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. 

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.

Spicy barbeque marinade

Ingredients

• 3 garlic cloves, crushed
• ½ tsp chilli flakes
• 4 tbsp soy sauce
• 1 tbsp white wine vinegar
• ½ tsp smoked paprika
• 1 tbsp sweetener

Method

1. Put all the ingredients in a bowl and blend well together.
2. If not using the sauce immediately, store in an airtight container in the refridgerator for up to 48 hours.