Spiced Apple Cake (Serves 10 at 5 pro points per serving)

Well, I decided to make the apple cake as we had some cooking apples to use up before the banana's (and Dave doesn't like banana's so the other cake would only be for me and Henry !!).

450g cooking apples, peeled, cored and cubed roughly
8 tbsp artificial sweetener
low fat cooking spray
100g polyunsaturated margarine
225g plain flour
2 tsp mixed spice
2 tsp cinnamon
2 tsp baking powder
2 eggs, beaten

1. Put the apples in the pan with 2 tbsp water and 1 tbsp of the artificial sweetener. Cover and heat gently until they break down to mush, helping them along with a fork or potato masher.

2. Spray a 23cm (9 inch) square tin with low fat cooking spray and preheat the oven to 160C (fan).

3. Rub the margarine into the flour with your fingertips until the mixture resembles fresh breadcrumbs. Now mix in the other dry ingredients, including the remaining sweetener. Stir the eggs into the mixture.

4. Put slightly less than half the mixture into the bottom of the prepared tin and spread it round evenly, pushing it into the corners with the back of a spoon. Pour over the apple and then sandwich it with the remaining dough mixture, spread it gently & evenly over the top to cover.

5. Bake for 30 mins or until golden brown and firm to the touch. Allow to cool in the tin and then slice into 10 slices.

Banana Cake (34 Propoints per recipe)

OK, I'm going to try this today maybe and will cut it up and see how many it serves after baking it. The recipe says it serves 8 at 4 propoints each, but I might try and make it go further than that !

low fat cooking spray
225g white self-raising flour
1/4 tsp bicarbonate of soda
50g margarine
2 medium eggs
2 tbsp low fat plain yogurt
3 medium ripe bananas
2 tsp ground allspice

1. Preheat the oven to 170C and spray a 20cm (8 inch) cake tin with the low fat cooking spray and line with non-stick baking paper.

2. Place all the cake ingredients in a food processor and mix for a few mins.

3. Pour the mixture into the prepared tin and bake for 1 1/4 hours or until a thin skewer comes out clean. Leave to cool in an airtight container to keep it moist.

Oaty Fruit Biscuits (Serves 12 at 2 propoint per serving)

120g dried pears (I substituted apricots and prunes)
gratet zest of 1 lemon
6 tbsp orange juice
150g rolled oats
low fat cooking spray

1. Preheat the oven to Gas Mark 6/200C/fan oven 180C

2. Place the pears in a small pan with the lemon zest and orange juice. Bring to a gentle simmer for 8-10 mins until the pears have softened and have absorbed half the juice. Puree the pears and juice in a blender.

3. Mix the puree with the oats. Spray a 20cm loose bottomed tin with the cooking spray amd press the mixture into the bottom of the tin. Bake for 18-20 mins.

Remove from the oven and cut into 6 wedges. Leave to cool in the tin.

Healthy Lemon & Almond Cake (Serves 16 at 4 propoints each)

2 lemons
3 medium eggs
200g fruit sugar (fructose)
55g plain flour
200g ground almonds
1 tsp baking powder

1. Put the lemons in a small pan, cover with water, bring to the boil and simmer for about an hour.

2. Halve the lemon, remove the pips and puree in a blender (skin as well).

3. Preheat the oven to 170C. Oil a 20cm springform tin.

4. Beat the eggs and sugar together until pale and thick.

5. Fold in the flour, baking powder, almonds & lemon puree.

6. Pour into the tin and bake for an hour until the top is golden and a knife no longer comes out sticky.

7. Keep a close eye for the last 15 mins as fructose sugar is more likely to catch - the cake will be fairly dark though.

8. Leave to cool for about 10 mins then turn out onto a wire rack and leave to cool completely.