As I said the other day, we are changing the way we eat thanks to my refound zest in the kitchen. It is helping us all, as we are getting much healthier options. I have invested in several new cookbooks – it doesn’t take much to persuade me to buy a cookbook! I have bought some of the Weight Watchers books, as I am following their eating plan, I thought it was a good idea! I suppose I am quite a fussy eater, in that I know what I like and I know what I don’t like, and it takes a lot for me to try something out of my comfort zone. Since having the kids though I have been far less open about my likes and dislikes. I think it is important that they develop pallets of their own, and not have their minds set against things because we have told them we don’t like them – Hubby is a great example of someone brainwashed as a child into not liking certain foods, he honestly believed he didn’t like a lot of things he had never tried, simply because he was told they weren’t nice, or simply wasn’t exposed to them. I suppose everything we do as parents does influence our children, either positively or negatively, as we try to teach them right from wrong, but I think it is important that they learn many things from giving it a go. I have often served food I don’t particularly like, just so they can try it, and they very much have their own likes as a result.
As we adapt our eating habits, I have made a real effort to make sure there are snacks and nibbles available for the children, and the adults too! Crisps and sweeties are no longer found in our house, but instead, there are rice cakes, and fruit snacks. I have also been making cakes, and biscuits. All three of the lunch bags I make daily, like something sweet, a pudding, in them, so I have been looking for ideas, that aren’t loaded with fat and sugar.
One such recipe I found in the Weight Watchers Cook Smart Baking book. It is for Golden Raspberry Cakes. To be honest the picture in the book doesn’t look too appetising, but the recipe sounded good, and so I thought I would try it. They looked much better in reality than I had expected them to!
2 eggs – separated
200g low fat natural yoghurt
150g apple sauce
100g dried polenta or cornmeal
3 tabs artificial sweetner
pinch of salt
1/2 tsp cream of tartar
150 g raspberries
Mix the egg yolks, yoghurt, apple sauce.
Stir in the polenta and sweetener.
in a separate bowl whisk the egg whites with the cream of tartar to a soft peak.
Fold the batter into the egg whites.
Spoon into 8 cake cases.
Gently push the raspberries into the buns.
Bake for 20 mins at 180c.
When they came out, they were light and fluffy, and the fruit had cooked enough to be almost jam like. In the original recipe, half of the fruit was stirred through the batter, but I found it much easier to get it evenly distributed to do by adding it once it was in the cake cases. I have also made these with strawberries, just slicing then before adding, and blackberries make a lovely autumn treat! I think any soft fruit would be great.
Fresh from the oven, they are totally delicious, but also they are great in lunch boxes. All three of my men devoured them without questioning their contents!
There are plenty of other great recipes in the book – http://www.amazon.co.uk/Cook-Smart-Baking-Weight-Watchers/dp/0857204513/ref=sr_1_1?ie=UTF8&qid=1411470121&sr=8-1&keywords=cook+smart+baking I have to be honest and say I didn’t pay that for it, as I bought it for just £3.99 in my local garden centre! It is a fab book though, and I think well worth the full price for it.