Bariatric Cookery

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  1. 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

  2. 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

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