Strawberry Yogurt Ice

• Serves 8
• 50 calories per serving
• This can be stored for up to 6 weeks in the freezer

• Ingredients
• 10oz (300g) strawberries
• 3.5tablespoons caster sugar
• 5fl oz (150ml) low fat natural yogurt
• 2 egg whites
• Pinch of cream tartar

• Method
• Place the strawberries, sugar and yogurt in a food processor or liquidiser and process to form a smooth puree
• Pour the puree into a container and freeze for about 3 hours, beating well every 45 minutes to 1 hour to break up the ice crystals
• When the puree becomes a smooth thick consistancy, place the egg whites and cream of tartar in a bowl ans whisk until peaking
• Fold about one third of the egg whies into the puree to lighten it, then fold in the remaining whisked egg whites until evenly mixed
• Return to the freezer and freeze for several hours or overnight
• Place in the refrigerator 30-40 minutes before spooning or scooping into serving dishes

Eggless Pancakes

• Ingredients
• 1 cup all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon cinnamon
• 2 teaspoon baking powder
• 1 cup whole milk
• 1 tablespoon vegetable oil
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 tablespoon butter

• Method
• Combine dry ingredients and mix slightly.
• Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy.
• Set aside to rest for a few minutes.
  Heat a large skillet over medium-high heat until hot.
• While pan is heating, add butter.
• As soon as the butter is melted, add melted butter to pancake batter.
  Return pan to stove and stir butter into batter.
• When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
• Cook until bubbles form on the surface.
• Carefully flip pancakes with turner/spatula and cook until golden brown.
  Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.