Delicious fruit salad

I made this delicious fruit salad today. I thought I’d share what I put in it and how I did it, its super simple.


One mandarin orange, sliced
One kiwi, chopped
One apple, chopped
Handful of grapes, halved
Some strawberries, chopped
Handful of blueberries
Handful of blackberries
Plain low fat natural greek yoghurt

Put all the fruit in a big bowl. Pour over the natural yoghurt and enjoy.
I promise it tastes delicious!


Low fat recipe-Angel cake

Angel Cake
1 package white angel food cake mix
1 cup skim milk
1 (1 ounce) package milk chocolate sugar free instant pudding mix
2 cups (16 ounces) lite whipped topping
Prepare cake according to package directions for tube pan. Split cake horizontally to make 2 layers. Beat milk and pudding mix until well blended. Fold in whipped topping. Frost layers and top of cake. Refrigerate at least 1 hour before serving.
Makes 12 servings.
Per Serving:
Calories: 202.8
Total Fat: 1.52g
Saturated Fat: 1.37g
Sodium: 151.3mg
Protein: 5.43g
Carbohydrates: 41.50g
Cholesterol: 0.37mg
Fiber: 0g

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. Cranberry pork roast

Cranberry Pork Roast
3 to 4 pound pork roast
Salt and pepper to taste
1 cup finely chopped cranberries
1/4 cup honey
1 teaspoon grated orange peel
1/2 teaspoon ground nutmeg, optional
1/2 teaspoon ground cloves, optional
Sprinkle roast with salt and pepper. Place in 5 quart slow cooker. Combine remaining ingredients in a bowl. Pour over roast. Cover; cook on low for 6 to 8 hours, or until meat is tender.
If you can’t find fresh cranberries, substitute with 1 (16 ounce) can of either whole-berry or jellied cranberry sauce.
Makes 6 to 8 servings.


Recipe of the day. Belgian waffles

Belgian Waffles
4 eggs, separated
2 tablespoons sugar
1/4 teaspoon salt
1 cup milk
1/2 teaspoon vanilla
4 tablespoons butter, melted and cooled
1 cup flour
Powdered sugar
Sweetened whipped cream
Sliced strawberries
Beat egg whites just until stiff, moist peaks form; set aside. Combine egg yolks, sugar and salt; beat until thick. Stir in milk, vanilla and butter. Add flour, stirring constantly; blend well. Gently fold in egg whites. Cook on Belgian waffle iron according to manufacturer’s directions. Let cool slightly and dust with powdered sugar; top with whipped cream and strawberries.


Making burritos

so in cooking class today we made burritos. they had rice and beans in them. they were so nice. i really enjoyed them. and making them was easy. we also chopped up tomato, cucumber and red onion and put that in the mixture as well. i ate two for lunch, because I was starving. everyone else ate them as well. a couple of the people in my class said they werent going to eat them, but the tutor asked them to just taste them to see if they liked them, and it turned out that they did like them when they tasted them. so none of the food got wasted because everyone ate it. it was a good experience. one i’d like to repeat again at some point. the recipe was a slimming world recipe. I’ll post it below for you all.

  • Rice and bean burritos
  • Serves: 4
  • Cook time: Ready in about 50 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

Print recipe

These egg wraps pack in all the fun and flavour of a Mexican burrito and with no high-Syn tortillas in sight, theyre absolutely Free!


  • 150g dried long-grain rice
  • 400g can red kidney beans in chilli sauce
  • 400g can mixed pulses in water, rinsed and drained
  • 2 tbsp tomato purée
  • 1 tomato, finely chopped
  • ½ red onion, finely chopped
  • ¼ cucumber, deseeded and diced
  • 125g fat free natural Greek yogurt, to serve
  • Lime wedges, to serve

For the wraps:

  • 10 large eggs
  • Salt and freshly ground black pepper
  • Small handful of finely chopped fresh parsley
  • Low calorie cooking spray


  1. Cook the rice according to the packet instructions then drain and keep warm.
  2. Meanwhile, make the wraps. Crack the eggs into a large measuring jug, whisk until smooth and season with a pinch of salt. Stir in the parsley.
  3. Spray a small non-stick frying pan with low calorie cooking spray and place over a high heat. When hot, pour in one-eighth of the egg mixture (or enough to just cover the bottom of the pan), tilting the pan to spread the egg around. Cook for 1-2 minutes or until lightly browned underneath then flip over and cook for another 1-2 minutes. Transfer the wrap to a baking sheet lined with baking parchment, cover with another sheet of parchment and keep warm. Spray the pan again with low calorie cooking spray and make another seven wraps in the same way, adding each cooked wrap to the pile.
  4. Heat a non-stick frying pan over a medium heat, add the kidney beans, pulses and tomato purée and warm through for 3-5 minutes. Remove from the heat and season to taste.
  5. Stir the beans into the rice and divide between the egg wraps. Scatter over the tomato, red onion and cucumber, and roll up loosely (you might need to hold the wraps in place with cocktail sticks).
  6. Serve hot with fat free natural Greek yogurt and lime wedges to squeeze over.

so do you like burritos?
carol anne


Recipe of the day. Baked cannelloni

A slimming world recipe I will be trying out this week in cooking class.

Baked cannelloni

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 2
  • Suitable for vegetarians
  • Syns per serving:

This popular Italian dinner is quick to cook and seriously satisfying, with the cheesy filling adding an indulgent finishing touch.


  • 8 cannelloni tubes
  • A few basil leaves, torn
  • 2 level tbsps grated vegetarian Parmesan style cheese

for the Filling:

  • 225g fresh spinach, washed and trimmed
  • 225g fat-free natural cottage cheese
  • Freshly grated nutmeg
  • 1 egg yolk
  • Salt and ground black pepper

for the Sauce:

  • 425ml passata
  • 1 level tsp sweetener
  • 1 garlic clove, crushed
  • Salt and ground black pepper


  1. To make the filling put the spinach in a saucepan with 2 tablespoons of water. Cover with a lid and cook very gently over a low heat for about 5 minutes, until the leaves are limp and bright green. Drain in a colander, pressing down on top of the spinach with a saucer to squeeze out all the liquid.
  2. Chop the spinach and mix with the cottage cheese, nutmeg, egg yolk and seasoning. Spoon the filling into the cannelloni tubes and arrange them in an ovenproof dish.
  3. Mix the passata, sweetener, garlic and seasoning together and pour over the cannelloni. Sprinkle with basil and Parmesan cheese and bake in a preheated oven at 200°C/180°C Fan/Gas Mark 6 for about 20 minutes, until bubbling and golden brown.

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