So we arrive at the end of the week.
How was yours?
If anything, what would you have done differently?
Working again has been somewhat of a shock to the system and I think I might sleep for 18 hours tonight, but I have loved ever minute, and I can't wait for next week to start.
It was Mother's Day on Sunday and I knew if I was going to make nice yummies to eat they were going to have to be healthy.
I love healthy food, but when it comes to cakes and biscuits I'm really sceptical.
Biscuits always seem to be tiny, and not worth the calories. As for cakes, you often get a piece that is so thin you can see through it, and they never taste like you think cake should.
I found this recipe on the Weight Watchers website, and I was pleasantly surprised.
I'm not going to tell you that it stands up to a 4 layer frosting clad monster, it doesn't, but you get a decent sized slice, it tastes great and its not dry!
Lemon Cake with Raspberry and Yogurt Frosting
Adapted from Weightwatchers.co.uk
Serves - 8
ProPoints per serving - 4
75g caster sugar
Zest from 2 lemons
75g plain flour
Pinch of salt
200g medium fat cream cheese
2tbsp Greek yogurt
2 tbsp lemon curd
Preheat the oven to Gas Mark 5. Spray a 26x16cm, or 9 inch square cake tin with cooking spray and line with baking parchment.
In a large bowl whisk the eggs, sugar and half the lemon zest together until very thick, light and airy; about 5 minutes. Gently fold in the flour and salt using a large metal spoon. Spoon into the tin and level the surface.
Bake for 10-12 minutes until risen and firm, yet springy to the touch. Cool on a wire rack.
Beat the cream cheese, yogurt, lemon curd and remaining lemon zest together. Spread over the cool cake, and then top with the raspberries.
Cut into 8 and serve.
Meet someone just as sweet, in fact sweet than this cake.
Malorie from The Daily Frenchie
She's getting married in just over 150 days! Go and wish her good luck and congratulations. Also you should definitely join in with her film club.