Friday, 31 May 2013 - , 0 comments

USEFUL STUFF : Long Dessert Spoons

These funky spoons are ideal for long desserts such as sundaes or fruit salads served in a tall glass.
I've invented some delicious
'Slimmerbocker Glories'
as part of my Slicecream Parlour for this these would be perfect.

I bought this vibrant set from Waitrose for £2 which makes them 25p each!

Wednesday, 29 May 2013 - , , , , , , 2 comments


This lovely, simple dish was inspired by my recent breakfast post - Courgette Brunch Nests with Turkish-Style Poached Eggs.
(Click HERE for recipe).
I realised that by using similar ingredients but substituting whole eggs for egg whites, I could easily create a zero propoint dish, giving scope to add some fresh bread or crackers to go with it, or just saving a few propoints on one of those 'tricky' days!


You Will Need : Serves 2

Please note, this recipe is 0pp/approx.50kcal per portion if divided between 2. If you eat the whole dish, you will need to charge 1pp/approx.100kcal

2 courgettes
2 cloves garlic
1/2 red chilli (optional)
1 small handful fresh coriander
1 teaspoon dried Italian herbs
 Black pepper
3 egg whites
6 tablespoons of two chicks egg white. 
(Click HERE for link)
4 cherry tomatoes
1 small handful fresh basil leaves


Cut the courgette into strips using a julienne peeler.
(Click HERE for link)
Add crushed or chopped garlic and chilli. Season well with herbs and black pepper.

Add chopped coriander, then pop into a hot frying pan misted with a little Frylight oil.

Beat the egg whites then pour over the vegetables. Allow to cook on the hob for 3-5 minutes then scatter with slices of tomato.

Once the underneath is cooked, place under a hot grill for a few minutes to cook the top. The vegetables should just be turning a lovely golden colour.

Slide the cooked frittata onto a serving plate and scatter with fresh basil leaves.

Serve on its own or with your chosen accompaniments.
I served this one as part of a delicious 'al fresco' brunch. We had chargrilled mushrooms, watermelon and feta cheese and WeightWatchers pita bread.
Each portion came to 4pp/approx.200kcal for the whole brunch.


Filling Frittata for Free!



Try making the frittata with other vegetables such as onions, mushrooms, leeks or a combination  of your favourites. It's a great way to have a filling meal even if your propoint budget is not looking too good!


Tuesday, 28 May 2013 - , , , , , 0 comments

CUPBOARD LOVE : Flavoured Highlights Hot Chocolate

Cadbury Highlights is one of my favourite brands of low-fat drinking chocolate.
They now do large containers of their caramel and hazelnut varieties.

This is great timing for the Slicecream Parlour as any of these flavours would be very yummy added to the banana 'ice-cream' base. (Click here for link)


As well as a hot drink, they also make wonderful milkshakes for the Summer. For 1pp/40kcal this is a great alternative to a High Street coffee shop shake too and is far more economical in monetary and propoint terms!
Great for a Smash & Grab chocolate fix moment as they are quite filling.

Literally pop 11g of chocolate powder into the base of a glass. Mix with a small amount of hot water to dissolve. Add crushed ice, top up with cold water and stir well.
(No need to add any milk as the product already contains skimmed milk powder).


Fantastically frothy! 
Monday, 27 May 2013 - 6 comments

Hot Off The Press! NEWS : Slice-Of-Slim Makeover!

I've been thinking about having a bespoke logo for Slice-of-Slim for some time now and I'm very excited to finally be able to show you my amazing new brand identity!


I am so fortunate to have a very talented daughter who is studying Graphic Design, so I commissioned her to design this fabulous new look for me.
I wanted something funky and modern with a lean towards 50's retro/kitsch.
It needed to look clean and fresh, symbolise 'healthy & vibrant', be refreshing and happy with images and colours that make you think of slices of juicy fruits...and this is what she came up with.

 I think you'll agree she has done a pretty incredible job. This watermelon-inspired one is the colour-way I've chosen to launch with and over the next few weeks you'll see other fab colour variations cropping up on the blog, Facebook and Twitter... I'm so excited!


