SERVES: 4
CALORIES/SERVING: 59
WW POINTS PER SERVING: 1
PREPARATION TIME: 10 MINUTES
COOKING TIME: 10 MINUTES

• 450g (1lb) carrots, coarsely grated
• 1 red onion, sliced
• 2 small green chillies, sliced
• pinch of stock powder
• 1 tsp cumin seed
• 1 tsp ground coriander
• zest and juice of 1 lime

1 Using the coarse side of a cheese grater, grate the carrot into a large mixing bowl. Add the onion along with the remaining ingredients and mix well.
2 Preheat a wok or non-stick deep-sided frying pan. Add the carrot mixture and cook quickly over a high heat for 5-6 minutes, tossing well.
3 Serve hot as a vegetable accompaniment or cold as a spicy salad.

SERVES: 4
CALORIES/ SERVING: 74
WW POINTS PER SERVING: 1
PREPARATION TIME: 5 MINUTES
COOKING TIME: 15 MINUTES

• 225g (1oz) (8oz) baby button mushrooms, wiped
• 225g (l1oz) (8oz) open cap mushrooms, wiped and sliced
• 150g (5oz) shiitake mushrooms, wiped and halved
• 1 tsp medium sherry
• 1 tsp soy sauce
• Fry Light garlic spray
• for the topping
• 25g (loz) fresh white breadcrumbs
• 25g (1 oz) freshly grated Parmesan cheese

1 Preheat a large non-stick frying pan and spray with a little Fry Light garlic. Add the prepared mushrooms and stir-fry for 5 minutes.
2 Add the sherry and soy sauce to the pan, toss thoroughly and cook for a further 2-3 minutes.
3 Spoon the cooked mushrooms into four individual serving dishes.
4 For the topping, mix together the breadcrumbs and Parmesan and scatter over each dish. Spray the top of each one with a little Fry Light garlic and place under a medium hot grill for 3-4 minutes, until golden and crispy. Serve immediately.

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.