Serves 8
Calories/serving: 438
WWpoints per serving: 9
Fibre 2g, protein 1o.2g, fat 40g

• 6og/21/2oz sliced almonds
• 5og/2oz plus 2 tablespoons
• granular sugar substitute
• 45og/1lb cream cheese, softened
• 8og/3oz unsweetened chocolate, melted and cooled
• 3 eggs
• 12oml/4floz double cream
• 1/2 teaspoon almond essence
• 3/4 teaspoon vanilla essence

1. Preheat the oven to 16o°C/325°F/gas 3.
2. Butter eight i8o-g/6-oz ramekins or custard cups.
3. In a food processor process the almonds with 2 tablespoons of the sugar substitute until finely ground. Coat the prepared ramekins with the almond crumbs, then place the ramekins in a roasting tin.
4. Beat the cream cheese until soft and smooth then add the chocolate and beat until incorporated. Add the remaining sugar substitute, mixing until well incorporated, then add the eggs, one at a time, beating until combined. Add the cream, almond and vanilla essences and beat until it is very smooth.
5. Pour the mixture into the prepared ramekins, then pour enough boiling water into the roasting tin to come halfway up the sides of the dishes. Bake for 20 minutes until puffed and the middle is just set. Remove from the oven and cool in a water bath for 10 minutes, then place on a wire rack to cool to room temperature. Refrigerate until well chilled and serve cold.

Serves 6
Fibre 4.3g, protein 19.g, fat 37.7g
Calories/serving: 462
WW points per serving: 9

• 1 medium aubergine
• 40g/1 1/2oz unsatted butter
• 3 egg yolks
• 3ooml /1ofloz water
• 6oml/2floz double cream
• 50g/ 2oz grated Parmesan cheese
• 9oml/3floz olive oil
• 1 large onion, peeled and
• chopped
• 1 large green pepper, chopped
• 2 cloves garlic, peeled and finely chopped
• 450g/1lb minced lamb or
• 225g/8oz minced lean beef
• 25oml/8floz prepared tomato sauce or passata
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon dried oregano, or1 teaspoon fresh chopped
• 2 teaspoons salt

1. Peel and slice the aubergine and arrange the slices on a large plate. Place the plate in the sink (the Juices will run out) and cover with another large plate, allowing the plate to press down on the aubergine. Leave to drain for 30 minutes, then press each slice with kitchen paper to dry it.
2. Preheat the oven to 18o°C/350°F/gas 4.
3. To prepare the cream sauce, place the butter in the top of a double boiler over hot water. Add the egg yolks one at a time and beat constantly with a rotary or hand electric beater. Add 6oml/2floz of the water, the cream and the Parmesan cheese. Continue to beat until the sauce thickens, which should take about 10 minutes. Set aside.
4. Heat a third of the olive oil in a large frying pan. Add the onion and green pepper and saute until light golden brown. Add the garlic and meat and cook until browned.
Add the tomato sauce, remaining water, cumin, nutmeg, oregano and salt and simmer for 15 minutes.
5. Heat the remaining olive oil and saute the aubergine slices until lightly browned. Drain on kitchen paper then place half the aubergine slices in a well-oiled baking dish. Spread with half the meat mixture then place the remaining aubergine slices on top and cover with the rest of the meat. Cover the top with the cream’sauce and bake for 30 minutes until bubbling and golden brown.

SERVES: 4
Calories/serving: 469
WW points per serving: 9
PREPARATION TIME: 10 MINUTES
COOKING TIME: 30 MINUTES

• 450g (1lb) lean minced pork
• 225g (8oz) low-fat sausage meat
• 2 garlic cloves, crushed
• 2 tablespoons vegetable stock powder
• 1 teaspoon paprika
• 1 small red chilli, finely chopped
• 1 teaspoon Italian herb seasoning
• 1 tablespoon finely chopped fresh parsley
• 225g (8oz) [uncooked weight] spaghetti
• freshly grated Parmesan cheese to garnish
• for the sauce
• 1 X 690g bottle tomato passata
• 6 basil leaves

1. Place both meats in a large mixing bowl with the garlic, stock powder, paprika, chilli, Italian herb seasoning and parsley and mix well. Form the mixture into 24 balls.
2. Preheat a non-stick frying pan. Add the meatballs and cook over a moderate heat for 10 minutes to brown the outsides. Drain away any fat, then add the passata and allow to
simmer for 10 minutes. Meanwhile cook the spaghetti in a large pan of boiling water.
Drain well and pour into a large serving dish.
3. Finely shred the basil, add to the sauce and spoon over the spaghetti.
4. Garnish with a little Parmesan before serving.