Serves : 4
Calories/serving: 86
WW points per serving: 1
PREPARATION TIME: 10 MINUTES

• 4 ripe kiwi fruits
• 1 ripe mango
• zest and juice of 2 limes
• 1 tablespoon maple syrup
• fresh mint to decorate

1. Using small serrated knife, trim both ends off the kiwi and peel away the skin. Slice the fruits and set aside.
2.Cut away the skin from the mango, using a sharp knife, then slice away the fruit from around the centre stone. Cut the sections of mango into long slices and arrange with the kiwi in alternate layers on a serving plate.
4 Mix the lime zest and juice with the maple syrup and drizzle over the fruits. Decorate with fresh mint and serve immediately.

CALORIES/ SERVING: 99
WW points per serving: 1
PREPARATION TIME: 15 MINUTES
COOKING TIME: 10 MINUTES

• 115g (4oz) fresh raspberries
• 115g (4oz) fresh strawberries, hulled
• 115g (4oz) fresh blueberries
• 115g (4oz) fresh blackberries
• 1 tbsp flavoured honey (heather or sunflower)
• 300ml (1/2pint) low-fat set yogurt
• 1 vanilla pod
• mint leaves to decorate

1. Place all the fruits in a large colander and rinse well with cold water.
2. Transfer the fruit to a large saucepan so the fruit can spread out. Add the honey and heat gently over a low heat, carefully stirring the fruits to coat with the honey. As soon as the fruits have warmed through, turn off the heat and allow to cool. Spoon into individual glasses.
2. Make the vanilla yogurt by splitting the vanilla pod lengthways. Scrape out the seeds and add to the yogurt. Mix lightly and place in a serving bowl.

SERVES: 6
CALORIES/SERVING: 280
WW POINTS PER SERVING: 5
FAT: 8.9G
PREPARATION TIME: 10 MINUTES
COOKING TIME: 25 MINUTES

• 2 X175g (2 X 6oz) fresh salmon fillets, skinned and boned
• 1 tsp vegetable bouillon stock powder
• 225g (8oz) [uncooked weight] pasta shapes
• 1 vegetable stock cube
• 300ml (1/2 pint) virtually fat free fromage frais
• juice of 1/2lemon
• 1 small red onion, finely chopped
• 1 tbsp chopped fresh chives
• pinch of sweet paprika
• fresh dill to garnish

1 Cook the salmon by poaching in a little water containing the stock powder for 8-10 minutes over a low heat. Lift the salmon from the pan and allow to cool.
2 Cook the pasta in a large saucepan of boiling water with the stock cube. Drain the pasta thoroughly and transfer to a mixing bowl. Add the fromage frais, lemon juice, onion, chives and paprika.
3 Carefully flake the salmon into the bowl, removing any bones and skin. Combine all the ingredients with a large metal spoon, taking care not to over-mix and break up the fish too
much.
4 Spoon into a serving dish and chill until required. Garnish with fresh dill.

30 macaroons

Calories per 2 macaroon: 62
WW points per 2 macaroon: 1

• 90g/3 1/2oz unsweetened flaked coconut
• 40g/1 1/2oz pecans, lightly toasted and finely chopped
• 2 tablespoons double cream
• 1/4 teaspoon pure orange extract
• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 11og/4oz granular sugar substitute

1. Preheat the oven to 18o°C/35o°F/gas 4.
2. Mix the coconut, pecans, cream and orange extract together in a bowl.
3. Beat the egg whites until thick and foamy. Add the cream of tartar and the sugar substitute gradually, beating until stiff peaks form. Gradually fold in the coconut mixture.
Line two baking trays with parchment paper and drop slightly rounded teaspoonfuls (walnut size) onto the sheets. Bake for 10 to 12 minutes until the tops are lightly browned and the bottom is golden. Cool on a wire rack.