You CAN lose up to half a stone… in just TWO WEEKS

Love food but don’t like dieting? To celebrate its 50th anniversary, a new five-day meal planner from Slimming World that lets you… eat as much as you like and still lose weight!

With summer well and truly upon us – and with it, skimpier clothing – it can be easy to feel uncomfortable and less confident when you’re carrying a few extra pounds. 

But what if you could lose half a stone in just two weeks without giving up the foods you love, depriving yourself of summer treats or struggling to make different meals for the rest of your family? 

Well, thanks to this special series, you can – start now and you’ll soon be trim enough to fit into your favourite holiday clothes again and enjoy feeling more energetic while on your summer break.

The Daily Mail has teamed up with Slimming World, the UK and Ireland’s favourite weight-loss programme, and to celebrate its 50th anniversary we’ll help you to discover a lighter, more confident you in a matter of weeks. 

Today in Weekend magazine, in tomorrow’s Mail on Sunday and from Monday to Wednesday in next week’s Daily Mail, we’ll bring you mouthwatering, tried-and-tested, no-fuss recipes that will help you lose unwanted inches in time for the beach, without ever leaving you feeling hungry.

Learning to eat healthily without depriving yourself is at the heart of Slimming World’s phenomenal success; there are currently 900,000 members all over the UK and Ireland and more than 19,000 weekly support group meetings – more than any other weight-loss programme. 

Slimming World’s popularity is based on a deep understanding of what motivates slimmers. 

Consultants, who run weekly groups, are trained to support members effectively in order to achieve their weight-loss dreams. 

Members join Slimming World to lose anything from half a stone to 20 stone – and a significant part of the organisation’s success is down to the fact it’s unashamedly a programme for slimmers who love their food.

‘The Slimming World way is to eat and never go hungry while losing weight,’ explains founder Margaret Miles-Bramwell OBE, now 71, who was inspired to create the programme after battling unsuccessfully with restrictive diets herself as a young woman. 

This experience gave her a deep insight into the psychological, emotional and physical burden of struggling with your weight. 

‘Back in the 60s and 70s, going on a diet was a pretty dismal affair,’ she says. ‘Believe me, I tried them all. Slimming seemed like a punishment for enjoying life.’

She dreamed of creating a weight-loss programme based on ‘freedom, empowerment and satisfaction, not hunger and deprivation’, as she puts it. 

‘For me, losing weight should feel so liberating, so rewarding and so enjoyable that it’s not a diet – it’s a way of life.’ 

Slimming World founder Margaret Miles-Bramwell OBE, 71, from Nottinghamshire, started her first weightloss group in 1969, with a £200 loan (file image)

Margaret realised that what many slimmers like her needed was a plan that focused on moderation instead of restriction and that offered the unstinting support of others who were also trying to lose weight. 

The adopted miner’s daughter from Mansfield, Nottinghamshire, started her first group in a local scout hut back in 1969 at the age of 21 with a £200 loan to launch the business, and her philosophy struck an instant chord with others. 

Over the years Slimming World has flourished into a multi-million-pound success story with its ethos – enjoying good food while still losing weight and the shared support of other slimmers – just as important today as it was 50 years ago.

Decades of research and experience show that this is an approach that works. 

‘We might think we need to be overly strict with ourselves when we’re losing weight – cutting out certain foods and reducing portion sizes right down – but this type of restrictive approach ultimately leaves us feeling more hungry and deprived,‘ says Dr Jacquie Lavin, Slimming World’s Head of Nutrition and Research. 

‘This feeling of hunger often leads us to eat more than we planned and this, in turn, can leave us feeling guilty and ashamed, which often leads to a vicious circle of yo-yo dieting.’

To celebrate its 50th anniversary, Slimming World is publishing a collection of members’ all-time favourite recipes in a book entitled 50 Golden Greats. 

