So, this version of Scan Bran Curly Wurly Cake is a great standby for when I just have to have cake. It’s not quite the real thing, but it’s as close as I can get without blowing the syns.
Serves 8 in theory. In reality, it tends to be 2 at most.
Syns 12 for the whole cake – or 6 if you’re counting the Scanbran as a HexB
Time About 40 minutes
One full sized Curly Wurly
One sachet Options (or other low cal hot choc)
4 Scan Bran biscuits
2 tbsp granulated sweetener
Pre-heat the oven to 200c (180c for a fan oven / Gas Mark 6)
Put the scan bran into a smallish bowl and add around 500mls boiling water.
Give it about five minutes and you should have softened scan bran. Pour off any excess water, give it a stir and you should have something like this:
Power through. Honestly. It does get better.
Beat both of the eggs and add the softened scan bran. Stir to combine.
Cut the Curly Wurly up into small pieces and add to the mix.
Pop into a cake tin or ovenproof dish (I use a silicone cake pan, which is perfect and doesn’t need any extra greaseproofing).
Cook until the cake’s just starting to come away from the sides (35 to 40 minutes).
When it’s cold (if you can wait that long) serve with a bit of fruit for extra sweetness.
Just a simple little idea that came to me. Really light & delicious – and Syn Free!.
Syns Syn free
Time 40 minutes
2 Strawberry Mullerlights (or 330g of other syn free yogurt)
1 tbsp granulated sweetener
A few fresh strawberries to decorate
1 – Set oven to 180° C
2 – Whisk the eggs.
3 – Add the yogurt and whisk until smooth.
4 – Stir in the sweetener.
5 – Divide between 12 greaseproof muffin cases.
6 – Bake for 25 – 40 minutes until golden brown.
7 – After cooling on a wire rack, decorate with a piece of fresh strawberry.
This is a gorgeous little sweet treat for anyone following the Slimming World plan.
Syns Free on all plans
Serves 3 (I have a tray of these as after-dinner treats over 3 evenings)
Time 10 minutes to prep. A couple of hours to freeze
One tub flavoured fat free yogurt (I use Mullerlight)
Cover a large baking sheet with greaseproof paper.
Open a small freezer / sandwich bag over a mug.
Pour the yogurt into the bag.
Lift the bag out and squeeze the yogurt down to the bottom.
Make a small snip at the bottom of the bag.
Carefully squeeze small droplets of yogurt across
the baking sheet.
Place the baking sheet into the freezer (it needs to be flat!) and leave for a minimum of 2 hours.
When they’re frozen, take out a few at a time. I eat quite slowly and I find that they melt if I take them all out at once.
A bit like a tiny icecream treat, and they certainly satisfy my craving for a something a bit different.