Pimms Cocktail Jellies

information

Serves: 4
Prep time: ready in 20 minutes
Cook time: plus approx 2 hours' setting
Syns per serving:

Green: 3½

Original: 3½

Extra Easy: 3½

ingredients

12g sachet powdered gelatine
1 sachet powdered gelatine
1 large orange
1 large orange
1 eating apple
1 eating apple
juice of 1 lemon
juice of 1 lemon
100ml Pimms No.1 Cup
100ml/3½fl oz Pimms
450ml diet lemonade
426ml/¼ pint diet lemonade
cucumber ribbons, to decorate
lemon and cucumber slices and mint sprigs to decorate

method

1. Pour 4 tablespoons of boiling water in a large bowl and sprinkle over the gelatine. Stir until dissolved and then set aside.
2. Sprinkle the gelatine powder over 4 tbsp of boiling water and stir until dissolved, then set aside.
3. Slice off the top and bottom of the orange, then slice off the skin taking away as much of the pith as possible. Slice in between each segment to release the flesh and place in a bowl with any juices.
4. Slice off the top and the bottom from the orange, then slice off the skin taking away as much of the pith as possible. Slice in between each segment to release the flesh and place in a bowl with any juice that falls.
5. Core and finely chop the apple and toss in the lemon juice to prevent browning. Mix with the orange segments and divide between four serving glasses.
6. Core and finely chop the apple and toss in the lemon juice to prevent browning. Mix into the orange segments. Divide between four serving glasses.
7. Mix the Pimms with the gelatine and lemonade and pour over the fruit. Chill for around 2 hours until set.
8. Mix the Pimms with the gelatine and lemonade and pour over the fruit. Chill for 1-2 hours until set. Serve decorated with slices of lemon and cucumber, and sprigs of mint.
9. Serve decorated with cucumber ribbons

Eton Mess

Sweet, simple and oh-so English, this classic dessert is best enjoyed at the height of summer when strawberries are at their red and juicy best.

information

Serves: 4
Prep time: Ready in 10 minutes
Cook time:
Syns per serving:

Green: 3½

Original: 3½

Extra Easy: 3½

ingredients

400g strawberries
2 x 175g pots Mullerlight Strawberry Yogurt
400g fat free natural fromage frais
1 tbsp sweetener
4 meringue nests, roughly crushed
A few finely chopped strawberries, to garnish

method

1. Roughly chop the strawberries, place half of them in a blender and puree until smooth. Transfer to a bowl with the strawberries, yogurt and stir to mix well.
2. Place the remaining chopped strawberries in a bowl, add the fromage frais and sweetener and stir to mix well. Add this mixture to the strawberry puree mixture and swirl through to create a marbled effect.
3. Fold in the crushed meringue and spoon this mixture into four chilled dessert glasses. Serve immediately, garnished with chopped strawberries.

Pimms, Strawberry and mint cups

Classic English summer ingredients make these boozy pots a garden party must-have.

information

Serves: 4
Prep time: 10 minutes
Cook time: Plus 1 hour's marinating time
Syns per serving:

Green: 2

Original: 2

Extra Easy: 2

ingredients

511g fresh strawberries, hulled and halved
1 tbsp artificial sweetener
57ml Pimm's
A small handful of fresh mint leaves, cut into strips, plus 4 whole springs to decorate

method

1. Put the halved strawberries in a bowl and sprinkle over the sweetener. Cover and set aside for a few minutes.
2. Uncover the strawberries, pour over the Pimm's and tuck the strips of mint between the berries. Cover and leave to marinate for about 1 hour.
3. Divide the strawberry mixture between 4 colourful cups or dessert glasses and decorate with the springs of mint.

Tip: Hulling a strawberry means removing the green leafy top. Using a small, sharp knife held at an angle, cut a circle around the leafy bit and into the flesh. Discard the hull, then wipe the strawberry with damp kitchen paper.

Peach Ripple Lollies

A fun way to enjoy on of your five a day, these bright lollies make a quirky dessert and the kids will love them just as much as the grown-ups! At 1½ Syns each, they're a great saving on shop-brought lollies too!

information

Serves: 6
Prep time:
Cook time: ready in 5 minutes, plus freezing
Syns per serving:

Green: 1½

Original: 1½

Extra Easy: 1½

ingredients

570g fresh peaches
2 level tbsp runny honey
3 x 175g pots Müllerlight Vanilla Yogurt
1-2 drops vanilla essence

method

1. Peel and stone the peaches, place half of them in a food processor with the honey and blend to a purée. Finely dice the remaining peaches. Place the purée, diced peaches, yogurt and vanilla essence in a bowl and mix.
2. Spoon the mixture into ice-lolly moulds and place an ice cream stick in the centre of each one. Freeze for around 6 hours until firm.
3. Just before serving, dip each mould into hot water for a few seconds and carefully remove the lolly.

