RECIPE TO GET YOU EGG-CITED FOR EASTER!
Easter is just around the corner, and that’s no reason to let your healthy-eating regime go off track, according to a Fauldhouse healthy eating expert.
Haylee, who runs Slimming World groups in Fauldhouse, says: “Celebrating Easter and enjoying the occasional chocolate fix doesn’t mean you have to wave goodbye to achieving your weight-loss goals.
“Often people think that losing weight means going hungry and giving up all of your favourite foods – but the truth is it is possible to still enjoy your favourite Easter treats as part of a healthy balanced diet. Members who join my Fauldhouse Slimming World groups to lose weight soon discover that we’re not about dieting and deprivation but making small and simple changes to the way we shop, cook and eat, and learn to make healthier choices - so chocolate needn’t be a guilty pleasure!”
Slimming World’s famous Food Optimising eating plan allows members to satisfy their appetite on filling, low-energy-dense foods like pasta, rice, potatoes, fruit and vegetables, lean meat, eggs, fish, and more, and all without having to weigh, count or measure. The plan also encourages members to enjoy a little bit of what they fancy, whatever that may be. And with this delicious Slimming World dessert you can still enjoy your favourite treats - including chocolate – all while losing weight.
Vanilla and chocolate cheesecake
Serves 8
Ready in 30 minutes, plus chilling overnight
Ingredients
8 bourbon cream biscuits, finely crushed 40g low-fat spread, melted
11.5g sachet Hartley’s Sugar Free Lemon & Lime Jelly crystals
12g sachet powdered gelatine 700g fat-free natural Greek yogurt
4 tsp vanilla extract
150g plain quark
2 tbsp sweetener
40g dark chocolate, broken into pieces 2 level tsp cocoa powder, to decorate
Method
Put the biscuits in a bowl, pour over the melted spread and mix well. Spoon into a 20cm-diameter springform cake tin, and press down with the back of a spoon. Cover with cling film and chill the base for 30 minutes.
Meanwhile, put the jelly crystals in a measuring jug, add 250ml boiling water and the gelatine and stir until dissolved. Leave to cool completely.
Put the cooled jelly in a food processor with the yogurt, vanilla extract, quark and sweetener. Whizz until smooth, then pour over the biscuit base.
Cover and chill overnight, or until set. When ready to serve, melt the chocolate in a heatproof bowl over a pan of gently simmering water, ensuring the bowl doesn’t touch the water (or melt in the microwave on a low heat for 30 seconds). Stir until smooth.
Loosen the edges of the cheesecake using a hot palette knife and transfer to a serving plate. Drizzle with the melted dark chocolate, then dust with the cocoa powder. Cut into 8 wedges to serve.
For more indulgent recipes or information about your local
Slimming World group held at St Andrews Parish Church, Main Street, Fauldhouse every Monday at 9am and 6pm, contact Haylee on 07949 224078.