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Apricot Pie
  • Serves 6
  • UNITS: 2 per serving (using fruit from allowance)
  • FAT POINTS: 1 per serving (using fruit from allowance - 0 if using free egg)
  • CALORIES: 123 per serving
  • 2 x 400g cans apricot halves in natural juice
  • (Peach halves work just as well)
  • Fry Light
  • 3 medium eggs
  • 200ml skimmed milk
  • 3 tablespoons sugar substitute
  • 1 teaspoon each of Baking Powder & Mixed Spice
  • 1oz/28g Self Raising Flour
  • Finely grated zest and juice of 1 lemon
  • Icing sugar, to dust
  1. Preheat the oven to 190C/375F/Gas 5. Drain the apricots and discard the juice. Spray a baking dish with Fry Light, place the apricots in a single layer, face down and sprinkle with the lemon zest and juice.
  2. Place the flour, eggs, milk, Baking Powder,Mixed spice and sweetener in a food processor and blend into a batter. Pour over the apricots and bake for 30-35 minutes, or until set.
  3. Serve slightly warm, dusted with icing sugar. Delicious with a spoonful of 0% fat Greek yogurt!
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