Trimming treats
We team up with WeightWatchers to give you these tasty recipes to help you watch your waistline.
CRISPY SALMON ON CREAMY GREENS
Serves: 2Time: 15 minutes
Points value per recipe: 10
Calories per serving: 291
Ingredients:
1⁄2 teaspoon cayenne pepper
2 x 125g (41⁄2oz) skinless salmon fillets
Low fat cooking spray
1 courgette, trimmed
1 garlic clove, sliced
100g (31⁄2oz) baby spinach leaves
75g (23⁄4oz) low fat soft cheese
15g (1⁄2oz) capers in brine, drained and rinsed
2 tablespoons finely chopped fresh flat leaf parsley
Zest of 1⁄2 a lemon, plus wedges to serve
Salt and freshly ground black pepper
Method:
1 Put the cayenne pepper on a plate and dip in each salmon fillet, pressing down gently to coat one side. Heat a non-stick frying pan until hot and spray salmon with the cooking spray. Cook for 3 minutes, pepper side down, then flip over and cook for 2 minutes. Remove from the heat, wrap in foil and set aside.
2 Meanwhile, using a potato peeler, cut the courgette into ribbons. Spray the frying pan again with the cooking spray and cook the garlic, courgette ribbons and spinach for 2 minutes. Stir in the soft cheese and 3 tablespoons of cold water until smooth and the spinach is wilted.
3 Remove from the heat and stir through the capers, parsley, lemon zest and seasoning. Unwrap the salmon and serve immediately with the wilted creamy greens and lemon wedges.
VANILLA AND PASSION FRUIT CUPS
Serves: 4Time: 10 minutes
Points value per recipe: 61⁄2
Calories per serving: 114
Ingredients:
6 ripe passion fruit
Zest of 1⁄2 an orange
1⁄2 ripe mango (about 150g/51⁄2oz), peeled, stoned and diced finely
1 x 250g pot Quark
2 x 200g pot virtually fat free vanilla yogurt
Method:
1 Cut four passion fruit in half and scoop the pulp out into a sieve over a bowl. Press the pulp through the sieve using the back of a spoon and then discard the seeds. Cut the remaining passion fruit in half and scoop the pulp into the bowl of juice along with the orange zest and diced mango.
2 Divide the mango and passion fruit mixture between four 200ml (7 fl oz) glass cups or small bowls. Mix together the Quark and yogurt until smooth. Spoon a large dollop of the yogurt mixture into each cup on top of the mango. Serve immediately.
