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.

Italian Chicken and Tomato Soup

This lovely soup makes a filling lunch that's ready in less than half an hour. It's from our brand new cookbook - Slimming World's Little Book of Soups - available now for only £3.95!

information

Serves: 4
Prep time:
Cook time:
Syns per serving:

Original: FREE

Extra Easy: FREE

ingredients

1 onion, peeled and finely chopped
2 carrots, peeled and grated
2 lean back bacon rashers, all visible fat removed, finely chopped
2 large skinless and boneless chicken breasts, cut into thin strips
600g canned chopped tomatoes
400ml chicken stock
1 tbsp chopped rosemary
finely grated zest and juice of 1 lemon
salt and freshly ground black pepper
chopped fresh flat-leaf parsley, to garnish

method

1. Place the onion, carrots and bacon in a large non-stick saucepan and stir-fry for 2-3 minutes.
2. Add the chicken, tomatoes, stock, rosemary and lemon zest and juice. Bring to the boil, stir, then cover and simmer on a medium heat for 15 minutes, stirring occasionally. Season to taste and serve sprinkled with chopped parsley.

Luxury potato salad

information

Serves: 4
Prep time:
Cook time:
Syns per serving:

Green: ½

Original: 4

Extra Easy: ½

ingredients

454g/1lb new potatoes in their skins, chopped
pinch of salt
227g/8oz fat free natural cottage cheese
1 bunch spring onions, finely chopped
2 eating apples, chopped
2 gherkins, chopped
2 tsp dried dill
57g/2oz seedless grapes, halved
3 hard-boiled eggs, chopped
1 level tbsp reduced-calorie salad cream

method

1. Place the potatoes in a saucepan and cover with water. Add the salt, bring to the boil and simmer for 15-20 minutes until tender. Drain and allow to cool.
2. Meanwhile, place the cottage cheese in a blender and puree. Transfer to a bowl, add the potatoes and remaining ingredients and mix together. Serve with a crisp, green salad.

Creamy Ham and Pineapple Jacket

information

Serves: 4
Prep time: 15 minutes
Cook time: 1 hour
Syns per serving:

Green: 2

Original: 2

Extra Easy: 2

Add 6 Syns if not using Ham as a Healthy Extra on Green.
Add 6 Syns if not using Baking potato (including skin), raw weight as a Healthy Extra on Original.

ingredients

4 large baking potatoes
360g ham, all visible fat removed, roughly chopped
227g fresh pineapple, chopped
4 spring onions, finely sliced
8 level tbsp Hellman's Extra Light Mayonnaise
142g fat-free fromage frais
Salt and freshly ground black pepper
mixed salad to serve

method

1. Preheat your oven to 200°C/400°F/Gas 6. Prick holes all over the potatoes with a fork and place in a roasting tin. Bake in the oven for 1-1¼ hours, until the skins are crisp. Alternatively, cook in the microwave for about 12-15 minutes, turning once half way through. (You will not achieve a crisp skin using this method).
2. Mix the ham, pineapple, spring onions, mayonnaise and fromage frais together. Season to taste.
3. Divide the potatoes between four serving plates. Cut a cross in the centre of each one and push upwards around it with the fingers of both hands. Season the flesh to taste. Top with the ham and pineapple mixture and serve with a mixed salad.

Turkey Wraps

Helen O’Donnell sent us this fabulously simple lunch idea, and tells us, “This is a quick and easy Free lunch that I love and enjoy at least once a week. It keeps the Syns low because the ‘wrap’ is meat rather than a flour tortilla”.

information

Serves: 1
Prep time: 5-10 minutes
Cook time: 5 minutes
Syns per serving:

Green: 1½

Original: 1½

Extra Easy: FREE

ingredients

28g cooked lean sliced turkey
28g cooked couscous
Salad, eg fresh spinach, sliced tomatoes, chopped spring onions (or any other Superfree food)
Couscous seasoning options:
Fat free dressing
Lemon and sea salt
Fat free tzatziki (made using fat free yogurt, mint, garlic and diced cucumber)
Fresh herbs, eg, chopped coriander or basil

method

1. Make the couscous up the previous evening by cooking as per instructions.
2. Take a slice of turkey (or ham if preferred), add couscous and salad ingredients. Season with either fat free dressing, lemon and sea salt, or fresh herbs. A drizzle of fat free tzatziki is also good.
3. Roll it up into a wrap and enjoy as a quick and easy lunch.

