Here’s the first of the week’s recipes – you can repeat this week through the month, as you like.
Beat 1 egg with a pinch ground cinnamon and 60ml skimmed milk, then dip in 2 slices wholemeal bread. Spray a non-stick frying pan with oil and fry the bread until lightly browned. Serve with 80g frozen defrosted berries and 1tbsp low-fat fromage frais on the side
Heat 200g canned/frozen ratatouille, crumble over 50g reduced-fat feta and serve with ½ toasted wholemeal pitta
30g 70% dark chocolate
1 serving mushroom and fennel risotto – veggie version, plus a baked apple with 120g warmed low-fat custard