Slimming World is set to publish a collection of their members’ all-time favourite recipes in a new book  (file image)

The book is normally only available to members of Slimming World, but we’ll be sharing a delicious selection of some of its best-loved dishes, including Chicken Tikka Masala and Spaghetti Bolognese exclusively with Daily Mail readers in this brilliant series. 

Today in the magazine we start with an exclusive five-day eating plan with a selection of tempting breakfasts, lunches and dinners to suit every taste.

The experts at Slimming World have done all the hard work and calculations for you, so all you need to do is simply select whichever meal you fancy from each category. 

And in next week’s Daily Mail we will bring you more of the best recipes enjoyed by generations of Slimming World members who are living proof that it’s possible to love food and lose weight. 

So put on your pinny and tie the strings tight, then get stuck in and feel those strings getting looser and looser with each delicious meal that you make. 

How to use our fabulous five-day meal planner

1 Choose one breakfast, one lunch and one dinner every day (feel free to repeat any meals you enjoy) plus up to two treats (see panel, far right). 

You’ll find more information at slimmingworld.co. uk, or when you join your local Slimming World group or sign up to Slimming World Online.

Go on…treat yourself!

You can enjoy up to two treats from the following list every day…

• 1 portion of one of the desserts featured in this pullout (see recipes on pages 48-49) 
•  ½pt light or pale ale
• 35ml measure of gin with slimline tonic 
• 125ml white, red or rosé wine
• 25g reduced-fat cheese puffs
• 3 chocolate fingers
• 75g fruit ice lolly
• 60g value-range chocolate mousse
• 2 mini éclairs with cream and chocolate
• 2 jaffa cakes

2 Foods printed in bold are ‘Free Food’, which you can enjoy freely to satisfy your appetite without needing to weigh, measure or count at all. 

Base your meals around Free Food, which includes lean meat, plain tofu, Quorn, fish, pasta, rice, potatoes, eggs, pulses, fat-free dairy, fruit and vegetables. 

If you feel hungry between meals, snack on Free Food. For best results, reach for fresh fruit or vegetables first.

3 As well as Free Food, stock your store cupboard with fat-free dressings, herbs, low-calorie cooking spray (1 calorie per spray or less), oil-free tomato purée, seasoning, soy sauce, spices and stock cubes, which can be used freely to flavour meals.

4 To help support an overall healthy balanced diet, Slimming World encourages you to enjoy measured amounts of foods that provide calcium, such as milk and cheese (two portions per day – read on for portion sizes) and those providing fibre, other essential minerals and healthy oils, such as wholemeal bread, high-fibre cereals, crispbreads, nuts and seeds (one portion perday). 

These can be enjoyed as part of your meals and where we’ve included them as such in this plan, we’ve given specific measurements. 

Alternatively, you may choose to use them in hot drinks, or on their own as a snack. Where you’re enjoying these foods separately in this plan, use the following portion sizes as a guide:

• Choose 350ml skimmed milk, 250ml semi-skimmed milk or 400ml plain and unsweetened soya milk with added calcium, or you can opt for 30g full-fat hard cheese or 40g reduced-fat hard cheese (each of these counts as one allowance of your two per day).
• Boost your fibre intake by enjoying two slices of wholemeal bread (from a small 400g loaf), 60g wholemeal roll, 60g wholemeal pitta bread or 60g brown, high-fibre white or multi-seed, gluten-free bread/ roll (any of these counts as your one-a-day allowance).

Visit slimmingworld.co.uk

Breakfasts All recipes serve 1 

ALL-DAY BREAKFAST BAP

This delicious all-day breakfast bap is a quick and tasty choice, that’s perfect for eating on the go

Spread a 60g wholemeal roll with tomato purée and fatfree natural fromage frais, then fill with slices of grilled tomato, mushrooms, bacon rashers (all visible fat removed) and an egg fried in a pan sprayed with low-calorie cooking spray

MUSHROOM OMELETTE

This tasty mushroom omelette is bursting with flavours for a hearty and nutritious breakfast

In a pan sprayed with lowcalorie cooking spray, fry sliced mushrooms with a little chopped parsley and a few tbsp of plain quark. 

