Serves: 4
Prepartion time: 10 minutes
Cooking time: 20 minutes
Calories/serving 125
A good source of vitamins B2 and B3.

* 2 teaspoons olive oil
* 1 red onion, chopped
* 2 garlic cloves, crushed
* 2 teaspoons dijon mustard
* 1 teaspoon dried tarragon
* 600g flat or field mushrooms, roughly chopped
* 750ml vegetable or chicken stock
* 125 ml red wine
* 2 tablespoons natural yoghurt
* 1 tablespoon snipped chives

1. Heat the oil in a saucepan over low heat, add onion and garlic and cook for 3-4 minutes,
allowing the onion to browen slightly.
2. Add the mustard, tarrgon and mushroom and cook for a further 2-3 minutes, stirring gently.
3. Add the stock and wine, bring to the boil, then cover and simmer for 10 minutes. Leave the soup to cool a little, the puree in a food processor or blender.
Serve topped with yoghurt and sprinkled with chives.

Tips
Try to find field mushrooms for this soup because they have a strong flevor. You can add finnley chopped parsley for a better flavor.

Serves: 8
Fibre: 0.9g
Protein: 3g
Fat: 19g
Calories/serving: 202
WW Points: 4

• 1 medium swede, peeled
• 1 teaspoon granular sugar
• 1 tablespoon fresh lemon juice
• 60g spring onions, finely chopped
• 1 medium dill pickle, chopped
• 120g celery with leaves, finely chopped
• 1 ½ teaspoons salt dash paprika
• 180g mayonnaise
• 4 hard-boiled eggs, chopped

1. Cut the swede into four pieces.
2. Drop into a saucepan of boiling water and boiling until tender, which should take about 30 minutes. Drain well and cool.
3. After the swede has cooled, finely chop it and place in a salad bowl.
4. Sprinkle with the sugar substitute, if using, and the lemon juice.
5. Add trie spring onions, pickle, celery, salt, paprika and mayonnaise.
6. Toss weil, then fold in the eggs.

For all you immediate matter junkies, here’s a chickenhearted burger that you can neaten at habitation. Not exclusive it has a good sensing, but it’s also rattling robust (it has lots of veggies) and it’s only 3 points!

Makes 6 servings

Ingredients
250 g panorama wuss
1 egg mortal, softly abused
100 g mushrooms, sliced
1 onion, diced
1 stem herb, cut
1 tremendous herb, sprig
1/2 cup breadcrumbs
2 teaspoons soy sauce, saltish reduced
3 entire wheat Land muffins
1 herb
3 lettuce leaves

Preparation
1. Writ the mushrooms, herb, onion, herb, egg covered and soy sauce in a matter processor until marmoreal.
2. Mix this with the fasten cowardly and enough cabbage crumbs to excrete a semisoft, but administrable texture.
3. Calculate the mix into 6 and then mould into balls.
4. On a hot tray rough with press, matter the balls land and gauge in a preheated oven.
5. Service on a muffin half with the lettuce foliage and 2 slices of tomato.

WW POINTS per serving: 3
Nutritional message per delivery: 172 calories, 2.6g fat, 3.5g fibre

Serves 10
Calories/serving 215
WWpoints per serving

* 1 teaspoon Dijon mustard
* 60 ml fresh lime juice
* 1/4 teaspoon salt
* 1 clove garlic, peeled and finley chopped
* 1 tablespoon dill, finley chopped pinch granular sugar substitute
* 250 ml extra-virgin olive oil

1. Wisk together all ingredients, except for the olive oil, in a small bowl. Slowly add the oil a little at a time, wisking continuously. Refrigerate for 30 minutes befor using.

Serves 4
Fibre 0.9g, protein 11.7g, fat 17.8g
Calories/serving 217
WWpoints per serving 4

* 1 tablespoon olive oil
* 1 tablespoon butter
* 30 g finley chopped onion
* 1 garlic clove, peeled and finley chopped
* 2 slices prosciutto, diced
* 140 g cooked spinach, well drained and chopped
* 5 eggs
* 45 ml double cream
* pinch of freshly ground black pepper
* 20g Parmesan Cheese, grated

1. Preheat the oven 180C/350F/gas4
2. Heat the olive oil and butter in a frying pan, then add the onion, garlic and prosciutto. Fry slowly until the onion is light brown, then add the onion mixture to the spinach and place in a baking dish.
3. Beat the eggs with the cream and pepper. Pour the mixture over the spinach and sprinkle with Parmesan cheese .
4. Bake for 30 minutes, or until set.

Serves 8
Fibre 1.7g, protein 4.4g, fat 13.5g
Calories/serving 152
WWpoints per serving 3

• 120g( 4 1/2 oz) soy flour
• 6og(2 1/20z) butter, softened
• 8og(3 oz )cream cheese, softened
• 1 tablespoon sour cream
• 6 teaspoons granular sugar substitute (optional)

1. In a bowl beat the flour, butter, cream cheese, sour cream and sugar substitute, if using, until just combined. Shape into a disc and chill for 20 minutes.
2. Roll out the dough between two pieces of greaseproof paper to form a 3o-cm/i2-inch circle. Loosen the greaseproof paper, replace with new paper and turn over the dough. Continue to roll until the dough is 3mm/1/8in thick, replacing the greaseproof paper as needed.
3. Pick up the paper and invert the dough on to a pie dish. Peel off the paper and patch any tears. Crimp the edges and prick the bottom with a fork. Chill for 30 minutes in the freezer.
4. Meanwhile, preheat the oven to 22o°C/425°F/gas 7.
5. Bake the pastry case for 18 minutes, lightly covered with foil, then remove from the oven and cool on a wire rack.

Serves 2
Fibre o.1g, protein og, fat 14g
Calories/serving 121
WW points per serving 3

• 1 medium daikon (white radish)
• garlic oil for frying
• salt

1. Using the large holes on a four-sided grater, shred the radish. Fill a 23-cm/9-in frying pan one-quarter full with garlic oil. Heat the oil until very hot and fry the radish until golden brown. 2. Remove from the oil with a slotted spoon and drain on kitchen paper, then sprinkle with salt.

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.