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Rhubarb Velvet
  • Serves 6
  • UNITS: per serving (fruit from allowance)
  • FAT POINTS: 0 per serving (fruit from allowance)
  • CALORIES: 61 per serving
  • 2lbs/896g rhubarb, chopped
  • Zest of 1 orange
  • 50ml water
  • 350ml low fat fromage frais
  • Pinch of ground cinnamon
  • 1 sachet of sugar-free strawberry jelly
  • 2 egg whites beaten until stiff
  • Mint leaves to decorate (optional)
  1. Put rhubarb, orange zest, cinnamon and water in saucepan and simmer for 15 minutes or until the rhubarb forms a puree. Set aside, cool and chill in the fridge.
  2. Make up the sugar-free jelly to half a pint only and leave to cool, but not set
  3. Stir the fromage frais and jelly into the chilled rhubarb mixture and gently fold in the beaten egg whites
  4. Spoon into a dish and chill for at least 3 hours. Decorate with mint leaves.
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