I’ve saved the best till last of course, I’ve got a big sweet tooth just looking at these photos make my mouth water.  For more ideas check out www.pinchofnom.com

Low Syn Apple & Blackberry Crumble

Ingredients

• 150 grams Blackberries (For 1.5 Syns, as cooked)
• 50 grams Cooking Apples Peeled and Cored (For 1 syn, as cooked)
• 25 grams Oats (For 4.5 Syns)
• 19 grams Self Raising Flour (for 3 Syns)
• 2 tsp Reduced Fat Spread (For 2 Syns)
• 3 tbsp Granulated Sweetener

Method

1. Preheat the oven to 160ºC. Cut the apple into small dice and place into the bottom of 4 individual, ovenproof dishes. Distribute the blackberries evenly among the 4 dishes. Sprinkle half of the sweetener over the fruit.
2. In a mixing bowl, add the flour, oats, reduced fat spread and the remaining half the sweetener. Rub between your fingers until it looks like breadcrumbs.
3. Top the fruit with the crumble mixture and spray with Frylight.
4. Bake in the oven for 25 minutes until golden and the fruit is soft. Serve whilst hot with your choice of topping or sauce.

 

Low Syn Chocolate Brownies

Ingredients

• 100 grams Self Raising Flour (For 16 Syns)
• 50 grams Flora Light (For 7 Syns)
• 2 tbsp Cocoa Powder (For 5 Syns)
• 4  Eggs
• 1 tsp Baking Powder (For 0.5 Syns)
• 4 tsp Choc Shot (For 2 Syns)
• 4 tbsp Granulated Sweetener
• 25 grams Dark Chocolate Chips (For 6.5 Syns)

Method

1. Preheat the oven to 170°C. Spray a baking tin (approx 8×8 inches) with Frylight and line the bottom with baking parchment.
2. Place the Flora Light, granulated sweetener, baking powder, self-raising flour, eggs, cocoa and choc shot into a large mixing bowl and mix thoroughly.
3. Pour into the lined baking tin and sprinkle over the dark chocolate chips. Place in the oven for 17 minutes.
4. Once cooked, turn out onto a wire rack and remove the baking parchment. Cut into 16 squares and serve warm or cold!

 

Low Syn Cinnamon Drizzle Cake

Ingredients

For the cakes:

• 100 grams Self Raising Flour (For 16 Syns)
• 50 grams Flora Light (For 9 Syns)
• 5 tbsp Granulated Sweetener
• 3  Eggs
• 2 tsp Ground Cinnamon
•   Frylight

For the drizzle:

• 5 tsp Icing Sugar (For 5 Syns)
• 0.5 tsp Cinnamon
•   Water A few drops at a time

Method

 

Low Syn Victoria Sponge Cakes

Ingredients

• 3 large Eggs
• 2 tbsp Granulated Sweetener
• 25 grams Sukrin Almond Flour (For 3.5 syns)
• 1 tsp Vanilla Extract
• 1 tsp Baking Powder (For 0.5 syns)
• 1 tbsp Reduced Sugar Raspberry Jam (For 1 syn)
• 11  Raspberries

Method

1. Preheat the oven to 160 degrees. In a jug, whisk the eggs and granulated sweetener until fluffy. Add the Sukrin Almond Flour, baking powder and vanilla extract to the mixture and whisk well. Leave to stand for 1 minute to thicken.
2. Pour the mixture into 22 cups of the silicone mini muffin tray and bake for 20 minutes until golden. Leave in the tray for 5 minutes to cool and then turn out onto a wire rack.
3. When the cakes are completely cool, put the jam in a microwaveable tub and heat in the microwave for 10 seconds to loosen. Sandwich the cakes together and place a small amount of jam on top.
4. Pop a fresh raspberry onto the top of each cake and dust with Sukrin Icing sugar to serve.

 

Low Syn Banana and Chocolate Pancakes

Ingredients 

• 40 g Oats for your HEB or 7 syns
• 2 medium Eggs
• 50 ml Milk part of your HEA or 1 syn (for skimmed milk)
• 1/2 tbsp Granulated Sweetener or other sweeteners
• 1 tsp Vanilla Extract
• 1 large Banana sliced
• 3 tsp Chocolate Spread for 1.5 syns. We used Sweet Freedom Choc Pot for 0.5 syn per tsp
• 1 tsp Choc Shot for 0.5 syns
• 1  Strawberry for garnishing

Method

1. Blitz the oats in a food processor until fine
2. Mix the blitzed oats, eggs, milk, vanilla and sweetener together well
3. Spray a frying pan with some Sunflower Frylight and allow to heat
4. Pour in small amounts of the mix to make 2 pancakes. Allow to cook through until brown underneath, then turn and cook for a few more minutes.
5. Repeat until all the mix is used (you should get 4 pancakes from the mix)
6. Place one pancake on a plate spread it with some of the chocolate spread, then a layer of sliced banana.
7. Repeat until you have stacked all the pancakes and banana, making sure the top has a thin layer of chocolate spread and a few banana slices. Top with a strawberry then drizzle with the chocolate shot

 

