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Mandarin Chiffon
  • Serves 4
  • UNITS: 0.75 per serving (using fruit from allowance)
  • FAT POINTS: 1 per serving (using fruit from allowance)
  • CALORIES: 141 per serving
  • 1 small can of mandarin orange segments in juice
  • 1 sugar free orange jelly
  • 1 small can low fat evaporated milk
  • 1 tablespoon lemon juice
  1. Drain juice from the fruit and put it into a pan and heat.
  2. Reserve 6 mandarin segments for decoration and cut the remaining segments into small pieces.
  3. Melt the jelly in the heated mandarin juice then make up to half a pint with boiling water. Set aside to cool.
  4. Whip evaporated milk with an electric whisk until thickened. Add lemon juice and whip again.
  5. Whisk in the cooled jelly mixture then gently fold in the mandarin pieces. Place in a dish and allow to set in the fridge before decorating with the reserved mandarin segments.
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