RECIPE: Pizza Puff Pinwheels

“Try these ideal pizza treats, guaranteed to go down well with the whole family… but at just 171 kcal whats the need to share? ;)”

Nutritional Information

  • Kcal 171
  • Fat 11g
  • Saturates 5g
  • Carbs 12g
  • Sugars 0g
  • Fibre 0g
  • Protein 6g
  • Salt 0.74

Ingredients

  • 375g pack ready rolled puff pastry, thawed if frozen
  • 6 tbsp ready made pasty sauce (not too chunky)
  • 100g wafer thin ham
  • 100g mature cheddar, grated
  • 1 egg, beaten
  • 1tbsp dried oregano or mixed herbs

Directions

1 – Preheat oven to fan 180C/conventional 200C/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.

2 – Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.

3 – Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.

Makes 12

Preparation Time: 35 mins approx

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RECIPE: Classic Chocolate Chip Cookies

“Losing weight isn’t about depriving yourself of all those things you once loved. Have a try at these gooey centred easy to make cookies. They’re low calories so make plenty as they’re sure to be a hit.”

Nutritional Information

  • Kcal 121
  • Fat 6.3g
  • Saturates 3.8g
  • Carbs 14.7g
  • Sugars 9.5g
  • Fibre 0.5g
  • Protein 1.3g
  • Salt 0.2g

Ingredients

  • 150g salted butter, softened
  • 80g light brown muscovado sugar
  • 80g granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 225g plain flour
  • ½ tsp bicarbonate of soda
  • 1/4 tsp salt
  • 200g plain chocolate chips or chunks

Directions

1 – Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
2 – Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
3 – Beat in 2 tsp vanilla extract and 1 large egg.
4 – Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
5 – Add 200g plain chocolate chips or chunks and stir well.
6 – Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
7 – Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
8 – Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

Makes 30 cookies

Preparation Time: 15 mins approx

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RECIPE: RASPERRY CHOCOLATE MOUSSE

“Looking for that special treat to make for that special someone this coming valentines weekend?… What better way to show your love than a full of flavour desert, thats not so full on the calories.”

Nutrition Information

  • Kcal 115
  • Fat 6g
  • Saturates 3g
  • Carbs 14g
  • Sugars 12g
  • Protein 4g

Ingredients

  • 1 tablespoon Chambord (raspberry liqueur)
  • 1 tablespoon low-fat milk
  • ¾ teaspoon gelatin
  • 3 ounces bittersweet chocolate, chopped
  • 4 large eggs, separated (see Tip)
  • 4 tablespoons sugar, divided
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • Whipped cream, raspberries and/or chocolate shavings for garnish

Directions

1 – Combine Chambord and milk in a small bowl, sprinkle gelatin on top and let stand to soften.

2 – Place chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each burst.

3 – Bring 1 inch water to a bare simmer in a medium saucepan. Combine egg yolks, 3 table­spoons sugar and salt in a metal bowl large enough to rest in the pan without touching the water. Set the bowl over the water and whisk constantly until the sugar dissolves, 1 to 2 minutes. Add the gelatin mixture and whisk until it dissolves, about 1 minute. Remove from heat; whisk in the chocolate and vanilla.

4 – Beat egg whites in a clean large bowl with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar and continue beating until the mixture holds stiff, shiny peaks.

5 – Whisk one-fourth of the egg whites into the chocolate mixture until smooth. With a rubber spatula, gently fold the remaining egg whites into the chocolate mixture just until incorporated. Divide among 8 dessert dishes (about ½ cup each).

6 – Cover and refrigerate until set, at least 2 hours. Serve garnished with whipped cream, raspberries and/or chocolate shavings, if desired.

Make ahead Tip: Refrigerate for up to 2 days

Makes 8 Servings

Prep time 20 mins

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RECIPE: Energy Balls

“What are Energy balls I hear you ask? They are full with nutrients, made with super food and whole food, high in protein, healthy carbs, fats, and fibre, which helps build lean muscle mass, boost energy and aid weight maintenance. Essentially, they are simple and guilt-free, you could say the perfect snack!”

Nutrition information

  • kcal 92
  • fat 3.4g
  • saturates 0.8g
  • carbs 14g
  • sugars 9g
  • fibre 2.8g
  • protein 2.1

Ingredients

  • 1 Cup of dates/ if dry, soak in warm water for 10 minutes, then drain well.
  • 3 tbsp all-natural salted peanut or almond butter.
  • 1/4 cup diary free dark chocolate (roughly chopped)
  • 1 tbsp chia seeds (or sub flax or hemp seeds)
  • 2/3 cup gluten-free rolled oats

Directions

1 – Pulse dates in a food processor or blender until they’re in small pieces or it forms a ball.
2 – Add oats, chocolate, chia seeds and peanut butter and mix until combined. You want there to be a consistently small pieces but not overly processed.
3 – Carefully roll into 1 inch balls (29-30) grams per ball), using the warmth of your hands to mould them together. Should yield 14-15 balls.
4 – To set, pop in fridge or freezer for 15 minutes. Otherwise eat as is! Will keep fresh in an air tight bag or container for up to a week. can freeze for long term storage.

Makes 15 small sized balls

Prep time approx 15 mins

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Recipe: Raspberry & Vanilla Energy Balls

 

Nutritional Information (per ball)

  • 178 Calories
  • 16g Carbs
  • 6g Protein
  • 10g Fat

Ingredients

raspberry vanilla ball1.JPG

  • 100g raspberries
  • 1 tsp pure maple syrup (or natural sweetener of your choice)
  • 1/4 tsp ground cinnamon
  • pinch of nutmeg
  • 100g porridge oats (use gluten free oats if preferred)
  • 1 tsp vanilla extract
  • 75g pitted dates, chopped finely
  • 35g ground almonds
  • 40g chocolate or vanilla flavour whey or rice protein powder
  • 8 brazil nuts, finely chopped
  • 70ml unsweetened coconut milk
  • 60g shredded coconut

Directions

  • Pour the raspberries into a fine sieve and position over a large bowl.
  • Using the back of a wooden spoon, press the raspberries gently, extracting the raspberry juices into the bowl. Discard the raspberry seeds.
  • Add all of the other ingredients to the large bowl, except the desiccated coconut.
  • Mix thoroughly and refrigerate for at least an hour until the mixture firms up.
  • Divide the mixture into 9 portions and roll into balls using your hands. Pour the shredded coconut onto a plate and roll each ball in the coconut, to give them an even coating.

raspberry vanilla ball2.JPG

Makes 9 energy balls

Preparation time: roughly 1hr 20mins.

Try it and let us know what you think in the comments below:


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