Green Curry Chicken Drumsticks

Give the ultimate picnic food a Thai twist by serving up these spicy-coated chicken legs at your next barbecue or picnic. As long as you remove all the skin, this luscious finger food is totally Free!

information

Serves: 4
Prep time:
Cook time: Ready in under 35 minutes, plus marinating
Syns per serving:

Green: 11

Original: FREE

Extra Easy: FREE

ingredients

8 large, skinless chicken drumsticks
150g fat free natural yogurt
1 tbsp mild curry powder
1 tsp turmeric
5 tbsp finely chopped coriander
5 tbsp finely chopped mint
Finely grated zest and juice of 1 lime
Salt and freshly ground black pepper

method

1. With a sharp knife, make a few cuts in the flesh of each drumstick.
2. Place the remaining ingredients in a food processor and blend until fairly smooth. Transfer to a wide ceramic bowl and season to taste.
3. Add the drumsticks to the marinade, rubbing the mixture well into the meat. If you have time, cover and chill for 1-2 hours or overnight if time permits.
4. Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 minutes, turning occasionally, until cooked through.

(Alternatively, roast in a preheated oven at 180°C/Gas 4 for 30 minutes or until the chicken is cooked through. Or cook under a preheated hot grill for 15-20 minutes, turning often). Serve warm or cold.

Tip: Marinades really help tenderise meat and keep it moist while cooking as well as adding flavour. Here are some great ideas for Free and low Syn marinades:

1) lemon or lime juice
2) hoi sin or soy sauce
3) honey
4) fat free natural yogurt
5) ground and whole spices, fresh root ginger and chillies
6) fresh and dried herbs

Chicken Jambalaya

This one-pot favourite is filled with flavour and just right for family mealtimes....

information

Serves: 4
Prep time: 10 minutes
Cook time: 40 minutes
Syns per serving:

Green: 7½

Extra Easy: 1½

ingredients

1 onion, finely chopped
1lb/454g chicken thigh fillets, cut into bite-size chunks
6 Quorn sausages, sliced
1 red, 1 green and 1 yellow pepper, deseeded and roughly chopped
2 courgettes, roughly chopped
2 tsp dried thyme
Zest and juice of 1 lemon
400g can chopped tomatoes
9oz/255g long grain rice
16fl oz/454ml chicken stock
Salt and freshly ground black pepper
A handful of fresh parsley, chopped

method

1. Heat a large pan sprayed with Fry Light. Add the onion and fry for 10 minutes to soften. Stir in the chicken and Quorn sausages and carry on cooking over a medium heat for 10 minutes.
2. Add the peppers, courgettes, thyme, lemon zest, chopped tomatoes, rice and stock and bring to the boil. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally.
3. Remove the pan from the heat, stir in the lemon juice and season to taste. Leave the jambalaya in the pan for a few minutes to soak up any remaining liquid. Serve sprinkled with some freshly chopped parsley.

Cajum Chicken Soup

information

Serves: 4
Prep time: 10 minutes
Cook time: 40 minutes
Syns per serving:

Green: 4

Original: FREE

ingredients

1 green pepper, deseeded and chopped
1 large onion, chopped
2 sticks celery, chopped
2 garlic cloves, crushed
2 x 142g/5oz chicken breast fillets, skinned
1 x 397g/14oz can chopped tomatoes
1 tsp dried oregano
1 level tsp artificial sweetener
1 tbsp Cajun seasoning
¼ tsp paprika
½ tsp tabasco sauce
1704ml/3pt chicken stock made with Bovril
salt and ground black pepper
chopped fresh coriander leaves, to garnish

method

1. In a non-stick frying pan, dry fry the green pepper, onion and celery with the crushed garlic until soft. Remove from the pan and set aside.
2. Cut the chicken fillets into small pieces and dry fry them in the same pan for about 3–4 minutes, until golden brown.
3. Transfer the vegetables and chicken to a large saucepan. Add the tomatoes, oregano, artificial sweetener, Cajun seasoning, paprika, tabasco and stock. Simmer gently over a low heat for 30 minutes.
4. Season to taste with salt and pepper, and serve the soup hot, sprinkled with chopped fresh coriander.