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Marrow Moussaka
  • Serves 4
  • UNITS: 1.5 per serving
  • FAT POINTS: 4 per serving
  • CALORIES: 440 per serving
  • 1lb/454g minced beef (12% fat maximum)
  • 1 medium sized marrow
  • 150ml beef stock
  • 0.5oz/14g half fat butter or margarine
  • 150ml skimmed milk
  • 1 onion, diced
  • 1oz/28g plain flour
  • 8oz/226g tinned chopped tomatoes
  • 4oz/113g grated half fat cheddar cheese
  • 1 teaspoon tomato puree
  • Few sprays of Fry Light 1 calorie oil
  • Half a teaspoon ground nutmeg
  • To garnish:
  • Fresh tomato slices and chopped fresh parsley
  1. Pre-heat oven to 200C/400F/gas mark 6. Spray a non-stick pan with Fry Light and cook the diced onion until soft. Add the mince and stir in the stock, half the flour and tomato puree and simmer gently for 15 minutes.
  2. Skin the marrow, cut lengthways and remove the seeds. Cut the flesh into small cubes and boil for 10 minutes then drain thoroughly. Put meat, tomatoes and marrow chunks in alternate layers in an ovenproof dish, finishing with marrow.
  3. Put the half fat butter, the other half of the flour and milk in a pan and slowly bring to the boil, stirring all the time, until a thick sauce is made. Add 3oz/84g of the grated cheese and nutmeg and pour over the marrow. Sprinkle with the remaining cheese and bake in the oven for 30-40 minutes until golden and bubbling. Garnish with tomato slices and parsley before serving./li>
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