Le­mon and rasp­berry driz­zle cake

Rutherglen Reformer - - Health Matters -

choles­terol lev­els have re­duced, some have less gen­eral aches and pains and an im­prove­ment in mo­bil­ity and energy. Breath­ing prob­lems are high on the list of im­prove­ments that are no­ticed when los­ing the pounds.

di­a­betes can be a killer and it’s a fact that los­ing weight and in­creas­ing ex­er­cise lev­els can make a huge dif­fer­ence to a per­son’s risk of de­vel­op­ing type two. If some­one al­ready has di­a­betes then ex­er­cise and diet can in some cases cut down the amount of med­i­ca­tion needed and al­most re­verse the symp­toms of the con­di­tion.

One of my mem­bers Bruce was ad­vised by his doc­tor that he should lose weight to help his health prob­lems. He lost four stones and was de­lighted when the doc­tor said that he could come off his di­a­betic med­i­ca­tion as he had prac­ti­cally re­versed his type two Di­a­betes.

These dif­fer­ences in health will only be sus­tained if the weight is not re­gained, so that’s a great rea­son to keep at­tend­ing your Weight Watch­ers meet­ing and learn how to main­tain your weight loss. Our mem­bers at­tend for free once they’ve reached their goal weight. 150g low fat spread 140g light brown sugar Three eggs, beaten 150g self-ras­ing flour Half a tea­spoon of bak­ing pow­der Finely grated zest of one le­mon 100g of rasp­ber­ries, de­frosted if frozen 30g ic­ing sugar, sifted One to two tea­spoon of le­mon juice Pink food colour­ing. Line a 900g loaf tin with bak­ing parch­ment. Pre­heat the oven to gas mark 4/180 °C/fan 160°C.

Put the low fat spread, sugar, eggs, flour and bak­ing pow­der in a large bowl and beat gen­tly with an elec­tric whisk un­til smooth. Stir in the le­mon zest and rasp­ber­ries. Spoon into the tin and bake for 50-60 min­utes or un­til golden. A skewer in­serted into the cake should come out clean. Leave the cake to cool in the tin for 10 min­utes then trans­fer to a wire rack to cool com­pletely.

To ice, mix the ic­ing sugar, le­mon juice and food colour­ing to a smooth paste and driz­zle it over the cake. Leave to set be­fore slic­ing.

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