Skinny Dips

 

Skinny Dips

Skinny Dips

I came across these Skinny Dips whilst at the BBC Good Food Show a couple of weeks ago. There are a range of different sauces/dips to choose from and they are all gluten free, low in salt and sugar and also suitable for vegans. That doesn’t mean they are lacking in flavour though! They all taste delicious and are perfect for Slimming World members as they are very low in syns. The values below are for a serving of one level tablespoon.

Skinny Dips Tomato Ketchup– 4 Calories (0 Syns)
Skinny Dips BBQ Sauce– 6 Calories (0 Syns)
Skinny Dips Sweet Curry Sauce (Chip Shop Curry Sauce)- 7 Calories (0 Syns)
Skinny Dips Vegan Peri Mayonnaise– 26 Calories (1 Syns)
Skinny Dips Vegan Salad Dressing– 38 Calories (2 Syns)

 

Below is a comparison of the nutritional info in similar products which may be of use to you.
Ketchup

Ketchup

BBQ Sauce

BBQ Sauce

Curry Sauce

Curry Sauce

Peri Peri Mayo

Peri Peri Mayo

Salad Dressing

Salad Dressing

The company has provided an exclusive discount code for Slimming World members – for an extra 25% off your purchases please use discount code ‘Slim25’. There is also free delivery for all purchases over £10.

You can buy them from here: http://www.salternativeseaweed.com/shop/

Jam & Coconut Sponge Cake

I came across this recipe from a lovely lady on Instagram (do check out her account if you use IG – @skinnycakesnbakes). She makes the most amazing low syn cakes and bakes!

Makes: 16 slices

Syns: 15.5 syns for the whole cake

Time Taken: around 60 minutes

Difficulty: Moderate

Jam & Coconut Sponge Ingredients

Jam & Coconut Sponge Ingredients

Ingredients

  • 37g coconut flour
  • 5 large eggs, separated
  • 2 tbsp sweetener
  • 1 tsp coconut essence
  • 1 tsp baking powder
  • 3 tbsp water
  • 2 tbsp raspberry jam
  • 15g dessicated coconut

Method

Pre heat the oven to gas mark 4.

Sift together the flour and baking powder. Add the egg yolks, sweetener, most of the coconut (keep some aside to decorate the cake), essence and water. Mix it altogether.

Whisk the egg whites until stiff and gently fold into the mixture.

Pour the mixture into a square 7/8 inch lined cake tin and bake for 30 minutes.

Once cooled, spread over the jam and sprinkle the remaining coconut.

Jam & Coconut Sponge

Jam & Coconut Sponge