Chicken Soup

70kcal / Whole Recipe

INGREDIENTS:

1/2 Cup Cooked Chicken
1 Dash Pepper
1 Dash Salt
3/4 Cups Chicken Broth
Baby Carrots

METHOD

1. Cut up vegetables and meat, whilst boiling the broth

2. Lower the heat and add ingredients to the broth.

3. Cook until warm and ready

Source: Anorexic Cookbook

Mushroom Garlic Patties

55kcal / Whole Recipe

INGREDIENTS:

Pinch of Garlic
300g Mushrooms
1 Egg White
Seasoning: Salt, Pepper, Onion Salt, Garlic Salt

METHOD

1. Preheat oven to 180°c

2. Cook mushrooms until warm and soft

3. Mash mushrooms and mix with other ingredients

4. Shape into two patties

5. Bake for 25 mins on 250°c until dry

TIP: For crispy patties, fry

Source: Butterfly Recipes

Strawberry Sorbet

60kcal / 100g

This is a great little recipe, perfect for summer! I like adding a few blueberries to it when eating (about 1.36kcal per berry)

INGREDIENTS:

1/2 Cup (170g) White Sugar

1/2 Cup (170g) Water

2lb (907g) Strawberries (Hulled)

2 tsp Vanilla Extract

1 tbsp Lemon Juice
(OPTIONAL) Blueberries, to serve

METHOD

1. Puree strawberries in a food processor until smooth.

2. Combine water, lemon juice, vanilla and sugar in a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.

3. Stir the syrup into the fruit puree.

4. Chill the mixture in the refrigerator until cold, about 4 hours.

5. Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer's directions.

6. Freeze in an airtight container for up to 1 week. Let soften slightly before serving.

Tips: If using frozen fruit, measure it frozen and then thaw before pureeing. If you don't have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.

Source: http://www.eatingwell.com/recipe/250775/strawberry-sorbet/