Low-fat and luscious: a menu that's light and fantastic!
Slow-cooked root vegetables make a flavourful soup that you could serve chilled if it's hot, then a real treat of a main course with teriyaki salmon. For dessert, you won't believe how yummy these little cheesecakes are...
Slow-cooked root vegetable soup
Something happens to vegetables when they're cooked very slowly for a long time: their flavour becomes mellow but at the same time more intense, and your kitchen is filled with aromas of goodness. This soup is also completely fat-free.
This has a slightly higher fat content than my other Waist Watcher recipes because I'm using salmon, which works best, but it can be made with other fish, such as cod or haddock fillet, too. If you have problems tracking down Japanese ingredients, try www.clearspring.co.uk
These are so lovely, no-one will know they're low-fat. You do need to make them the day before as they're much easier to remove from the cases if they've had a chance to become firm.
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