It’s only about a week away so we have been busy preparing and sending out our latest free Newsletter for Easter. Have you got yours? It’s eeasy to subscribe on the homepage to receive this straight into your inbox every time we do one and if you’ve missed this one (and want it) then simply email me carol@bariatriccookery.com and I will send on.
This issue has some wonderful recipes like:
Devilled Easter Egg Chicks; Cut and Come Again Meatloaf; Turkey Kebabs with Quinoa and Tzatziki, Easter Quark and Lemon Mousse and, my all-time favourite, Best-Ever Bariatric Brownies.
There are also some links to favourite recipes from past newsletters and blogs as well as some survival strategies for dealing with the choc fest!
Link to the Bariatric Cookery Easter 2015 Newsletter and recipes for all images are here
A HAPPY EASTER TO YOU ALL!
SO SORRY!
Since sending out the newsletter it has come to my attention that we classify the Easter Quark Lemon Mousse as vegetarian but indeed the ingredients use gelatine. The recipe can still be used (and be vegetarian) if you use agar or vegan gel instead. Use 11/2 tsp vegan gel to replace 1 tsp powdered gelatine in the recipe – following packet instructions. This wasn’t intentional and we apologise to anyone offended.
Joanne Brady says
Hi Carol,
Where can I find the recipe for the brownies? They look good. I love chocolate and would love to try them. Can you print the recipe for the brownies?
Thanks,
Joanne
CAROL says
The recipe is there if you click through to the Easter newsletter Joanne but I have copied and pasted here too. Hope you enjoy! C x
BEST-EVER BARIATRIC BROWNIES
I have always thought that my original recipe for Brownies in Return 2 Slender … 2nd Helpings couldn’t be bettered. I have however been back into the test kitchen and come up with a new variation. This one is truly gorgeous and can be eaten by those who want a nut-free alternative. It’s lower in calories, fat and carbs than the original and has a slightly higher protein level – so you win on all fronts! I’m happy to serve them plain but for an extra special Easter treat you could top with cocoa flavoured quark and a couple of mini chocolate eggs (no-added-sugar if you can locate them). Alternatively make a frosting with equal quantities of low-fat soft cheese, fat-free Greek yogurt, granulated sweetener to taste and a dash of vanilla extract (flavour with unsweetened cocoa powder if you want a chocolate flavour).
Ingredients
METRIC/US
185 g/6½ oz fat-free Greek yogurt (I used Fage)
3 tbsp skimmed milk
45 g/½ cup unsweetened cocoa powder
40 g/½ cup porridge oats (I used Quaker)
6 tbsp Truvia granular sweetener (or other of choice)
3 tbsp unsweetened apple sauce or purée
1 egg, beaten
1 tsp baking powder
pinch/dash of salt
METHOD
1. Preheat the oven to 200 C/400 F/gas mark 6. Spritz a 20-cm/8-inch square shallow cake pan with low-fat cooking spray or a 6-hole muffin pan with the same. Base-line the square pan if liked, for easy release, with baking parchment. The former will provide a cake that can be cut into 9 squares; the latter 6 deeper muffin rounds (with a slightly more squidgy centre).
2. Mix the yogurt with the milk, cocoa, oats, Truvia, apple sauce, egg, baking powder and salt, beating well to combine.
3. Spoon into the square pan or divide between the muffin holes and level the surface. Bake the square pan for 15 minutes and the muffins for 18-20 minutes until well-risen but still slightly sticky in the middle. Remove from the oven and allow to cool in the pan.
4. Slice the square cake into 9 pieces to serve or unmould the round brownies to serve whole.
MAKES 9 SQUARES OR 6 MUFFIN ROUNDS
WLS PORTION: ½-1
V suitable for Vegetarians
CALORIES PER SQUARE/ROUND: 54/81
PROTEIN: 4.7g/7.1g
CARBOHYDRATE: 8.2g/12.2g
FAT: 1.8g/2.7g