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

Lo-Dough wins the battle against the Munchies!

After being awake most of the other night in pain with my shoulder I got a serious attack of the munchies! You know the feeling, you could just about stuff anything in your mouth! But I wasn’t going to let that happen otherwise it would wipe out all the calorie burn I have achieved in the past few days.

The trouble with pain though it puts you into a state where you feel sorry for yourself and you think you deserve something naughty when in fact it’s the last thing you need and it will only put you off track and make you feel worse!

So with my thinking cap on I thought to myself, what can I have that’s filling and low calorie too?

Duhh, sometimes I despair with myself lol

Of course it’s a no brainier! Ever since Lo-Dough arrived it’s been my best friend.

My challenge was to have something savoury, not sweet, tasty, crispy and salty! You know the feeling – it’s like craving salt and pepper ribs from the Chinese !

Anyway, the good girl that I am came up with this incredibly simple snack that takes minutes to make and longer to enjoy!

Ingredients

1 piece of Lo-Dough

Tsp garlic salt

1/2 tsp aromat or for a crunchy more savoury snack, 1 chicken oxo!

Butter Frylight

Method

Spray a non stick frying pan with butter frylight . Spray both sides of Lo-Dough with the same butter Frylight

With the pan on a low heat place the Lo-Dough in the pan. Sprinkle with half of the seasoning and spray again. Cook for 1 min then flip over and sprinkle the other side with the remaining seasoning. Spray again. Cook for 1 min, flip over and spray. Cook for apx 2 -3 mins until turning golden, turn over and cook again for a further 2-3 mins.

At this stage if the Lo-Dough isn’t turning golden and crisping up you can increase the heat and cook on both sides until ready.

I served mine with a tablespoon of Blend Bros Smoky BBQ Sauce which is only 5 cals

Cut Lo-Dough into triangles and dip into the lovely sugar free sauce and enjoy a guilt free snack which probably burns more calories whilst you prep, cook and eat than the 44 cals it contains in total!

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

Lo-Dough Perfect Stuffing Balls

Following on from my earlier recipe Red Onion and Cranberry Festive Relish I really did have to make a low calorie, fat and carb stuffing. Quite a challenge – well it was before Lo-Dough came along!

I have been thinking about this for a while but never got around to experimenting. It has always been in the back of my mind – can you make breadcrumbs with Lo-Dough ?

Of course you can and it’s delicious too!

Here’s how it’s done!

Prep time 15 mins

Cooking time 30 mins in total

Pre heat oven to Gas 6, electric 200, fan 180

Ingredients

1 piece of Lo-Dough or apx 28gms of leftover pieces cut with a pair of kitchen scissors into 1cm pieces

1 tbsp dried sage

1 stock cube (I used chicken)

1 egg beaten

1/2 Onion finely chopped

Butter Frylight

Method

Using a food processor, blitz the Lo-Dough into breadcrumbs and place in a bowl with sage and crumbled stock cube

In a non stick frying pan over a low to medium heat gently fry the onion until soft. Add a tbsp of water and cook for a further minute

Add the onions to the bowl and stir. Add the egg and stir.

Using your hands divide the mixture into 4 or 5 portions. Shape each portion into a small ball pressing firmly round and round in your hands until it holds together

Place on a baking tray sprayed with frylight. Spray the stuffing balls with frylight and place in the oven. Bake for 10 mins. Serve

Nutritional info

Syns 1/2 each ( please check syn values to protect your own weight loss)

Total Calories 161 (32 cals each based on making 5 balls)

Carbs 12gms (2.4gms each)

Fat 5 gms ( 1 gm each )

Protein 10gms (2gms each)

Cake · Cakes · Dining · Entertaining · Food · Gluten free · Low Carb · Recipes · Slimmingworld

Lo-Dough Dark Sweet Cherry Bakewell Pudding

This new Lo-Dough recipe was borne after gaining inspiration from other healthy Bakewell recipes. All of the recipes I came across, even though healthy contained pastry and we all know pastry is not just heavy on carbs and fats but it vastly increases the calorific content of an otherwise healthy and tasty dessert.

