Ingredients

• Frylight
• 175g self raising flour
• 40g cocoa powder
• 100g brown sugar
• 1 egg
• 1tsp vanilla extract
• 80g low fat margarine
• 100g fat free natural yogurt
• 50g Sainsbury's sugar free marshmallows
• 100ml scoop Yoomoo Chocmoo frozen yogurt per portion
• 60g fresh raspberries per portion

Method

1. Preheat the oven to 190°C/170°C Fan/Gas mark 5. Grease a non-stick baking tin with Frylight.
2. In a medium bowl, mix the flour and cocoa powder stirring well.
3. In a separate bowl using an electric whisk, cream the butter and sugar until fluffy. Add the egg and vanilla essence and beat well.
4. Once combined, using a spatula, stir through the fat-free yogurt and marshmallows, then fold in the flour.
5. Pour the mixture into the baking tin for approx. 15-20 minutes, or until a skewer inserted comes out clean.
6. Serve with 100ml Yoomoo Chocmoo frozen yogurt and fresh raspberries.

Ingredients

• 4 cooking apples, peeled and sliced
• 200g fresh blackberries
• 200g fresh strawberries, halved
• 1 heaped tbsp granulated stevia
• Juice of 1 lemon
• 200g ready to roll lighter shortcrust pastry
• Flour for dusting
• 1 egg beaten

Method

1. Preheat the oven to 180°C/160°C Fan/Gas mark 4.
2. Put all the fruit in a pie dish, sprinkle over the stevia and lemon juice and mix well.
3. Press the fruit down into the dish until it is as tightly packed as it can be.
4. Lightly dust a surface with flour, then roll the pastry to the size of the serving dish, around 0.5cm in thickness. Cut eight 1cm thick strips, long enough to extend the length of the pie dish.
5. Lay the pastry strips over the fruit in a lattice style, leaving a gap between each strip.
6. Use the remaining pastry to create a seal around the edge of the pie, laying a 2cm thick strip around the edge and pinching it together with the strips. Slice away any overhanging pastry from the dish.
7. Brush the top of the pastry with beaten egg, then bake in the oven for 20 minutes.

Ingredients

• 100ml vegetable oil
• 275g self raising flour
• 200g golden caster sugar
• 1tsp baking powder
• zest from 1 lemon
• juice of half a lemon
• 150g icing sugar

Method

1. Preheat the oven to 200°C/180°C Fan/Gas mark 6. Oil a 1lb loaf tin and line it with baking parchment.
2. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
3. Pour the mixture into the tin. Bake for 30 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes, then remove and transfer the cake to a wire rack to cool fully.
4. For the icing, sieve the icing sugar into a bowl. Mix in enough lemon juice to make an icing thick enough to pour over the loaf. Tip! If you make the icing too thin, it will just run off the cake.

Ingredients

• 300g self raising flour
• 1tsp bicarbonate of soda
• 100g of muscovado sugar
• 50g of porridge oats, plus 1tbsp for topping
• 2 medium bananas
• 284ml buttermilk
• 5tbsp light olive oil
• 2 egg whites
• 150g blueberries

Method

1. Preheat the oven to 180°C/160°C Fan/Gas mark 4 and line a 12-hole muffin tin with paper muffin cases.
2. Add the flour, bicarbonate of soda, 50g oats and sugar into a large bowl and make a well in the centre. Keep 1 tbsp of sugar for later.
3. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
4. Pour the liquid mixture into the well and stir quickly with a wooden spoon. The mix will look lumpy and may have the odd spot of flour still visible, but don’t be tempted to over-mix.
5. Add in the blueberries and give it one more stir.
6. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the remaining oats and sugar.
7. Bake for 18-20 minutes until risen and dark golden. Cool for 5 minutes in the tray before lifting out onto a rack to cool completely.

Ingredients

• 250g jumbo porridge oats
• 125g butter, plus extra for the tin
• 125g light brown sugar
• 2-3tbsp golden syrup

Method

1. Preheat the oven to 200°C/180°C Fan/Gas mark 6.
2. Add the oats, butter, sugar and golden syrup into a food processor and pulse until mixed – be careful not to overmix or the oats may lose their texture.
3. Lightly butter a 20 x 20cm baking tin and add the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares.
4. Bake for around 15 minutes until golden brown.