prep time: 10 minCook time: 15 minOther time: 0 minServes: 8
Blitz frozen raspberries and cranberries in a blender to make this speedy sorbet.
Recipe Read all reviews (24)
Ingredients 225 g Raspberries, frozen, (8 oz)
225 g Cranberries, frozen, (8 oz)
1 tablespoons Lemon Juice, Fresh
300 ml Water, (1/2 pint)
6 tablespoons Artificial sweetener
Instructions
Put the raspberries and cranberries into a blender
with the lemon juice, water and sweetener. Whiz
together until pureed. (You may have to do this in
batches).
Tip the mixture into a freezer container and freeze
until solid.
Take the sorbet from the freezer about 15-20
minutes before you wish to serve, so that it softens
slightly.
Notes
Use frozen summer berries instead of raspberries if
you prefer.
Mocha Muffins
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Weight Watchers Recipe
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1ProPoints®Value
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Prep time: 20 minCook time: 12 minOther time: 0 minServes: 20
Ideal to serve with coffee at a brunch party. Served piled on a plate lightly dusted with icing sugar.
Recipe Read all reviews (21)
Ingredients 100 g White Self Raising Flour, (if using plain flour then
add 1 teaspoon baking powder)
15 g Cocoa Powder
25 g Semolina, Dried, or fine polenta
40 g Light Brown Sugar, soft, or caster sugar
1 medium (raw) Egg, whole, raw
40 ml Sunflower Oil
70 ml Skimmed Milk
1 teaspoons Ground Coffee, instant powder, dissolved
in 1 tablespoon hot water
Instructions
Preheat the oven to 190°C, Gas 5. Prepare 2 x 12
hole mini muffin trays with 20 small paper cases. (If
you only have 1 tray then bake in 2 batches).
Sift together into a large bowl the flour (and baking
powder if using) and cocoa. Mix in the semolina and
sugar.
Beat together the egg, oil, milk and coffee water
then mix into the dry ingredients to a thick batter.
Do not over beat.
Divide the batter between the cases and bake for
about 12 minutes until risen. Cool on a wire rack
and serve freshly baked, lightly dusted with pinches
of icing sugar, if liked.
Nectarine and berry crumbles
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Weight Watchers RecipeYour Week
Ratings (0) Rate it
5ProPoints®Value
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Prep time: 20 minCook time: 20 minOther time: 0 minServes: 4
Lots of fruit with a little crumble – that’s the key to keeping these desserts light and healthy, but still super tasty.
Recipe Read all reviews
Ingredients 3 medium Nectarine(s), pitted and chopped
200 ml Freshly squeezed orange juice
2 teaspoons (level) Cornflour
2 tablespoons Water, cold
80 g Blackberries
80 g Raspberries
2 tablespoons Artificial sweetener
80 g Plain White Flour
1 pinch Salt
40 g Low Fat Spread
30 g Demerara Sugar
Instructions
Preheat the oven to Gas Mark 4/180°C/fan oven
160°C. Arrange four individual heatproof glasses or
ramekin dishes on a baking sheet.
Put the nectarines and orange juice in a saucepan.
Heat and simmer gently for 3-4 minutes until the
fruit is soft, but not mushy. Add the blended
cornflour and stir until thickened. Remove from the
heat and gently stir in the blackberries and
raspberries. Add sweetener, according to taste.
Spoon the mixture into the dishes.
To make the crumble, put the flour and salt into a
mixing bowl and rub in the low fat spread with your
fingertips until the mixture looks like fine
breadcrumbs. Stir in the sugar, then sprinkle the
mixture evenly over the fruit.
Bake for 20 minutes, until lightly browned on the
surface.
Peach and Raspberry Lattice Tart
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Weight Watchers Recipe
Ratings (3) Rate it
7ProPoints®Value
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Prep time: 20 minCook time: 40 minOther time: 0 minServes: 10
This fabulous fruity tart has plenty of 'wow' yet won't throw your daily allowance off track. Lovely for a Sunday dinner dessert, dinner party, or family meal.
