Y'all get a double recipe dose today.
The first, simple sultana scones, is another recipe using my current favourite ingredient; yogurt. Its taken from Weightwatchers (UK) most reason cookbook, 'The Complete Kitchen'.
They are delicious for an afternoon treat, and there are so many variations you can do, that are even lower in points!
Simple Sultana Scones
225g self-raising flour
25g low fat spread
25g caster sugar
150g virtually fat-free plain yogurt
2 teaspoons skimmed milk
Preheat the oven to gas mark 6/200 Celsius. Reserve 2 teaspoons of the flour for rolling (use a little to lightly dust a baking tray), then sift the rest into a mixing bowl. Rub the low fat spread into the flour until the mixture looks a bit like breadcrumbs, lifting your fingers up high as you rub the fat and flour together to incorporate as much air as possible.
Stir in the sugar and sultanas. Next stir in the yogurt, mixing to a soft but not sticky dough that leaves the bowl clean. Add a little cold water to being the dough together if it seems to dry.
Pat out the dough by hand to a thickness of 1 inch. Use a 2 inch diameter cutter to stamp out the scone rounds.
Place on a baking tray and then brush the tops with milk.
Bake in the oven for 12-15 minutes until risen and golden brown. Cool slightly on a wire rack before serving.
For plain scones, just omit the sultanas and they will be 2 propoints each.
For cheese scones, omit the sugar and sultanas from the recipe and replace with 1/2 teaspoon Dijon mustard and 40g half-fat mature cheddar cheese. These will be 2 propoints each.
The second recipe is an amazing dinner recipe, and such a good twist on the traditional meatloaf, which I LOVE but it can be PACKED with calories! Once again the recipe is taken from 'The Complete Kitchen'. Sorry I forgot to take a photo of this!
Turkey and Sweetcorn Meatloaf with Lemon Sauce
75g fresh breadcrumbs
2 tablespoons skimmed milk
500g turkey mince
6 spring onions, chopped
1 egg white, beaten
198g can of sweetcorn
2 teaspoons freshly chopped thyme
15g Parmesan cheese
grated zest and juice of 1/2 lemon
250ml chicken stock
Preheat the oven to gas mark 4/180 Celsius. Line a baking tray with baking parchment.
Mix the breadcrumbs and milk together in a mixing bowl and then add the turkey mince, 2/3's of the spring onions , the egg white, sweetcorn, thyme, Parmesan cheese and half the lemon zest Mix together well then form into a loaf shape and 8 inches long on the baking tray.
Bake in the oven for 25 minutes, or until the juices run clear when the middle if the meatloaf is pierced with a skewer, to ensure it is cooked all the way through.
Meanwhile, blend the cornflour and lemon juice in a non stick saucepan. Gradually mix in the stock then add the rest of the spring onions and lemon zest. Bring to the boil, stirring, and then simmer for 2 minutes.
Slice the meatloaf and serve with the lemon sauce.