Orange Chocolate Swirl Cupcakes

(258 Calories)

Orange Chocolate Swirl Cupcakes1005844_10151585854452414_64256616_n

Make 12

  • 3 Eggs
  • 225g Butter
  • 200g Caster Sugar
  • 125ml Milk
  • 225g Self-raising Flour
  • Juice and Zest of ½ Orange
  • 25g Cocoa Powder


  1. Preheat the oven to 160c
  2. Beat the eggs and add butter and sugar. Mix until light and fluffy
  3. Add the milk and flour and mix
  4.  Divide into two bowls. In one bowl add the orange zest and juice and combine into the other add the cocoa powder
  5. Add half of each mixture into each case and gently stir with a skewer
  6. Bake for 18-20 minutes

Savoury Tarte Tatin

6 ProPoints (248 Calories)

Savoury Tarte TatinSavoury Tart Tatin

Serves 4

  • 175g Courgette
  • 1 Red Onion
  • 225g Mushroom
  • 1 Garlic Clove
  • 1 tsp Rosemary
  • 1 tbsp Olive Oil
  • 1 tsp Balsamic Vinegar
  • 175g Tomatoes
  • 175g Puff Pastry
  1. Preheat the oven to gas mark 6 (200c)
  2. Mix together the courgettes, red onion, mushrooms, garlic, rosemary, olive oil, balsamic vinegar and season. Roast for 15 minutes.
  3. Remove the vegetables and arrange over a frying pan or cake tin
  4. Roll out the pastry and make a 23cm circle. Lay over the vegetables tucking in the edges
  5. Bake for 20 minutes. Turn onto a plate before serving.

Fruity Bread Pudding

5 ProPoints per Serving (236 Calories)

Fruity Bread Pudding Fruity Bread Pudding

Serves 4

  • 6 x 25g Slices of White Bread
  • 400g (Can) Apricot Halves in Juice
  • 30g Raisins or Sultanas
  • 2 Eggs
  • 1tsp Demerara Sugar
  1. Preheat the oven to Gas Mark 4 (180c)
  2. Cut the bread into half and then sandwich the apricots in between
  3. Arrange the sandwiches in a baking dish and scatter over the raisins
  4. Mix 3tbsp of the apricot juice and whisk in the milk and eggs
  5. Pour over the bread and bake for 30-35 minutes
  6. Sprinkle the sugar over before serving

Orange & Poppy Seed Cupcakes

3 ProPoints Per Serving (128 Calories)

Orange & Poppy Seed CupcakesOrange & Poppy Seed Cupcakes

Makes 12

  • 125g Butter
  • 125g Caster Sugar
  • 2 Eggs
  • 125g Self Raising Flour
  • Zest 1 Orange
  • 1 tbsp Poppy Seeds
  1. Preheat the oven to gas mark 4 (180c). Place the cake cases in the tin
  2. Beat the butter and sugar until fluffy. Stir in the eggs one by one.
  3. Sift the flour mixing it gently
  4. Add the orange zest and poppy seeds
  5. Bake for 15-20 minutes

Leek and Thyme Risotto with Mushroom

8 ProPoints per Serving (212 Calories)

Leek and Thyme Risotto with MushroomLeek & Tyme Risotto with Mushroom

Serves 2

  • 2 Leeks
  • 1 Vegetable Stock Cube
  • 10g Butter
  • 1 Garlic Clove
  • 70g Rice
  • 100ml White Wine
  • 100g Chestnut Mushrooms
  • 30g Parmesan
  • 2 tsp Thyme
  1. Trim leeks into 1cm rings and cut in half
  2. Heat 450ml of water and add the stock cube
  3. Melt the butter and add leek and garlic. Soften for a few minutes
  4. Add the rice and stir to coat
  5. Pour in the wine and let to bubble for 1 minute
  6. Add stock a ladle at a time
  7. Add the mushrooms when stock is added
  8. When the rice is tender add 2/3 of the parmesan and all the thyme
  9. Serve with the remaining parmesan on top

Pork Steaks with Plums, Ginger & Soy

7 ProPoints per Serving (180 Calories)

Pork Steaks with Plums, Ginger & SoyPork Steak with Plums, Ginger & Soy

Serves 4

  • 4 x 125g Pork Loin Steaks
  • 150ml Chicken Stock
  • 3tsp Plum Jam
  • ½ tsp Ground Ginger
  • 1 Garlic Clove
  • 1 tsp Lemon Juice
  • 1tbsp Soy Sauce
  • ½ tsp Dijon Mustard
  • 4 Plums
  1. Brown the pork for 2 minutes on each side
  2. Mix together the stock, jam, ginger, garlic, lemon juice, soy sauce and mustard to make a sauce
  3. Pour the sauce over the pork steaks, cover and cook for 5 minutes
  4. Scatter the plums and simmer for 5 minutes

Plum & Almond Tart

4 ProPoints Per Serving (180 Calories)

Plum & Almond TartPlum & Almond Tart

Serves 6

  • 150g Puff Pastry
  • 50g Golden Marzipan
  • 25g Spread
  • 4 Large Plums
  • 15g Flaked Almonds
  • 1 tsp Icing Sugar
  1. Preheat oven to Gas Mark 7 (220c). Roll Pastry Out and place on Baking Sheet
  2. Combine the marzipan and spread
  3. Spread the marzipan mixture over the pastry. Scatter with plums and flaked almonds
  4. Bake for 20 minutes
  5. Dust with the icing sugar