Recipe
Read all reviews (3)
Ingredients 465 g (uncooked) Shortcrust Pastry Block, thawed if
frozen
2 teaspoons (heaped) Low Calorie Jam
4 medium Peach, pitted and sliced
150 g Raspberries
50 g Caster Sugar
1 tablespoons Lemon Juice, Fresh
Instructions
Preheat the oven to Gas Mark 5/190°C/fan oven
170°C.
Roll out the pastry on a lightly floured surface and
use to line a loose-based oblong tart tin measuring
approximately 30 x 20 cm. Line with crumpled foil or
baking paper and baking beans and bake ‘blind’
(i.e. without a filling) for 10 minutes. Cool for a few
minutes, then carefully remove the foil or beans and
baking paper.
Spread the jam over the base of the tart. Toss the
sliced peaches and raspberries in the caster sugar
(reserving 1 teaspoon), then arrange them in the
tart case. Sprinkle the lemon juice over them.
Roll out the pastry trimmings and cut them into long
lengths, about 1cm wide. Arrange these over the
top of the tart in a lattice pattern. Brush with a little
water, then sprinkle with the reserved sugar. Bake
for 25-30 minutes, until the pastry lattice is golden
brown. Serve hot, warm or cold.
Notes
We used a 500g block of pastry and the excess
pastry trimmings weighed 35g, therefore actual
amount of pastry used was 465g.
Pears in Blackberry Sauce
Weight Watchers Recipe
Ratings (2) Rate it
1ProPoints®Value
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Prep time: 10 min
Cook time: 15 min
Other time: 0 min
Serves: 4
Cooked whole pears are simmered in a lovely blackberry sauce, then halved to reveal their attractive colouring.
Recipe Read all reviews (2)
Ingredients
4 medium Pear(s)
1 medium Lemon(s), use the rind, finely pared and 2 tbsp of juice
225 g Blackberries
300 ml (as purchased) Apple juice, unsweetened
1 tablespoons Artificial sweetener, to taste
Instructions
Peel the pears, but do not remove the stalks. Put them into a saucepan with the lemon rind, lemon juice, half the
blackberries and the apple juice.
Heat until almost boiling, then cover and simmer gently until the pears are tender, about 10-15 minutes.
Lift the pears from the cooking liquor and slice into halves or quarters, then spoon into 4 serving dishes to cool
slightly.
Puree the cooking liquor with a hand-held electric blender or in a liquidiser. Remove and add the reserved
blackberries. Sweeten to taste, then serve with the pears.
Raspberry and mint brownies
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Weight Watchers Recipe
Ratings (18) Rate it
1ProPoints®Value
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Prep time: 20 minCook time: 30 minOther time: 0 minServes: 16
Whip up this tasty treat for your picnic with some help from Weight Watchers Supermareket Foods
Recipe Read all reviews (17)
Ingredients
4 spray(s) Calorie controlled cooking spray
150 g White Self Raising Flour
50 g Weight Watchers Hot Chocolate Drink with Mint
20 g Caster Sugar
250 g Banana(s), mashed
80 ml Skimmed Milk
1 teaspoons (level) Vanilla Extract
5 individual Egg white(s), raw
125 g Raspberries
Instructions
Preheat the oven to gas mark 4/180°C/fan oven
160°C. Mist a 20cm square cake tin with cooking
spray and line with baking paper.
Sift the flour and Weight Watchers Instant Mint Hot
Chocolate into a bowl and stir in the sugar. Add the
mashed bananas, milk and 1 tsp vanilla extract to
the flour and stir until combined.
In a separate bowl, whisk the egg whites until they
are stiff and opaque. Stir 1 tbsp of the whisked egg
whites into the brownie mix to loosen it, then fold in
the remaining egg whites. Scrape into the cake tin
and sprinkle over the raspberries. Bake for 30
minutes.
Cool in the tin, then slice into 16 brownies. The
brownies will keep for 3–4 days in an airtight
container.
