Breakfast
1 slice wholegrain toast with 1tsp low-fat spread topped with
2 scrambled eggs mixed with 1 chopped tomato. Plus 1 small glass
of unsweetened orange juice. 297kcal
Snack
1 serving of yogurt bark. 112kcal
Lunch
1 large jacket potato with ½ small can tuna in spring water (drained)
mixed with 2tbsp sweetcorn and 1tbsp light mayo, served with
salad. 420kcal
Snack
2 thin oatcakes topped with 2tbsp low-fat soft cheese and sliced
cucumber. 131kcal
Dinner
Turkey fajitas made from 1tsp sunlower oil, 100g turkey steak, fajita
seasoning, ½ red and green pepper and ½ red onion, served with
1 wholemeal wrap, shredded lettuce, ½ small avocado and
1tbsp salsa. 478kcal
daily total= 1,438kcal
300g fat-free greek yogurt
1tsp vanilla bean paste or extract
1tbsp white or black chia seeds
1tbsp desiccated coconut
seedless raspberry jam or fruit purée
2tbsp coarsely chopped pistachios 1tbsp dried cranberries
Dried culinary rose petals, available at Waitrose and cook shops
(optional)
1 Line a 30x20cm tray with non-stick baking paper. In a bowl, combine
the yogurt, vanilla paste or extract and chia seeds and mix well. Stir in
the coconut. Spread the mixture evenly over the tray.
2 In a small microwave-proof bowl, microwave the jam or purée on
high for 20 sec or until just runny. Pour into a plastic piping bag (or
zip-lock bag), snip off the corner or tip and pipe the jam or
purée in spirals or rows over the yogurt.
3 Lightly drag a skewer or knife blade through the yogurt and jam to
create a swirl effect. Tap the tray gently on the worktop a
few times to level the mixture. Scatter with the pistachios, cranberries
and petals, if using. Freeze until solid or overnight.
4 Break or cut the bark into pieces and serve
immediately. To prevent it melting... Serve on a pre-chilled platter set
over a bowl of ice.
1 slice wholegrain toast with 1tsp low-fat spread topped with
2 scrambled eggs mixed with 1 chopped tomato. Plus 1 small glass
of unsweetened orange juice. 297kcal
Snack
1 serving of yogurt bark. 112kcal
Lunch
1 large jacket potato with ½ small can tuna in spring water (drained)
mixed with 2tbsp sweetcorn and 1tbsp light mayo, served with
salad. 420kcal
Snack
2 thin oatcakes topped with 2tbsp low-fat soft cheese and sliced
cucumber. 131kcal
Dinner
Turkey fajitas made from 1tsp sunlower oil, 100g turkey steak, fajita
seasoning, ½ red and green pepper and ½ red onion, served with
1 wholemeal wrap, shredded lettuce, ½ small avocado and
1tbsp salsa. 478kcal
daily total= 1,438kcal
300g fat-free greek yogurt
1tsp vanilla bean paste or extract
1tbsp white or black chia seeds
1tbsp desiccated coconut
seedless raspberry jam or fruit purée
2tbsp coarsely chopped pistachios 1tbsp dried cranberries
Dried culinary rose petals, available at Waitrose and cook shops
(optional)
1 Line a 30x20cm tray with non-stick baking paper. In a bowl, combine
the yogurt, vanilla paste or extract and chia seeds and mix well. Stir in
the coconut. Spread the mixture evenly over the tray.
2 In a small microwave-proof bowl, microwave the jam or purée on
high for 20 sec or until just runny. Pour into a plastic piping bag (or
zip-lock bag), snip off the corner or tip and pipe the jam or
purée in spirals or rows over the yogurt.
3 Lightly drag a skewer or knife blade through the yogurt and jam to
create a swirl effect. Tap the tray gently on the worktop a
few times to level the mixture. Scatter with the pistachios, cranberries
and petals, if using. Freeze until solid or overnight.
4 Break or cut the bark into pieces and serve
immediately. To prevent it melting... Serve on a pre-chilled platter set
over a bowl of ice.
Posts
0 Comments