Chocolate French toast with berries
BECAUSE we know that sometimes you’ll want a little more flexibility with what you eat, we’ve created Mix and Match. For two days a week, rather than sticking to your set meal plan, you can pick from any of the following options for your breakfast, lunch and dinner. You still have your minimum allowance of at least 30 SmartPoints a day to spend, but you can decide where you use them. And, as you can see, you’re spoilt for choice with this delicious menu . . . 7 SMARTPOINTS Chocolate French toast with berries Serves 4
Whisk together 2 eggs, 6 tbsp skimmed milk, ½ tsp vanilla extract and 2 tsp icing sugar in a wide, shallow bowl.
Take 6 slices Weight Watchers White Danish bread and brush them on one side with a little of the egg mixture.
Take 45g 70% cocoa chocolate, chilled then finely grated, sprinkle evenly across 3 slices of bread and sandwich with the remaining 3 slices (eggy side in).
heat a non-stick frying pan over a medium heat and mist with calorie- controlled cooking spray. Briefly dip each sandwich into the egg mixture, coating both sides, then add to the pan in batches and cook for 1-2 minutes on each side until deep golden. Cut each sandwich into 4 triangles.
Mix together 200g strawberries, halved or quartered, and 125g blueberries with juice of ½ orange. serve with 3 triangles French toast each, dusted with 1 tsp icing sugar.
4 SMARTPOINTS Smoked salmon muffins Serves 6
HEAT the oven to 190c/fan 170c/gas 5. Line a muffin tin with 6 non-stick paper cases or baking parchment. alternatively, use silicone muffin moulds. sift 125g self-raising flour and ½ tsp bicarbonate of soda into a bowl and season with plenty of roughly crushed black pepper. add 100g chopped smoked salmon and toss to coat.
Then, whisk together 1 egg, zest of ½ lemon, 100ml skimmed milk and 1 tbsp roughly chopped fresh dill or fresh chives.
Mix into the flour until just combined, then spoon into the cases and bake for 15-20 minutes until golden and slightly springy. Cool for a few minutes before serving warm, spread with 30g low-fat soft cheese per muffin and a sprinkle of herbs. alternatively, serve cold or at room temperature (they pop out of their cases more easily this way).