Pumpkin Cheesecake Slices
Weight Watchers Recipe
Ratings (9) Rate it
4ProPoints®Value
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Prep time: 20 minCook time: 50 minOther time: 0 minServes: 18
Serve these rich, creamy bars with a hot cup of mulled cider for a Halloween treat. Bake and refrigerate for up to three days before serving.
Recipe Read all reviews (9)
Ingredients 450 g Pumpkin
225 g Low fat digestive biscuit(s)
1/2 teaspoons (level) Ground Cinnamon
40 g Margarine, Soft
200 g Medium fat soft cheese
200 g Caster Sugar
150 g 0% fat natural Greek yogurt
1 1/2 teaspoons (level) Mixed Spice
2 medium (raw) Egg, whole, raw
Instructions
Peel and chop the pumpkin. Place in a large pan
with 150ml water, cover, bring to the boil and
simmer for 20 mins. Drain thoroughly and mash or
liquidise, then leave to cool.
Preheat oven to Gas Mark 3/170ºC/150ºC
fan/325ºF. Line a 18cm x 28cm baking tin with
baking parchment.
Place the biscuits and cinnamon in a food
processor and grind to fine crumbs or place in a
plastic bag and crush with rolling pin. Set aside.
Melt margarine in a small pan, add the biscuit
crumbs and mix together. Press evenly into the tin
and refrigerate until required.
Beat together the low fat soft cheese, sugar, yogurt,
spice and eggs until smooth. Stir in the cooled
pumpkin.
Pour pumpkin mixture on top of biscuit base and
spread evenly .
Bake until set at edges, about 30 minutes. (Note:
The very centre will be a little loose). Cool
completely and refrigerate overnight before cutting
into 18 pieces and serving.
Raspberry and White Chocolate Squares
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Weight Watchers Recipe
Ratings (9) Rate it
5ProPoints®Value
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Prep time: 20 minCook time: 20 minOther time: 0 minServes: 16
These yummy treats use low fat spread to keep theProPoints values as low as possible. You can freeze them for up to 3 months.
Recipe Read all reviews (9)
Ingredients 5 spray(s) Calorie controlled cooking spray
150 g Low Fat Spread
150 g White Chocolate, roughly chopped
3 large (raw) Egg, whole, raw
100 g Muscovado Sugar, light
200 g Plain White Flour, use plain
1/4 teaspoons Salt
1 teaspoons (level) Vanilla Extract
125 g Raspberries, fresh or frozen, thawed
Instructions
Preheat oven to Gas Mark 4/180°C/fan oven
160°C. Spray a square baking tin, measuring
approx. 23cm x 23cm (9 x 9 inch) with low fat
cooking spray.
Melt the low fat spread in a saucepan. Remove
from the heat and stir in half the white chocolate.
Set aside for 5 minutes to melt. Stir until smooth.
Meanwhile, using a hand-held electric mixer, whisk
the eggs and sugar together on high speed for
about 4-5 minutes until very thick and pale. Add the
flour, salt, cooled chocolate mixture and vanilla,
then fold in with a metal spoon or spatula until
combined.
Pour the mixture into the tin, then sprinkle the rest
of the chocolate and the raspberries over the
surface. Bake for 20-25 minutes until golden brown.
Cool completely in the tin, then cut into 16 squares.
White chocolate mousses with strawberries
Weight Watchers Recipe
Ratings (18) Rate it
4ProPoints®Value
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Prep time: 15 minCook time: 0 minOther time: 0 minServes: 4
Dip to the bottom of these rich chocolate pots to find a tangy strawberry sauce.
Recipe Read all reviews (18)
Ingredients 150 g Strawberries
110 g White Chocolate, broken into squares
1 tablespoons Skimmed Milk
3 individual Egg white(s), raw
Instructions
Reserve 2 strawberries for decoration and puree
the rest with a hand blender or in a liquidiser. Divide
between 4 x 150ml ramekins.
Place the chocolate in a bowl and melt in a
microwave or over a pan of simmering water. Add
the milk and stir to combine. Cool slightly.
Whisk the egg whites in a clean bowl until they form
soft peaks. Add a tbsp of the egg whites to the
chocolate and quickly combine to slacken the
mixture. Carefully fold the remaining whites into the
chocolate mixture.
