5-2 Recipes For Fasting Days

BARBECUED TIGER PRAWNS WITH SAFFRON AÏOLI

167 calories

These prawns (shrimp) are delicious served with a green salad.

Serves 2 Preparation time: 5 minutes, plus 1 hour marinating Cook-time: 4 minutes

225g (8oz) raw tiger prawns (jumbo shrimp) (171 cals)

juice of ½ lemon (2 cals)

For the marinade:

2 garlic cloves, peeled and finely chopped (6 cals)

grated zest of 1 lemon

1 tbsp olive oil (99 cals)

1 tsp finely chopped fresh parsley

salt and freshly ground black pepper

For the aïoli:

juice of ½ lemon (2 cals)

½ tsp saffron threads

½ garlic clove, peeled and finely chopped (2 cals)

2 tbsp white wine (22 cals)

2 tbsp extra-light mayonnaise (30 cals)

• To make the marinade, mix the garlic, lemon zest, olive oil, parsley and salt and pepper to taste together in a large bowl. Add the prawns (shrimp) and coat well with the marinade. Leave to marinate in the refrigerator for at least 1 hour.

• To make the aïoli, place the lemon juice, saffron, garlic and white wine in a saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes. Place the mayonnaise in a bowl, pour in the lemon juice mixture and stir well.

• When you are ready to cook the prawns, light the barbecue or preheat the grill (broiler) to high, then grill (broil) the prawns for 1–2 minutes on each side until cooked through. Pile the prawns in a bowl and squeeze the lemon juice over the top. Serve with the aïoli on the side.

Dessert

HOLLYWOOD YOGHURT

 

116 calories

A few years ago, I read that the only thing people eat in Hollywood is yoghurt because they’re always on a diet! This has stuck with me because I love yoghurt – I eat it everyday. I find the fruit yoghurt that you buy in multi-packs leave a lot to be desired. They’re not that tasty and are full of thickeners and sweeteners.

Discovering that you can mix a teaspoon of good quality jam with natural yoghurt was a revelation. The flavour is much more real and you know exactly what’s gone into it.

I like St Dalfour no added sugar jam which seems to be available in many UK supermarkets. I’ve used raspberry jam here but feel free to try out any other flavour.

Serves 2 Prep-time: 2 minutes

200g low fat natural yoghurt (110 cals)

2 heaped tsp raspberry jam (69 cals)

1 meringue nest (52 cals)

• In a bowl, mix together the yoghurt and jam. You may find it easier to squish the jam with the back of a fork as you mix together. Leave real fruit pieces whole.

• Transfer the yoghurt to two ramekins or small dishes. Crumble the meringue nest equally over both dishes. Serve immediately.

Source;

http://www.52recipes.co.uk/2014/03/24/barbecued-tiger-prawns-with-saffron-aioli/

http://www.52recipes.co.uk/2014/02/02/hollywood-yoghurt/