Weekend Cooking is a chance to share the food love with everyone and is organised by Beth Fish Reads. On Saturday mornings, write a post about food, perhaps a cookbook review or maybe just some favorite food-related quotes.
I am constantly on a diet!
Is it just me or is there an army of us?
Weight Watchers and I have been friends for quite a few years now, although we did have a bit of a falling out over Christmas and I am trying to make amends.
I thought I would share one of my culinary
The following recipe was featured in February edition of the Weight Watchers magazine, which I buy religiously every month!
Oat and Fruit Slices
Under the new ProPoints system this equals 4 points per slice, after being cut into 8 slices.
75g (2 1/2 oz) low fat spread
50g (1 3/4oz) soft light brown sugar
1tbsp golden syrup
150g (5 1/2oz) oats
25g (1oz) dried cranberries, chopped
25g (1oz) dried apricots, chopped
15g (1/2oz) pumpkin seeds
1) In a saucepan, heat the low fat spread, sugar and syrup together. Remove from the heat and fold through the oats, dried fruit and pumpkin seeds.
2) Preheat the oven to gas mark 4/180C. Line a round 20cm (8inch) tin with greaseproof paper and then tip in the oat mixture, pushing it down tightly in the tin.
3) Bake for 15 minutes in the oven. Once cooked, remove from the tin,and leave to cool completely before cutting into 8 wedges. Store in an airtight tin for up to 3 days.
Unfortunately, I decided to cut mine before it had cooled, so it ended up breaking into chunks, but it was still tasty!
If you want to know more about Weightwatchers, then please visit their website here