Spoon the chocolate mixture on top of the
strawberry sauce and chill for at least 2 hours until
set.
Slice the reserved strawberries and use to decorate
before serving.
Yogurt and Orange Scones
Weight Watchers Recipe
Ratings (5) Rate it
6ProPoints®Value
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Prep time: 10 minCook time: 40 minOther time: 0 minServes: 8
Cut into wedges and serve warm with a thin spread of reduced-calorie strawberry jam. The yogurt helps keep the scone moist so you won't need to spread butter on it!
Recipe Read all reviews (4)
Ingredients 150 g Low Fat Natural Yogurt
450 g Plain White Flour
1 pinch Salt
1 teaspoons (level) Baking powder
1/4 teaspoons (level) Bicarbonate of Soda
1/4 teaspoons (level) Ground Cinnamon
2 teaspoons Light Brown Sugar, soft
1 medium Orange(s), finely grated zest
Instructions
Preheat the oven to Gas Mark 5/190°C/375°F. Line
a baking sheet with non-stick baking parchment.
Sift the flour, salt baking powder, bicarbonate of
soda, cinnamon and sugar into a bowl. Stir in the
orange zest, yogurt and about 150 ml (¼ pint) of
cold water, to bind to a smooth, soft, but
manageable dough.
Knead the dough lightly on a floured surface and
shape into a 15 cm (6-inch) round. Mark into 8
wedges.
Bake for 30-45 minutes or until the top is golden
brown and the base sounds hollow when rapped
with your knuckles.
Warm Pear Cobbler
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Weight Watchers Recipe
Ratings (3) Rate it
4ProPoints®Value
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Prep time: 15 minCook time: 40 minOther time: 0 minServes: 4
A delicious dessert, perfect for the whole family. We used wholewheat flour to boost the fibre and buttermilk for a lovely homemade taste.
Recipe Read all reviews (3)
Ingredients 4 medium Pear(s), peeled, cored and sliced thinly
3 1/2 tablespoons Light Brown Sugar
35 g Plain White Flour
2 teaspoons Lemon Juice, Fresh
1 teaspoons (level) Ground Cinnamon
1 tablespoons Margarine, Hard, low fat
35 g White Self Raising Flour, (wholemeal)
100 ml Buttermilk
Instructions
Preheat oven to Gas Mark 4/180°C/350°F. Coat a
20cm (8in) square baking tin with cooking spray.
Place the pears, 2 tablespoons of brown sugar, 2
teaspoons of flour, lemon juice and cinnamon in a
large bowl; toss to coat and pour into the prepared
baking dish.
In a medium bowl, combine the remaining flours
and brown sugar. Add the margarine and rub in
using finger tips until the mixture resembles bread
crumbs. Stir in the buttermilk until the mixture is
smooth.
Drop four heaped spoonfuls of dough onto the pear
mixture. Cook for 35-40 minutes until the crust is
risen and golden brown. Divide between 4 dishes
and serve.
Lemon Curd Cake
Weight Watchers Recipe
Ratings (24) Rate it
6ProPoints®Value
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Prep time: 25 minCook time: 8 minOther time: 0 minServes: 6
This light and lemony whisked sponge contains hardly any fat, compared to most other cakes. And still tastes divine!
Recipe Read all reviews (23)
Ingredients 5 spray(s) Calorie controlled cooking spray
3 medium (raw) Egg, whole, raw
100 g Caster Sugar
100 g Plain White Flour, plain
200 g Low Fat Soft Cheese
1 zest(s) of 1 Lemon(s), Finely grated
3 teaspoons (heaped) Icing Sugar
2 tablespoons (level) Lemon Curd, mixed with 1
tablespoon hot water
6 slice(s) Lemon(s), and
1 sprig(s) Mint, Fresh, to decorate (optional)
Instructions
Preheat oven to Gas Mark 7/220°C/425°F. Mist two
18 cm (7 inch) sandwich tins with low fat cooking
spray and line the bases with circles of greaseproof
paper.
