Serves: 6
Fibre 0 g, protein 3.8 g, fat 34 g
Calories/serving: 361
WW Points per serving: 8

* 1 500 ml cream
* 4 egg yolks
* 1/2 vanilla pod, slit open and scarped
* 5 tablespoon granular sugar substitute

1. Heat the cream in a heavy-based saucepan over low heat. Whisk in one egg yolk at a time. Add the vanilla pod scrapings and whisk until the custard begins to thicken. Remove from the heat and cool.
2. Beat one tablespoon of the sugar substitute at a time into the cooled custard.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instruction.
4. The cusard can be refrigerated and used as a delicious, rich dessert, or you could whisk in a tablespoon of brandy or brandy flavoring and serve it over berries.

Serves: 6
Calories/serving: 410
Fibre 0.5 g, protein 28.4 g, fat 29.2g
WW Points per serving 8

750 g chicken wings ( about 12)
250 ml soy sauce
2 tablespoons granular sugar substitute
60 ml white wine
2 garlic cloves, peeled and mashed
60 ml sesme oil
1/2 teaspoon ground ginger

1. Rinse the chicken wings and pat dry with kichen paper. Cut into pices at the joins and discard the wing tips. Spread the wings in a shallow backing dish, but do not overlap them.
2. Combine the remaining ingredients and pour the sauce over the wings. Marinate overnight in the refrigerate.
3. Heat the oven to170C /325F/gas 3 and bake the chicken wings in the marinade for 1 1/2 hours. Serve warm.

Serves: 4

Fibre 0g, protein 17g, fat 34g
Calories/serving : 400
WW points per serving 8

* 9 rashers streaky bacon
* 40 g onion chopped
* 2 Basic Omlette recipe

1. Cut the bacon into small pices and fry in a small non-stick frying pan or omelette pan until crisp. Add the onion and saute until translucent. Pour off the fat. Set aside.
2. Follow the Basic Omelette instructions, using half the egg mixture. When cooked, place half the bacon and onion in the center of the omelette befor folding over. Fold over and cook for 1 minute more, then move to a serving plate and cover to keep warm. Make the second omelette in the same way , then serve.

Tips:
You can use spring onion finley chopped for a better taste.

Serves: 2
Fibre 3.4g, protein 50g, fat18g
Calories/serving: 425
WWpoints per serving:8

• 1 tablespoon vegetable oil
• 450g/1lb raw prawns, shelled and deveined
• 1 tablespoon sesame oil
• 2 spring onions, chopped
• 1 clove garlic, peeled and finely chopped
• 5os/20z bean sprouts
• 1/4 head cabbage, shredded
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar dash of granular sugar substitute
• paprika, to garnish

1. Heat the vegetable oil in a frying pan, add the prawns and saute until almost cooked through. Tip the prawns onto a plate and keep warm.
2. Heat the sesame oil, add the spring onions, garlic, bean sprouts and cabbage to the frying pan, with 6oml/2floz water, and cook for 8 minutes, partially covered, until tender.
3. Return the prawns to the frying pan. Add the soy sauce, rice wine vinegar and sugar substitute. Mix well and cook for 2 to 3 minutes. Sprinkle with paprika, if desired.

Serves: 4
Fibre 0.8g, protin 32g, fat 32g
Calories/serving: 446
WWpoints per serving: 8

• 2 tablespoons vegetable oil
• 4 whole chicken legs (drumsticks and thighs attached)
• salt and freshly ground black pepper, to taste
• 30g/1 oz almond slivers
• 125ml 4floz dry white wine
• 6oml/2floz water
• 3 cloves garlic, peeled and crushed
• 2 tablespoons butter
• 2 tablespoons chopped parsley
• 1 tablespoon fresh lemon juice

1. Preheat the oven to 13o°C/25O°F/gas 4.
2. Heat the oil in a large non-stick frying pan over a high heat. Sprinkle the chicken legs with salt and pepper. Place in the frying pan and brown for 3 to 4 minutes on each side. Reduce the heat to low, cover and cook for 30 minutes, until the chicken is cooked through. Transfer to a platter and place in the oven.
3. Add the almonds to the frying pan and cook for 2 to 3 minutes until golden. Transfer to a plate, using a slotted spoon. Pour the fat from the frying pan.
Add the wine, water and garlic to the frying pan. Increase the heat to high and cook, stirring, until the mixture is reduced by half. Remove from the heat and stir in the almonds, butter, parsley and lemon juice. Spoon the sauce over the chicken.