The other thing I noted was we all love the jammy base and many of the recipes I came across used raspberries but for me a bakewell is best with cherries – lots of them so I have created a denser sweeter cherry base using dark sweet defrosted frozen cherries mixed with a little black cherry jam to retain the authentic taste of Cherry Bakewell but with a pudding consistency. For sweetener I use Sukrin Gold. It’s a natural alternative to brown sugar. It can be found on Amazon and at Holland and Barrett- it’s a great flavour and no chemical aftertaste and perfect for baking.

Pre heat oven to Gas 5, electric 190, fan 170

You will need

1 x 20cm deep pie dish

Ingredients

1 piece of Lo-Dough

200gms defrosted frozen dark sweet cherries roughly chopped and lightly mashed

4 tbsp Black Cherry conserve

50gms ground almonds

50gms dried polenta (corn meal)

50gms sukrin gold or similar sweetener

2 large eggs beaten

100gms fat free natural yoghurt

1/2 tsp almond essence

1tbsp flaked almonds

6 halved glacé cherries (optional)

Press Lo-Dough into the baking dish. I used three pickle jars to weight it down and left it in the fridge overnight covered with tin foil. If you don’t have the time to do this just press it into the dish, place something washed clean out of your kitchen cupboard on top to hold it down whilst you put the filling inside.

In a dry frying pan heat the ground almonds over a medium heat until starting to turn golden. Pour into a large bowl. When cooled slightly add the Polenta, baking powder and sweetener and mix.

In a separate bowl mix the yoghurt and almond essence with the beaten eggs

In another bowl mash the cherries and conserve together and spread over the bottom of the Lo-Dough removing the weighted object.

Pour the egg mixture into the polenta mixture and stir together briefly until mixed evenly.

Pour this over the cherries and spread to the edge

Scatter the flakes almonds evenly

Decorate with glacé cherries marking out the portions (10)

Place on a baking tray in the centre of the oven for apx 40min until risen and a pale golden colour. It will feel springy to the touch in the middle, remember this is a Pudding not a cake.

Cool before serving

Serves 10

106 cals portion

Protein 3.8 gms

Carbs 15.4 gms

Fat 5 gms

6 syns per portion – check syn values to protect your weight loss

Serve with Greek yoghurt or a light spray cream

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

English Breakfast in a Lo-Dough Bowl

English Breakfast in a Bowl is a great way of getting a filling English Breakfast in to set you up for the day. Cook your bacon beforehand, then prep this and pop in the oven whilst you take your shower in a morning – even take it to work if you like! It’s incredible how filling it is too! Vary the ingredients to make your own ‘bespoke’ Lo-Dough

Ingredients

1 piece of Lo-Dough

2 large eggs beaten

2 pre cooked (grilled) bacon medallions chopped roughly

1 large tomato chopped roughly

Salt and pepper

Pre heat oven to Gas 6, electric 200, fan 180

You will need an oven proof pudding bowl

Press Lo-Dough into bowl and add tomatoes

Add beaten egg

Add bacon

Season

Stir and bake covered in tin foil for apx 30 mins

Nutritional info (gms)

Protein 30

Carbs 4

Fat 11

Cals 300

Syns 2

Please check syn values to protect your own weight loss . Syn value correct at the time of posting

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

Lo-Dough Pumpkin Pie

I couldn’t wait to make this recipe.

To play about with cobwebs and to try something I have never tasted

before. I have heard people from the USA love Pumpkin Pie and I thought if it’s good enough for them it’s good enough for me!

There are many recipes for Pumpkin Pie out there, but not many healthy ones! I think this may just be the healthiest one so far!

