Sam had chattered about buying me a Wii fit when I reached my 5th stone off.
Course that meant we needed a Wii too. So the payday after I reached that 152lb mark, Sam was to go buy the kit. That he did, just over a week ago. *grin*
Have enjoyed getting to frips with it. My 'Mii' is a bit podgy, but she kicks arse on the aerobics. Been clocking up 30 minutes a day on it and it's really easy to do around the kids (especially as Seth has set up his own profile and does jogging and balance games).
As well as my shred today, I have been boxing, done a step aerobics class and done a good few minutes of yoga. Seeing as getting to the gym is not something I will be able to do for a while yet - this really is a godsend. Love it =)
Totally on points today, have done an hours worth of working out, including the shred. We went blackberry picking, and then Seth had a turn at making jam, which we'll try on our oat pancakes tomorrow. I also made wheat free brownies this evening. Yums. Was a weightwatchers recipe in this months letter with my monthly pass, I just substituted blended oats in place of the flour.
POINTS® Value: 2
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy
Using pureed prunes means you can cut the fat in these yummy chocolate brownies.
150 g dried prunes, ready to eat, pitted (I used 250g ready soaked prunes - made for less work and super moist brownies) 5 spray low-fat cooking spray 100 g chocolate, plain, broken into pieces 1 large egg(s), beaten 150 g light brown sugar, or muscovado 60 g cocoa powder, 3 tbspns 75 g flour, plain (75g oats, blended until like flour) 1 pinch salt 2 portion egg white 1 heaped teaspoon cocoa powder, for dusting
- Put the prunes into a bowl and cover with boiling water. Leave to soak for about 2 hours, or overnight.
- Put the prunes into a saucepan with 50ml of their soaking liquid. Heat and simmer for about 10 minutes, until just a little liquid remains (about 2 tbsp). Puree with a stick blender or in a liquidizer until smooth. Cool completely.
- Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Spray a 20cm (8 inch) square cake tin with low fat cooking spray, then line with greaseproof paper.
- Melt the chocolate in a heatproof bowl, positioned over a saucepan of simmering water.
- In a mixing bowl, beat together the prunes, whole egg and muscovado sugar. Sift in the cocoa powder, flour and salt and fold in with a metal spoon. Add the melted chocolate and stir in gently.
- In a large grease-free bowl, whip the egg whites until they hold their shape. Tip them into the chocolate mixture and fold in gently. Transfer to the prepared tin and level the surface.
- Bake for 25-30 minutes until firm to the touch. Cool, then cut into 16 squares. Serve, dusted with a little cocoa powder.