Low Fat Tuna Burgers

Ingredients:

• 1/2 cup onion, roughly chopped
• 1 teaspoon garlic, minced
• 3/4 cup fresh parsley, roughly chopped
• 3/4 cup fresh cilantro, roughly chopped
• 2 tablespoons low sodium soy sauce
• 1 lb tuna steak, cut up into chunks
• 2 tablespoons wasabi paste

Directions:

1. Put the onion, garlic, parsley, cilantro and soy sauce into a food processor or mini chopper and blitz together for about 20 to 30 seconds until everything is blended and the herbs are finely chopped.
2. Empty the herb mixture into a mixing bowl and set aside.
3. Put the tuna chunks into the food processor and blitz until the tuna is ground up but not yet a paste. This takes me about 30 seconds with the need to pulse a bit to get the stubborn chunks.
4. Scrape the tuna out into the same mixing bowl you put the herb mixture into.
5. Add the wasabi paste into the bowl and them combine with your hands to make sure everything is well mixed.
6. Divide the mixture into four and make into four even sized patties.
7. Put patties on a plate and chill in the fridge for 30 minutes.
8. Take the burgers out of the fridge and heat a non-stick frying pan until it is hot and use either a bit of canola oil or a cooking spray if you want to save those extra fat grams. Though, if you keep it canola oil it is mostly unsaturated fat. So, whatever works for you.
9. Put the burger patties in the hot pan and cook for about 5 minutes on each side until they are cooked through.
10. Serve.

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Low Fat Apple and Oatmeal Muffins

Ingredients:

• 1 1/2 cups quick oats
• 1 1/2 cups apple juice
• 2 teaspoons vanilla extract
• 1 1/2 cups whole wheat flour (or spelt flour)
• 1/2 cup sugar
• 2 teaspoons baking powder
• 2 medium apples, grated
• 1 teaspoon cinnamon
• 4 egg whites, beaten to soft peaks
• apple, wedges to garnish (with or without peel)

Directions:

1. Soak the oats, apple juice, sugar and vanilla for 30 minutes.
2. Mix in the flour, baking powder, grated apple and cinnamon.
3. Fold in the beaten egg whites; Spoon into 12 muffin tins.
4. Top muffins with 2 sliced apple wedges (cut quarters of apple into 3 or 4 wedges) and bake at 170° C (338°F) for 25 - 30 minutes until muffins and cooked though and golden.
5. Cool in pan for a few minutes, then remove from pan and cool on wire rack.

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Low Fat Raspberry Dessert

Ingredients:

• 400 g tinned raspberries in juice (undrained and in juice, not syrup)
• 11 g sachet unflavored gelatin
• 5 tablespoons very low-fat plain yogurt
• 200 g very low-fat cream cheese
• 23 g sachet sugar-free raspberry gelatin
• 125 ml boiling water

Directions:

1. Spoon 2-3 tbsp of the raspberry juice into a bowl and sprinkle on the gelatin. Leave to soak for a couple minutes.
2. Place the raspberries and remaining raspberry juice into a pan and bring to a boil.
3. Add the soaked gelatin and simmer until dissolved. Remove from heat.
4. Pour raspberry/gelatin mixture into a medium sized bowl (mine is 17cm across by 5cm deep) and leave to cool for a few minutes.
5. Place in the fridge for a minimum of 1 hour or until partially set (the mixture doesn't need to be totally set, just set enough to take the creamy topping).
6. Add your sachet of raspberry jelly to the boiling water and mix well until all the granules have dissolved. Leave to cool for 5-10 minutes.
7. In a separate bowl, mix the yogurt and cream cheese together until smooth.
8. Carefully add the cooled jelly mixture and stir well (it takes a bit of stirring to get it all mixed together properly).
9. Remove the bowl of set raspberries from the fridge and top with the raspberry cream cheese mixture.
10. Leave to cool a little longer and put back in the fridge for 2 hours or until totally set.
11. Serve! Mmmmm!

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