Cake, cake, cake.
Well I have been away for a few days in Germany for a family party. It was wonderful, in the beautiful vineyard province of Germany and the scenery was breath taking.
However, my lovely journal which was brought with me, was left redundant for the few days I was away. I did some beautiful hill walking and a couple hours relaxed cycling, just to see the country side but I have to say that I was bad.
As in bad to the bone. Lots of schnitzel, kassler, bread rolls, cheese, jams, wine. You name it, I consumed it. I gained 3 pounds in 3 days. Yes, I can really break out.
Anyway, today my body was screaming out at me for some vegetables because there was very little consumed while I was on holiday.
However, I always have a sweet tooth and I generally prefer to make my own, just because I find that if I put the work in to make it, I'm less likely to go mad with eating it. It must be a value thing, as in sometimes there is a price for everything and when there is no price, there is no value. The price I pay is my time and therefore that's very valuable to me, so that's what works for me.
So I was back to cooking and baking, also because I love to have really nice meals made, especially with the changing weather.
So today I decided that I would make soups for the week, tomorrows dinner, purely because I have class tomorrow and really busy on Tuesdays and make up dessert for the next few days. Just to be organised.
I couldn't believe how easy this was and with so little ingredients. This is really so easy that it's silly not to make it.
WeightWatchers Propoints per serving 1 per slice or 3 per 2 slice. The picture is 2 slices together.
WeightWatchers Propoints per recipe 22
1 pack of Tesco Sponge Cake Mix
100g of Libertes 0% Greek Style Natural yogurt
240 mls 7Up free
1 punnet of raspberries
1 Tbl Sugar
Preheat the oven to gas mark 6. Mist a baking tray with spray oil. In a bowl, pour out the cake mix. Remove 3 Tbl if cake mix and set aside. Pour the yogurt and the 7 up into the cake mix and stir to combine. Pour the raspberries into the mix and gently stir.
Pour the mix into the baking tray. Sprinkle the remainder of cake mix on top. Place in the oven and cook for 20 minutes.
Remove from oven once a tooth pick comes out clean from the middle of the cake and allow to cool.
Once cooled, sprinkle with sugar and then slice and serve.
Enjoy the Niptuck way, so you don't have to!