Some More Christmas Recipes

Mango Spritzer

Serves 6 = 3 ProPoints per serve

3 medium mangoes, peeled and cut into cheeks
2/3 cup vodka
1/4 cup lime juice
4 cups soda water
1 sliced lime for garnish

Process mango cheeks, vodka and lime juice in a blender or food processor until smooth.  Pour in a large jug and stir in soda water.  Garnish with slices of lime.  Pour into wine glasses or tumblers to serve

Pineapple, Coconut and Banana Colada

Serves 4 = 2 ProPoints per serve

2 cups unsweetened pineapple juice
2 cups fresh pineapple, cut into chunks
1/2 cup light coconut milk
1 banana peeled
2 tbsp mint leaves
1 lime juiced
1 cup crushed ice

Put the pineapple juice, pineapple chunks, coconut milk, banana, mint leaves and juiced lime in a blender.  Add the crushed ice.  Blend until smooth, and then pour into 4 chilled glasses.

Oriental Fried Noodle Salad

Serves 10 = 3 ProPoints per serve

1/2 cup Changs fried noodles
1 wombok (Chinese cabbage) finely shredded
1/2 cup shallots finely chopped
1/3 cup toaster slivered almonds
1/2 cup celery
2 tbsp sesame seeds

Dressing
1/3 cup caster sugar
1/2 cup low fat french dressing
1 tbsp soy sauce
1 tsp sesame oil (optional but gives the dressing a lovely flavour)

Combine all the dressing ingredients in a jar, shake well and leave until the sugar is dissolved.
In a bowl, combine all the salad ingredients and add enough dressing to suit your taste, (more or less depending how much you like).  Mix well and serve immediately.  If you leave it too long the noodles will go soggy.

Spiced Nuts

Makes 16 serves = 2 ProPoints per serve

1 tbsp honey
1 tbsp curry powder
1/2 tsp sea salt
1/3 cup raw almonds
1/3 cup raw cashews
1/3 cup raw macadamias

Preheat oven to 180C and line a baking tray with baking paper.  Warm honey in bowl in microwave.  Combine with curry powder and salt.  Add nuts and stir through until well coated.  Spread in a single layer on baking tray and cook in oven for 5-10 mins or until golden.  Leave to cool on tray.  Store in air tight container.

Seafood Salad

Serves 8 = 4 ProPoints per serve

2 tbsp vinegar
300g peeled green prawns
300g calamari rings
500g fish fillets cut into 2cm pieces
1/2 seeded red capsicum
1/2 seeded yellow capsicum
1/2 red onion thinly sliced
Lemon thinly slided
1/2 cup oil-free Italian dressing
1/4 cup fresh dill

Bring 2L of water to the boil and add the vinegar.  Drop the prawns into the boiling water and cook for 2-3 minutes, until cooked through.  Removed with a slotted spoon and place in a mixing bowl.  Repeat with the remaining calamari and fish cooking one type of fish at a time.  Cool and combine with the sliced capsicum, onion, lemon.  Pour dressing over the seafood.  Place in fridge for 4 hours or overnight.  Just before serving scatter with chopped dill.

Drizzle Recipe

Yummy on salads or Roast vegetables you can make 4 to 8 times the quantity.  It keeps really well in the fridge

1/4 tsp garlic
1 tsp olive oil
1 tsp dijon mustard
2 tsp white wine vinegar

Rum Balls

Serves 80 = 1 ProPoint per serve

10 Weet Bix
1/2 tin skinny condensed milk
100g Nutella
Rum essence
600g mixed fruit
2 tbsp diet chocolate topping
coconut for coating

Combine ingredients, roll into balls.  Coat each ball in coconut.  Makes approximately 80 balls

Creamy Rockmelon Ice Log

Serves 8 = 4 ProPoints per serve

500g fresh rockmelon, chopped
1 cup caster sugar
1 egg white
250ml Weight Watchers sour cream
8 rockmelon wedges to serve

Place the rockmelon, sugar and egg white in the bowl of a food processor and process until smooth.  Add sour cream and process until combined.  Pour into a 10cm x 20cm loaf pan.  Cover with aluminium foil and freeze.  Cut into 8 slices and serve with a wedge of rockmelon.

Christmas Pudding

Serves 6 = 4 ProPoints per serve

1 cup soft breadcrumbs
1 cup dried mixed fruit
1 cup mashed ripe bananas
1 tsp baking soda
1 tsp mixed spice
1 tsp vanilla essence
1 egg

Mix altogether.  Put in bowl sprayed with cooking spray.  Cover and place in steamer.  Steam for 2 hours.  I cook this delicious pudding covered with cling wrap, in the microwave for 6 minutes.

Hazelnut Chocolate Balls

Makes 50 = 2 ProPoints per ball

7 (85g) Italian-style sponge finger biscuits
1/3 cup ground hazelnut meal + 1 tbsp extra
1 1/3 cups skim sweetened condensed milk
300g roughly chopped milk chocolate
1 tbsp cocoa powder

Crumb biscuits place in a large mixing bowl, add the ground hazelnut meal.  Gently heat the condensed milk in a small sacepan add the chocolate and stir until melted and well combined.  Add to the crumb mixture and combine well.  Stand in a cool place for 1.5 hours or until just firm enough to form into balls.  Using your hands roll balls (50 x 15g).  Sprinkle 1/2 the balls with cocoa powder and the other half with extra hazelnut meal.