Lemon Couscous Cake

98 cals complete on Field Day (G)

 

4oz (115g) couscous dry weight

2 eggs

5 tblspoons sweeterner

Juice & zest of 2 lemons

2 level tsp lemon curd (88 cals)

1 tub Quark cheese

1 level tsp baking powder (10 cals)

 

Pour boiling water over couscous and leave to stand

Beat eggs, add lemon zest, juice, sweetener and lemon curd and beat well.

Add Quark and baking powder.

Mix in the couscous and stir well.

Pour into cake tin and cook on 180o,

(gas 5) for approx 45 minutes, or until you feel slight resistance on top of cake.  Let cool and enjoy!

 

 PLUS…..

 

Lemon Cheesecake

(40 cals & 1xB choice Both Plans)

 

4 Light fibre rich digestive biscuits

(should contain no more than 120 cals)

1 1/2  lemons—Zest & juice

3 or 4 (200g tubs) cottage cheese

1 Sugar free Jelly—Lemon/Lime

 

Method:

Crush Biscuits.  Put in push up base tin.

Blend cottage cheese.

Add sugar free jelly made up to 1/4 pint, add juice & zest of lemon.  Blend until smooth.

Pour onto biscuits.  Put in fridge.  Best next day.