Lemon & Lime Crunch Cake

113 Calories per Slice (3 Propoints)

Lemon & Lime Crunch CakeLemon & Lime Crunch Cake

Serves 12

  • 175g Self-raising Flour
  • ½ tsp Baking Powder
  • Pinch Salt
  • 60g Spread
  • 100g Caster Sugar
  • 1 Egg
  • Zest & Juice 1 Lemon
  • Zest & Juice 1 Lime
  • 150g Natural Yoghurt
  • 40g Demerara Sugar
  1. Preheat the oven to Gas Mark 4 (180c). Line a loaf tin with baking paper.
  2. Sift the flour, baking powder and salt into a bowl
  3. Cream the spread and sugar until pale and fluffy
  4. Beat in the eggs and 2/3 of the lemon and lime zest
  5. Add the flour and yoghurt slowly and mix until stiff
  6. Spoon into loaf tin and bake for 35-40 minutes
  7. Mix the rest of the lemon and lime zest with the juice and demerara sugar
  8. Use a fork to make little holes and spoon the citrus drizzle on top
  1. Preheat the oven to Gas Mark 4 (180c). Line a loaf tin with baking paper.
  2. Sift the flour, baking powder and salt into a bowl
  3. Cream the spread and sugar until pale and fluffy
  4. Beat in the eggs and 2/3 of the lemon and lime zest
  5. Add the flour and yoghurt slowly and mix until stiff
  6. Spoon into loaf tin and bake for 35-40 minutes
  7. Mix the rest of the lemon and lime zest with the juice and demerara sugar
  8. Use a fork to make little holes and spoon the citrus drizzle on top

Sicilian-Style Tuna Lasagne

563 Calories per Serving (14 Propoints)

Sicilian-Style Tuna LasagneSicilian Tuna Lasagne

Serves 4

  • 400g (can) Chopped Tomatoes
  • 250g Mixed Peppers
  • 85g Black Olives
  • 2tsp Ground Cinnamon
  • 1tbsp Dried Mixed Herbs
  • 2 x 185g (can) Tuna
  • 200g Cream Cheese
  • 12 Lasagne Sheets
  • 125g Mozzarella
  1. Heat the oven to Gas Mark 6 (200c)
  2. Simmer the tomatoes, peppers, olives, cinnamon and herbs
  3. Add the tuna and season
  4. Mix the cream cheese with seasoning and a little milk to make a thick sauce
  5. Pour a third of the mixture into bottom of a dish and top with 4 lasagne sheets
  6. Top with a third of the cream cheese mixture and repeat until mixture has gone.
  7. Scatter over the mozzarella
  8. Bake of 35 minutes

Beef & Black Bean Burger

283 Calories (7 Propoints)

Beef & Black Bean Burger01cf5f792c11b21add315630fabb3803408401435c

Serves 4

  • 5 Spring Onions
  • 1 Garlic Clove
  • 1tsp Smoked Paprika
  • 1tsp Ground Cumin
  • 475g Beef Mince
  • 2tsp Dijon Mustard
  • 150g (Drained) Cooked Black Beans (Crushed)
  1. Fry the spring onions and garlic for 2-3 minutes
  2. Stir in the smoked paprika and cumin and cook for 1 minutes before tipping into a mixing bowl
  3. Add the mince, mustard and beans into the bowl. Season and mix
  4. Shape into 4 patties. Chill for 30 minutes
  5. Brush the patties with oil and over a medium-high heat fry for 3-4 minutes
  6. Transfer into oven for 5-10 minutes until cooked

Chicken & Soba Noodle Salad with Mango, Chilli, Lime and Watercress

346 Calories per serving (8 Propoints)

Chicken & Soba Noodle Salad with Mango, Chilli, Lime and WatercressChicken & Soba Noodle Salad with Mango, Chilli, Lime and Watercress

