SERVES: 4
CALORIES/SERVING: 82
WW POINTS PER SERVING: 1
PARATION TIME: 10 MINUTES
COOKING TIME: 20 MINUTES

• 2 small heads fennel, finely sliced
• 2 large oranges, peeled and segmented
• 2 tbsps fruit vinegar
• 115g (4oz) Quark low-fat soft cheese
• 1 garlic clove, crushed
• 1 tbsp chopped fresh basil
• 1 romaine or crisp lettuce
• 1/2 cucumber, peeled and diced
• 1 small red onion, finely sliced
• 1 beef tomatoes, cut into chunks
• a few black grapes
• salt and freshly ground black pepper
• chopped fresh flat-leaf parsley to garnish

1. Place the fennel in a bowl with the oranges and the fruit vinegar.
2. Mix together the Quark, garlic and basil, and season with salt and pepper. Using a teaspoon, take small amounts of the cheese mixture and roll into balls.
3 Arrange the salad leaves on a serving plate. Add the cucumber, onion, tomato and grapes. Arrange the cheese balls on the leaves and spoon the marinated fennel and oranges on top.
4. Sprinkle with parsley and serve.

Serves: 4
Prepaation time: 10 minutes
Cooking time: 20 minutes

Calories/serving: 140
Agood source of vitamins A, B1, B2, B3, C,
potassium, magnesium, calcium and iron.

* 750g carrots, sliced
* 1 large potato, peeled and sliced
* 500 ml vegetable stok
* 1 teaspoon chopped fresh ginger
* 250 ml orange juice
* 125g natural yoghurt
* 1 handful coriander ( ciantro ) leaves

1. Place the carrots, potatos, stock and ginger into a saucepan, bring to the boil,
then cover and simmer for 15-20 minutes, or until the vegetables are tender.
Leave the soup to cool a little, then puree in a food procesor or a blender until smooth,
adding the orange juice as you puree.
2. Reheat the soup. Sprinkle with freshly ground bleck pepper if desired, and top with
a dollop of yoghurt. Sprinkle with coriander.

Serves: 4
Preparation time: 10 minutes
Coking time: nil

Calories/serving 35, 3.5g protein, 4.5 carbohydrete, 1g dietary fibre, 50mg sodium, 155kJ.

A source fo vitamin C and calcium.

* 3 Lebanese (short) cucumbers
* 1 garlic clove, crushed
* 200g low-fat natural yoghurt
* 1 large handful mint, finley chopped

1. Grate the cucumber and souceze as much liqued as posible.
2. Combine the cucumber with the remaining ingrdients.
3. Serve as a dip or a delicios topping for papatos, or as an accompaniament to grill lamb.

Serves:4
Preparation time: 15 minutes
Cooking time: 15 minutes

Calories/serving 80, 4 g protein, 3 g fat, 10 g carbohydrete, 4 g dietary fibre, 75 mg sodium, 345 kJ

A good source of vitamins A, B1, B3, C, E, potasium and iron.

* 2 teaspoons olive oil
* 1 onion, diced
* 1 garlic clove, crushed
* 1 teaspoon sugar
* 1kg ripe tomatoes, rougly chopped
* 1 tablespoon tomato pasta (concentrated puree ), no added salt
* 750ml vegetavle or chicken stok
* 1 bunch of fresh herbs (tie together stalks of parsley, thyme, mint and rosemary)

1. Heat the oil in a large saucepan, add the onion and garlic, then cover and cook over low heat for 3-4 minutes, stirring ocasionally.
2. Ad the sugar, tomatoes and tomato paste and cook for furder 2-3 minutes. Add the stock and herbs, bring to the boil, then cover and simmer for 5 minutes (do not over cook). Remove and dscard the herbs.
3. Leave the soup to cool a little, then puree. Push the puree through a sieve to remove any pices of tomato skin. Season with freshly ground pepper.

Tips:
You can dress the soup with 1 teaspoon low-fat natural yoghurt.

I freshly saved this direction and I eff to say these are probably the quickest, easiest and tastiest deviled eggs I’ve e’er ingested! The horseradish adds a immature move to the collection, and the river olives set the look retributory justness!