Using a hand-held electric mixer, whisk the eggs
and sugar together until very pale and light in
texture - this will take about 5 minutes. To check
that the mixture is thick enough, lift up the beaters
(switched off!) - they should leave a trail for a few
seconds.
Sift the flour into the mixture and fold it through
lightly but thoroughly, using a large metal spoon.
Divide the mixture between the prepared tins and
level the tops.
Bake the cakes for 8-9 minutes until golden brown
and springy to the touch. Remove from the oven
and turn them out onto a cooling rack. Cover with a
clean damp tea towel and leave until completely
cold.
Mix together the low fat soft cheese, lemon zest
and icing sugar. Spread half the mixture over the
surface of one sponge, then spread the lemon curd
over it (stir it well first). Sandwich the two cakes
together and spread the rest of the soft cheese
mixture on top. Decorate with lemon slices.
Malteser and banana muffins
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Weight Watchers Recipe
Ratings (14) Rate it
7ProPoints®Value
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Prep time: 15 minCook time: 25 minOther time: 0 minServes: 8
These reduced fat muffins taste marvellous - a perfect treat!
Recipe Read all reviews (13)
Ingredients 200 g Plain White Flour, plain
2 teaspoons (level) Baking powder
100 g Muscovado Sugar
75 g Mars Maltesers Pouch
1 medium (raw) Egg, whole, raw
1 teaspoons (level) Vanilla Extract, (or extract)
50 g Low Fat Spread, melted
100 ml Skimmed Milk
1 medium Banana(s), mashed
To make the topping:
100 g Medium fat soft cheese
1 teaspoons Muscovado Sugar, light
Instructions
Preheat the oven to gas mark 6/200°C/400°F/fan
oven 180°C. Place 8 paper muffin cases into a
muffin tray, or line with squares of greaseproof
paper.
Sift the flour and baking powder into a mixing bowl,
then stir in the muscovado sugar. Reserve 8
Maltesers for decoration and cut the rest in half,
then add these to the mixing bowl.
In a jug, beat together the egg, vanilla essence,
melted low fat spread and milk. Stir into the dry
ingredients with the mashed banana until just
combined. Do not overmix.
Spoon into the paper cases and transfer to the
oven. Bake for 20-25 minutes until risen and
golden. Cool.
Mix together the low fat soft cheese and
muscovado sugar, allowing a couple of minutes for
the sugar to dissolve. Swirl an equal amount onto
each muffin, then place a Malteser on top.
Notes
Be sure not to overmix the muffins, or else they will
not rise well. Use dark muscovado sugar instead of
light, if you prefer.
Swiss Roll
Weight Watchers Recipe
Ratings (4) Rate it
4ProPoints®Value
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Prep time: 10 minCook time: 12 minOther time: 0 minServes: 8
This yummy tea time favourite will really hit the spot with kids and adults alike.
Recipe Read all reviews (4)
Ingredients 1 medium (raw) Egg, whole, raw
3 g Egg white(s), raw
110 g Caster Sugar
110 g Plain White Flour, plain, sifted
9 teaspoons (heaped) Low Calorie Jam
Instructions
Preheat the oven to Gas Mark 6/200C/fan oven
190C. Line a 30cmx23cm/12x9in swiss roll tin with
non-stick baking parchment.
Place the egg, 1 egg white and sugar in a bowl and
whisk until the mixture is pale and creamy and
leaves a trail when the whisk is lifted out.
In a separate bowl whisk the two remaining egg
whites until they hold soft peaks.
Add the egg whites to the egg and sugar mixture,
sift the flour over and very carefully fold in until well
combined.
Spoon the mixture into the prepared tin, level the
surface and bake for 10-12 mins until golden.
Turn out onto a piece of non-stick baking
parchment on top of a dampened tea towel on a
wire rack. Immediately remove the parchment on
the cake, trim the edges and roll up so that the
fresh parchment is inside the roll. Leave to cool.
Unroll the cake and spread with the jam. Reroll, cut
into 8 and serve. Best eaten the same day or store
in an airtight container for 1-2 days.
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