Spray another pan with low-calorie cooking spray and fry 2-3 beaten eggs to make an omelette. 

When it’s starting to set, spoon in the mushroom mixture and fold the omelette in half. Serve with grilled vine tomatoes and garnish with chives.

FULL-ENGLISH BREAKFAST

This full-English breakfast is a classic dish that is sure to keep you fuller for longer 

Spray a pan with low-calorie cooking spray and fry eggs, lean bacon rashers (all visible fat removed), chopped mushrooms and sliced tomatoes. 

Serve with grilled Slimming World Syn-free Pork Sausages (available at Iceland) or Quorn low-fat sausages and a spoonful of baked beans.

FRUIT SALAD

This juicy fruit salad is the perfect dish for a refreshing light breakfast throughout summer

Chop fresh fruit such as melon, strawberries, raspberries, apples and pears, and serve with fat-free natural yoghurt. 

Garnish with cinnamon and mint.

BERRY BIX

This glorious berry bix recipe is a succulent breakfast choice, that keeps you full up until lunch

Serve 2 Weetabix in a bowl with milk from your allowance (see page 40), fat-free natural yoghurt and fresh strawberries, blackberries and raspberries.

Lunches All recipes serve 1

BEEF AND CREAMY COLESLAW SANDWICH

This beef and creamy coleslaw sandwich is oozing with flavours for a delicious lunch that can be eaten on the go

Put ½ a grated beetroot, 4tbsp fat-free natural yoghurt, a little chopped onion and ½ a grated apple in a bowl. Season and mix well. 

Place rocket leaves on a slice of wholemeal bread (from a small 400g loaf) and top with lean beef (all visible fat removed). 

Spread the beetroot coleslaw over the beef, then sandwich with another slice of bread from the same loaf.

CRUSTLESS MINI QUICHES

This crustless mini quiche recipe is a flavoursome lunch choice that can be enjoyed with salad

Cook 250g asparagus tips until tender, drain and set aside. Meanwhile, in a large bowl mix 4 medium eggs, 200g plain quark, 1½ level tbsp Dijon mustard and a little seasoning. 

Stir in 100g crumbled reduced-fat feta cheese from your allowance (see page 40) and the asparagus tips. 

Divide the mixture into a non-stick muffin tin sprayed with low-calorie cooking spray and bake at 200°C/fan 180°C/gas 6 for 30-35 minutes. 

Serve with a salad. Save any leftovers for another day.

JUMBO SCOTCH EGGS

This superb jumbo scotch eggs recipe is a delicious choice for switching up salad pairings at lunch 

Boil 2 medium eggs for 9 minutes. Drain, cover with cold water and leave to cool, then peel and set aside. Meanwhile, boil 2 finely chopped shallots and 1tbsp water in a small saucepan until all the water has gone. 

In a food processor, blitz 4 roughly chopped back bacon rashers, all visible fat removed. 

Meanwhile remove and discard the skins from 4 Slimming World Synfree Pork Sausages. 

Add the meat to the bacon along with the shallots, 2tbsp chopped fresh parsley and 1tsp chopped fresh sage, and season well. 

Mix well, divide the mixture in half and roll into 2 balls. Lay a ball on a sheet of clingfilm and repeat with the other ball. Roll each ball out into a disc about 16cm across, discard the clingfilm and wrap the meat around the eggs. 

Bake at 200°C/fan 180°C/gas 6 for 20 minutes, or until lightly golden and cooked through. Leave to cool and serve with cucumber ribbons.

BUTTERNUT SQUASH SOUP

This speedy butternut squash soup is a heartwarming recipe for indulging on colder days

Put 1 chopped onion, 1 peeled and deseeded squash, cut into wedges, 2 crushed garlic cloves and 1ltr hot boiling stock in a pan and season. 

Bring to the boil, then turn the heat to low and simmer for 25-30 minutes. Blend until smooth using a hand blender or food processor. 

Mix in plain quark to taste, and black pepper. 

