It's officially December and that means its time to crack out the old Christmas favourites. While some will make a mental decision to go off plan, others will do their darnedest to stay on track. For those who are determined to stay on plan or at least minimise the damage, I've compiled a list of the top 5 Slimming World Christmas recipes.
1. Slimming World Mince Pies
- Frylight (preferably butter flavour)
- 225g Plain Flour
- 110g Margarine
- Pinch of Salt
- 16 tbsp Mincemeat
- 1 level tbsp icing sugar, to dust
- Preheat the oven to 190°C/375°F/Gas Mark 5. Lightly spray some bun tins with low calorie cooking spray.
- Make the pastry. Sift the flour and salt into a mixing bowl. Add the fat and gently rub it in with your fingertips.
- Add sufficient cold water to mix to a ball that leaves the sides of the bowl clean. Rest in the fridge for 30 minutes.
- Roll out the pastry thinly on a lightly floured surface. Cut out 32 rounds with a 7.5cm/3 inch fluted cutter. Use to line the prepared bun tins.
- Divide the mincemeat between the pastry cases. Roll out the remaining pastry trimmings and make some little stars with a star cutter. Use to decorate the tops of the tarts.
- Bake in the oven for about 15 minutes, until the pastry is crisp and lightly coloured. Cool on a wire rack and dust lightly with the icing sugar.
2. Scan Bran Christmas Pudding
3½ syns per serving (20½ syns in total)
- 2 Weetabix (6.5 syns)
- 8 Scan bran (4 syns)
- 2 tbsp Mincemeat (4 syns)
- 3 tbsp Golden syrup (6 syns)
- 1-2 eggs, beaten
- 1 tsp Brandy essence
- 1 tsp Ginger
- 1 tsp Cinnamon
- 2-3 tsp. Mixed spice
- 28g powdered sweetener
- Break scan bran into small pieces then sprinkle on hot water.
- Leave a few minutes then break up with a fork, until scan bran resembles breadcrumbs (use extra hot water as necessary).
- Crumble in the Weetabix, stir in the mincemeat, syrup, brandy essence, spices and sweetener.
- Mix in the beaten egg and stir well.
- Place in a microwavable pudding bowl microwave on high for 10-12 minutes until firm.
3. Slimming World Christmas Log / Christmas Cake
3 syns per slice (24 in total)
- 42g self-raising flour, sifted
- 15g cocoa powder
- 4 eggs
- 57g caster sugar
- fresh redcurrants and holly leaves, to decorate
For the filling
- 140g fat free fromage frais or quark
- 1 sachet Options Hot Chocolate Drink
- Small carton of raspberries
- Preheat the oven to 200°C/400°F/Gas Mark 6. Sift the flour and cocoa together and set aside. Whisk the eggs and sugar together until thick and creamy. Fold in the flour and cocoa with a metal spoon.
- Spoon the mixture into a lined 30 x 20cm/ 12 x 8 inch Swiss roll tin and smooth the surface. Bake in the oven for 10-12 minutes, until cooked and springy to the touch.
- Turn out onto a sheet of lightly sugared baking parchment placed on top of a slightly damp, clean tea towel. Leave to cool and then remove the lining paper. Trim the edges.
- Mix the fromage frais with the chocolate Options, reserving a little of the Options for dusting. Sweeten to taste, if necessary. Fold in the raspberries and spread over the chocolate sponge.
- Use the baking parchment and tea towel to help you roll up the sponge (don’t worry if the sponge cracks a little – the chocolate powder will disguise it!). Place on a serving plate and dust with the reserved Options powder and decorate with the redcurrants and holly leaves.
4. Low Syn Egg Nog
3.5 syns each
- 4 Cups Milk
- 2 Eggs
- 2 drops Vanilla Extract
- 4 teaspoon artificial Sweetener
- 1 teaspoon Rum
- Teaspoon of Ground Nutmeg
- Combine the egg yolks and milk in a saucepan.
- Cook over medium heat until the mixture coats a metal spoon.
- Allow to cool.
- Beat the egg whites until soft peaks form.
- Add to the egg custard mixture with the vanilla, sweetener, and flavoring. Mix lightly.
- Cover and chill.
- Pour into serving cups and sprinkle with nutmeg.
5. Low Syn Mulled Wine
3.5 syns each
- 2 bottles red wine
- 25ml rum
- Grated zest and juice of 1 lemon
- 3 cloves
- 1 tsp ground mixed spice
- 1 level tbsp brown sugar
- 1 orange, thinly sliced, for decoration
- Pour the red wine into a large saucepan. Add 600ml of water, along with the rum, lemon zest and juice, mixed spice, cloves and sugar.
- Stir with a wooden spoon over a low heat, until the wine is hot and the sugar is dissolved. Do not allow to boil.
- Transfer to a large heatproof jug and float the orange slices on top. Pour into tall frosted glasses and serve.