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Mini Egg Swirled Cheesecake This delicious cheesecake is perfect for fans of mini eggs and those following a Recipe plan. It’s surprisingly easy to make and requires minimal prep time.

Craving a delightful cheesecake that’s both delicious and fits your diet plan? Look no further! This Mini Egg Swirled Cheesecake is a dream come true, offering a creamy texture, pops of chocolatey goodness, and all at a budget-friendly per slice.

This recipe is surprisingly easy to make, requiring minimal prep time and letting the refrigerator do most of the work. In under 15 minutes, you’ll have a show-stopping dessert ready to impress friends and family, without derailing your weight loss goals.

About Time:

• Prep Time: takes 15 mins to make (plus 4 hours 15 mins chilling time)
• Yield: 10 slices
•  Approximately 6

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Spicy Beef Kebabs with Yogurt Dressing

These Spicy Beef Kebabs with Yogurt Dressing. Tender ground beef is seasoned with aromatic spices and baked to perfection, then tucked into warm pita bread with crisp lettuce, juicy tomatoes, and a refreshing yogurt dressing. This recipe is:

Light and satisfying: Made with lean ground beef and a yogurt dressing, it’s perfect for a guilt-free meal.
Flexible and customizable: Feel free to swap in ground chicken, turkey for a vegetarian option. Add your favorite toppings like feta cheese, fresh herbs, or pickled onions for an extra punch.
Quick and easy: Whip up this recipe in under 30 minutes for a weeknight dinner that everyone will love.
So ditch the takeout menu and embrace the flavor with these delicious and healthy homemade kebabs!

About Time:

• Prep Time: 15 mins
• Cook Time: 2 hours plus 4 hours chilling
• Total Time: 2 hours 15 mins plus 4 hours chilling
• Yield: Serves 4

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Healthy apple betty

This is a recipe for a delicious and healthy apple betty. It’s made with apples, sultanas, eggs, sweetener, vanilla extract, yogurt, and cinnamon. It’s a great way to use up apples and it’s also a low-calorie dessert.

About Time:

• Prep Time: 15 mins
• Cook Time: 40 mins 
• Total Time: 55 mins
• Yield: Serves 6

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Broccoli and Ricotta Cannelloni Recipe

This recipe is a healthy and delicious way to enjoy a classic Italian dish. It is low in syns and can be made with simple ingredients that you probably already have on hand. The recipe is easy to follow and requires minimal cooking time.

About Time:

• Prep Time: 15 mins
• Cooke Time: 40 mins
• Total Time: 55 mins
• Yield: serves 4
• Slimming : 3 per serving

Ingredients:

• 4 large broccoli heads (approximately 350g each)
• Low-calorie cooking spray
• 1 finely chopped medium onion
• 2 crushed garlic cloves
• 600g canned chopped tomatoes with herbs
• 2 tbsp red wine vinegar
• 1 level tsp sweetener granules
• 12 dried lasagne sheets
• 120g ricotta cheese
• 130g fat-free natural cottage cheese
• Finely grated zest of 1 unwaxed lemon
• 1 medium egg yolk, plus 2 beaten medium eggs
• 1 level tbsp cornflour
• 500g fat-free natural Greek yogurt
• Pinch of grated nutmeg
• 1½ level tbsp grated fresh Parmesan or vegetarian alternative

Instructions:

1. Remove the florets from the broccoli heads, yielding about 1kg. Process the florets in a food processor until they
   resemble rice-sized pieces. (Utilize the stalks by peeling, cutting into batons, boiling, and serving as a side vegetable.)
2. In a large non-stick frying pan, spray low-calorie cooking spray and heat over high heat. Add broccoli and 2 tbsp water,
   season lightly, and stir-fry for 5 minutes or until tender. Transfer to a mixing bowl and let it cool.
3. For the tomato sauce, spray a non-stick saucepan with low-calorie cooking spray and place it over low heat. Add onion,
   garlic, and 2 tbsp water, cover, and cook for 10 minutes until soft. Uncover, add tomatoes, vinegar, and sweetener, and
   simmer for 15-20 minutes until reduced and thickened. Season to taste and spoon into a large shallow baking dish
   (approximately 24cm x 30cm).
4. Simultaneously, bring a large saucepan of water to a boil.
5. Cook lasagne sheets one at a time for 10-12 minutes or until
   just tender. Drain, run under cold water until manageable, then separate the sheets and lay them out on cling film. Cover
   with another sheet of cling film.
6. Preheat the oven to 200°C/fan 180°C/gas 6.
   Mix ricotta, cottage cheese, lemon zest, and egg yolk into the cooled broccoli, adding seasoning. Uncover lasagne
   sheets and distribute the broccoli filling on each one. Roll them up tightly, placing them side by side, seam-side down,
   on top of the tomato sauce.
7. Mix cornflour with a bit of yogurt to form a paste. Stir in the remaining yogurt, beaten eggs, nutmeg, and seasoning.
8. Spoon over the cannelloni and sprinkle with Parmesan. Bake for 40 minutes or until golden and bubbling. Serve with
   Speed vegetables.

This recipe for broccoli ricotta cannelloni with tomato sauce is a delicious and healthy dish that is perfect for a family meal. Here are a few tips to make it even better:

Tips:

• For a richer flavor, use full-fat ricotta cheese instead of low-fat. You can also add a tablespoon of grated Parmesan cheese to the filling.
• If you don’t have cornstarch, you can use 1 tablespoon of all-purpose flour mixed with 2 tablespoons of water instead.
• To make the tomato sauce even more flavorful, add a pinch of red pepper flakes.
• Serve the cannelloni with a side of steamed green beans or broccoli.

Here are some additional tips for making this recipe:

• To make the broccoli rice-sized, simply pulse it in a food processor until it reaches the desired consistency.
• Be sure to season the broccoli well before stirring it into the filling.
• Roll the cannelloni tightly and place them seam-side down in the baking dish.
• Don’t overfill the cannelloni, as they will expand during baking.
• To make the topping, simply whisk together the yogurt, eggs, nutmeg, and seasoning.
• Sprinkle the Parmesan cheese over the cannelloni before baking.
• Bake the cannelloni for 40 minutes, or until golden brown and bubbling.
• Let the cannelloni rest for 5 minutes before serving.
• Enjoy!