Cheese Scones

Makes 12 potions

Ingredients

500 ml Flour (2 cups)

15 ml Baking Powder (3 tsp)

Pinch of Salt

Sprinkle of Cayenne Pepper/Chilli Powder (optional)

250 ml low-fat Strong Cheddar cheese (grated)

15 ml Vegetable Oil (3 tsp)

15 ml Semi-Skimmed Milk

1 Egg

Method

Sift flour, baking powder, salt and cayenne pepper into a large bowl.  Add the cheese and mix through the flour mixture.

Beat the egg and milk together in a separate bowl and add the oil.  The Oil replaces the butter/margarine that usually gets used to rub into the flour.  By using oil you cut down on the dreaded calories and it saves a lot of time.

Pour the milk/egg/oil mixture into the flour and using a metal spoon/fork, mix the dough until it clumps together, but is not too dry.  If too dry, splash a bit more milk in to use up the flout.

Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over on top of itself (this gives the finished scones the natural "break" to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.

Cut out your scones using a round cutter (you decide the size) or if you don't have a cutter handy use a drinking glass.  Place them on a baking tray, pop them in the oven at 180c for 15-20 minutes.

Recommended by Katie

Fat-Free Sponge

Ingredients 
4 Eggs
4oz Self-Raising Flour 
4oz Sugar 

Method
Pre-heat your oven to 160c and line a cake tin. Whip the eggs and sugar together until they look like meringue. Gently fold in the flour and put the cake batter in the cake tin. Bake for 45 minutes or until cooked through. Recommended by Lucie

Frozen Fruit Smoothies

Smoothies are not only deliciously tasty but they're also perfect to have for breakfast, as they're full of goodness. Adding quick cook oats and nuts to them is great, because it helps slow down the absorption of the sugar from the fruit into your bloodstream, which gives you more energy for longer. The great thing about frozen fruit is that it's been picked at its best, at the right time, and hasn't been forced to grow out of season, like so much of the "fresh" fruit on offer to us these days. It's also cheaper and far more convenient— it will keep happily in your freezer for months on end, so any time you fancy a smoothie, you can have one 

Ingredients
• 1 ripe banana
• 1 glass of frozen fruit of your choice: mango, blackcurrants, or strawberries
• 2 heaped tablespoons natural yogurt
• 1 small handful of quick cook oats (not instant)
• 1 small handful of mixed nuts
• 1 glass of soy milk, fat free milk, or op pie juice
Optional: honey, to taste 

Method
Peel and slice your banana and put it into a blender with your frozen fruit and the yogurt. Whiz it up and add the oats and nuts. Add the soy milk, fat free milk, or apple juice and whiz again, until nice and smooth. If it's a bit too thick for you, just add a splash more milk or juice and whiz around again. Give it a good stir, then have a taste. Rarely with a frozen fruit smoothie should you need to sweeten it, but if you think it needs a bit of extra sweetness you can add a little honey to taste — you won't need much

Recommended by Wenna

Original Recipe:  Jamie Oliver

Almond Angel Food Cake

An American Fat-Free Sponge Cake

Ingredients

Serves: 14
150g icing sugar
140g cake flour
1 tablespoon cornflour
350ml egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
200g caster sugar
100g chopped almonds

Method

Prep: 15 mins |Cook: 35 mins

1. Preheat oven to 180 C / Gas 4. Sieve icing sugar, flour and cornflour together; set aside.

2. In a large bowl, beat the egg whites on high speed until foamy. Continue to beat while adding salt, cream of tartar, vanilla and almond extract. Gradually add the caster sugar and continue to beat until stiff peaks form. Quickly fold in the flour mixture, 4 tablespoons at a time. Mix only until flour is incorporated. Do not overmix.

3. Pour batter into a 26cm tube cake tin. Sprinkle top with chopped almonds. Bake in preheated oven for 35 to 40 minutes or until top of cake bounces back when lightly tapped. Remove from oven, invert tin and allow to cool in the tin. When cake Is cool, loosen sides with a long knife and remove to a serving dish.

Recommended by Lucie
Orginal recipe at allrecipes.co.uk