1.5 Syn Gingerbread Bites

Ingredients

• 200 g Plain Flour for 32 syns
• 60 g Flora Light for 8 syns
• 60 g Granulated Sweetener
• 1 large Egg or 2 small – beaten
• 4 tsp Ground Ginger
• 2 tsp Ground Cinnamon
• 1 tsp Bicarbonate of Soda
•  Frylight
•  Granulated Sweetener optional

Method

1. Preheat the oven to 180°C
2. Mix all the dry ingredients (except the Sukrin Gold) together, then rub in the Flora Light until you reach the breadcrumb stage
3. Stir in the Sukrin Gold
4. Mix in the beaten egg, and stir to form a dough
5. Tip out the dough onto a clean lightly floured surface and knead for a few minutes until it’s smooth
6. Roll out the dough (approx 1/4″ or 5mm thick) then use a 1.5 inch round cutter to cut out 28 – 30 shapes
7. Place them on a non-stick baking tray, sprayed with a fine mist of Frylight, and bake for 10 – 15 minutes until golden brown
8. Allow to cool, then either ice with some Sukrin Icing or just dust them with some Sukrin Icing sugar, it’s up to you.

 

1 Syn Churros

Ingredients

• For the Churros
• 100 grams Self Raising Flour (For 18 syns)
• 100 grams Flora Light (For 14 syns)
• 200 ml Water
• 2 tbs Granulated Sweetener
• 1/2 tsp Salt
• 1 large Egg
• For the cinnamon sugar
• 1 tbs Granulated Sweetener
• 1/4 tsp Cinnamon
•   Frylight

Method

1. Preheat the oven to 160 degrees and line 2 baking trays with greaseproof paper. In a saucepan on a medium high heat, melt the Flora light, granulated sweetener, salt and water together until boiling.
2. Take the pan off the heat and beat in the flour until the mixture forms a ball – this can take about 5 minutes and is hard work on the arms! Mix in the egg until the mixture is glossy.
3. Add the mixture into a piping bag with a star nozzle and pipe 32 churros. Bake for 40 minutes until risen and crisp.
4. When cooked, turn the churros over on the baking tray. Put back into the warm oven for 10 minutes with the door ajar to dry them out and help them to crisp up.
5. In a bowl, mix together the granulated sweetener and cinnamon for the sugar coating.
6. Whilst still warm, spray lightly with Frylight and toss in the sugar coating. Enjoy warm!

 

Low Syn Banana Bread Pudding

Ingredients

• 50 grams Self Raising Flour (For 8 syns)
• 4  Eggs
• 30 grams Granulated Sweetener
• 200 grams Mashed banana (For 8 syns)
• 25 grams Sultanas (For 4 syns)
• 2 teaspoons Mixed Spice

Method

1. Preheat the oven to 160 degrees and line the bottom of a bread tin. Into a bowl add the mashed banana, flour, mixed spice, Sukrin gold and 2 eggs and mix well.
2. Separate the remaining 2 eggs. Add the egg yolks to the mixture and in a clean bowl whisk the egg whites to firm peaks.
3. Fold the egg whites carefully into the mixture. Stir in the sultanas. Pour into the bread tin and bake for 35 minutes until just cooked.

 

1 Syn Each Jaffa Cakes

Ingredients

• 2  Eggs
• 4 tbsp Granulated Sweetener
• 50 g Self Raising Flour for 8 syns
• 1 tsp Vanilla Extract
• 1/2 Sugar-Free Orange Jelly Crystals for 1 syn – we use Hartleys as it’s 1.5 syns for the whole sachet. Please check the brand on the app for exact values
• 10 g Dark Chocolate for 3 syns

Method

1. Makeup half the Orange Jelly using 1/4 pint of water
2. Pour the jelly equally into 12 round silicone moulds, then put them in the fridge to set
3. While you’re waiting for the jelly to set put the eggs and Sukrin Gold into a clean bowl and whisk until the ‘ribbon stage’ is reached. This is when the mixture has thickened so that when you lift the whisk out it leaves a trail on the surface for a couple of seconds. You should probably use an electric whisk for this!
4. Fold in the sifted flour and vanilla extract
5. Spray 12 muffin moulds with some Frylight and divide the sponge mix equally between them
6. Bake at 180°C for 10 minutes, until the sponges are a light golden colour
7. When they are cool place the set jelly on top of the sponges
8. Melt the chocolate in the microwave (it doesn’t take long so keep checking on it) then put it into a disposable piping bag and snip a small hole in the end
9. Drizzle the chocolate evenly over the Jaffa Cakes and allow to set

 

Low Syn Chocolate & Orange Waffles

Ingredients

• 40 g Porridge Oats HEB or 7 Syns
• 2  Eggs
• 3/4 tbsp Granulated Sweetener
• 175 g Low Fat Natural Yoghurt
• 1  Orange zested and segmented (for serving) only
• 2 tsp Chocolate and Orange Choc Shot for 1 syn. You can add more, but don’t forget to syn it

Method

1. Blitz the oats in a food processor, until they are quite fine
2. Mix all the ingredients together, apart from 1 tsp of Choc Shot, and stir until smooth
3. Pour the mixture into a waffle mould. There should be enough for 2 waffles
4. Bake at 180°C for 15 – 20 minutes or until the waffles are firm to the touch
5. Turn them out onto a baking tray and cook for a further 4 or 5 minutes
6. Drizzle the remaining tsp of Choc Shot over the top and serve with fresh orange segments