Recipe: Fat Free Salad Dressing

Della says…

Fat Free Salad Dressing

This is by far the tastiest salad dressing I’ve ever had – it’s become a speciality in our house – guests always ask for it now!

Ingredients

1 heaped teaspoon of wholegrain mustard

1 tablespoon of fat free tomato based dressing (I use a dollop of hot pepper sauce because I like it spicy. But you do need some kind of tomato based dressing to offset the other flavours. Tomato puree will work if you can’t get fat free tomato based dressing – they seem to be quite rare these days).

2 or 3 tablespoons of balsamic vinegar

A dash of soy sauce

2 or 3 tablespoons of Teriyaki marinade (my favourite is Kikkoman Teriyaki – available in big supermarkets)

A little garlic if liked.

Fresh herbs (optional but chives work well)

(the beauty of this dressing is that you can just use whatever you have handy. The core ingredients are wholegrain mustard, tomato based fat free dressing, balsamic and soy sauce.  I tend to see what I’ve got in the cupboard. There is no olive oil and you really don’t need it.

Method

Mix ingredients together well and leave to marinade. It can be kept in the fridge (covered) for a week to ten days. It’s better if you make it the day before you need it.

Recipe: Fat Free Chocolate Cake

Della Says…

Chocolate Swiss Roll

Slightly different angle

What if I told you that this swiss roll is totally fat free. Sugar free too. In fact, you can eat the whole thing in one sitting without worrying about adding a single centimetre to your waistline.

It tastes quite nice too. In fact the first one I made disappeared before I could take any photos!

Front View

It’s actually a Slimming World recipe this one. To make it a chocolate cake you need to add a Cadbury’s Hi-light Sachet (sometimes called Options)

Ingredients

4 medium eggs
1 tsp baking powder
1 tsp vanilla essence
a tub of quark (250g)
3 tbsp of sweetener (level not heaped)
Raspberries

Method

1. Separate the 4 eggs into two bowls, yolks and whites
2. Add ½ tub of quark, sweetener, vanilla essence & baking powder to the yolks
3. Wisk into a creamy consistency and put to one side
4. Take the egg whites and wisk until stiff
5. Add half of the egg whites to the egg yolk mixture and stir in gently
6. Then fold the other half of the eggs whites into the mixture
7. Take an oven tray, line line with grease proof paper and spray with fry light
8. Ensure you use plenty of fry light to avoid the cake sticking to the paper
9. Pour the mixture on the tray/paper
10. Bake for 10 minutes until golden brown 180c (it doesn’t take very long to bake
11. Whilst warm peel the paper from the cake (gently) and then lay cake out to cool
12. I used a big knife underneath the paper to gently remove the cake from paper
13. While cooling take the remainder of the quark and add sweetener to taste
14. Spread the quark onto the cake (now cool) and add fruit you are using
15. I used raspberries and added them evenly across the cake and squished them
16. Then gently roll the cake up into a roll (like a swiss roll)
17. Cut into 4-6 pieces – or eat the whole cake yourself