Watermelon Vodka Jelly Shots - Very low syn!

Summers here, and it's time to have a bit of fun! If you are planning a barbeque or a garden party, these watermelon vodka shots will go down a storm. If you don't drink alcohol, you could easily leave out the vodka and have a fun sweet treat. But... you'd be missing out!

18 Servings (approx)

Ingredients

• 1 watermelon
• 2 x 12g sachets of gelatine
• 500ml of "no added sugar" fruit squash (any flavour) undiluted
• 150mls of vodka (18 syns for whole batch)
• Juice of 2x lemons or limes

Directions

1. Cut the watermelon in half, and using a spoon scoop out the majority of flesh, leaving about 1cm (you want to be left with two big bowl shapes for the jelly)
2. Mix ingredients in a large bowl, and pour into the watermelon "bowls"
3. Put in the fridge to set for around 3 hours
4. The jelly should be firm to the touch.Slice the watermelon into about 18 fun-sized pieces, pop 'em onto a colourful plate, and await the oohs and aahs!

Speed Soup (with a spicy twist)

Speed soup is one of the secret weapons of slimming world veterans. There is no huge secret to making it, it is simply a matter of adding a load of your favourite speed foods into a standard soup mix. Personally, I like a spicy kick and so my ingredients include a little ginger and chilli. This increases its healing properties and, in my daft little head convinces me that it helps the fat melt off!

2 Servings

Prep Time: 10
Cook Time: 25 Min
Ready In: 35 Min

Ingredients

• Frylight
• 3 cloves of garlic, crushed
• 1 large onion, sliced
• 1 tin of mixed beans
• Tin of chopped tomatoes
• 500mls vegetable stock
• 1/2 inch root ginger, sliced
• 1 tbsp Chilli flakes
• 1 large carrot
• 2 leeks, sliced
• 1/2 turnip, chopped
• Salt and pepper to taste

Directions

1. Spray a large frying pan with frylight, and saute the onions, garlic, turnip, leeks and carrot for about 3-5 minutes on a medium heat until softenend.
2. Add the tin of chopped tomatoes to the pan and lower the heat.
3. Drain the mixed beans before adding to the pan. Allow 3 more minutes to simmer
4. Transfer the contents of the frying pan to a saucepan, add the stock, ginger and chilli flakes. Bring to boil and then allow to simmer for 10 mins
5. Add salt and pepper to taste, and serve!

Bonus tips:

• Blitzin a blender for a smoother soup
• This will keep for up to a week in the fridge, or a month in the freezer
• To turn this into a more substantial meal, why not add some pasta or potatoes to the final boil.