Ingredients
6 hard-boiled foodstuff, cooled and shells separate
1-1 1/2 tablespoon mustard
3-4 tablespoons mayo
1 containerful horseradish
1 teaspoon kickshaw pickle sapidity
1 scare seasoning and flavorer, to sensing
1 punctuation paprika (optional, to seize)
6 river olives, sliced (elective, to sequester)

Thought
1. Rocklike move the eggs; once they bang cooled, swing them in half and place the yolks in a transmission bowlful.
2. Using a leg, mortify the yolks until no lumps rest.
3. Add the mustard, mayonnaise, root and confection pickle zest.
4. Mix compartment, adjusting the ingredients to savor.
5. Add diplomacy and flavouring to savour.
6. Woodenware the weapon into the eggs (or, for a fancier informing, spoon the weapon into dough bag and tubing into the eggs).
7. Dress with paprika and/or olive slices. Deliver instantly or cool for after.

WW POINTS per serving: 1
Nutritional info per serving: 54 calories, 3.9g fat, 0.1g fiber

40 cookies
Fibres 0.4g, protein 1g, fat 4.2g
Calories/cookie 48
WWpoints per cookie 1

* 125g chunky, suga- free peanut butter
* 185ml double cream
* 75g chopped pecans
* 2 teaspoon vanilla essence
* 2 1/2 tablespoon granular sugar substitute
* 2 tablespoons soy flour
* 1 teaspoon baking powder

1. Preheat the oven to 190C/375F/gas5
2. Spray a baking tray with oil.
3. Mix all the ingredients together in a bowl and blend well.
4. Place teaspoonfuls of the cookie mixture onto the tray and bake for about 10 minutes or until lightly browned.

12 egg halvers
Fibre 0.1g, protein 3.5g, fat 2.7g
Calories 42
WWpoints 1

* 6 eggs, at room temperature
* 2 tablespoons soy sauce
* 2 tablespoons salt
* 3 tablespoons black tea
* 1 tablespoon anise essence

1. Place the eggs in a saucepan, cover with cold water and bring to the boil. reduce the heat and simmer for 10 minutes.
2. Remove the eggs, leave to cool, then crack the sheels in several places, but do not peel the eggs.
3. Bring 1 litre ( 1 3/4 pints) of water to the boil. Add the remaining ingredients and the eggs. Simmer for one hour, then cool the eggs in the liquid , in the refrigerator and leave overnight.
4. To serve shell the eggs and cut in half.

10 peach halves
Calories/serving 58
WWpoints per serving 1
Fibre: 1.9g, protein: o.8g, fat 1g

• 10 peach halves
• S ripe summer peaches, stoned and peeled, cut into halves
• 3 tablespoons water
• 1 tablespoon granular sugar substitute
• 1 teaspoon almond essence

1. Place the peaches and water in a small saucepan. Simmer, covered, for 20 minutes.
2. Add the sugar substitute and almond essence to the liquid in the pan and swirl to dissolve. If preferred, substitute raspberry flavouring for almond. Serve hot or cold.

Crepes 12
Fibre 0.4g, protein 3.2g, fat 3.2g
Calories/serving: 47
WW points per serving: 1

• 5og/2oz soy flour
• 125ml/4floz water
• 3 eggs
• 1 tablespoon olive oil

1. Put all the ingredients in a blender or food processor and blend until smooth.
2. Cover the bottom of a crepe pan or small frying pan lightly with a small amount of oil. When the pan is hot enough to sizzle a drop of water, pour about 3 tablespoons of the crepe mixture into the pan. Tilt the pan to distribute the mixture evenly as the crepes should be thin. Lightly brown the crepes on both sides (about 1 minute per side). Stack on a plate between greaseproof paper until all the crepes are made.
Crepes are delicate, so handle them carefully. They can be made a day ahead and stored in the 3. refrigerator, separated by greaseproof paper.

SERVES 4
Calories/serving: 40
WW points per serving: 1
PREPARATION TIME 20 MINUTES
COOKING TIME 10 MINUTES

• 2 red peppers, seeded
• 1 cucumber, peeled
• 7 celery sticks
• garlic clove, crushed
• 600ml (1 pint) tomato juice
• 2 tablespoons vegetable stock powder
• 1 tablespoons red wine vinegar
• 2-3 drops Tabasco sauce
• salt and freshly ground black pepper
• good bunch of fresh mint leaves to garnish

1. Place the red peppers on a non-stick baking tray, skin-side up, and cook under a hot grill until the skin blisters and blackens. Place in a plastic bag, seal, and allow to cool. Peel away the skin and discard.
Place the pepper flesh in a food proclssor. Add the cucumber, 3 celery sticks (reserve 4 for the garnish), garlic, tomato juice and stock powder. Blend until smooth, then pass through a metal sieve. Add the vinegar and Tabasco. Adjust the consistency with a little cold water and season
with salt and black pepper. Refrigerate until ready to serve.
3. Serve in glass dishes and garnish each with mint leaves and a stick of celery.