This quick and easy desert is a hit with the whole family and great for when hosting a dinner party.
Serves 6
Syns per serving
4.5 syns
Ingredients:
23g sachet Hartley's Raspberry Sugar Free jelly crystals
23g sachet Hartley's Strawberry Sugar Free jelly crystals
200g fresh or frozen blueberries, plus extra to decorate
100g fresh strawberries sliced in half, for decorating
250g ready made low fat custard
250g fat free fromage frais
6 tbsp sweetener
50g reduced fat mascarpone
500g quark
3-4 drops of almond extract
3-4 amaretti biscuits, crushed for decorating
Method:
Put the jelly crystals in a jug with 500ml freshly boiled water. Stir to dissolve and leave to cool completely.
Put the berries in the base of a medium trifle or a round dish and pour over the cooled jelly. Cover and chill for 2-3 hours or until it sets.
Whisk together the custard, fromage frais, 3 tbsp sweetener until smooth and then spoon over the jelly in an even layer.
Whisk together the mascarpone, quark, remaining sweetener and almond extract until smooth, then spoon over the custard in another even layer.
Decorate with the strawberries and blueberries (like the picture) and scatter over the amaretti biscuits.
Enjoy!
This is traditionally made with lamb chops but as they are more fatty (and less meaty) I made them with lamb steaks (all fat removed)
Serves 4
Syns Per serving
FREE
Ingredients:
700g - 800g Lamb steaks or any other lean part of lamb (all visible fat removed) and cut into bite size
800g potatoes, cut in half or quarters depending how big they are
1 tin of chopped tomatoes
1/2 bottle of a 680g bottle of Passata
500g garden peas
1 medium onion, diced
3 garlic cloves, finely chopped
2-3 medium carrots, cut in bite sizes
1/2 pint of vegetable stock
salt and pepper
Method:
In a saucepan spray some fry light and lightly fry the onions and garlic until golden brown. Add the lamb and fry for 15 minutes, until sealed and slightly brown.
Then add the tinned tomatoes, passata, stock and seasoning and cook on low heat for around 45 minutes. Add the potatoes and carrots and cook until soft (approximately 30 minutes). Keep an eye on the sauce, it needs to be thick not dry so add water as you feel necessary.
Just before it's done, add the peas and cook for a further 4-5 minutes.
Serve on its own or with a fresh salad.
Enjoy!
PS: you can also cook with chicken. If you cook with chicken then you would add the carrots and potatoes at the same time as the tomatoes, passata and stock, as the chicken doesn't need that long.