Serves 4

  • 400g Cooked Chicken (Shredded)
  • 1 Red Chilli
  • Juice of 2 Limes
  • 1tsp Coriander
  • 200g Soba Noodles
  • 1tbsp Fish Sauce
  • 2tbsp Soy Sauce
  • 1 Garlic Cloves
  • 1cm Ginger
  • ½ tsp Caster Sugar
  • 1 Mango
  • 1 Red Pepper
  • 100g Watercress
  • 20g Peanuts
  1. Put the chicken in a bowl and add the chilli, juice of 1 lime ad half the coriander. Mix well
  2. Bring a large pan of water to the boil, add the soba noodles and simmer for 5 minutes. Drain.
  3. Mix the remaining lime juice with the fish sauce, soy sauce, garlic, ginger and sugar
  4. Stir in the noodles then add the mango, watercress and chicken and mix together

Lemon & Herb Focaccia

Lemon & Herb Focaccia

327 Calories per Serving (8 Propoints)

Lemon & Herb Focaccia

Serves 6

  • 450g Strong White Bread Flour
  • 1 x 7g (Sachet) Dried Fast Action Yeast
  • 3tbsp Olive Oil
  • 1 Lemon Zested
  • 16g Fresh Thyme
  • Handful Fresh Rosemary
  • Pinch Salt
  1. Combine the flour and salt in a large bowl.
  2. Put the yeast in a jug with 300ml warm water and pour over the flour
  3. Add 1tbsp of the oil and stir until forms dough
  4. Knead the dough for 10 minutes, gradually adding the lemon zest and thyme leaves
  5. Transfer into clean, lightly oiled bowl and cover loosely. Leave to prove somewhere warm for 1 hour
  6. Grease a baking sheet with oil. Gently spread the dough out on the sheet, pushing into the corners. Cover loosely and leave to prove for 30 minutes
  7. Preheat the oven to Gas Mark 6 (200c)
  8. Make dimples in the dough and push in rosemary sprigs. Drizzle over the remaining oil and scatter the salt.
  9. Bake for 15-20 minutes

Prawn and Turkey Balls

585 Calories per Serving (8 Propoints)

Prawn and Turkey Balls01d30d2a08eb846310c662e8c9be9d56c9b470fc48

Serves 4

  • 250g Raw Prawns
  • 250g Turkey Mince
  • 15g Grated Ginger
  • 2 Garlic Cloves
  • Juice & Zest of ½ Lime
  • 1tbsp Fish Sauce
  • 50g Breadcrumbs

Broth

  • 400g (Can) Coconut Milk
  • 200ml Chicken Stock
  • 2 Garlic Cloves
  • 15g Grated Ginger
  • Half Small Onion
  • 2tsp Coriander
  • Juice & Zest 1 Lime
  • 1tbsp Fish Sauce
  • 1tsp Sugar
  • 1 Red Pepper
  • 100g Baby Corn
  • 250g Pak Choi
  1. Place the ingredients in a food processor and whizz until smooth.
  2. Leave to chill for 30 minutes
  3. Roll into balls of 35g each. Chill.
  4. Pour the coconut milk and chicken stock into a wok, bring to the boil.
  5. Add the garlic, ginger, onion, coriander, lime juice and zest, fish sauce and sugar.
  6. After a few minutes then add the vegetables
  7. Add the balls and simmer for 10 minutes
  8. Season

French Onion Soup

163 Calories per serving (4 Propoints per Serving)

French Onion Soup016bfb29538cbcbff2352bec7b2012fdec4893bd7f

Serves 4

  • 15g (½oz) butter
  • 1tbsp vegetable oil
  • 750g (1½lb) onions, peeled and thinly sliced
  • 2tsp flour
  • 1 litre vegetable or beef stock

Heat butter and oil in a large pan and fry onion over a low heat for 30 minutes, stirring occasionally until caramelised.

Add flour and stir for 1 minute.

Add stock and stir until smooth. Simmer for 30 minutes.