Massive thanks to my gorgeous Zoƫ-I couldn't have done any of this without you.
x x x
Saturday, 25 May 2013 - , , , , , 0 comments

SLICECREAM PARLOUR : #4 Rhubarb & Custard Crumble 'Icecream'

Every week throughout the Summer, I will be revealing a new flavour of delicious 'icecream' using a frozen banana base to create an array of delicious, low-fat and exciting recipes.


 This week, my chosen flavour is my
Slice-of-Slim version of a traditional British pudding favourite...
Rhubarb & Custard with a Crumble Topping!


This recipe makes 3-4 portions.
It requires a little pre-prep time but is SO worth it!

It works out to;

3pp/approx.140kcal per portion
for 3 generous portions
2pp/100kcal per portion
for 4 small portions


You Will Need:
(For 3 generous or 4 small portions)

3 sticks fresh rhubarb
1 tablespoon artificial granular sweetener

1 sachet WeightWatchers custard
150ml boiling water

1 batch of frozen banana 'icecream' base using 2 medium or large frozen bananas.
(Click HERE for recipe)

1 1/2 teaspoons vanilla paste/essence

3 individual packs WeightWatchers cookies
(Digestives, Cinnamon & Raisin
or Lemon & Ginger - 6 cookies in total)


Start by making up the sachet of WeightWatchers custard according to the packaging.
(You can use any reduced fat custard powder but you may need to check the propoints of the brand you use).
I use less water than suggested (150ml) so that the custard is very thick.

Gently dollop the custard into an ice-cube tray. This amount of custard made 12 cubes in my tray. Allow to cool, then freeze for at least 3-4 hours or until the custard is solid.

Chop up the fresh rhubarb into chunks. Pop in a bowl with 1 tablespoon artificial sweetener. Cover and microwave for 2-3 minutes until soft. You could cook on the hob if you prefer.

Pop the cooled, cooked rhubarb into an ice-tray and freeze for 3-4 hours until frozen solid like the custard...then the fun can begin! 

Make a batch of banana 'icecream' base. Pop it into a mixing bowl.

Add the vanilla paste or essence. I have started using this brand. Although it is expensive, it is much cheaper than buying vanilla pods and lasts for ages. Once opened, keep it in the fridge.
This really enhances the 'custard' flavour in the finished dish.

Put the banana 'icecream' base into a mixing bowl. Get the frozen rhubarb and custard out of the freezer, ready to blitz. The beauty of having them in ice-cube trays is that if you are only making 1 or 2 portions, you can easily allocate the amount you need.

Crush the biscuits roughly for the crumble topping.
Keep them in the packaging to do this-it makes much less mess!

Blitz the rhubarb and custard until they are at the 'crumble' or 'cous cous' stage - basically small, granular pieces but not smooth like the banana. This makes little pieces of rhubarb sorbet and creamy custard pieces that melt on your tongue and have a different texture to the smooth banana base. If you prefer it blended, mix it all with the banana initially.

Mix the rhubarb and custard mixture into the banana and vanilla 'icecream'.

Distribute into serving dishes then scatter generously with the crushed biscuits to make your crumble topping.


Serve immediately and enjoy.
At this stage, the 'icecream' is very soft. I love it like this, but if you want it to firm up again, pop it back into the freezer before adding the biscuit 'crumble' topping, for 15-20 minutes.
Don't leave it too long as it goes rock hard and ice crystals will form-it's never the same amazing texture if you totally re-freeze it, and takes ages to defrost to an edible texture.


Rhubarb and Custard Crumble-iscious!


Friday, 24 May 2013 - , , , , , , , , 5 comments

SMASH & GRAB : Bagel Melba Toast

This delightful little snack is something I used to make all the time when I first started WeightWatchers. It's a great way to extend an ordinary bagel into a long-lasting, filling and delicious bite.
I was reminded of this yummy idea recently as my daughter has been really poorly with a nasty virus. She has only felt like nibbling on dry, plain foods, so I made some for her.
When I researched the history of Melba Toast, I learned that it was invented in 1897 by chef Auguste Escoffier for Dame Nellie Melba when she was feeling under the weather too!
(I wonder if that's where the word 'scoffing' comes from?)