To serve, garnish with chopped thyme and a handful of chopped red chilli. Save any leftovers for another day.

CHICKEN, PEACH AND PINK GRAPEFRUIT SALAD

This scrumptious chicken, peach and pink grapefruit salad is a refreshing lunchtime dish 

In a bowl, combine skinned and sliced pink grapefruit, a few lettuce leaves, watercress sprigs, 150g cooked skinless and boneless chicken breast, cut into bite-size chunks, a halved and stoned peach, cut into thin wedges, and ½ a small red onion, sliced. 

Drizzle with lime juice mixed with ½ level tsp sweetener, season to taste and scatter with finely shredded mint to serve.

Dinners 

All recipes serve 4

CHICKEN AND ARTICHOKE PAELLA

This chicken and artichoke paella dish is bursting with aromatic flavours for a superb dinner

Serves 4 l Ready in 30 minutes

• A pinch of saffron strands
• 650ml boiling chicken stock, plus an extra 4tbsp
• 100g trimmed green beans, roughly chopped
• Low-calorie cooking spray
• Salt and black pepper
• 500g skinless and boneless chicken thighs, cut into chunks
• 1 onion, finely chopped
• ¼tsp dried chilli flakes
• 3 garlic cloves, finely chopped
• Leaves of 2 x 5cm fresh rosemary sprigs, finely chopped
• ½tsp sweet paprika
• 200g tin chopped tomatoes
• 4 bay leaves
• 260g dried paella rice (from larger supermarkets – or use risotto rice if you can’t find any)
• 400g tin artichoke hearts, drained and halved
• 400g tin cannellini beans, drained and rinsed
• Lemon wedges, to serve

Put the saffron and 650ml stock into a saucepan over a medium heat, bring to a simmer and turn off the heat. Drop the green beans into a saucepan of boiling water over a high heat. 

Cook for 4 minutes, then drain, refresh under cold water and set aside. Spray a wide, deep non-stick frying pan (about 30cm across) with cooking spray and place over a medium heat. 

Season the chicken, add to the pan and stirfry for 2 minutes, or until golden. Set aside on a plate. Add the onion, chilli, garlic, rosemary and extra 4tbsp stock to the frying pan. 

Cover, reduce the heat to low and cook for 3 minutes. Stir in the paprika, tomatoes, bay leaves and saffron stock. Increase the heat, bring to the boil and season. 

Sprinkle the rice evenly around the pan, then do the same with the chicken, artichokes and cannellini beans. 

Shake the pan slightly so they bed down a little into the rice. 

Simmer vigorously for 5 minutes, then scatter the green beans over, reduce the heat to low and simmer gently for 15 minutes, or until the liquid has been absorbed and the rice is just tender. 

Turn off the heat, cover and rest for a few minutes. Serve with lemon wedges.

BALSAMIC PORK ROAST

This balsamic pork roast dish pairs perfectly with swede mash and green vegetables for a hearty dinner

Serves 4 l Ready in 45 minutes

• 2 x 400g lean pork fillets, all visible fat removed
• 4tbsp balsamic vinegar
• 2tbsp Schwartz Steak Seasoning
• 2tbsp finely chopped fresh rosemary, plus a handful of rosemary sprigs, to garnish
• 2 garlic cloves, sliced
• 200ml boiling chicken stock
• 20 shallots, peeled and halved
• Boiled mashed swede, to serve
• Green vegetables, to serve

Preheat the oven to 220°C/fan 200°C/gas 7. Put the pork fillets in a roasting tin and rub in the balsamic vinegar, steak seasoning and chopped rosemary. 

Make small slits all over the pork and stuff with the garlic. 

Pour the stock around the pork, scatter the shallots around the roasting tin and roast for 20-25 minutes, or until cooked. 

Rest and slice the pork, garnish with rosemary and serve hot with the shallots, swede mash and green vegetables.

