chocolate jellies

These sweets are a fun way to kick that sweet craving whilst staying on my Slimming World plan. And because they’re only 2 syns for the whole lot, you can scoff away and not feel guilty about it!

Slimming World Jelly Chocs

Ingredients

• 2 sachets of gelatine
• 1/4 pt boiling water
• 2 tablespoons of cocoa powder
• 3 heaped tablespoons on Muller Light yoghurt (I used After Dinner Mint)
• 2 tablespoons of sweetener

Method

• Empty your sachets of gelatine into a bowl and dissolve using the most of the hot water. (Save just a splash).
• In a small cup or bowl, dissolve the cocoa powder with the leftover splash of hot water and whisk until blended and no lumps remain
• Add your cocoa paste, Muller Light and sweetener to the dissolved gelatine and stir until combined
• Spoon into a silicon mould and refrigerate until set

Tip: If you like your sweets more chewy, then simply add an extra sachet of gelatine to the mix. 

syn free lemon mousse

Ingredients;

• Grated rind and juice of 2 lemons
• 8 level tbsp canderel
• 3 eggs separated
• 2 tbsp hot water
• 1 sachet gelatine
• 6oz very low fat fromage frais
• 1 egg white
• pinch of salt OR cream of tartar

Method;
1. Put grated lemon rind and juice in a bowl with canderel and egg yolks.
Stand over a saucepan of simmering water and whisk until lemon in colour
(10- 15 minutes)
2. Pour hot water into a basin and sprinkle over gelatine - stand in a
saucepan of simmmering water until gelatine has dissolved.
3. Stir dissolved gelatine into lemon custard mix and leave until beginning to
set. Fold the fromage frais into the setting lemon mixture .
4. Whisk the 4 egg whites with the salt or cream of tartar until peaking and
fold the setting lemon mixture in with a metal spoon.
5. Pour into a mousse dish and refridgerate for 2 - 3 hours.
There you go - free lemon mousse - perfect for dinner parties or scoffing on
your own!

Falafels

Ingredients

• 1 onion, peeled and finely chopped
• 1 carrot, peeled and coarsely grated
• 2x 400g cans chickpeas, drained and rinsed
• 2 garlic cloves, peeled and finely chopped
• 2cm piece root ginger, peeled and finely grated
• 2 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp ground coriander
• 3 tbsp very finely chopped fresh coriander
• 1 small egg
• Salt
• Low calorie cooking spray
• Paprika and fat-free natural yogurt, to serve (optional)

Method

1. Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor. Pulse and process for 1-2 minutes until blended but still fairly chunky in texture.
2. Transfer the mixture into a mixing bowl. Lightly beat the egg and add to the mixture. Season with salt and, using your fingers, mix thoroughly to combine. Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop. 
3. Preheat the oven to 200°C/180°C Fan/Gas 6. Line a large baking sheet with baking parchment and spray lightly with low calorie cooking spray. Shape the chickpea mixture into 24 bite-sized balls and place on the prepared baking sheet. Spray lightly with low calorie cooking spray and cook in the oven for 15-20 minutes until lightly golden and firm. Serve warm, sprinkled with paprika and the yogurt alongside to dip into.

Tip: If you're enjoying an Extra Easy SP day, switch the yogurt for a quick dip made with fat free natural cottage cheese and paprika.

coconut macaroons

Ingredients

• 4 egg whites
• 35g swetener
• 71g desiccated coconut

Method

1. Beat the egg whites until frothy (Make sure no yolk whatsoever has contaminated the egg whites, otherwise you could be whisking for ever!)
2. Add the sweetener and beat until stiff. 
3. Fold in the coconut, put mixture into a piping bag with a star nozzle and pipe 30 macaroons onto a parchment covered baking sheet.
4. Bake for 30 minutes in a preheated oven (170ºC/150ºC Fan/Gas Mark 3).
5. Remove from oven, and allow to cool for a few minutes before removing them from the baking sheet.