I use WeightWatchers bagels as they are only 4pp/154kcal each.
You can use whichever brand you prefer.


Start by taking a whole bagel. I keep mine in the freezer and I find if just defrosted, it's much easier to cut them into very thin slices.

Cut it in half to create 2 crescent moon shapes.

Using a bread knife or sharp serrated knife, cut each half into thin slices. 

Cut as fine as you can (2-3mm wide).
With practice, I can now get 6 slices out of each half!

Arrange on baking parchment on a baking tray. Spray with Frylight oil or use 1pp/40kcal of olive oil from a spray container. This will produce a beautiful golden finish.
Don't worry if you have any little odd or broken shapes-they're just as delicious!

Bake for around 10-12 minutes at 200 degrees centigrade until a pale gold colour.
Enjoy like this as a snack or with your favourite soup, dip or spread. I like them with extra light Philadelphia or reduced fat houmous.





You could make a batch of these.
Cool and wrap them in greaseproof paper in portions. Store in an airtight container where they will remain fresh for a few days.
Pop a sugar lump in the corner of the container to absorb any moisture and keep them dry.
Great for a Smash & Grab moment!


Make croutons for soup or dipping in the same way, but by cutting small circular slices around the circumference of the bagel. Sprinkle with a little garlic salt or dried herbs. You'll make enough for 3-4 portions.
(I made 30 croutons out of one bagel!)
Monday, 20 May 2013 - , 0 comments

USEFUL STUFF : Sistema Dressing Pots 'To Go'

If you are in the habit of taking salad to work for lunch, or you need a little pot for nuts or raisins for a lunch box, these Sistema dressing pots 'To Go' fit the bill perfectly!
They are BPA free which means that the plastic they are made of is thought to be safer for food containers than plastics which contain the BPA chemical.

I bought these from Waitrose for £2.49.
Asda online sell them too.

You get 4 little screw-top pots in funky colours. They hold 35ml of liquid which is loads for a salad dressing and will save your salad going soggy before you want to eat it.

They seem pretty robust and with a screw top are less likely to leak than press-on lids.
I can imagine these will come in useful for lots of ideas -sprinkles for 'slice-cream', honey for porridge or yoghurt, soy sauce for sushi or noodles, a low-fat mayo dip...the list is endless!


Little pots of usefulness.
Saturday, 18 May 2013 - , , , , , 3 comments

SLICECREAM PARLOUR : #3 Eaton Mess 'Icecream'

Every week throughout the Summer, I will be revealing a new flavour of delicious 'icecream' using a frozen banana base to create an array of delicious, low-fat and exciting recipes.


 This week, my chosen flavour is Eaton Mess - a fabulous combination of strawberries and crushed meringues in a creamy base.
Sweet, gooey and delicious.
This feels like a totally decadent treat but is only one ridiculously low propoint!


This recipe makes 1 portion.

It works out to
1pp/approx.200kcal per portion


You Will Need:(per portion)

1 batch of frozen banana 'icecream' base using 1 medium or large frozen banana.
(Click HERE for recipe)

50g frozen strawberries

1 individual meringue nest


Start by making a batch of banana 'icecream' base. Pop it into a mixing bowl.

Weigh out the frozen strawberries.

Blitz the strawberries until they are at the 'crumble' or 'cous cous' stage - basically small, granular pieces but not smooth like the banana. This makes little pieces of strawberry sorbet that 'pop' on your tongue and have a different texture to the smooth, creamy banana base. If you prefer it smooth, blend the strawberry with the banana initially.

Add the chopped strawberry into the mixing bowl with the banana base mixture.

Take the meringue nest.

Crumble the meringue by hand into random-sized pieces, some small, some large. This ensures little crispy pieces and some more chewy ones in the finished dish.

