*Slimming World Recipe Thread*

Tropical Meringue Pie

Serves: 6
Ready in: 25 mins
All choices: 5 1/2 per serving

14oz/397g pineapple flesh, cut into 1/2in/1.5cm pieces
3 ripe bababas, peeled and thickly sliced
4oz/113g low-fat ready-made custard
zest of 1 orange
2 x 190g pots Mullerlight vanilla yogurt
2 large egg whites
1oz/28g caster sugar

1) Preheat oven 190C/375F/Gas. Put pineapple and bananas in large mixing bowl. Whisk together the custard, orange zest and yogurt, pour over the banana mixture and stir to combine. Spoon into a shallow medium-size ovenproof pie dish
2) Put the egg whites in a large clean glass bowl and beast with an electric hand whisk on a medium speed until the mixture forms stiff peaks
3) Turn the speed up to high and add the casater sugar, a spoonful at a time, contunuing to beat 3-4 seconds between each addition. When all the sugar has been added, carry on whisking until the mixture is stiff and glossy. Spoon the meringue over the banana mixture and bake for 5 mins, or until the meringue is billowy and golden. Serve immediately.

These are perfect for when staying away from home as a portable breakfast- or just anytime as a snack! VERY filling and feels (and smells) like you're really baking

On the basis that you can split your HEXB this recipe includes a total of 10 HEX B (all plans) and 5 syns- the recipe makes 10 flapjacks so each flapjack is 1 HEXB plus half a syn OR 6.5 syns if not counted as HEXB.

Ingredients:
128g ready to eat prunes
106g ready to eat apricots
3 tablespoons olive oil
120g porridge oats
2 tablespoons honey
1-2 tablespoon(s) sweetner (if you like things extra sweet although I prefer it without)
1 teaspoon cinnamon
half teaspoon salt

Method:
Pulse the prunes and apricots in a food processor until chopped very fine. Add in the rest of the ingredients and stir the claggy mixture very well.
Spray a shallow tin (approx 5 inches by 8?) with fry light and spoon mixture in and press down.

Bake for 20 minutes at 180C/350F/ gas mark 4. Run a knife along the edge of the cooked mixture and cut into 10 pieces while still hot (they will feel soft at this point but don't worry- they get crisper as they cool). Leave them in the tray to cool and once cool, store or eat!


Pinched from Minimins Website

Celeriac soup - microwave

Syn free, tasty and fast! This makes a big bowlful for two people

2-3 cloves of garlic chopped
half a large onion roughly chopped
Half a celeriac chopped into cubes
1 or 2 vegetable stock cubes
water as needed

Cook the onions and garlic in a little water for 4 mins on high
Add celeriac and stock cubes and enough water to steam (about a mugful)
Cover and cook on high until boiling then on half power for 10 minutes until the celeriac is softened
Allow to cool slightly then blend until smooth. It will be divinely gloopy.

Add enough water to make it the consistency you prefer for soup, reheat and serve. It is soooooo creamy and rich and delicious and yet has only these few ingredients!

You can add:
some little chunks of cheese as you serve it, so they form little cheesy reservoirs in your soup. This should come from your HEA allowance or syn it.
Use Pagan krisprolls (HEB or syn) as "croutons" by grating a little cheese onto the top of each and giving a few seconds in the microwave to melt the cheese.

Baked Bean Lasagne Serves 4 - syn free on Green

2 large onions, thinly sliced;
2 red peppers, de-seeded, chopped & sliced;
Mushrooms
2 tins baked beans;
2 tins chopped tomatoes;
Salt & pepper to taste;
Garlic;
Splash of Worcestershire sauce
Splash of soy sauce;
Lasagne sheets;
168g reduced fat cheese, grated (HEA)
Fry-light.

Fry onions, peppers & mushrooms in Fry-light till soft;
Add beans & chopped tomatoes, salt, pepper & garlic;
Add splashes of Worcestershire sauce & soy sauce & mix all together;
Layer in casserole dish, alternating tomato mixture with lasagne sheets;
Cover with foil & bake in oven for 30-35 mins (about 200);
Uncover, sprinkle cheese on top & bake for further 5 mins;
Serve with salad & SW chips

Butternut Squash casserole - microwave recipe: for 4 servings as a side vegetable

half a butternut squash, deseeded and cut into approx 1" cubes (smaller cook faster)
handful of black olives, halved (count the syns)
half a package of passata
tablespoon of fresh thyme leaves, or 2 teaspoons of dried thyme
6 cloves of garlic sliced or chopped
Frylight/spray oil/worcester sauce or combination of all
a little water, added as necessary

Spray a large bowl with oil and gently cook garlic on medium power for about 1.5 mins don't let it burn. Or cook it in a splash of worcs sauce.

Add all other ingredients, cover, bring to boil and simmer (half power) for about ten minutes. Check after 5 or 6 mins to ensure the passata hasn't dried up, it will soak into the squash. Add water as necessary to keep it moist. If it needs longer than ten minutes do it in 2 or 3 min bursts.

The liquid should be mostly absorbed by the squash, which will be tender but not mushy.

Reheats well if you make a lot. I haven't tried freezing it.