Serves: 4
Preparation time: 5 minutes + 30 minutes refrigeration
Calories/serving: 175

* 1 large ripe avocado
* 750 ml cold chicken stok
* 60 ml lemon juice
* 1 teaspoon grated lemon zest
* 250g low-fat natural yoghurt
* 1 small handful mint, plus extra mint leaves, to serve

1. Place the avocado flesh into a food processor or blender with the remaining
ingredients and process until smooth.
2. Cover and refrigerate for 30 minutes, or place in the freezer for 15 minutes to chill.
Serve garnished with mint.

Tips
If you want a vegetarian meal use vegetable stock in place of the chicken stock.

Serves 4
Fibre 1g, protein 1.2g, fat 8.3g
Calories/serving 91
WW points per serving 2

* 450 g cooked lamb
* 1/2 teaspoon sald
* freshly ground black pepper to taste
* 45 ml olive oil
* 1 tablespoon balsamic vinegar
* 1 teaspoon Dijon mustard
* 2 heads little gem lettuce, cored, washed and dried
* 30g Parmesan cheese shavings

1. Thinly slice the lamb
2. Whisk together the salt, pepper, oil, rosemary, vinegar and mustard until well combined.
3. Place the salad leaves in a bowl with the Parmesan shavings and toss with the dressing. Arrange the meat on top and serve immediately.

Serves 6
Fibre 2.9g, protein 1.2g, fat 8.3g
Calories/serving 91
WW points per serving 2

* 4 tablespoons Dijon mustard
* 4 tablespoons mayonnaise
* 1 tablespoon fresh lemon juice
* 1/2 teaspoons granular sugar substitute ( optional)
* 1 medium cabbage, shredded (about 225g )

1. Mix the mustard, mayonnaise, lemon juice, sald and sugar sugar substitute (if desired) together in a large bowl. Add the cabbage and toss well then serve or chill until needed.

Serves 4
Fibre 3.4g, protein 6.6g, fat 7.3g
Calories/serving 113
WWpoints per serving 2

• 450g/1lb green beans
• 1 x 18o-g/6-oz jar marinated artichoke hearts, undrained
• 6og/2 1/2oz Parmesan cheese shavings

1. Preheat the oven to 18o°C/350°F/gas 4.
2. Wash the green beans and cut off the ends. Place in a glass baking dish. Top with the marinade from the artichokes. Quarter the artichoke hearts and spread over the beans. Add the Parmesan shavings. Cover and bake for 15 minutes, or until the vegetables are tender.

SERVES 4
PREPARATION TIME 5
MINUTES COOKING TIME 10 MINUTES
SETTING TIME 2 HOURS
1Calories/serving 87
WWpoinrs per serving 2
Fat 3.1g

• 1 X 400ml can reduced-fat coconut milk
• 1 sachet sugar-free raspberry jelly
• zest and juice of 1 lime
• 2 tablespoons virtually fat free fromage frais
• fresh mint to decorate
• virtually fat free fromage frais to serve

1. Pour the coconut milk into a small saucepan and heat until boiling.
2. Place the jelly in the mixing bowl. Add the lime zest and juice.
3. Pour the hot milk on to the jelly, whisking well with a hand whisk. Allow to cool slightly, then whisk in the fromage frais. Transfer to a jug and pour into four individual glasses. Place in the refrigerator until set.
4. Decorate each glass with fresh mint and a blob of fromage frais.

Serves: 4
Calories/serving 66
WWpoints per serving
Fat 0.3g
Preparation time: 15 minutes

• selection of melon
• 2 tablespoons Campari or Grenadine
• sugar to taste
• fresh fruit or mint leaves to decorate

1. Pour the Campari or Grenadine over the melon, add sugar to taste and refrigerate until ready to serve. Decorate with fresh fruit or mint before serving.

Serves 4
Preparation time 10 minutes
Calories/serving 110
WW points per serving 2
Fat 0.5g

• 35og (12oz) red and green seedless grapes
• 150g (5oz) 0% fat Greek yogurt
• 1 tablespoon maple syrup

1. Wash the grapes and drain.
2. Cut the grapes in half and place in the bottom of four individual glasses.
3. Spoon the yogurt on top and refrigerate until ready to serve.
4. Just before serving drizzle with the maple syrup.

Serves: 4
Calories/serving: 89
WWpoints per serving:2
Preparation time: 1 5 minutes
Cooking times: 45 minutes

• 450g (1 lb) potatoes
• 8 garlic cloves with skin intact
• 2-3 sprigs fresh rosemary
• 2-3 sprigs fresh thyme
• 2 tablespoons light soy sauce
• chopped fresh flat-leaf parsley to garnish
• salt

1. Preheat the oven to 200C, 400F, Gas Mark.
2. Cook the potatoes in lightly salted boiling water. Drain and place in a non-stick roasting tin.
3. Dot the garlic and herbs over the potatoes, pulling the herb leaves away from the stems. Drizzle with soy sauce and toss the potatoes to coat them with the mixture.
4. Place in the oven and roast for 35-45 minutes, shaking the pan occasionally to prevent sticking.
5. Transfer to a serving bowl and garnish with parsley.

Serves: 4
Calories/serving:103
WW points per serving: 2
PREPARATION TIME: 10 MINUTES
COOKING TIME: 15 MINUTES
Choose a creamy low-fat yogurt for a smoother, luxurious finish.

• 225g (8oz) blueberries
• 1 tablespon Madeira wine
• 2 tablespoons golden caster sugar
• zest and juice of 1 lime
• 225g (8oz) low-fat Greek yogurt
• 2 tablespoons Amaretto liqueur
• 1 fresh egg white

1. Place the blueberries, Madeira wine, sugar and lime into a small saucepan. Bring to the boil and simmer gently until the blueberries are soft and the liquid has become syrupy. Remove from the heat and allow to cool completely.
2. Place the yogurt in a mixing bowl and stir in the Amaretto and the cooled blueberries.
3. Whisk the egg white into stiff peaks and gently fold into the blueberry and yogurt mixture. Spoon into individual glasses and chill until required.

Serves: 10
Fibre 0g, protein 1g, fat 13g
Calories/serving: 121
WWpoints per serving: 2

• 120g/4 1/2oz unsalted butter
• 3 egg yolks
• 60ml/2floz water
• 60ml/2floz nutmeg to garnish

1. Place the butter in the top of a double boiler over hot ( but not boiling) water. Add the egg yolks one at a time, beating constanty with a rotary or hand electric beater. Add the water and cream and continue to beat until the sauce thickens, witch should take 7 to 10 minutes. Sprinkle with nutmeg as a garnish, if desire.