SERVES: 8
CALORIES/SERVING: 117
WW points per serving: 2
PREPARATION TIME: 10 MINUTES
COOKING TIME: 30 MINUTES

• 115g (4oz) wholegrain bread
• 2 bananas
• 1/2 tsp ground mixed spice
• 2 eggs
• 450ml (3/4 pint) skimmed milk
• 1 tsp vanilla essence
• 2 tbsps demerara sugar

1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Slice the bread into thin slices and arrange in the base of a shallow ovenproof dish. Peel and slice the bananas and slot the slices in between the bread slices. Sprinkle the mixed spice on top. 3. In a bowl whisk together the eggs and milk. Add the vanilla essence and pour the mixture over the bread. Leave to stand for 20 minutes to allow the bread to soak up the liquid.
Sprinkle the pudding with demerara sugar and bake in the oven for 25-30 minutes until golden. Serve hot.

SERVES: 4
CALORIES/ SERVING: 257
WW points per serving: 5
PREPARATION TIME: 20-25 MINUTES
COOKING TIME: 45 MINUTES

• 1 medium onion, chopped
• 50g (2oz) leeks, trimmed and chopped
• 1 vegetable stock cube
• 250g(10oz) spinach
• 1 tsp dried oregano
• 1 egg, beaten
• 1 X 250g carton low-fat cottage cheese
• 200g filo pastry
• sunflower oil spray
• salt and freshly ground back pepper

1. Put the onion and leeks into a large pan. Stir the stock cube into 100ml (3 1/2fl oz) hot water, and add to the pan. Cook over a medium heat, uncovered, for about 10 minutes until
the vegetables are tender and the liquid has evaporated.
2. Meanwhile, trim the stalks from the spinach. Wash and shake off the excess water, then shred. Add to the pan and cook for 2 minutes until wilted. Tip into a colander and press out any
excess liquid.
3. Preheat the oven to 200C, 400F, Gas Mark 6.
4. Put the vegetables into a bowl. Add the oregano, beaten’egg and cottage cheese, season with salt and black pepper and mix well.
5. Spray a shallow rectangular tin (approx. 20 X 25cm/ 8 X10 in) with a little sunflower oil spray. Add a layer of filo pastry, allowing some pastry to hang over the edge. Spray with sunflower oil spray. Repeat three more layers of filo, spraying between each layer. Spoon the filling into the tin.
6. Top with three layers of filo pastry. Cut the pastry to fit within the tin but allow it to ruffle, and spray each layer. Fold in the overhanging pastry to make an edge and finally spray the folded edges.
7. Bake in the oven for about 30 minutes until golden. Cut into four portions and serve immediately.

SERVES: 8
CALORIES/ SERVING (1 MERINGUE): 116
WW POINTS PER SERVING: 2
PREPARATION TIME: 10 MINUTES
COOKING TIME: 3-4 HOURS
Baking meringues with fruit inside adds terrific flavour and texture. They will be crisp on the outside with a chewy concentrated raspberry centre.

• 4 egg whites
• 225g (8oz) caster sugar
• 1 vanilla pod
• 115g (4oz) fresh raspberries
• a little icing sugar to dust

1. Preheat the oven to 140C, 275F, Gas Mark 1.
2. In a very clean mixer bowl whisk the egg whites until stiff. Using a dessertspoon, add the caster sugar a spoonful at a time at 10-second intervals, keeping the mixer on high speed. Place the vanilla pod on a chopping board and splice in half lengthways, using a sharp knife. With the blade of the knife, scrape out the seeds from the vanilla pod and add them to the meringue mixture. Place the pod in a storage container filled with sugar (this will flavour the sugar for use in other meringues or desserts).
3. Lightly grease a baking sheet and cover with parchment paperUsing two large spoons, form the meringues into eight oval shapes by transferring the mixture between the spoons. Place directly on to the parchment paper.
4. Carefully press 4-5 raspberries into the centre of each meringue and smooth over with a knife. Bake in the oven for 3-4 hours until dry on the outside. Turn off the oven and leave the meringues in until cool.
5. Serve with a dusting of icing sugar.