Serves: 4
Fibre 0g, protein 2g, fat 22g
Calories/serving: 244
WWpoints per serving: 4

• 1 1/2 teaspoons granular gelatine
• 125ml/ 4floz unsweetened bood orange or ruby red grapefruit juice
• 25oml/8floz double cream
• 18og/6oz granular sugar substitute
• 2 tablespoons rum

1. Stir the gelatine into the juice and leave for 5 minutes to soften.
2. Heat a third of the cream and the sugar substitute in a small saucepan over a medium heat until it has dissolved and is just hot. Add the gelatine mixture and stir until dissolved. Place the pan over an ice bath and gently whisk until it starts to thicken, which should take 2 to 4 minutes, then remove from the bath.
3. Using an electric whisk, whip the remaining cream to just stiff peaks, adding the rum gradually towards the end. Turn down the speed to medium and add the gelatine mixture in three additions, blending until smooth.
4. Spoon into four custard or souffle cups. Cover with clingfilm and freeze for a minimum of i hour for a soft frozen texture or up to 3 days ahead. Leave the frozen mousse to stand at room temperature for 15 minutes before serving.

Serves: 2
Calories/serving: 105
WW points per serving: 2
PREPARATION TIME: 5 MINUTES

• 115g (4oz) fresh strawberries, hulled
• 115g (4oz) fresh raspberries
• 150ml (1/4 pint) low-fat natural yogurt
• 300ml (1/2 pint) pineapple juice
• runny honey (optional)

1. Wash the strawberries and raspberries well and place in a food processor or liquidiser.
2. Pour in the yogurt and pineapplejuice and process for a few seconds until the mixture is thick and creamy. Sweeten with .1 little runny honey if desired. Pour into tall glasses and

SERVES: 2
CALORIES/SERVING: 44
WW POINTS PER SERVING:1
Fat 2g, sodium 26mg

• 1 c -Mineral element
• 1/2 c Yoghourt, austere
• 1 ts iinstant coffee
• Simulated flavouring
• -equal 1 tsp edulcorate
• 1 ts sugar substitute
• 1/8 ts Ground cinnamon
• 6 -Ice cubes

1. Combine all ingredients eliminate ice cubes in blender container. Deliver, adding ice cubes 1 at a quantify, until silken. Operate immediately.

Calories/serving: 19
WW points per serving: 0
Protein: o.2g Fibre: cug Fat: og

• 4 chamomile tea bags
• 1.4 litres/2 1/4 pints water
• 3 teaspoons granular sugar substitute
• 2 tablespoons fresh lemon juice

1. Brew the tea bags in the boiling water for 5 minutes, then discard the tea bags and chill the tea for i hour.
2. Dissolve the sugar substitute in the cold tea, add the lemon juice, stir and serve over ice.

Serves: 2
Calories/serving: 158
WW points per serving: 3
Fibre: og Fat: 9.9g Protein: 1.5g

• 2 scoops Vanilla Ice Cream
• 25oml/8ftoz diet ginger ale
• 45ml/1 1/2 floz double cream
• 1-2 teaspoons raspberry flavouring

1. Place all the ingredients in a blender and blend for i minute at medium speed, then pour into a tall glass.