Tuna, Pasta and pesto salad

information

Serves: 4
Prep time:
Cook time:
Syns per serving:

Green: 6½

Original: 11

Extra Easy: 1½

ingredients

225g dried seashell pasta shapes or any short-shaped pasta
150g French beans, trimmed
1 cucumber, cut into 1.5cm dice
100g cherry tomatoes, halved and quartered
1 red onion, peeled and finely chopped
6 large gherkins, chopped
2 tbsp capers, drained and rinsed
1 tbsp finely grated lemon zest
100g bottled roasted red peppers in brine, drained and roughly chopped
2 x 185g cans tuna steak in spring water, drained and flaked
for the pesto
1 red chilli, deseeded and finely chopped
50g fresh basil, roughly chopped
3 garlic cloves, peeled and crushed
4 level tbsp grated Parmesan cheese
100g fat free natural fromage frais
100ml vegetable stock
salt and freshly ground black pepper

method

1. Cook the pasta according to the packet instructions, adding the French beans for the last 4 minutes of cooking time. Drain and rinse under cool running water. Drain again and set aside.
2. Meanwhile make the pesto by placing all the pesto ingredients in a food processor. Blend until well mixed and fairly smooth. Scrape down the sides of the bowl with a spatula and blend again briefly. Transfer to a bowl and season well.
3. Place the cooked pasta and beans in a wide salad bowl and spoon over the pesto. Add all the remaining ingredients and toss to mix well. Check the seasoning and serve immediately.

Tip: A level tablespoon of shop-brought green pesto is 3½ Syns so the Syns can really add up when cooking with it. At just 1½ Syns this is a great low Syn alternative.

Colourful vegetable quiche

information

Serves: 1
Prep time: 15 minutes
Cook time: 30 minutes
Syns per serving:

Green: FREE

Original: FREE

Extra Easy: FREE

ingredients

peppers, diced
onions, chopped
courgettes, diced
baby sweetcorn, sliced
asparagus, sliced lengthways
mushrooms, chopped
tomatoes, sliced
3 eggs
150g fat free natural cottage cheese

method

1. Prepare whatever Superfree veggies take your fancy… we’ve used peppers, onions, courgettes, baby sweetcorn, asparagus, mushrooms and tomatoes. You can dry-fry them until soft or leave them raw for extra crunch.
2. Mix together the 3 eggs, 150g fat-free natural cottage cheese and some chopped parsley.
3. Lay the chopped vegetables out in an oven-proof flan dish then pour the cottage cheese mix over.
4. Pop in the oven at 190ºC/375ºF/Gas 5 for around 30 minutes, or until the quiche is set and golden brown.

Tip: Serve the quiche in wedges with Free Slimming World chips on an Extra Easy or Green day, or piles of salad - ideal for lunchboxes!

As this recipe contains all Free Food, you can eat as much as you like

BLT

A tasty classic that’s great for lunchboxes! Tuck into this hearty Slimming World style sarnie...

information

Serves: 1
Prep time: 10 minutes
Cook time:
Syns per serving:

Original: FREE

Extra Easy: FREE

Add 6 Syns if not using Wholemeal bread as a Healthy Extra on Original and Extra Easy.

ingredients

6 tbsp fat-free natural fromage frais
2 tbsp white wine vinegar
2 tsp granulated artificial sweetener
1 tsp mustard powder
1 tsp water
salt and freshly ground black pepper
2 slices wholemeal bread from a small 400g loaf
Iceberg lettuce, shredded
tomatoes, sliced
2 rashers of grilled lean bacon with all visible fat removed

method

1. To make the mayonnaise, mix together the fromage frais, white wine vinegar and artificial sweetener. Blend the mustard powder with the water and stir into the dressing. Season with the salt and pepper.
2. Lay out the bread and assemble the sandwich by firstly spreading on the mayonnaise. Add as much as you want – any leftover mayonnaise can be stored in the fridge in a sealed container for up to five days.
3. Layer the lettuce, tomato and bacon onto one slice of the bread then top with the other slice. Serve on its own as a lunchbox filler or alongside a huge crispy salad.

Tip: If you fancy it, add cooked chicken and sliced red onion to make it into a mega sandwich.

Syn Free Mayo

The mayo in this recipe is taken from the classic BLT recipe ( which will follow)

ingredients

6 tbsp fat-free natural fromage frais
2 tbsp white wine vinegar
2 tsp granulated artificial sweetener
1 tsp mustard powder
1 tsp water
salt and freshly ground black pepper

information

Prep time: 10 minutes
Cook time:
Syns per serving:

Original: FREE

Extra Easy: FREE

method

1. To make the mayonnaise, mix together the fromage frais, white wine vinegar and artificial sweetener. Blend the mustard powder with the water and stir into the dressing. Season with the salt and pepper.

