Before getting pregnant I’d had to lose 60 pounds in order to do IVF, and I was the fittest I’d ever been. All the hard work paid off and I was rewarded with a beautiful, health 10lb 4oz baby at the end of it. To my horror though, not only had I gained a baby, I’d also gained half the weight I’d lost back. Anyway, long story short, it’s now time to start shifting it.
As you may have already noticed, I’ve mentioned Slimming World in a few of my previous posts. After Christmas I bit the bullet and made a conscious decision to finally try to shift the baby weight, after all, the only thing wearing a bit thin was the excuse with the aforementioned baby actually being a feisty 22 month old toddler!
Needless to say IVF was a great incentive to stay focussed, but this time I’m struggling. Truth is I love food. I love cooking it, eating it, sharing it, experimenting. Food and entertaining is a huge part of our lives and it’s not unusual for us to have friends over for dinner a few times a week. Is this lifestyle conducive to weight loss? At first glance, no, not at all. However, I don’t think it needs to be that way. With a few swaps here and there good food and even desserts can be factored into a weight loss plan.
Here’s a recipe for a Slimming World Spiced Orange and Yoghurt Pudding which is 4 ½ syns per serving and serves 6.
This is what you’ll need:
3 Eggs separated
4oz Golden caster sugar
450g Fat free natural yoghurt
Zest of one unwaxed orange
3floz orange juice
1oz Plain flour
1oz Toasted almonds
Preheat the oven to 180oC. In a mixer whisk the egg whites and half the sugar until white and fluffy peaks, then spoon into a bowl and set aside.
Add the eggs yolks and remaining sugar into the mixer bowl and beat until pale and creamy, then add in the yoghurt, cinnamon, orange juice and flour and mix until well combined.
Gently fold the egg whites into the mixture until all combined and spoon into a lightly greased tin, or oven proof dish. Bake in a Bain-Marie making sure the water is no higher than halfway up the tin. Place in the oven and cook for about 40 minutes until golden on top.
Scatter over the almonds and serve with a dollop of reduced fat crème fraiche if desired. One thing I will warn you about is using a lose bottomed tin. I thought that if I wrapped it in tin foil before putting it in the bain-marie it would be fine, but some of the water did make it through making the bottom of the pudding a little wet. Next time I’ll stick to a fixed-bottom dish instead.