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Disclaimer
Beverley has prepared the content of Bev's World irresponsibly and carelessly. She therefore disclaims all warranties, express or implied, as to the accuracy, originality or completeness of the drivel presented on this blog or on other linked websites or on any subsequent links. She vehemently denies that the information may be relied upon for any reason. Beverley shall not be liable for inflicting laughter, shame, disgust, torrents of tears and the eventual desiccation or crashing boredom on readers.

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Saturday, 17 August 2019

Anyone fancy pudding?

Saturday 17th August 2019
Never be afraid to try something new.  Remember, amateurs built the ark - professionals built the Titanic! 

Did you dive out of bed this morning, or crawl out thinking oh here we go again!  If you're struggling, remember you deserve to make self-care a priority.  Whether that means lying in bed all day, eating comfort food, rescheduling plans, finding an escape through a good book, watching a movie or your favourite show on tele, or doing nothing at all.  Give yourself permission to put yourself first.  Hush the voice telling you to do more and be more and whatever you do today, know it is enough.  

Ooo eating comfort food, who's head went directly to something high in Smart Points, remember it can be healthy, you can't beat a good stew or some home made soup or a low pointed pudding, my members came up with a list of them yesterday in our Facebook group.

These are one of my favourite muffins because I know they're good for me too; 

Wake up Muffins

Serves 12, 6sp each

Tired all the time? These banana, raspberry and nut muffins will help to keep you full of energy all day long. Lower fat, rich in energy-producing B vitamins. Prep 15 mins Total time 35 mins, plus cooling. Get ahead Make the day before; store in an airtight container.

Nice microwaved for 30 seconds before eating. The muffins can also be frozen

50g unblanched almonds, chopped (5SP)
300ml natural yogurt
4 tbsp smooth peanut butter (25SP)
1 large egg
225g self-raising flour (22SP)
2 tsp baking powder
75g light brown soft sugar (18SP)
3 ripe bananas, peeled and finely chopped (about 375g unpeeled weight, 225g peeled weight)
1 x 150g pack raspberries

Preheat the oven to 200oC, fan 180oC, Gas 6 & line the holes of a 12-hole muffin tin with paper muffin cases. Sieve the flour and baking powder into a large bowl and add a pinch of salt and the sugar. Stir in the chopped banana, raspberries and half the chopped nuts. Make a well in the centre of the mixture.

Mix together the yogurt, almond butter and egg in a small bowl until smooth. Pour into the well and gently but quickly mix everything together.

Divide the mixture among the muffin cases and sprinkle with the remaining nuts. Bake for 18-20 minutes until risen and golden. Serve warm or leave to cool on a wire rack.


or These are delicious straight from the oven 

Raspberry and Banana Muffins


Serves 8, 5sp each

Whip up a batch of these light and fruity muffins.
Recipe taken from Anthony Worrell Thompson's cookbook The Sweet Life.

200g Plain White Flour (20sp)
2 teaspoons Baking powder
8 tablespoons Artificial sweetener, Granulated (such as Splenda)
100g Raspberries, frozen, briefly thawed
1medium Egg, whole, raw (2sp)
1teaspoons Vanilla Extract
50g Butter, melted (18sp)
100ml Semi Skimmed Milk (2sp)
1medium Banana(s), ripe, mashed

Preheat the oven to Gas Mark 6/200°C/400°F. Place 8 paper muffin cases into a muffin tray, or use squares of greaseproof paper.

Sift the flour and baking powder into a large mixing bowl. Stir in the sweetener and raspberries.

Beat together the egg, vanilla extract, melted butter and milk. Stir into the dry ingredients with the mashed banana until just combined. Avoid overmixing and do not beat. The mixture will be quite lumpy, but there should not be any traces of dry flour. Spoon into the paper cases.

Bake for 20-25 minutes until risen and golden. Cool on a wire rack.

You could even try substituting the butter for low point spread, save points and see what happens.  

Here's a few others, 

Mini egg custards (thanks Angie)

3 eggs
250 mls skimmed milk

2 tablespoons sweetener
Nutmeg as required
Few drops of vanilla essence 

Whisk together, pour into mini soft taco shells and bake for 20/25 mins at 180 degrees
They are 1sp each

Julia suggests Bananas and custard. Bananas free and custard about 5 points. 

Jemma says apples stuffed with the ww bars are nice can serve it with a small pot of low fat ambrosia custard or banana, mini pot of ambrosia (3sp) and a crushed up ww shortbread (2sp) or 

If you have any great pudding ideas, let me know.  Pudding for breakfast anybody?  After reading all that, I was contemplating it, I could do those banana and WW porridge mini muffin things, add 1 egg mix together and bake, they're really tasty. 

Anyway, in other news, it's not all about food (yeah it is, who am I kidding!) we had a relatively calm day yesterday, we watched Season 1 of something called Wu Assassin on Netflix, I enjoyed it, mom hadn't a clue what was going on but she seemed to enjoy the fight scenes and she snoozed a lot through the day.  What else do you do when all it does outside is rain all day!  I sat working on a big thick crochet blanket, so was glad the temperature was a bit lower as it's really heavy already.  

This morning, I'm off to see my wonderful members, then I'll do the same for the rest of the day as I did yesterday probably, if I get mom to giggle it's been a good day. 

Whatever your plans are today, remembers it's completely ok not to be perfect!  You are who you are... .and that's BeYOUtiful, one of a kind, wonderful you!

Luv ya, mwah 


Love me x


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