Keeps refrigorated for 5 days

Chicken Curry

A jar of curry sauce can be upwards of 30 Syns! Spice up your slimming with this creamy curry that’s completely Free! Full of flavour, it'll become a real family favourite!

information

Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes
Syns per serving:

Original: FREE

Extra Easy: FREE

ingredients

2 large onions, sliced
568ml/1pt chicken stock
2 tsp turmeric
3 cardamom pods
1 x 2.5cm/1in piece cinnamon stick
4 black peppercorns
4 cloves
1 tsp ground coriander
1 tbsp peeled and grated root ginger
1 tsp ground cumin
½ tsp mild chilli powder
3 garlic cloves, crushed
4 skinless and boneless chicken breasts, sliced
283g/10oz fat free natural yogurt, bought to room temperature
salt
2 tbsp chopped coriander leaves, to garnish

method

1. Put the onion and 426ml/¾ pt of the chicken stock in a large, heavy-based saucepan. Cover the pan, bring to the boil and then boil for 10 minutes. Reduce the heat, uncover the pan and cook gently for 20 minutes, until the onion is tender, golden and syrupy.
2. Add all the spices and garlic to the pan, and cook for 3-4 minutes. Then add the chicken and cook for a few minutes to coat in the spices, then stir in the remaining chicken stock.
3. Cover the pan and simmer very gently over a medium heat for 20 minutes until the chicken is cooked.
4. Transfer the curry to a large serving bowl. Add 4 tbsp of the cooking sauce to the yogurt and stir well. Gradually add the yogurt into the curry, stirring continuously.
5. Season to taste with salt, and serve immediately with boiled rice (Free on Extra Easy and Green or 2 Syns per 28g/1oz boiled on Original), and garnish with the chopped coriander.

 

Lemon and Lime Tartlets

information

Serves: 4
Prep time:
Cook time: about 40 mins
Syns per serving:

Green: 4

Original: 4

Extra Easy: 4

ingredients

Low calorie cooking spray
1 large sheet filo pastry (about 45 x 25cm)
150g ready made, low fat custard
Finely grated zest of 1 lime, plus extra to decorate
2 - 3 drops lemon extract
1 level tbsp icing sugar, to dust

For the candied peel:
Thinly slice the rind of 1 unwaxed lemon
3 tbsp artifical sweetner

method

1. Preaheat your oven to 200°C/180°C fan/Gas 6. Spray a 4 hole yorkshire pudding tin (each hole measuring about 10cm in diameter) with low calorie cooking spray.
2. For the candied lemon peel, put the slivers of rind in a pan with the sweetner. Pour over just enough cold water to cover and slowly bring to the boil. Cook over a low heat for about 10 minutes, or until translucent. Transfer onto baking paper until ready to use.
3. Cut the pastry sheet in half, then cut each half into 4 squares spray each piece with low calorie cooking spray. Stack 2 pieces on top of each other at different angles and use to line the holes of the tin. Bake in the oven for 8 - 10 minutes until crisp and golden. Leave to cool for 5 minutes.
4. Put the custard, lime zest and lemon extract in a bowl and stir well. Spoon the custard into the pastry cases and decorate with the extra lime zest. Top each with a few slivers of candied lemon peel and dust over with icing sugar.

Spanish Orange Cake

This gorgeously gooey cake is from our exciting book, World of Flavours.

information

Serves: 12
Prep time: 20 minutes
Cook time: 30 minutes
Syns per serving:

Green: 3½

Original: 3½

Extra Easy: 3½

ingredients

For the cake
4 eggs, separated
50g/2oz golden caster sugar
5 tbsp artificial sweetener
150g/5oz self-raising flour
1 tsp baking powder
2 tbsp finely grated orange zest
juice of 2 oranges
For the syrup
zest of 2 oranges, finely grated into long strips
juice of 2 oranges
1 tbsp arrowroot
4 tbsp artificial sweetener
To serve
fresh raspberries
long strips of grated orange zest

method

1. Preheat the oven to 190°C/Gas 5. Line a 20cm/8in cake tin with non-stick baking parchment.
2. Place the egg yolks, caster sugar, sweetener, self-raising flour, baking powder and orange zest and juice in a bowl and whisk until thick and pale.
3. In a separate bowl, whisk the egg whites until softly peaked then fold them into the egg yolk mixture. Spoon this mixture into the prepared cake tin and cook in the oven for 25-30 minutes or until the cake is risen and firm to the touch. Leave to cool.
4. Meanwhile place all the syrup ingredients in a saucepan with 90ml/3fl oz of water and bring to the boil, whisking constantly. When it starts to thicken, remove from the heat.
5. Drizzle the syrup over the cake and decorate with raspberries and grated orange zest. Cut into wedges to serve.

Sorry it has been a while I have been poorly and so have the family, Although last week we went on holiday to centerparcs.  It was brilliant.  The whole family enjoyed themselves and i felt confident in my swimsuit.  The first time in 4/5 years!!

Time to get some more recipes on here.