Egg curry

3 Eggs, hard boiled
1/2 cupAlmonds, slivered
2 tbsp Diet margarine
1/2 Onion
1/4 cup Celery, chopped fine
3/4 tbsp Arrowroot
1/2 tsp Salt
3/4 tsp Curry powder
1 cup Nonfat milk
2 slice Toast
finely cut shelled eggs. Brown almonds in margarine until golden
brown. Remove; drain on absorbent paper. In same pan saute onion and
celery until golden; stir in arrowroot, salt, and curry powder; stir
in milk slowly. Cook, stirring constantly, strring constantly, until
thick and smooth. Stir in slice egg, heat to boil. Place a slice of
toast in the bottom of each of four individual, headed casseroles.
Divide eggs evenly over the toast; sprinkle with almonds.

MANGO CHICKEN SALAD (serves 4)

2 cups cooked skinless, boneless chicken breasts, cubed into 2-inch pieces 1 large mango, peeled and cut into 1/2-inch cubes 1/2 cup sliced celery 1/4 cup minced red onion 2 tablespoons low-fat sour cream 1 tablespoon fresh orange juice and grated orange rind, beating until light and fluffy.

Apple and muesli smoothies (serves 2)

apple 2
muesli 8 teaspoon
300g low-fat yoghurt
300ml cold skimmed milk
cooking instruction
Put peeled ,chopped apple and other ingredients in a bowl and blend untill smooth.Serve directly.

SWEET BISCUITS(serves 8)

sweet potatoes ¾ cup

nonfat milk ¼ cup

margarine 4 tablespoons
all-purpose flour 1 ½ cups

baking powder 4 teaspoons

Splenda 2 tablespoons

salt ½ teaspoon

Preheat oven to 450 F. Mix the cooked mashed sweet potatoes, nonfat milk and margarine in a large bowl,. In a separate bowl, sift the flour, baking powder, Splenda and salt.

Combine both mixtures to make a soft dough. Turn the dough out onto a floured board and toss until smooth.

Roll out until the dough is ½ inch thick. Cut the dough with a biscuit cutter or small glass. Place on a greased pan and bake for 15 minutes. Makes 8 servings.

Fab fish, chips and peas (serves 2)

Ingredients
2 large potatoes cut into thick ‘chips’ and parboiled for 5
minutes
2 teaspoons olive oil
2 x 200g pieces white fish fillet of your choice eg
haddock, swordfish, halibut
Juice ½ lemon
1 teaspoon butter, melted
1 x 300g tin marrowfat peas, drained
1 tablespoon tartar sauce
Freshly ground black pepper
Cooking instructions
1. Preheat the oven to 220oC/425oF/gas mark 7
2. Toss the parboiled chips in the oil and season
with plenty of black pepper. Place on a non-stick
baking sheet and cook for 25-30 minutes until
golden and tender
3. Place the fish fillets into a grill pan lined with
kitchen foil, brush with a little melted butter,
drizzle over the lemon juice and season with
black pepper. Place under a hot grill for 5-6
minutes until just cooke

Apple puffs

6 oz frozen puff pastry - defrosted
Flour for rolling
1 oz low fat spread - melted
2 tblsp apricot jam - warmed
1 lb eating apples - cored and sliced


1 Preheat oven to 200ºC/400ºF/Gas Mark 6.

2 Roll out pastry to a square, ¼ cm thick. Cut into 6 rectangles. Place on damp baking sheet and brush with a little melted low fat spread.

3 Arrange apples slices on the pastry rectangles. Brush over with remaining low fat spread.

4 Cook for 15-20 minutes or until risen and golden.

5 Remove from oven. Brush over with apricot jam.

6 Serve with low fat fromage frais or low sugar custard.

Plum Crumble

Ingredients (Serves 6)
500g (1lb) fresh plums, quartered and stoned
100g (3½ oz) plain flour
75g (2½ oz) unsalted butter
75g (2½ oz) Demerara sugar
75g (2½ oz) porridge oats
1 tsp ground mixed spice
Cooking instructions
1. Preheat the oven to 200oC/400oF/Gas 6. Arrange the
plums in an ovenproof dish
2. Rub together the flour and butter with your fingertips,
until the mixture resembles fine breadcrumbs. Add
the sugar, oats and mixed spice and stir together well.
Scatter the mixture over the plums, pressing it down
lightly
3. Bake for 30-35 minutes, or until the top is golden and
the juices are bubbling. Serve the crumble with a little
ice cream or yoghurt, if desired