Ms D's No Cook Chocolate Key Lime Pie

The lovely (and patient) Ms D (@MsDSpencer - Twitter) gave me this most fabulous recipe and with mothers day coming up, this could be the ultimate indulgence for mum.

Chocolate Key Lime Pie

300g Digestive Biscuits

50g Butter (unsalted)

1 tbsp Cocoa Powder

50g Chocolate Chips

397g Condensed Milk (sweetened)

4 Limes (key limes if you can get them)

300ml Double Cream

Square of Chocolate

• Grease and line a 23 cm fluted tart tin
• Put the digestives, cocoa, butter and chocolate chips into a food processor and blitz.
• Tip the mixture into the tart tin and press down with a spoon
• Place the crust into the fridge whilst making the filling
• Zest the limes and put to one side
• Juice the limes and mix in with the condensed milk in a large bowl
• Add the double cream to the mixture and with an electric whisk, whip together until thick
• Spoon the filling over the crust and refrigerate for 4 hours
• When firm, sprinkle the lime zest and grate the square of chocolate over the top
• Tuck in and enjoy

Diet Chocolate Orange Mousse - SW Style

Back on the diet and looking for a sweet treat? This mousse is absolutely gorgeous and very adaptable.

Changing the chocolate powder to a different flavoured "Options", adding some fresh chilli or by adding different flavourings (like rose water) or even alcohol (which will cost you an extra syn or 2 on slimming world), you can satisfy that sweet tooth and still be on that loosing weight streak.

Chocolate Orange Mousse - SW Style

100g Quark

500g Fat Free Fromage Frais (natural)

1 Sachet Cadburys Highlights

1 tbsp Sweetner

1tsp Orange Water

Fresh fruit to decorate

• Place all of the ingredients into a bowl and mix well.
• Put into serving dishes and refrigerate until needed

This supposedly makes 4 servings at 1/2 syn each on SW but if you decided you want to eat the lot, it is only 2 syns....YUMMMMM!

Treacle Sponge

I haven't made this for a while but this is just the pudding for a cold foggy day like today (especially with lashings of custard - Yum!)

2 Tbsp Golden Syrup

100g Butter (softened)

100g Caster Sugar

100g Self Raising Flour

1 tsp Baking Powder

1 tsp Vanilla Extract

1 Tbsp Brandy

2 Eggs (medium)

Extra Butter for greasing

• Grease a 900ml pudding bowl very generously and then place the bowl in the fridge for 30 minute for the butter to harden.
• After 30 minutes, add the golden syrup to the base of the bowl and place it back in the fridge until you are ready for it.
• In a separate bowl, add the rest of the ingredients and whisk to a smooth batter.
• Spoon the batter over the golden syrup.
• Cover the pudding with a square of greaseproof paper AND foil, with a pleat folded into them and tie to secure.
• Steam the pudding for approximately 1 1/2 hrs (keeping an eye on the water level and topping up if necessary)
• Once cooked, take off all of the foil and paper, put a plate over the bowl and invert being very careful of the hot syrup.
• Serve with extra syrup and custard