ASPARAGUS, PEA AND MINT RISOTTO

This glorious asparagus, pea and mint risotto is the perfect dish for impressing vegetarian dinner guests

Serves 4 l Ready in 40 minutes

• 1.5ltr boiling vegetable stock
• Low-calorie cooking spray
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 350g dried arborio rice
• 200g asparagus tips, halved
• 200g frozen peas
• A large handful of shredded fresh mint, plus extra mint leaves to garnish
• 4 level tbsp freshly grated Parmesan cheese or vegetarian alternative 

Pour the stock into a saucepan over a low heat and leave it to simmer. Spray a heavy-based, nonstick saucepan with cooking spray and place over a medium heat. 

Add the onion and cook for 10 minutes, or until softened. Add the garlic and rice and stir-fry for 1 minute. Stir in the asparagus and peas. 

Add 2 ladlefuls of stock and cook until absorbed, stirring constantly. Continue adding stock in this way, for 20-25 minutes, until the rice is just cooked. 

Remove from the heat, stir in the shredded mint and leave to rest for 1 minute. Scatter with the Parmesan cheese and extra mint leaves to serve.

TURKEY CHILLI WITH CORN SALSA

This delicious turkey chilli with corn salsa recipe can be enjoyed with boiled rice for a heartwarming dinner

Serves 4 l Ready in 50 minutes

• 2 large red onions, finely chopped
• 2 red peppers, deseeded and cut into small chunks
• 2 medium-hot red chillies, deseeded and finely chopped, plus sliced red chilli to serve
• 2 garlic cloves, crushed
• 1tbsp paprika
• 1tbsp ground cumin
• 500g lean turkey mince (5% fat or less)
• 400g tin chopped tomatoes with herbs
• 400g tin red kidney beans, drained and rinsed
• 100g tinned sweetcorn kernels in water, drained
• 100g cherry tomatoes, quartered
• 1tbsp lime juice
• 3tbsp chopped fresh parsley
• Salt and black pepper 
• Boiled dried rice, to serve

Place a large saucepan over a low heat. Add three-quarters of the red onions, three-quarters of the red peppers, three-quarters of the chopped red chillies, all the garlic and 3tbsp water. 

Cover and cook over a low heat for 10 minutes or until the vegetables are soft. Uncover the pan and increase the heat to high. 

Add the paprika and ground cumin and cook for 1-2 minutes, until the excess water has gone. Add the turkey mince and stirfry for 5 minutes, breaking up the meat with a wooden spoon as it browns. 

Drain off any fat in the saucepan, then add the chopped tomatoes and kidney beans and simmer for 25 minutes, or until the sauce has reduced and thickened. 

To make the salsa, mix the remaining onions, peppers and chillies with the sweetcorn, cherry tomatoes, lime juice and a little of the parsley. 

Add salt to taste and chill until needed. (The salsa will keep in sealed pots in the fridge for 1-2 days.) 

Season the turkey chilli to taste and scatter with the extra sliced red chilli and the remaining parsley.

 Serve hot immediately with the boiled rice and salsa, or leave to cool, divide into portions and chill. (You can keep the chilli in the fridge for 2-3 days. Reheat thoroughly in a microwave.)

ASIAN TUNA AND SWEETCORN FRITTERS 

This Asian tuna and sweetcorn fritters recipe is a quick and delicious alternative to fast food takeaways

Serves 4 l Ready in 25 minutes

• 4 large eggs
• Salt and black pepper
• 6 spring onions, thinly sliced
• 2 x 160g tins tuna steak in spring water, drained
• 160g tin sweetcorn in water, drained
• A small pack of fresh coriander, chopped
• Low-calorie cooking spray
• 300g mixed stir-fry vegetables
• 4tbsp oyster sauce
• 2tbsp dark soy sauce

Preheat the oven to 150°C/fan 130°C/ gas 2. Beat the eggs in a bowl, season to taste and stir in the spring onions, tuna, sweetcorn and coriander. 

Spray a wide non-stick frying pan with cooking spray and place over a medium heat. Working in batches, drop 4 large dollops of the tuna mixture into the pan, spaced a little apart, and flatten slightly with a spatula. 

