250g of cooked peeled shrimp/prawns
100g of Hellman's extra light mayonnaise
100g of Fage total 0% Greek yoghurt
1 medium size red onion
Low fat crumpets of your choice
Finely chop the red onion and cut the shrimp/prawns into 1cm long pieces. Mix the mayonnaise with the Greek yoghurt until smooth then add the onion and shrimp/prawns. Use a pair of scissors to cut the dill finely. Mix in the dill then add aromat and white pepper to taste. Prepare 4 crumpets in the toaster, portion the Skagen mix and garnish with a piece of dill and a slice of lemon.
1kg diced chicken breast fillets
2 large brown/red onions
500g sweet potato
8 soft low fat Be Good to Yourself Tortilla Wraps
2 x 140g Laughing Cow Extra Light Cheese Portions
300g Old El Paso Hot Salsa
Tropical Sun Smoked Bar-B-Que Seasoning
Fill up a large sauce pan with water and a pinch of salt and put it on the stow to boil. Peel the sweet potatoes, chop them up and put them in the sauce pan once the water is boiling. Put a little bit of water in a non sticky pan, then add the diced chicken breast fillets. Add the spice mix, put a lid on the pan and let it broil till it's cooked. Chop the peppers and the onions and add this together with some more spice mix. Add some more water if needed and continue to cook at low temperature. Remove the water from the sauce pan and use a masher or even better a hand mixer to mash the sweet potatoes. Add salt and cinnamon to taste and stir it around til it's nicely mixed. The chicken, peppers and onion mix should be ready to serve by now. Below you can see in which order I added the different products to make these delicious fajitas.
360g Philadelphia lightest
40g One Casein Cookie Dough
3g gingerbread spice
30g sugar free maple syrup
Preheat the oven gas mark 5 (190°C). Mix the soft cheese, eggs, raisins, casein, xylitol, gingerbread spice and sugar free maple syrup in a large bowl until smooth, then stir in the apple pieces. Cover the bottom of a medium sized springform pan with banana slices. Pour the mix in the pan and garnish with the rest of the banana slices on top. Put some extra gingerbread spice on top then bake on the lower shelf for 40 minutes. Let it cool down, then put it in the fridge for two hours or more before serving.
Nutrition facts for the whole cheesecake:
Total calories: 1220Kcal