Dessert - Weight watchers cake recipes uk

How to cook:

1. Preheat the oven to Gas Mark 3/160oc/fan oven 140oc. Lightly spray two 18cm (7 inch) cake tins with low fat cooking spray and line them with baking parchment.
2. Place all the sponge ingredients together in a mixing bowl and beat for 2-3 minutes, using an electric whisk, until pale and fluffy. Divide between the prepared cake tins and spread out evenly. Bake for 18-20 mins until risen and springy to the touch. Turn out on to a wire rack to cool.
3. Use a vegetable peeler to make 10g (1/4oz) white chocolate shavings to top the cake, and set aside in the fridge.
4. Break up the remaining chocolate and place in a heatproof bowl, set over a pan of gently simmering water until melted. Cool slightly, then beat in the soft cheese and icing sugar until smooth. Chill in the fridge until needed.
5. To assemble the cake, spread half the white chocolate frosting over one layer of sponge and gently press in the raspberries. Top with the second sponge and spread the remaining frosting on top. Scatter the white chocolate shavings over the cake. Keep in the fridge until ready to serve.

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How to cook:

1. Method
2. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line the base of a 20cm round cake tin with baking paper, and mist the sides with cooking spray.
3. Melt the chocolate in a microwave-safe bowl in 20-second bursts, stirring after each burst. Set aside to cool slightly.
4. In a large bowl, stir together the flour, cocoa powder, caster sugar, baking powder, bicarbonate of soda and a pinch of salt.
5. Put the yogurt and avocado in a blender and blitz to a purée. Add the eggs and vanilla extract and blitz until combined.
6. Add the yogurt mixture and melted chocolate to the dry ingredients, along with 100ml boiling water and stir until smooth and combined. Pour into the prepared tin, level the surface with a spatula and bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
7. Cool in the tin for 10 minutes, then turn the cake out onto a wire rack to cool completely. Dust the top of the cake with the icing sugar and decorate with the mint leaves, if using.

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Nutrition:

• Calories: 212 kcal
• Carbohydrate: 35 g
• Protein: 5 g
• Fat: 6 g
• Saturated Fat: 2 g
• Cholesterol: 49 mg
• Sodium: 210 mg
• Fiber: 2 g
• Sugar: 16 g
• Serving Size: 1 slice
• Trans Fat: 1 g
• Unsaturated Fat: 4 g

How to cook:

1. Preheat the oven to 340oF / 180oC / 150oC Fan. Line and grease a 23 cm cake tin.
2. Core and slice the apples and set aside.
3. In a large bowl, whisk together the low fat spread and the caster sugar/superfine sugar until it is smooth and pale. Add the egg. Sieve the flour and baking powder and salt into the mix and whisk until smooth.
4. Add the yogurt and mix to incorporate.
5. Scrape the mixture into your prepared cake tin and smooth down the top with a spatula. Place the apple slices in a spiral on the top of the cake and sprinkle over the demerara sugar (if using) and cinnamon.
6. Bake in the preheated oven for 40 - 45 minutes until golden brown and a skewer inserted in the middle of the cake comes out clean.
7. Remove from the oven and leave to cool for 10 minutes before turning out onto a cooling rack.
8. This cake is fantastic served warm with a scoop of low fat/ low sugar ice cream such as Halo Top.

Notes: Weight Watchers Carrot Cake Recipes Uk ~ Adey Visual, Weight Watchers Carrot Cake Recipes Uk. Wonderfully moist and almost good for you. At about 270 calories and 7 grams of fat, you get one of the best carrot cakes, plus it won't leave a pool of oil on the plate. Introduction. I away thought carrot cake would be hard to make. Nope, it was relatively easy with a 3/10 skill level and just …