Archive for the 'Nibbles and Snacks' Category

05 2nd, 2011

This is another Weight Watchers recipe and I have to say these biscotti are delicious and taste very authentic – the original recipe uses pistachios but I prefer to use almonds as that is what was in the biscotti that we bought when we were in Tuscany last year. If you follow the recipe it will make 48 biscotti and each one is 72 cals – however I find these a bit small, and prefer to divide the dough into 2 rather than 4 – see what works for you!

200g caster sugar
100g whole almonds roughly chopped
100g dried apricots roughly chopped
zest of 1 orange, juice of 1/2 orange
1 tsp baking powder
250g plain flour
2 eggs, beaten
1 tbsp milk

You will need 2 large greased baking trays.

Preheat the oven to 170 (fan), 190 or gas mark 5.
Reserve 2 tsp caster sugar and put the rest in a bowl with the almonds, apricots, zest, baking powder and all but 2 tbsp of the flour and mix.
Add the egg and juice and mix into a soft dough.
Sprinkle the reserved flour onto a work surface and divide the dough into 4 (or 2 for large biscotti).
Roll a quarter (or half) the dough in the flour and shape into a sausage about 24 cm long. Repeat to make 4 (or 2) in total.
Place 2 sausages (or 1) on each baking tray.
Brush all over with milk and sprinkle with the reserved sugar.
Bake in the oven for 15-20 mins until lightly golden.
Remove from the oven and reduce the temp to 130 (fan), 150 or gas mark 2.
When the biscotti is cool enough to handle (about 5 mins), cut each one with a serrated knife into 12 slices about 1cm thick.
Return to the trays (clean and re-grease if necessary) and bake for a further 15 mins or until lightly golden.
Remove from the tray once cooled and enjoy with a proper Italian coffee!



08 25th, 2010

These are delicious and very quick to make – I made them tonight and had to get them on the blog asap! Just 121 cals per flapjack – they are from the Weightwatchers magazine and each one provides 2 points (if you’re into that sort of thing).

Makes 16

75g low fat spread (38% fat – I used ‘I can’t believe it’s not butter light’)
50g light muscavado sugar
2 tbsp runny honey
250g oats
1/4 tsp baking powder
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
pinch of salt
1 large ripe banana
2 tsp vanilla extract/essence

Preheat oven to 160 degrees fan forced.
Grease and line the base of a 22in square baking tin.
Melt the spread, sugar and honey in a pan, stirring well.
Stir in the oats, baking powder and seeds along with a pinch of salt.
In a bowl, mash the banana with the vanilla extract, then stir into the oat mix.
Spoon into the prepared tin and press down firmly.
Bake for 25-30 mins until golden and firm to the touch. Cut into 16 square whilst still warm and then allow to cool.
Store in an airtight container. YUM!



11 25th, 2008

This is so easy to make there’s really no need to buy ready made – honest! Ideal served with low fat pitta chips and lamb kofta kebabs.

250ml or 1/2 pint low fat greek yogurt
1 clove garlic crushed
1/3 cucumber washed and grated on largest side of grater
salt

Put the yogurt into a bowl.

Add the crushed garlic.

Squeeze out all liquid from the grated cucumber and add the bowl.

Add the salt, mix together and have a taste – adjust seasoning if needed.

See I told you it was easy ;0)



Low Fat Pitta Chips

Author: Sue
07 29th, 2007

I have discovered these in the shops in the past month or so and thought – ‘what a fab idea!’ and decided to make them myself to make them even lower in fat and much cheaper too!

Serves as many as you like – adapt as needed 

Allow 1 wholemeal pitta per person

Spray oil

Flavourings:

1 tablespoon dukkha – ground up in a pestel and mortar

or

1 tablespoon cajun spice

or

1 tablespoon mixed herbs

Switch the oven onto 200 degrees (no need to pre-heat). 

Cut the pitta bread into bite size pieces and place onto a baking tray spreading them out evenly.

Spray very lightly with oil then sprinkle with your chosen flavouring and season with salt and pepper.

Cook for about 10-15 mins and then check on them – you want them to be lightly browned and dried out – it’s a good idea to turn the oven off and leave them in the oven for a further 10 mins. 

When done, tip them into a bowl and serve with a homemade dip such a guacamole, tzatziki or tomato salsa – fantastic and guilt-free!