Cook for 2 minutes on each side, or until golden brown and cooked through. Place each batch of cooked fritters on a baking tray, cover with foil and keep warm in the oven. 

Repeat until you’ve used up the mixture (you’re aiming for 16 fritters in total). 

Meanwhile, spray a non-stick wok or another frying pan with low-calorie cooking spray and place over a high heat. Add the stir-fry vegetables and stir-fry for 3-4 minutes. 

In a bowl, mix the oyster sauce and soy sauce, divide between 4 dipping saucers and serve with the fritters and vegetables.

Desserts

BAKED COCONUT AND PASSION FRUIT CUSTARDS

This baked coconut and passion fruit custards dessert is a delicious sweet treat 

Serves 4 l Ready in 30 minutes, plus cooling and at least 2 hours chilling

• 4 passion fruit
• 4 large eggs
• 175ml reduced-fat coconut milk (shake the can before opening to avoid separation)
• 3 level tbsp sweetener

Preheat the oven to 150°C/fan 130°C/gas 2. Scoop the pulp from 2 of the passion fruit into a small sieve set over a bowl. Rub the juice through the sieve using a spatula or the back of a spoon, and then discard the seeds left in the sieve. 

Break the eggs into a mixing bowl and whisk lightly with a fork. Whisk in the reduced-fat coconut milk, sieved passion fruit juice and the sweetener, then strain the mixture into a jug. 

Pour the mixture into 4 x 125ml ovenproof ramekins and arrange in a small, deep roasting tin. 

Pour enough boiling water into the tin to come halfway up the sides of the ramekins and bake for 15-20 minutes or until just set but still appealingly wobbly in the centre. 

Carefully remove the ramekins from the hot water, leave to cool, then cover and chill for at least 2 hours or overnight until set.

Halve the remaining passion fruit and scoop the pulp onto the custards to serve.

ETON MESS ICE LOLLIES

These eton mess ice lollies are the perfect treats for sharing at garden parties throughout summer

Serves 8 l Ready in about 15 minutes, plus 4-5 hours freezing

• 200g mixed fresh berries
• 100g strawberries, hulled and roughly chopped
• 2 level tbsp sweetener
• 2 meringue nests, roughly crushed
• 300g fat-free natural fromage frais
• 1tsp vanilla extract

Put the mixed berries in a large bowl and roughly crush with a fork. Add the strawberries and 1 level tbsp of the sweetener and stir together. 

Divide half the berry mixture between the bases of 8 ice-lolly moulds, then divide the crushed meringue between the moulds. 

Whisk the fromage frais with the remaining sweetener and vanilla extract and spoon over the meringue. 

Divide the remaining berry mixture between the moulds, then insert ice-lolly sticks and freeze for 4-5 hours, or until set. 

To serve, briefly dip the moulds in warm water for a few seconds to release the lollies.

HOT LEMON SOUFFLÉS

This hot lemon souffle recipe pairs perfectly with berry sauce for an indulgent dessert

Serves 4 l Ready in 35 minutes

• 50g blueberries
• 50g raspberries
• 3½ level tbsp sweetener
• Low-calorie cooking spray (ideally butter-flavoured)
• 4 large eggs, separated into 2 mixing bowls
• 2 level tbsp plain flour
• 280ml skimmed milk
• Finely grated zest of 2 small unwaxed lemons and juice of 1½
• ½ level tsp icing sugar, to dust

Whizz the berries in a food processor with 1 level tbsp of the sweetener. Press through a sieve into a bowl, discarding the seeds left in the sieve, and pour the sauce into a jug. 

Chill until you are ready to serve. Preheat the oven to 200°C/fan 180°C/gas 6. Lightly spray 4 x 350ml soufflé dishes or ovenproof ramekins with a little low-calorie cooking spray and dust with a pinch of sweetener. 

Arrange them in a small, deep roasting tin. Add the remaining sweetener to the egg yolks in a heatproof bowl and whisk until thick and pale, then whisk in the plain flour. 

