Food · Gluten free · Low Carb · Recipes · Slimmingworld · Weightwatchers

Roasted Tomato and Red Pepper Soup – Syn free

Cooking time apx 1hr

Prep 10mins

So this is a soup that just happened. One of those soups where you put ingredients together and it just works! It requires roasting all the vegetables together before finally cooking in a pan and blending. I don’t possess a soup maker so I can’t say how the ingredients would work without roasting but I think roasting enhances the flavour. I wasn’t going to do a recipe for this soup as there are many similar out there but it’s so nice and I wouldn’t be able to recreate it from memory if I didn’t make a record of it! Feel free to spice yours up with some cayenne for a hotter version!


  • 4 ripe Beef tomatoes
  • 12 ripe cherry tomatoes

This is the apx qty I used

  • 1 red onion quartered
  • 2 medium carrots cut into batons
  • 2 sticks of celery cut into batons
  • 4 peeled garlic cloves
  • 1 red pepper deseeded and cut into quarters
  • Butter frylight

(Place all of the above in a roasting dish, spray with frylight and place in a medium oven for apx 40 mins until softening)

  • 2 chicken stock pots
  • 1 heaped tbsp tomato puree
  • 1 tbsp Worcester sauce
  • 1/2 tbsp balsamic vinegar
  • 2 tsp sweetener
  • Apx 600 ml boiling water
  • Apx 1 dozen Fresh basil leaves
  • Fresh ground salt and pepper

Remove baked vegetables from the tray and place in a large pan with stock, tomato puree, water, Worcester sauce, and balsamic vinegar. Bring to the boil, then simmer until celery is tender. Tear Basil leaves and add to soup. Blitz with hand blender until smooth. Add sweetener, salt and pepper to taste and more water if required

Food · Gluten free · Health · Low Carb · Recipes · Slimmingworld

Lo-Dough Apple and Cinnamon Pie

My honest opinion is that this is one of my favourite Lo-Dough recipes!!

The trick to make a lovely sweet Lo-Dough Apple and Cinnamon pie is to first soak the Lo-Dough in sweetened water with cinnamon. This takes on a lovely Spiced sweet flavour to start making your delicious apple pie!


2 pieces Lo-Dough

2 tsp cinnamon

5 tbsp of sweetener (you will discard some of this)

1 tbsp Sukrin Gold

4 Cox Apples

Milk for basting

Butter frylight

Preheat oven to Gas 5, Electric 190, Fan 170


In a wide bottomed frying pan place the Lo-Dough in the bottom .

In a jug, mix the sweetener and cinnamon together with enough water to just cover the Lo-Dough and pour over the Lo-Dough. Flip the Lo-Dough over carefully to make sure it is completely covered in the sweetener and cinnamon. Leave for 5 mins.

Spray a shallow pie plate – I used an enamel one with butter frylight.

Place one piece of the Lo-dough onto the place. Be careful it doesn’t tear as at this stage it will be delicate.

Remove the other piece of Lo-dough onto a plate and keep the water. Peel and slice the apple and drop into the sweetened water. Bring to the boil. Keep boiling so the water reduces. When the apple is cooked – apx 5 mins pour away any excess water.

Spoon the apple onto the Lo-Dough on the pie plate. Spread evenly. Place the other piece of Lo-Dough on top.

Press down very carefully. It is even more delicate now. Press down on the edges ever so gently with a fork to crimp.

Brush top with milk using a pastry brush.

Sprinkle half of the sukrin gold evenly on top and place in the oven.

When the pie starts to brown slightly remove from oven, cut a ‘v’ in the middle of the pie just enough to break through the top and lift the’v’ slightly. Spray with butter frylight and sprinkle over the remaining Sukrin Gold

Return to the oven and bake until the pie lifts slightly from the plate and is golden brown. This will indicate the bottom has started to dry and cook.

Let cool slightly before serving if you can wait!

The Syn value will be dependant on the weight of apples used, the amount of sweetened water discarded etc. Lo-Dough is 2 per piece, you can either Syn the apple at 6 syns per 250gm or use your hexb for the apple. You are allowed 250gms as your hexb. You work it out ! Please check all syn values to protect your weightloss

Food · Gluten free · Low Carb · Recipes · Slimmingworld · Weightwatchers

‘Half a Teaspoon’ Spicy Salsa

This is a great recipe for Enchiladas or side dish for Tacos adding a mild but slightly spicy depth to your Mexican dishes. Extra chilli or fresh chillies can be added but I am a lightweight when it comes to hot spices so it’s mild all the way for me! I have named this dish ‘Half a Teaspoon Spicy Salsa as the majority of ingredients are used in what the name suggests – half a teaspoon quantities!

Prep time 5 mins

Cooking time 15 mins


3 ripe tomatoes chopped

1 medium red onion finely chopped

2 crushed garlic cloves

Olive oil Frylight

1/2 tbsp tomato puree

100ml water

Ingredients for spice blend

For the spice blend combine

1/2 tsp ground cumin

1/2 tsp hot chilli powder

1/2 tsp garlic salt

1/2 tsp oregano

1/2 tsp Cajun spices

1/2 tsp mixed herbs

1/2 tsp salt

1/2 tsp sweetener


Fry onion and garlic in frylight in a small saucepan until translucent on a medium heat. Turn heat to low. Spray more oil – apx 10 sprays

Add spice blend and stir for 1 minute

Add tomatoes, pur̩e and water. Bring to boil, reduce heat and simmer until onions soft Рapx 10 mins. Serve

Binge eating · Chocolate · Chocolate addiction · Food · Gluten free · Health · Low Carb · Recipes · Slimmingworld

Lo-Dough Chips!

