Lemon and raspberry drizzle cake
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.