Weight Watchers better brownies

These Weight Watchers brownies are sweetened with apple sauce and flavoured with cocoa powder, making them a big treat with little calories.

Ingredients

• Low fat cooking spray
• 75g (2 3/4oz) self raising flour
• 50g (1 3/4oz) unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 large egg
• 2 egg whites
• 175g (6oz) caster sugar
• 6 tbsp unsweetened apple sauce
• 2 tbsp sunflour oil
• 2 tsp vanilla essence
• 15g (1/2oz) chopped walnuts

Method

1. Preheat the oven to Gas Mark 4/180oc/fan oven 160oc. Spray a 20cm (8 inch) square non stick baking pan with the low fat cooking spray.
2. In a medium bowl, combine the flour, cocoa powder and salt, stirring together to mix.
3. In a large mixing bowl, whisk together the egg, egg whites, sugar, apple sauce, oil and vanilla essence.
4. Add the flour mixture to the egg mixture, stirring until just blended. Take care not to over mix, or the brownies will not rise.
5. Transfer the cake mixture to the baking pan and sprinkle with the walnuts.
6. Bake in the centre of the oven until just set- about 25 mins. A toothpick or skewer inserted in the centre of the cake should come out clean.
7. Cool in the tin for 15 mins, then cut into 12 rectangles.

Weight Watchers points per serving: 2
Weight Watchers points per recipe: 26 1/2

Smoked Haddock kedgeree

Kedgeree was once a Victorian breakfast favourite but these days it makes a great simple and healthy dinner, combining smoked haddock, egg, rice and curry powder.

Ingredients

• 350g (12oz) smoked haddock
• 1 bay leaf
• 175g (6oz) pilau rice
• 100g (3 1/2oz) peas
• 1tsp curry powder
• Pinch of cayenne pepper (optional)
• 25g (1oz) butter
• 2 large eggs, hard-boiled and quartered
• Lemon wedges
• Snipped chives, to garnish

• Method

1. Put the haddock in a frying pan, cover with boiling water and a bay leaf and simmer for 10 minutes. Drain, skin and flake. Keep warm.
2. Meanwhile, cook the rice in a pan according to the pack instructions. Simmer over a low heat for 5 minutes, add the peas and simmer until all water is absorbed. 
3. Stir in the fish, cayenne, curry powder and butter. 
4. Top your kedgeree with the quartered eggs, lemon wedges and chives to serve.

Chocolate Mud Cupcakes

These are without a doubt the lightest cupcakes that I've ever made. the recipe says it makes a dozen but using the UK size cupcake cases this recipe makes 18 cakes.

300g Plain chocolate chips ( The cheap chocolate from super markets works equally as well )
300g Unsalted Butter
5 Eggs ( This is not a misprint )
115g caster Sugar
115g Self - Raising flour
2 tbsp cocoa powder OR Icing sugar for dusting

• Preheat the oven to 160 oC / Gas Mark 3
• In a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well, leave to cool a little.
• beat the eggs and sugar together in a large bowl until pale & thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended.
• Spoon the mixture into the cases and bake for 20 minutes, The cupcakes will be soft and gooey in texture and appearance. remove the tin from the oven and cool for 5 minutes. Then remove the cupcakes and serve swiftly dusted with the cocoa powder or icing sugar.

These are delicious served warm with some single cream.

White Chocolate cookies studded with Cranberries

Prep 15 Minutes
Cook 20 Minutes

• 100g White Chocolate Buttons ~ broken up
• 125g unsalted butter
• 125g Light Muscavado sugar
• 1 Large egg
• 1 tsp Vanilla Essence
• 150g Plain Flour
• 1/2 tsp Baking powder
• Pinch of salt
• 50g Dried Cranberries ( though you can use other dried fruits such as cherries )

1. Pre-Heat the oven 180 oC / gas 4
2. Put the butter, Sugar, egg, vanilla . flour, baking powder and salt into food processor, beat until well combined, stir in the chocolate pieces & cranberries.
3. Line 2 baking trays with non stick baking parchment. 
4. take 1 heaped teaspoon of the mixture and place on the baking tray, using a 2nd spoon to push the mixture off and shape into a rough mound. Repeat with the rest of the mixture, spacing the mounds well apart to allow for spreading.
5. Bake in the oven for about 15 mins until light golden brown. remove the trays from the oven, leave to cool for a minute, then carefully transfer the cookies to a wire rack and leave to cool completely.

Philly Sausage & Bacon Potato Bake

Prep 15 - 20 minutes
Cook 25 minutes

• 5 Lincolnshire Sausages
• 4 Rashers Lean Bacon Chopped
• 1 Onion Diced
• 600g Potaoes peeled & sliced
• 200g Philadelphia Light with Spring onions & black pepper
• 120ml Chicken Stock
• Salt & Freshly ground Pepper
• 25g Cheddar cheese grated
• Tomatoes for Garnish

1. Pre-heat the oven to 190oC / Gas 8. Cut each sausage into bite sized pieces. Fry along with the bacon & Onion in a non stick pan for around 8 minutes until browned.
2. Meanwhile cook the potato slices in a large pan of boiling water for around 8 minutes or until just soft. Drain and allow to cool slightly.
3. Put the philly in a small saucepan with the stock and heat gently, until the Philly has melted. Season to taste.
4. Place 1/2 the sausage mixture in a greased ovenproof dish, Layer with 1/2 the potatoes and cover with 1/2 the sauce. repeat then sprinkle with Cheese.
5. Bake for 25 minutes. Serve with baby tomatoes & Crusty bread.