Do you crave sweet treats? Don’t worry – you don’t have to give them up with Slimming World!
Pistachio, fig and lemon biscotti
Makes 24, Ready in 1 hour 10 minutes, plus cooling
- 50g shelled pistachio nuts
- 200g plain flour, 1 tsp reserved for dusting
- ½ tsp baking powder
- 2 tbsp sweetener granules
- 50g dried figs, chopped into small pieces
- 2 medium eggs, plus 1 yolk
- Finely grated zest of 1 large unwaxed lemon
- ½ tsp vanilla extract
1. Preheat the oven to 180°C/fan 160°C/gas 4 and line a baking tray with non-stick baking paper. Spread out the pistachio nuts on the baking tray and roast for 5 minutes. Remove and leave to cool.
2. Sift the flour, baking powder and a pinch of salt into a mixing bowl and stir in the sweetener, figs and pistachio nuts. In another bowl, lightly beat the eggs and egg yolk with the lemon zest and vanilla extract. Make a well in the
centre of the dry ingredients and stir in the egg mixture to make a soft dough. Knead briefly on a lightly floured work surface until smooth. Line your baking tray with more non-stick baking paper.
3. Divide the dough in half and roll each piece into an 18cm long sausage. Lay them 10cm apart on the prepared baking tray and flatten slightly with your hand. Bake for 25 minutes until lightly golden and a skewer, inserted into the centre, comes away clean. Set aside to cool for 10 minutes. Reduce the oven temperature to 150°C/Fan 130°C/Gas 2. Using a serrated knife, cut each log slightly on the diagonal into
12 x 1cm-thick slices. Place side-by-side, cut-face down, on the baking tray and bake for another 20 minutes, turning them halfway, until they feel slightly firm and dry when pressed. Transfer to a rack and leave them to go cool – they will get harder as they go cold. Store in an airtight tin.
Serves 10, Ready in 45 minutes
- 5 large eggs
- 2 tbsp sweetener granules
- 50g caster sugar, plus 1 tsp reserved for sprinkling
- 1 tsp vanilla extract
- 60g plain flour
- 40g cocoa powder
- 1 level tsp icing sugar, to dust
For the filling:
- 100g plain quark
- 125g fat-free raspberry yogurt
- 300g raspberries
1. Preheat the oven to 180°C/Fan 160°C/Gas 4 and line a Swiss roll tin (around 31cm x 21cm) with non-stick baking paper. Using an electric hand whisk, whisk the eggs, sweetener, 50g caster sugar and vanilla extract together in a bowl for 4 minutes until light and fluffy. Sift over the flour and cocoa powder and gently fold in.
2. Spoon the mixture into the prepared tin and spread it out evenly, making sure it goes into the corners of the tin. Bake for 10 minutes until firm and springy to the touch. Remove from the oven. Place a clean sheet of non-stick baking paper on to your work surface and sprinkle with the remaining caster sugar. Turn the sponge out on to the sugar-dusted paper and peel off and discard the old baking paper.
3. Starting with one long edge, roll up the sponge together with the paper and leave it to go cold.
To make the filling, beat the quark and raspberry yogurt together until smooth. Carefully unroll the sponge and spread the yogurt mixture over it. Roughly crush half the raspberries with a fork and spread over the yogurt. Roll up the sponge once more, this time without the paper. Carefully lift the log on to a serving board and decorate with the remaining raspberries. Sprinkle with the icing sugar (like we did for our picture!) and serve straight away for the best results.
Serves 4, Ready in 30 minutes
- 10 rhubarb sticks, trimmed and cut into 7cm pieces
- 6 tbsp sweetener
- 3 reduced fat digestive biscuits
- 1 level tbsp plain porridge oats
- ¼ tsp ground ginger
- 2 tsp ground cinnamon
- Fat-free natural fromage frais, sweetened to taste, to serve
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the rhubarb on a baking tray and sprinkle with 4 tablespoons of water and the sweetener. Bake for 10 minutes then remove from the oven. Meanwhile, make the crumble topping. Put the biscuits in a sealable food bag with the oats, ginger and 1 teaspoon of cinnamon and roughly crush with a rolling pin. Sprinkle the remaining cinnamon over the rhubarb, stir well and divide between four ramekins or small pie dishes. Sprinkle the crumble on top and bake for 20 minutes or until nicely browned. Serve hot with dollops of fat-free natural fromage frais.
To discover more recipe inspiration, or to find your nearest group, visit slimmingworld.co.uk or call 0344 897 8000.