Foolin' around

That post-dinner sweet craving. I can't be the only one who gets this every evening, without fail? For me, sticking to plan (on Slimming World) is fairly easy when it comes to savoury food. When you can have limitless pasta, potatoes, rice, vegetables, eggs, pulses, lean meat and fish it doesn't exactly make life hard! Which is why, for me at least, I find cooking SW-friendly meals pretty easy - a few alterations to recipes here and there and most nights I can make a main meal that is either 'free' or very low in syns. 

Where I struggle is my sweet tooth. 

Whether you're following Slimming World or not, this is sure to sate your sweet tooth, hit that sweet spot... with minimal guilt. This makes two perfect little puds. 

You will need

1 stick rhubarb

1 heaped tsp sweetener

1 tub vanilla Muller Light yogurt

2 meringue nests

Handful frozen raspberries

Start by chopping the rhubarb into half inch-thick pieces, placing in a baking dish and sprinkling over the sweetener. I just use a heaped teaspoon of sweetener as like my rhubarb quite sharp - this pud is pretty sweet so the rhubarb helps cut through the sweetness. Use more if you'd like. Loosely cover with foil and bake for about 20 minutes or until the pieces are soft but keeping their shape. Remove from the oven and leave to cool - you'll want them at room temperature. 

In a bowl break the meringues into smaller pieces and combine with the yogurt. Spoon a couple of tablespoons into a glass, followed by the rhubarb, then another few spoonfuls of the meringue mixture and finally top with raspberries. 

Tip: make a load of the baked rhubarb and store in the fridge an air-tight container to use throughout the week. 

Slimming World - syn values

Meringue nests 2.5 syns each (on average)