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!


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


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!


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


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


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

How to make a Lo-Dough Cone and Parmesan Crisp Lo-Dough Dippers

Serving suggestion

Making a Lo-Dough cone is so easy and effortless. Making the Parmesan Crisp Lo-Dough Dippers is equally easy and a great way of cutting the carbs, serving buffet food and a great idea for those cold nights around the bonfire filled with chilli. If you are from Lancashire like me, a ladle of black peas and lashings of vinegar and salt! Making the crisps ensures that every last morsel of your Lo-Dough is used and you achieve its full filling power!

To start you will need

One piece of Lo-Dough for each cone

A pair of kitchen scissors

A pastry brush ( if you don’t have one, use your fingers!)

Baking paper

Two baking trays

Oil or Frylight (I use butter Frylight)

2 tbsp Warm water

Fresh Parmesan

Pre heat oven to apx gas 5, 190c – as long as it’s a medium heat oven it will be fine

Cut one quarter of the Lo-Dough away from the remainder using kitchen scissors


Remove the quarter and set aside. Brush both sides of the cut edge with warm water

Roll the cut edges together to form a cone and firmly press the edges together until it holds

Spray generously all over with oil or Frylight

Place in the middle of the oven for apx 10-15 mins and cook until golden brown and hardened.

Remove and set aside

For the Parmesan Crisp Lo-Dough Dippers cut the remaining quarter into 3 pieces and lay on a baking sheet covered with baking paper

Grate Parmesan over the top of the triangles so overlaps on the sheet – I use apx 10gms of Parmesan but you can use as much as you like depending on your diet.

Place in the top of the oven until the cheese has melted and gone crispy on the paper

Let cool then peel very gently from the paper taking care the cheese doesn’t snap off.

Serve with a Lo-Dough cone stacked with your favourite filling and enjoy!

Cake · Cakes · coffee · Food · Gluten free · Health · Low Carb · Recipes · Slimmingworld · Snacks · Weightwatchers


I am especially proud of this Lo-Dough creation – it’s a delicious indulgent dessert but kind on the calories, amazingly filling, and a very good substitute for the calorie, sugar and fat laden Tiramisu – I call it Tiramisu-Lo as a tribute to the best low calorie and carb food created in years!

The following recipe makes 2 generous portions which work out at 5 syns each or 4 smaller desserts for 2.5 syns each. Using Lo-Dough dramatically cuts down on the calories and carbs, it takes on the cake texture layer very well and is far more healthier!


2 pieces of Lo-Dough 4 syns

Apx 300 ml very strong freshly brewed black coffee

4 tbsp sweetener – 2 syns

1/2 500gm tub Muller Light Skinny Latte

2 tsp roasted chopped nuts 2 syns

2 tsp unsweetened cocoa powder 2 syns

Light squirty cream optional


In a deep bowl tear the Lo-Dough into small pieces. Add the sweetener to the coffee. Pour over the freshly brewed coffee and allow to soak. Leave for apx 15 mins and then mash the mixture with a fork until smooth, making sure it is completely soaked in coffee. Pour any excess away. Leave to cool.

When cool divide the mixture between 2 or 4 sundae dishes and spread evenly.

Divide the yogurt between the dishes and layer on top of the coffee mixture.

Using a sieve, shake the cocoa powder on top. Sprinkle with chopped nuts.

I added a raspberry on top and later some light squirty cream.

I may use a bit of Tia Maria next time in with the coffee! We both thoroughly enjoyed this lovely dessert and it didn’t feel like a low cal dessert. If someone had given me this and didn’t tell me what it consisted of I would have felt like I had gone off plan and felt the guilt!

Cake · Cakes · Chocolate · Chocolate addiction · coffee · Food · Gluten free · Health · Low Carb · Slimmingworld · Snacks · Weightwatchers

Lo-Dough Cinnamon Swirl Kebabs

Most of my recipes start off with an idea whilst I am waking and planning what to do with my day. This morning I got quite excited about this one and couldn’t wait to make it. Success of failure – I never know until I taste it!

For the new visitors reading my blog posts for the first time let me tell you….I love Lo-Dough! It’s incredibly low in carbs and calories, gluten free, paleo, fat and sugar free and full of protein and fibre! It’s also a slimmers dream! You can have a wrap sized piece for just 39 calories, it’s filling, versatile and I love experimenting with it!

This mornings idea came to me after seeing a blog post about Cinnamon Bread. I love Cinnamon – especially those swirls which are covered in icing! But, they aren’t too healthy and on top of that I suffer from bloating with bread. The cogs in my brain started whirring and I came up with this idea!

So let’s see how you make Lo-Dough Cinnamon Swirl Kebabs!

Serves 2


2 pieces of Lo-Dough

1 tbsp ground Cinnamon

1 tbsp Sukrin Gold ( this can be found on Amazon)

1 tbsp granulated sweetener plus another Teaspoon

1 egg white

1 tbsp cold water

20 sprays butter frylight

2 tbsp Sweet Freedom Choc Pot

6 tbsp Muller Light Skinny Latte 0% fat yoghurt

2 tsp roasted chopped nuts

2 wooden skewers

Baking dish large enough to place skewers in


Mix Cinnamon, Sukrin Gold, egg white, and 1 tbsp of sweetener together in a bowl to form a paste

Place Lo-Dough wraps on a large chopping board and spread equally with the Cinnamon paste

With a sharp knife cut Lo-Dough into six strips per piece I find this method works best than rolling the whole piece and then cutting through the Lo-Dough as the filling squirts out!

Roll each strip into a pinwheel and thread onto a skewer See below pic. The left

skewer was made using my recommended method hod and the right one was made by rolling up the whole piece and then slices my. It looks far neater on the left! That’s my one 😉

Mix together 1 tsp of sweetener with 20 sprays of butter frylight and a tbsp

of cold water to form a basting liquid. Baste the outside of the skewers with the liquid and place skewers into a baking dish with 2 tbsp of water in the bottom. Cover with tin foil and bake in a pre heated oven – Gas 5 for just 5 mins

Remove foil and bake for further 3-5 mins

Serving suggestion

Fresh raspberries, Muller Light Skinny Latte yoghurt, Sweet Freedom Choc Pot and a tsp of chopped roasted nuts

Syn roundup

Lo-Dough x 2 = 4 syns

Sweetener = 1 syn

Sukrin Gold = 1 syn

Choc pot = 2 syns

Chopped nuts = 3 syns

Per Serving = 5.5 syns

**Please check current syn values to protect your weightloss **

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