Low fat recipe. Banana cream pudding

Banana Cream Pudding
1 package fat-free sugar-free Jello banana cream pudding mix
2 1/2 cups low-fat milk
12 reduced fat vanilla wafers
2 bananas, sliced
Mix pudding with milk. Layer 6 cookies, 1 sliced banana and half of pudding. Repeat layers with remaining ingredients, ending with pudding. Refrigerate.
Makes 6 servings.
Per Serving:
Calories: 136.9
Total Fat: 2.93g
Saturated Fat: 1.36g
Sodium: 318.2mg
Protein: 4.63g
Carbohydrates: 24.39g
Cholesterol: 7.29mg
Fiber: 1.16g


Recipe of the day. Harvest stew

Harvest Stew
For Herbed Biscuits:
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter or margarine
2/3 cup buttermilk
For Stew:
2 tablespoons vegetable oil
1 1/2 pounds boneless pork, cut into 1 inch cubes
2 cups chicken broth
1 1/2 cups chopped onion
2 garlic cloves, minced
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
2 teaspoons rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium rutabaga (1 1/4 pounds), peeled and cut into 1/2 inch cubes
2 large carrots, cut into 1/2 inch slices
3/4 pound fresh green beans, cut into 1 1/2 inch pieces
3 tablespoons cornstarch
3 tablespoons cold water
For Herbed Biscuits, in a medium bowl, combine flour, sugar, baking powder, basil, rosemary, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk to form a soft dough (dough will be slightly sticky). Turn onto a floured surface; knead gently 3 to 4 times. Roll dough to 1/4 inch thickness; cut with a 2 1/2 inch maple leaf or round cutter. Cover and refrigerate. For Stew, in a 5 quart Dutch oven, heat oil over medium-high heat. Brown pork. Add broth, onion, garlic, basil, rosemary, salt and pepper; Cover and simmer for 1 hour. Add rutabaga and carrots; cover and simmer for 30 minutes, or until vegetables are crisp-tender. Add beans; cook for 20 minutes. Combine cornstarch and water; stir into stew. Bring to a boil; boil for 2 minutes. Pour into an ungreased shallow 2 1/2 to 3 quart baking dish. Immediately top with 12 biscuits. Bake, uncovered, at 400 degrees for 15 minutes, or until biscuits are golden brown. Bake remaining biscuits on an ungreased baking sheet for 10 to 12 minutes.
Makes 6 to 8 servings.

Recipe of the day. Autumn trifle

This is a slimming world dessert recipe. I want to try this one!


  • 1 sachet sugar-free orange jelly crystals
  • 400g canned pear slices, in natural juice
  • 3 sponge fingers, roughly broken
  • 200g fresh blackberries
  • 8 level tbsp ready-made, low-fat custard
  • 1 tsp ground ginger
  • 4 tbsp fat-free natural fromage frais
  • ½ tsp artificial sweetener
  • 1 piece of stem ginger, drained and cut into small cubes
  • 1 pear, cored and thinly sliced
  • 2 level tsp cocoa powder, to dust


  1. Make up the jelly with 425ml boiling water. Set aside to cool for 20 – 30 minutes.
  2. Drain the pears and put 1 tbsp of juice into each of 6 dessert glasses. Divide the sponge fingers between the glasses, gently toss to coat in juice and leave to soak for 1 minute.
  3. Mix the canned pear slices and blackberries together and divide between the glasses. Pour over the cooled jelly and chill in the fridge for 2 hours, or until set.
  4. Combine the custard and ground ginger and spoon over the set jelly mixture. Mix the fromage frais and sweetener together and spoon over. Decorate each trifle with slices of fresh pear and stem ginger cubes and sprinkle over ½ tsp of cocoa powder.

Weekend recipe share: apple crumble

This is the recipe for the apple crumble I made in my cookery class for the past two weeks.

What you need:
125g Plain Flour
125g Demerara Sugar
175g Porridge Oats
Fruit of your choice – Apples, Rhubarb, Mixed Berries
How to:
Preheat oven to 190°C/375°F/Gas 5.
Put the flour into a bowl, add in butter and rub into flour with your fingers.
Add in sugar and oats and mix together.
Prepare fruit. Stew apples/rhubarb if making apple/rhubarb crumble.
Put fruit in ovenproof dish. Spoon crumble over fruit. Bake in oven for about 20 minutes.
To Stew Apples/Rhubarb
Peel, core and roughly chop apples. Or clean, trim and slice rhubarb stalks into 1″/2½cm pieces.
Place in a saucepan with a sprinkling of sugar and a little water (3 tablespoons approx) over a low heat, stirring occasionally until softened.
If liked, add a pinch of cinnamon/ginger to the apples/rhubarb when soft.


my christmas cake was a big hit. mom and dad and my sis and me had it today after dinner. they all loved it. i did too. i must say i did a great job. i am so proud of myself. at first my sis wasnt gonna eat the icing because she said she isnt a fan of icing. but in the end she ate it. she said it was spread thinly and she liked that. i spread it thinly because i wanted to cover the whole cake, and there were two layers of icing going on the cake. im just glad everyone seemed to like it.
I call that a success.

Recipe-Yeast rolls

You Need:

  • 4 teaspoons active dry yeast
  • 1 1/2 cups warm milk (about 100 F to 110 F)
  • 4 1/4 cups all-purpose flour
  • 1 large egg
  • 2 teaspoons sea salt
  • 3 tablespoons cane sugar
  • 1/2 cup butter (melted, cooled to lukewarm)
  • Coconut oil(for brushing rolls after baking)

How to:

  1. Oil a 9-by-13-by-2-inch baking dish.
  2. In the bowl of a stand mixer, combine the yeast with the warm milk. Let stand for two minutes.
  3. Add the flour, egg, salt, sugar, and melted butter. Using a dough hook, mix on low speed until combined. Increase the mixer speed to medium and continue to mix for 15 minutes, adding small amounts of extra flour as needed to keep the dough from sticking to the sides of the bowl.
  4. Form a ball and place in an oiled bowl. Cover with tea towel and let rise in a warm place for about 1 hour, or until doubled in size.
  5. Shape the dough into balls, about 1-1/2″ each. Place in large baking dish to make about two rows of four (8 rolls).
  6. Cover lightly with a clean dish towel and let rise in a warm place for 30 minutes.
  7. Heat the oven to 375 F.
  8. Bake for 15 to 20 minutes, until golden brown.
  9. Brush with coconut oil.