Tiramisu - serves 6, 2 points each.
200g quark, 200 g very low fat fromage frais, 150g low fat custard, 3tbsps sweetner, 2 tsps vanilla extract, 12 sponge fingers, 200ml strong black coffeek 15 g dark chocolate finely grated.
Whisk quark, fromage frais, custard, sweetener and vanilla until smooth. Place a spoonful of the mix in the bottom of a serving glass (ie 6 glasses). For each tiramisu dip two sponge fingers into the coffee until just beginning to soften, then add to the glass. Cover with the remaining fromage frais mixture and scatter grated choc on top. Cover and chill for at least one hour. This was lovely, but next time I'm going to use half the chocolate and add a tbsp of brandy to the coffee. It tasted even better after it had been chilled for a night.
Nachos with salsa and guacamole - serves 4, 3.5 points each.
4 x 20cm flour tortillas, low fat cooking spray, 1 tsp of smoked paprika. Preheat oven to gas mark 4, 180 deg (160 for fan oven) spray tortillas with low fat cooking spray and sprinkle lightly with smoked paprika. Using kitchen scissors cut each of tortilla into 4 strips and then into small triangles. spread out on baking tray and bake for 6-7 mins until golden. Leave to cool and crips up.
Guacoamole - 450g ripe tomatoes, 1 med avocado, 100g quark, 1 red onion finely chopped, juice of 1 lime,a few drops tobasco sauce. = skin half of the tomatoes, cut into quarters, deseed and finely chop flesh. Mash advocado with quark then add the diced tomatoes, half the red onion and half the lime juice plus tabasco and seasoning. To make the salsa, roughly chop the rest of the tomatoes, mix with the coriander, remaining lime juice and red onion in a separate bowl.
Cajun potato wedges- serves 2, 3.5 points each.
2 x 200g baking potatoes, 1 tsp cajun seasoning, low fat cooking spray. Preheat oven to GM 5, 190 deg (170 fan) Cut each potatoe into wedges then boil in salted water for 5 mins. Drain and toss with the cajun seasoning until evenly coated. Put on tray and spray. Bake for 20 mins turning half way until crisp and golden brown.
salsa - 10 cherry toms, quartered, half a red perper finely chopped, half a green chilli deseeded and finely choppoed, 1 shallot finely chopped, 1 tbsp lemon juice - mix together and put aside for at least 10 mins.
Soured cream dip - 150 g 0% fat greek yoghurt, 2 tbsp sour cream, 1 small garlic clove crushed, 1 tbsp chopped chives - put in a blender and blend.
I'm off to WW tonight for my first weigh in since re-joining, fingers crossed. Hope everyone else is doing OK.