Does this plan really work?
Slim spaghetti is a carbohydrate-free spaghetti that you buy from health food shops. It may not be everyone’s cup of tea, but it can be helpful when you want a proper plate of food for less than 100 calories. Don’t be put off by the weird smell when you first get it out of the packet; rinse the spaghetti thoroughly in warm water and the smell will disappear.
Serves 1. Preparation time: 10 minutes. Cook time: 10 minutes.
Ingredients:
- 100g (3½oz) slim spaghetti (8 cals)
- ½ tsp olive oil (14 cals)
- ½ garlic clove, peeled and crushed (2 cals)
- 10 cherry tomatoes, cut into quarters (23 cals)
- 50g (1¾oz) baby leaf spinach (12 cals)
- Freshly ground black pepper
- 1 tbsp good-quality balsamic vinegar (12 cals)
- 1 fresh basil leaf, torn
- 5g (1/8oz) Parmesan cheese, finely grated, to serve (21 cals)
Preparation:
- Cook the slim spaghetti according to the packet instructions.
- Heat the olive oil in a wide saucepan over a medium heat, add the garlic and fry for 1 minute until just cooked.
- Add the cherry tomatoes, stir well and cook for 4 minutes.
- Add the spinach to the pan, stir, cover with a lid, and cook for 1 minute further.
- Uncover, stir in the slim spaghetti and season well with pepper.
- Stir in the balsamic vinegar and cook through, 1 minute more.
- Add the torn basil and serve with a little Parmesan sprinkled over the top.
This is a quick and easy snack. Be sure to move the pan while the corn is popping to prevent it from burning.
Serves 1. Preparation time: 1 minute. Cook time: 4 minutes.
Ingredients:
- ½ tsp sunflower oil (14 cals)
- ½ garlic clove, peeled and crushed (2 cals)
- 20g (¾oz) uncooked popping corn (72 cals)
- 10g (1/3oz) Parmesan cheese, finely grated (42 cals)
- A pinch of salt
- A pinch of cayenne pepper
Preparation:
- Heat the oil and garlic in a small lidded saucepan. When the oil is hot, add the popping corn, cover with the lid and cook over a high heat for 1 minute.
- When the corn begins to pop, move the pan back and forth over the heat until the popping subsides. Remove the pan from the heat and carefully remove the lid; some corn may still pop.
- Add the Parmesan, salt and cayenne, toss to coat, then transfer to a bowl to serve.
This dessert is ideal for when you're in need of a chocolate pick-me-up on your fast day.
Serves 4. Preparation time: 10 minutes, plus 4 hours chilling.
Ingredients:
- 2 cups whole milk (297 cals)
- 1 tbsp butter (112 cals)
- ½ cup caster (superfine) sugar (394 cals)
- 2 level tbsps cocoa powder (unsweetened cocoa) (62 cals)
- 2 level tbsps cornflour (cornstarch) (142 cals)
- 1 tsp vanilla extract (12 cals)
Preparation:
- Heat the milk and butter together in a medium-sized saucepan over a gentle heat until the butter has melted. Set aside 4 teaspoons of the sugar and stir the rest into the pan until dissolved.
- Meanwhile, place the cocoa, cornflour (cornstarch) and 2 tablespoons water in a small bowl and stir well to make a smooth paste.
- Pour the paste gradually into the saucepan, whisking constantly. Continue to whisk while you increase the heat to high and cook until thick and bubbly, about 5 minutes. Remove the pan from the heat and stir in the vanilla extract.
- Spoon the mixture into 4 ramekins or small glasses and sprinkle a teaspoon of the reserved sugar over each one (this prevents a skin from forming).
- Leave to cool, then cover with plastic wrap and chill in the refrigerator for about 4 hours until set.