So, today’s my birthday. And Mother’s Day. Obviously, on an occasion like this, I would normally be stuffing my face with plenty of cake, prosecco and lard. However, I’ve been following Slimming World since January, after seeing a photo of myself at a wedding where I resembled an elephant on a big night out.
I’ve lost almost two stone so am now more Garfield than Mrs Large. But, as I’ve still got a way to go before I’m Minnie, I celebrated my big day with a slice of Slimming World Lemon Couscous Cake. It actually tastes really good and is Syn free. (Yes, it’s a tweak to all you SW fanatics out there, but I don’t care. If you’re not a SW fanatic, just enjoy.) Plus, it’s super easy to make.
I topped it off with a spoonful of fat-free Lemon Curd and a swirl of raspberry jam. Tastes just like a Victoria Sponge…(try telling HWW that!)
Lemon Couscous Cake
2 Lemons (Juiced) Rind Optional
3 tbsp Granulated Sweetener
1 Tub (250g) Quark or Fat-free Yoghurt
1 tsp Baking Powder
Cover the couscous in boiling water. Cover and leave to stand for 5 mins and fluff with a fork.
Whisk the eggs separately.
Mix all the ingredients together thoroughly.
Bake in a greased loaf tin at 180C for 40 – 45 mins. Once cooked stick a clean knife in and check the inside is cook. The knife should come out fairly clean – No gooey mixure stuck to it.
Enjoy whilst thinking of how much you hate chocolate and wouldn’t eat a pizza if someone paid you. [What, is that actually a job?? – Ed]
Happy Birthday, indeed.