Bring the milk just to the boil in a small non-stick saucepan over a medium heat, then slowly whisk it into the egg yolks. 

Pour the mixture into a clean pan and cook over a medium heat, whisking all the time, until you have a smooth, thick custard. 

Remove from the heat and beat in the lemon zest and lemon juice. Pour into a clean mixing bowl. 

Whisk the egg whites until they form soft peaks, then gently fold them into the custard with a large metal spoon. 

Divide the mixture between the soufflé dishes or ramekins and pour enough boiling water into the roasting tin to come halfway up their sides. 

Bake for 10-12 minutes or until puffed up and very slightly golden on top. Carefully put the dishes or ramekins on plates and dust the tops with icing sugar. 

Ask your guests to make a slit in the top of their soufflé, pour in some berry sauce and dig in!

BLACK FOREST CHOCOLATE POTS

These black forest chocolate pots are a glorious dessert choice for those with a sweet tooth

Serves 4 l Ready in 20 minutes, plus cooling and 1 hour freezing

• 35g dark chocolate (70% cocoa), broken into small pieces
• 2 large eggs, separated
• 2 level tbsp sweetener
• 300g fat-free natural fromage frais
• 1tsp vanilla extract
• 425g tin pitted black cherries in light syrup, drained

Melt 30g chocolate in a large, heatproof bowl set over a pan of gently simmering water. Leave to cool slightly. Meanwhile, put the egg whites in a large, clean glass bowl and beat until stiff peaks form. 

Put the egg yolks and 1 level tbsp sweetener in another bowl. Whisk until smooth, then stir this into the melted chocolate. Using a metal spoon, carefully fold the egg whites into the chocolate until well combined.

Spoon into 4 freezer-proof glasses or ramekins and freeze for 1 hour, or until just set. 

Just before you want to eat, beat the fromage frais, vanilla extract and remaining sweetener until well combined. 

Spoon the mixture over each dessert, top with the cherries and grate over the remaining chocolate to serve.

BANOFFEE PIE

This brilliant banoffee pie is the perfect dessert to share with dinner guests 

Serves 10 l Ready in 30 minutes, plus cooling and at least 4 hours setting

• 60g low-fat spread
• 10 reduced-fat digestive biscuits
• 2 x 12g sachets powdered gelatine
• 250g plain quark
• 3 x 175g pots Muller Light Toffee yoghurt
• 1 level tbsp sweetener
• 1tsp vanilla extract 
• 2 egg whites
• 2 bananas
• 2 level tsp cocoa powder, to decorate

Preheat the oven to 190°C/ fan 170°C/gas 5 and line a 20cm springform tin with non-stick baking parchment. Melt the spread in a pan over a low heat. 

Meanwhile, put the biscuits in a sealable food bag, bash into fine crumbs with a rolling pin and tip into a bowl.

 Pour in the melted spread, stir well and spoon the mixture into the prepared tin to cover the base, pressing down evenly. Bake for 12-15 minutes then set aside to cool. 

While the base is in the oven, put 150ml of hot (but not boiling) water in a shallow dish, sprinkle the gelatine powder over and stir to dissolve. 

Put the quark in a bowl and whisk until smooth, then whisk in the yoghurt, sweetener, vanilla and gelatine liquid. 

Whisk the egg whites in a bowl until stiff peaks form and fold into the quark mixture. Spoon the quark mixture over the biscuit base and smooth the surface with a palette knife. 

Chill for 4 hours or until set. Release the pie from the tin and put the pie, still on its base if necessary, on a serving plate. 

Thinly slice the bananas and arrange neatly on top, then sprinkle with cocoa powder and slice to serve.

© Slimming World 2019. ‘Slimming World’, ‘Food Optimising’ and ‘Free Food’ are registered trademarks of Miles-Bramwell Executive Services, trading as Slimming World. Images: Slimming World/Gareth Morgans, Alex Luck, Will Heap, Kate Whitaker, Adrian Lawrence