Use a electric whisk.
You can do it by hand but it will take time and you’ll get a much lighter meringue with an electric whisk.
syns: syn free
Ingredients
3 Eggs (Medium)
4 tbsp Sweetener
1 Tub Quark (250g)
1 Lemon
Preparation
Grate lemon rind and juice.
Separate egg whites/yolks.
Preheat oven to 180°C / 350°F
Put the Quark into a mixing bowl and give it a good stir/beat to loosen it up and make it smooth and creamy.
Lightly grate the lemon rind on the fine side of a grater. Add to the mixing bowl.
Juice the lemon and add to the mixing bowl.
Tip: Put the lemon in the microwave for 10-30 seconds (depending on wattage). This releases the juice and you get more.
Add egg yolks and 2 tablespoons of sweetener.
Give the contents of the mixing bowl a vigorously stir with a big spoon. Make sure the yolks are broken and thoroughly blended in.
Split the lemon/quark mixture between 4 ramekins. Fill to just over halfway (2/3 max). Use another ramekins rather than over fill.
If you don’t have ramekins you can put in a pie dish (and portion after it’s cooked).
Tip: If you use a pie dish don’t use a small deep one. If you pack this too deep you’ll end up with gooey eggy filling and under-cooked meringue.Put on a baking tray and cook for 10 minutes.
*While they are in the oven*
Put the egg whites in bowl and whisk until you get a white foam that is stiff enough to hold a peak when you remove the whisk.
Tip: Don’t use the bowl you’ve just used for the quark unless you’ve washed and thoroughly dried it.
Gradually add 2 tablespoons of sweetener into the white foam (while still whisking). Don’t tip the sweetener in; sprinkle it like you would do putting it on cereal.
Tip: Use powdered sweetener if you can. Granulated will work, powdered is better.
You can over whisk it, so stop as soon as it is thick and glossy and holds its shape.
*This is where an electric whisk comes in handy otherwise you could still be whisking when the lemon filling needs to come out of the oven*
After 10 minutes, take the ramekins out of the oven and gently spoon meringue equally over each one.
Put back in the oven and cook for 5 minutes.
Serve chilled.
Fill up on free food
All of our meals are based on Slimming World free foods: nutritious, everyday foods that satiate you for fewer calories, which means they’re great for weight loss. Free foods include lean meat, poultry, fish, eggs, pasta, rice, potatoes, pulses, fruit, vegetables and more. And you can eat these foods freely, making them ideal for satisfying the biggest appetites. Some free foods have the added bonus of being Speed Foods: super low-calorie fruits and vegetables that are great for weight loss. For best results, always use Speed Food first between meals and include at least a third of a serving of Speed Food at each meal when it makes sense.
Add healthy supplements
To ensure a good balance of nutrients, consume two measured servings of milk or cheese every day – your ‘a’ Extra Healthy options. Options: 350ml skim milk or 250ml semi-skim milk; 40g reduced-fat hard cheese or 30g whole cheese; 50g mozzarella (from cow’s milk); 45g feta cheese or 35g Danish blue cheese, which can be consumed as part of a lunch or snack. Also eat a serving of wholemeal bread or cereal for breakfast every day – your ‘b’ healthy eating option. To make it easy, we’ve included your option b, Healthy Supplement, in your menu plan for each day.
Choose your symptoms
Foods and drinks that pose a risk to your weight loss, those that are high in fat or sugar, and alcohol can be consumed as a carefully calculated sin. We recommend that you plan between 5 and 15 syn in your day (see the bottom of the next page for some ideas).
Make simple changes
Choose lean meat and remove visible fat to protect against weight loss: cut white bits off bacon and skin off poultry. Use a low-fat cooking spray instead of fat or oil, replace sugar with sweetener and cream and crème fraîche with non-fat yoghurt or fresh cheese.
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