Cheese and tomato toast – 93kcal 

  • 1 wasa
  • 15gr grated 30%-less-fat mature cheese
  • 40 gr tomato
  • an optional sprinkling of chopped spring onion

Smoked Salmon with Cream Cheese

  • 48gr smoked salmon, cut into 4 even strips
  • 20gr reduced-fat soft cheese (5gr per parcel)
  • a squeeze of lemon juice
  • optional sprinkling of fresh dill

Homemade Popcorn

  • 20gr popping corn
  • 3gr (1tsp) of vegetable oil
  • optional sprinkling of chilli powder and worcester sauce

 Red bell Pepper with Guacamole

  • 1 large red bell pepper
  • 85gr of guacamole

Cottage cheese and fruit

  • 5 small celery sticks
  • 30gr of cream cheese

Homemade Kale chips

Ingredients:

  • 1 cup (20 gr) of bite-sized kale leaves
  • 1 tablespoon (15 ml) of olive oil
  • 1/4 teaspoons (1.5 gr) ofsalt

Preparation:

Mix all ingredients in a bowl. Place kale pieces on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–15 minutes, until crispy and starting to slightly brown. Watch them closely, as they can easily burn.

Cucumber slices with hummus

  • 1cucumber
  • 50gr hummus

Cherry tomatoes with mozzarella

  • 5-6 tomatoes
  • 60gr mozzarella
  • 1tspn pesto

Olives with feta cheese

  • 30 gr low fat feta
  • 4-5 olives

 Apple and peanut butter

  • 50gr sliced apple: 26kcal (109kJ)
  • 12gr (1tsp) peanut butter: 70kcal (294kJ)
  • optional sprinkling of cinnamon

Low fat Fudge Cake

Ingredients for 2:

  • 1.3 cup butter can substitute for dairy free butter
  • 0.8 cup chocolate chips
  • 0.8 cup almont flour
  • 0.4 cup cocoa powder
  • 0.8 teaspoon baking powder
  • 1/3 cup granulated sweetener of choice
  • 5 large egg

Instructions:

  • Preheat the oven to 180C/350F. Line a 20x20cm pan with parchment paper and set aside.
  • In a mixing bowl, combine all your dry ingredients and mix well.
  • Combine butter with half the chocolate and melt on medium heat until warm and melted. Whisk together until glossy and combined.
  • In a separate large bowl, add your eggs and using a mixer, beat the eggs until slightly frothy and the whites and yolks and combined.
  • Slowly add the chocolate and butter mixture to the eggs and continue mixing.
  • Add the dry ingredients slowly, and continue mixing until you are left with a thick, glossy brownie batter. Add the remaining chocolate chips.
  • Transfer your brownie batter into a 20x20cm pan covered with parchment paper. Bake the brownies for 14-18 minutes.
  • Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.