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The Online Slimming Club web site has been developed to offer everything that a
local slimming club can provide and much more, but without the time, expense, the
travel and the embarrassing public weigh in.
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Click here to take the free OnlineSlimmingClub
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Preparation time:
Cooking time:
Serves:
2
Calories:
396
(per serving)
Fat:
7
g (per serving)
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Ingredients
As requested by one of our members, a valentines menu that should put you in the mood for lurve (without spoiling your diet!)
Melon & Strawberry Love Mix
*****
Fragrant Asparagus Risotto
*****
Raspberry Love Hearts
Melon & Strawberry Love Mix
Serves 2
Calories per portion: 59
Fat Grams per portion: 0.1g
Preparation time: 2 ½ hours (includes 2 hours chilling time)
¼ Honeydew melon
¼ Canteloupe melon
75ml/3fl oz rose wine
2 tsp rose water
75g/3 oz strawberries
rose petals to garnish
Scoop out the seeds from both melons with a spoon. Remove the skin. Cut the melon flesh into thin strips and place in a bowl. Pour over the wine and rose water. Gently mix together, cover and leave in the fridge for 2 hours.
Fragrant Asparagus Risotto
Serves 2
Calories per portion: 223
Fat grams per portion: 6g
Preparation time: 10 minutes
Cooking time: 45 minutes
50g/2oz fine asparagus spears, trimmed
600ml/1 pint vegetable stock
1 bulb of fennel
1 tsp low fat spread
½ tsp olive oil
1 stick of celery, trimmed and chopped
1 medium leek, trimmed and shredded
175g/6oz Arborio rice
1 Large Orange
salt & pepper
Bring a small pan of water to the boil and cook the asparagus for 1 minute. Drain and set aside. Pour the stock into the pan and bring to the boil. Reduce the heat and simmer. Meanwhile, trim the fennel, reserving the fronds. Cut into thin slices. Gently melt the spread with the oil in a large pan, fry the fennel, celery and leeks for 3 minutes. Add the rice and cook, stirring for 2 minutes. Add a ladleful of stock to the pan and cook gently, stirring until absorbed. Continue to ladle in the stock until the rice becomes creamy. (Should take about 25 minutes).
Finely grate the rind and extract the juice from half of the orange and mix into the rice. Remove the peel and pith from the other half and cut into segments. Stir the orange into the rice along with the asparagus spears. Season and garnish with the fennel fronds.
Raspberry Love Hearts
Serves 2
Calories per portion 114
Fat Grams per portion: 1g
Preparation time: 1 ¼ hours (includes chilling time)
75g/3oz low-fat cottage cheese
75ml/3 fl oz low-fat natural fromage frais
1 small egg white
1 tbsp caster sugar
1 tsp vanilla essence
Sauce:
200g/4oz raspberries
2 tbsp unsweetened orange juice
2 tsp icing sugar
Line 2 heart shaped moulds with clean muslin. Place a sieve over a mixing bowl and using the back of a metal spoon, press through the cottage cheese. Mix in the fromage frais. Whisk the egg white until stiff and fold into the cheeses with the caster sugar and vanilla essence. Spoon the cheese mixture into the moulds and smooth over the tops. Place on a wire rack over a tray and leave to chill for 1 hour until firm and drained. Meanwhile to make the sauce, reserve a few raspberries for decoration and chop the remainder. Place them in a blender with the orange juice and process until smooth. Mix in the icing sugar. Cover and leave to chill. Remove the cheese hearts from the moulds and transfer to serving plates. Swirl the sauce around the heart and decorate with reserved raspberries.
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