Mix together gently then dollop it high into your chosen serving dish.

I garnished mine with a few little mini meringue drops to make a cute topping. 

Click HERE for a link to these.


Serve immediately and enjoy.
At this stage, the 'icecream' is very soft. I love it like this, but if you want it to firm up again, pop it back into the freezer for 15-20 minutes.
Don't leave it too long as it goes rock hard and ice crystals will form-it's never the same amazing texture if you totally re-freeze it, and takes ages to defrost to an edible texture.


A sweet messy treat!





If this is too sweet for you, add a little natural yoghurt to dilute the sweetness.
(100g Total 0%fat yoghurt is 1pp/57kcal)

It's also delicious with a chocolate base, so you could add 11g/1 individual sachet of Highlights hot chocolate powder for an extra 1pp/40kcal.

Thursday, 16 May 2013 - , , , , , , , , 2 comments

RECIPE : Courgette Brunch Nest with Turkish-style Poached Egg

This unusual breakfast or brunch dish will bring a real change to your repertoire and a zing to your palate. It may seem like a rather strange combination of ingredients, but it's well worth a try if you're looking for a new idea.
When we're losing or maintaining weight, boredom is one of our biggest enemies. I've found that if I continuously try new and vibrant dishes, I keep my eyes, tastebuds and stomach happy! If a dish is a visual feast before you even eat it, your brain will engage with that plate of food and send your stomach all the right messages.


Turkish-style poached eggs are traditionally served with natural yoghurt and chilli. This gives a tangy but rich combination with a kick to wake you up. I've combined this idea with one of my own...lime-drenched courgette strips seasoned with fresh dill and black pepper, made into a frittata-style nest to house the egg and yoghurt. The resulting colours and flavours are fabulous.
It really is an exciting and tasty little dish.


Each portion is 5pp/approx.200kcal
It's perfect for Filling & Healthy or Smple Start too.


You will need : (Per portion)

1 courgette

 Juice of 1/2 lime

Fresh dill

Black pepper

2 medium eggs
(you can substitute one of the eggs for egg white only which will save you 2pp/approx.50kcal)

100g Total 0% fat Greek yoghurt

1/2 a chopped red chilli
(when buying chillies, the larger they are,  the less powerful they become, so choose according to the strength of heat you want)

1 Spring onion, sliced


Start by squeezing the lime juice into a mixing bowl.

Cut the courgette into fine strips straight into the lime juice using a julienne peeler.
(Click HERE for link).
Add one egg (or egg white if you substitute) and mix well to coat the courgette evenly.

Add lots of fresh dill, pulled off the stalk into small pieces. Season well with freshly ground black pepper.

Heap the mixture in a generous mound, into a hot frying pan misted with Frylight oil.

Using two spoons, make a clearing in the centre. This forms your courgette 'nest' to cradle the poached egg and yoghurt later.

Cook for 5 minutes on a medium-high heat until the courgette has browned and the egg has set. It will be rigid enough to flip over using a spatula, or you can pop it under a hot grill if you prefer. The second side will also need 5 minutes cooking time.

While the courgette nest cooks on the second side, poach the second egg.
I find the best technique is to add a little white wine vinegar to simmering water and break the egg into it. Cook for 3-4 minutes then lift out using a slotted spoon and drain on kitchen paper.

When you are ready to serve the dish, gently transfer the courgette nest onto the plate.

Dollop the cool yoghurt right into the central space.

Place the hot poached egg on top of the yoghurt.

Scatter with the chopped fresh chilli and spring onion. Add as much or as little chilli as you wish.
Look how these last ingredients add a vibrant flourish that brings the dish to life.
Grind a little more black pepper on the top, or some paprika if you prefer.

As you break into the egg yolk, take a moment to enjoy the experience of it oozing over and into the tangy yoghurt and combining with the hot chilli and comforting courgette nest.
Tuck in and enjoy.


Nirvana in a nest!



For a more filling dish, serve with sourdough toast. Remember to calculate propoints/calories for any toast or bread added.