Whether it be chocolate or cheese and you have the munchies just create your perfect healthy low calorie chips! Don’t get me wrong, using potatoes is the best option but Lo-Dough has great filling power and you will be more satisfied combining your favourite topping with Lo-Dough than going overboard on a carb laden snack and sending your healthy eating regime way off track. Buy Lo-Dough here every weekday at 10am but be quick!

Chocolate chips

  • 1 piece Lo-Dough
  • 1 tbsp Jimjams hazelnut spread
  • 1 tsp sweetener

Spread Lo-Dough with a tablespoon of Jimjams low sugar hazelnut spread to satisfy your chocolate cravings. Sprinkle sweetener, cut into thin strips with a pair of kitchen scissors and bake in a medium oven until crisp

Cheesy Chips

  • 1 piece Lo-Dough
  • 15 gms cheddar cheese finely grated
  • 15 gms fresh Parmesan finely grated
  • Salt and pepper

Try cheesy chips by cutting Lo-Dough into thin strips with kitchen scissors. Spray with frylight,

Season with salt and pepper and sprinkle evenly with cheddar and Parmesan and bake in a medium oven until crisp

Food · Gluten free · Health · Low Carb · Recipes · Slimmingworld · Snacks · Weightwatchers

Quick Lo-Dough Samosas

Fancy making a quick Lo-Dough samosa! All you need to make two is apx 3 tbsp of leftover curry, Chilli etc or even vegetables with a bit of added spice and they are ready in minutes!

Here’s my step by step way of transforming your minute leftovers into a low calorie filling snack. All you need is Lo-Dough which can be purchased here some leftovers and a couple of spices!

Warm water helps it to stick together better

Any leftovers such as chilli, or curry will do

Et voila a lovely samosa ready in minutes !

Food · Gluten free · Low Carb · Recipes · Slimmingworld · Snacks · Weightwatchers

Lo-Dough Pea and Ham Pie

This is one of those quick meals that you can knock together with cupboard ingredients. For those on Slimming World some of us have a thing about Pek Ham (green tin) which is free on the plan – served with mushy peas and pickles. It's a free food lunch with pickles adding that extra speed needed to boost weightloss. We try and think of it as a pie – but it's not!
I made a variation a while ago whereby I wrapped the ham in a Weightwatchers white wrap (which you can have as your healthy extra b choice) and baked it in the oven making something that more resembles a pie!
The only problem is you may have other plans for your healthy extra b so you would have to use syns for the wrap.
That's where Lo-Dough comes in. By using a piece of Lo-Dough instead of the Weightwatchers wrap you save yourself some syns as Lo-Dough is only 2 syns per wrap as opposed to the Weightwatchers wrap which is currently 5.5 syns
The Weightwatchers wrap is thinner and I find not as filling.

Preheat oven to Gas 5 – Electric 190 degrees Celsius

Prep time 5 mins
Cooking time 35mins

  • 1 Lo-Dough wrap
  • 1 tin Pek Ham – green tin
  • 1 tin mushy peas
  • Butter frylight
  • Pickles to serve

Spray one piece of Lo-Dough with butter frylight on both sides.
Line a deep dish with tin foil with plenty of overlap and press the Lo-Dough inside – I use a metal pudding bowl.
Cover the bottom of the Lo-Dough with half a tin of mushy peas and place the whole piece of ham on top.
Gather the edges of the tin foil together and use that to close the Lo-Dough together . It will not close completely but all you should be able to see is the top of the ham. Completely seal the tin foil and you should end up with a ball shape.

Remove ball from bowl and place on a baking tray in the centre to top of the oven for 25 mins. Carefully open the foil and pull back. Spray Lo-Dough with butter frylight and bake for another 10mins until golden before serving.

I added the other half of the tin of peas to an oven proof dish and popped it in the oven for the last 10 mins

Serve with pickles and Colmans Original Mint Sauce

Food · Gluten free · Health · Low Carb · Recipes · Slimmingworld · Weightwatchers

Keema Lo-Dough Paratha

OMG I am so in love with this!!

All my recipes start with an idea I can taste, this is truly perfect – just how I hoped it would be! It's so simple, very quick and easy to make and the taste is so lovely!

To make each Keema Lo-Dough Paratha you will need 2 pieces of Lo-Dough to 125gms less than 5% mince

** Pre heat oven to gas 6, electric oven 200 degrees or 180 degrees if fan oven


  • 2 Lo-Dough wraps
  • 125gms less than 5% fat beef mince
  • 2 tbsp Katsu curry paste (I get mine from Tesco) 1 syn per tbsp
  • Butter frylight
  • Garlic frylight
  • 2 tsp Dried coriander leaf
  • Fresh ground salt and pepper


Mix mince and curry paste together.
Dampen edges of both pieces of Lo-Dough on one side.
Place one piece of Lo-Dough onto a piece of kitchen foil large enough to fold over and overlap.
Spread mixture on top of bottom piece of Lo-Dough on foil evenly to 1cm from edge
Place the other piece of Lo-Dough on top and keep pressing the edges together until they stick. Crimp with a fork round the edges
Spray top with garlic frylight – apx 6 sprays.
Season with fresh ground salt and pepper
Spray generously with butter frylight until damp and even all over. Sprinkle with dried coriander.
Fold foil over and seal edges. Place on a baking tray and bake in the oven for apx 30- 35 mins. Do not open foil in between cooking or it will dry out . Serving suggestion – with a curry as a side dish or with a splash of Crucials Curry Sauce or mango chutney as a dip. Buy Lo-Dough here