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WW - What's your fave WW recipe?

(12 Posts)
bottletopbill Tue 28-Jul-09 22:09:38


notamumyetbutoneday Wed 29-Jul-09 12:24:23

Theres a chickpea, potato and spinach curry recipe from a really old WW cookbook (its called something like 123 success) that I cook all the time. its gorgeous and no-one can tell its WW.

bottletopbill Wed 29-Jul-09 12:45:06

can you post the recipe sounds lovely and Im lookin for something like this for Sat night. Bet this is nice served with natural yoghart

squilly Wed 29-Jul-09 13:07:27

I had a recipe for a pud a while back that was like a roulade. A very light sponge rectangle, stuffed wtih a muller light toffee yoghurt and fresh fruit (I always went for raspberries, but strawberries, pear anything like that would do). You then drizzled it with dark and white chocolate in a pretty pattern.

You pop it in the fridge, when it's 'hardened' a bit, it becomes firm and slices up really nicely. It's beautiful and perfect for entertaining.

notamumyetbutoneday Wed 29-Jul-09 13:14:41

Bottle- Im at work at the minute and recipe is in (ancient!) book at home so I'll type it up tonight/tomorrow morning if thats ok.

Squilly- that sounds really impressive looking, do you still have the recipe?

The problem I found with 99% of the 1000s of WW recipes I have tried over the years is that they are so obviously low fat recipes- there is alwayss omething missing. The chickpea curry is an exception though, DH loves it.

squilly Wed 29-Jul-09 13:36:02

O.k. Here goes.

Chocolate, pear and toffee roulade (but I replaced it with raspberries as they are a divine combo with the toffee yoghurt).


3 eggs
75g caster sugar
60g self raising flour sieved
15g cocoa powder sieved
1 pear peeled and diced (I use berries...have never tried pear).
250g low fat toffee yoghurt
65g white or dark chocolate broken into small pieces.

Preheat oven to gasmark 4/180/160 fan oven. Line a 30 x 20 cm (12 x 8 inch) baking tin with baking parchment and cut another slightly larger piece to use later.

Whisk the eggs in a bowl for a minute with an electric beater. Add sugar and whilsk for a further 3 minutes or until the mixutre has doubled in size and resembles whipped cream.

Gently fold in the flour and cocoa with a large metal spoon and transfer to the prepared tin. Bake for 10 - 12 minutes.

While still hot, loosen the edges with a knife and turn out on to the other sheet of baking parchment. Peel away the old parchment. Roll up loosley with the new parchment lining the roll, cover with a clean damp tea towel and leave to cool completely. Meanwhile mix the fruit with the yoghurt.

Melt the chocolate. Gently unroll the sponge and spread the fruit mixture over it then roll it back up.

Drizzle the melted chocolate over it and trim the ends. Put in the fridge, chill and serve.

It does say in the book to serve at room temp, as it stops the chocolate cracking, but I like the chilled version much, much better.

Hope this is helpful. My friends love it and I don't think it's an obvious slimmers pud. It's 4 points a serving, so not overly light, but for a special meal in, it's divine!

notamumyetbutoneday Wed 29-Jul-09 13:40:08

Thanks squilly for posting that it must have taken ages. Will definitely save it for next time friends come over.

squilly Wed 29-Jul-09 13:43:19

No problem. I touch type really quickly And I rearely have recipes to share as I'm an awful cook, but this one has never let me down.

bottletopbill Wed 29-Jul-09 16:44:56

How many point would the pud be per serving???

squilly Wed 29-Jul-09 19:17:08

Hi Bottletopbill

It's 4 points a serving, so like I say, not the bottom end of the pud points scale, but it's a real treat when you're doing WW to save up a few points for the weekend and have something that's still vaguely virtuous.

If you didn't put as much chocolate on at the end you could probably knock a point off per serving. The amount quoted will nearly cover the exterior making it almost like a chocolately swiss roll.

I'm a fan of chocolate though, so this suits me fine.

bottletopbill Wed 29-Jul-09 21:00:49

I think 4 points is rarely good for such a choccy tasting pudd. Am going to try this, thanks again.

Tinkjon Sun 02-Aug-09 22:53:11

Sausage & lentil hot pot thingy.
Browned sausages, onion & garlic, stock, Puy lentils (don't consider any other type), grated carrot, tin of tomatoes, fresh thyme, all bubbled away in a pot for half an hour or so.

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