Lifestyle

Weight Watchers: Tips for Christmas survival

Aimee Belmore December 6, 2014

Karen Thompson, a multi-award winning Weight Watchers Leader, looks at what you gain when you lose weight.

karen thompson
Karen Thompson

Karen runs meetings at Saddleworth Rangers Rugby Club, Shaw Hall Bank Road, on Tuesdays at 6.30pm. To find out more call Karen on 07970 370336 or email KThompson@weight-watchers.co.uk

AT THIS time of year life can be hectic and healthy eating can drop to the bottom of our priority list – but with a little effort it doesn’t have too.

Each week, plan your meals in advance, shop smart by avoiding all those highly calorific offers around in the supermarkets and even though you may not think you’ve time to exercise – Christmas shopping can clock up a few miles to keep you fit.

Start planning your Christmas food shopping; remember you’re not shopping for the whole village and the shops are only closed for one day.

All those ‘just in case’ buys invariably end up being eaten well into January so potentially will end up round your middle.

It’s natural to want some special treats over the holidays but by planning in advance and using healthier cooking methods you can indulge in some truly decadent but healthy meals.

These Smoked Salmon Mousses (3 Pro Points each) make a great starter.

  • Put 25g low fat spread, 4 tsps plain flour into a pan with 200ml skimmed milk and heat, whisking all the time until bubbling and thickened.
  • Whisk for 30secs more, turn off the heat, whisk in slowly 60grms light soft cheese.
  • Cool then beat in 2 egg yolks, stir in 50g chopped smoked salmon, finely grated zest of a lemon and few sprigs of chopped fresh dill.
  • Preheat oven to 200C/180 fan gas mark 6.  Mist 6 small ramekins with cooking spray.  Meanwhile whisk the 2 egg whites until stiff and gently fold into the salmon mixture.
  • Divide between the ramekins, place in a roasting tin half full with cold water and bake in oven for 15 mins (until soufflés rise and turn golden.
  • Once cool cover and refrigerate until ready to use (up to 2 days). When ready to serve preheat oven to same temperature, place on a baking sheet, spread 1 tsp half fat crème fraiche over the top of each & bake for 15 mins until they puff up again.
  • Garnish with a curl of smoked salmon, a sprig of dill, serve with baby salad leaves.