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
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.

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.

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

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.

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.

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.