February is such a short, cold and mean little month… but thankfully it is also full of romance thanks to Valentine’s Day. Bariatrics however can find the champagne, chocolate and foodfest a tad challenging!
My advice? Ignore the Valentine supermarket specials of 3 courses and chocolates or prosecco for £15-20 and indulge instead on roses, an event, and special memories with your loved one. Ladies will love the flowers, men a trip to the cinema and both a trip down memory lane with the photo album (especially to take in the ‘before and after’ pictures).
However, if you want to have a little bariatric ‘treat’ on this special day then make my Valentine Strawberries – not an aphrodisiac I’m sure but definitely all the better for sharing!
12 large strawberries
100g/1/2 cup ricotta cheese
4 tsp Splenda granulated sweetener
generous pinch of ground cinnamon
chopped hazelnuts, toasted coconut or blueberries to decorate
1. Wash and core the strawberries, leaving a hollow in the middle, big enough for filling.
2. Mix the ricotta with the Splenda and cinnamon, mixing well.
3. Spoon into a piping bag fitted with a nozzle or a plastic bag (snip the end for piping). Pipe the mixture into the hollowed out strawberries.
4. Dip the ends into the chopped hazelnuts, toasted unsweetened coconut or press a blueberry into each to decorate.
V Suitable for vegetarians
WLS PORTION: 1/2-1
CALORIES PER PORTION: 140
PROTEIN: 6.5 g
CARBOHYDRATES: 13.7 g
Image copyright of Bariatric Cookery (UK) Ltd