Ingredients

1 Piece of Lo-Dough

1 small pumpkin apx 700gms

2 Large eggs beaten

2 tbsp Sukrin Gold Or other sweetener

1 tsp ground cinnamon

Butter spray oil

Serves 4-6

3 syns for the whole pie or 1/2 syn per piece as the sweetener consumed will be less than 1tbsp

Please check syn values with Slimmimg World to protect your weight loss

Cooking time apx 1 hr 50mins

Prep time 20mins

Pre heat oven to gas 5, electric 190, fan 170

Method

Place Pumpkin in oven cut side down. Roast in oven for apx 1hr until you can prick it easily with a fork all the way round the fleshy part (not the stalk)

Remove from oven and left cook for 15 mins

Cut pumpkin in half, scoop out the middle containing the seeds and stringy flesh and discard

Scrape out the smooth flesh and place in a bowl – apx 400gms. With a hand blender, blitz until smooth. Leave to cool for apx 15 mins

Add the cinnamon, sweetener and beaten egg and mix until completely blended in

Spray both sides of Lo-Dough with spray oil and mound into a 7 inch flan dish taking care not to puncture or tear. Quickly pour in the pumpkin mix before the Lo-Dough springs back up, it has a tendency to do that.

Cover with tin foil Place in a baking tray in pre heated oven Gas 5, electric 190, fan 170 for apx 45 mins. Remove the foil and continue to cook until set – it should only have a gentle wobble. If the Lo-Dough starts to brown too much cover back up with foil. Remove, cool slightly, then serve.

Serving suggestions – whipped cream, ice cream 

Cake · Cakes · Food · Gluten free · Health · Low Carb · Slimmingworld · Snacks

Mince Pie? Why not have two?

I made these amazing little mince pies with Lo-Dough

Even more amazing, I made 8 using just one piece of Lo-Dough

And….yes, the most (even more) amazing thing is you can have two for just 1.5 syns! Or if you are a teeny weeny little mince pie muncher, don’t worry, all 8 would set you back just 6 syns!

Ingredients

1 piece of the incredible, amazing Lo-Dough

8 tsp Mincemeat

2 tsp sweetener

2 tbsp cold water

Butter frylight

1/2 tsp icing sugar (optional and an extra 1/2 syn)

Apx 65mm fluted Pastry cutter

Jam tart type baking tray

Small decorative pastry cutters, I have a Xmas tree and a star

Method

Pre heat oven to Gas 5, electric 190, fan 170

Dissolve sweetener in the cold water in a small flat dish

Using to round pastry cutter firmly press out 8 rounds from the Lo-Dough and set aside.

Using decorative pastry cutter or your own creative skills make 8 small decorations for adorning the tops

Spray tart baking tray with butter frylight

Dip each round of Lo-Dough in the sweetened water and place in one of the baking tray moulds

Add a teaspoonful of mince meat to each piece and spread evenly leaving the edge clear

Add a decoration to the top of each pie

Spray generously with frylight and then place the tray in the oven for apx 10 mins taking care not to burn them.

If after ten mins the bottoms are slightly moist, remove from moulds and place on a baking tray for a couple of mins to firm up.

Using a sieve, shake the icing sugar evenly between the pies.

Let cool slightly before eating so you don’t burn your mouth and tongue!

Lo-Dough can be purchased here

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

143 Cals of Satisfaction!

Can’t believe how simple, tasty, quick, filling and how low cal this is! It’s a crispy crunchy, juicy, delicious stripped back pizza!

Ingredients

1 piece Lo-Dough

1 large tomato thinly sliced

15 gms fresh grated Parmesan cheese

Butter frylight

Garlic frylight

Tsp chopped basil

Fresh ground salt and pepper

To make

Lay Lo-Dough on a baking tray – no need to oil

Spray 10 times with butter frylight

Spray 10 times with garlic frylight

Arrange tomato on top

Spread cheese evenly

Sprinkle with basil

Season

Place in medium oven gas 5 for apx 10 mins until starting to turn golden

Devour!