Sweet chilli prawn pasta

Serves 2, 3 syns each

Linguine
1 pack of prawns
84g of sweet chilli phillidelphia
1/2 pack of spinach

1. Boil the linguine
2. Fry the prawns
3. Once the pasta is cooked, drain and add the prawns and spinach and mix
4. Add the sweet chilli philli and mix well to make a creamy sauce

Bombay Potatod

Serves 2, syn free

2 baking potatoes, peeled and cubed
3 tomatoes, diced
Fry light
1 tsp Curry powder
1 tsp Tumeric
1 tsp Coriander
1 tsp Garam masala
1 tsp Chilli powder
1 tsp Ginger

1.Boil the potatos for 10 minutes until slightly soft

2. Drain and fry in the fry light and spice for 10 minutes on low heat

3. Add the tomatoes and fry for a couple more minutes

Tomato Soup

Serves 4. Syn free
Can be frozen

2 carrots
2 Celery sticks
1 red onion
3 tins of plum or chopped tomatoes
1 tbsp of sweetener
Fry light

1. Chop up all the vegetables and place in a pan with the fry light and sweat for 5 minutes
2. Add the tomatoes and simmer on a low heat for 45mins - 1 hour (until carrots are soft)
3. Add chilli now if you want a spicier soup (it tastes great without too)
4. Blend or leave chunky and then serve.

Carrot Cake

12.5 syns for the cake

4 Scan Bran & 1 weetabix (crushed)
5oz carrot (grated)
1 tsp cinnamon
1 tbsp runny honey
3 eggs (beaten)
½ tsp all spice
1 tsp nutmeg
2 tbsp mincemeat


1.Preheat oven to 180C/350F/Gas Mark 4.
2. Place all the ingredients into a large bowl and mix well.
3. Turn the mixture into a lined tin, cover with foil and cook for 30 minutes. Remove foil and cook for a further 30 minutes.
4. Turn out onto a wire rack to cool.

Sticky Toffee Pudding

10 syns for the whole cake

- 4 Scan Bran
- 1 Weetabix
- 1 tbsp. golden syrup
- 1 teacup sweetener
- 1-2 eggs, beaten
- 1 sachet of toffee options

1. Break the scan bran into pieces, pour on a little hot water to soften.
2. Once soft, mash with a fork. Add the weetabix, sweetener, toffee options and golden syrup. Mix well.
3. Add the beaten egg a little at a time until the mixture is soft but not runny.
4. Line a loaf tin with foil and spray with Fry Light. Place the mixture in the tin at bake in a pre-heated oven at 180c for about an hour.

Lemon Mousse

1. In a cup, pour 2 or 3 tablespoons of boiling water over 1 sachet gelatine. Stir thoroughly until dissolved and set aside.

2. Separate 4 eggs, reserving the whites in a large bowl. Place the yolks in a microwaveable bowl, add the grated rind and juice of one lemon, 4 tablespoons water and a pinch of salt.

3.Microwave on medium for 40 seconds, then stir in the gelatine.

4. Leave to cool, then stir in 4 level tablespoons of artificial sweetener.

5. Whisk the egg whites until they form peaks. Whisk in the fromage frais, then fold in the lemon mixture using a metal spoon.

6. Pour into 4 sundae glasses, then chill in the fridge until set.

Ferrero Rocher

serves 20, 1 syn each

8 scan bran

4 tbsp of nutella

1 tbsp of golden syrup

1.    Crumble 8 Scan Bran into a bowl

2.    mix in 1 tbsp water, 4 level tbsp Nutella and 1 level tbsp syrup.

3.  Divide into little bun cases and leave in the fridge to set.