I know of at least five people who have told me that they are going to lose some weight before Christmas.
I have to say, I am another one who has said it.
Though when I stop to think about it, I wonder where is the sense because in a few weeks I will be overindulging with all sorts of lovely foods anyway so I might as well just go through the pain of cutting back on the tasty treats only once! Crisps are my downfall at the moment.
I could quite happily eat one of the large sharing bags myself, without giving any away – particularly salt and vinegar or beef. Yum.
Not so yum for the heart or waistline mind you! We all love a snack though, and everybody has their one ‘go to’ item in emergencies.
Crisps are mine, some people eat packets of biscuits and others eat chocolate, but I need the savoury to keep me right!
Obviously I am all for healthy eating and a balanced diet is really very important. We all should aim to eat as many fruit and vegetables as we can but if I am in need of a pick-me-up, no amount of apples will do the trick!
Like I said, everyone has different tastes, and some folk turn to a cup of tea and a slice of cake.
Today’s recipe is as Mary Berry herself calls it a ‘cut and come again’ cake. Yoghurt loaf. This is a favourite in schools and home baking with children because of its sheer simplicity. And it can be easily adapted too.
This cake has a lower saturated fat content as it is made with vegetable oil and low fat natural yoghurt. The original recipe had a crazy amount of sugar in it and was far too sweet so I have adjusted it to be a little less harmful on the teeth too.
So give this one a go with the kiddos this weekend if they are bored of the poor weather and are looking for a fun project. Enjoy… happy baking!
• 3 cups of plain flour
• 1 cup of sugar
• 1 cup of low fat natural yoghurt
• Half a cup of vegetable oil
• Half a teaspoon of salt
• 1 teaspoon of vanilla extract
• 3 eggs
• 1 and a half teaspoons of baking powder
1. Preheat the oven to 140C. Grease and line a loaf tin.
2. Crack the eggs into a small bowl and beat them briefly with a fork to combine the yolk and white.
3. Put every ingredient into a large bowl (it will help to sift the flour first) and use a wooden
spoon to mix the ingredients thoroughly.
4. Once the mixture is smooth with no lumps, spoon it into the prepared tin.
5. Bake for around one hour 15 minutes or until you can insert a skewer and it comes back out clean.
6. Turn out of the baking tin and leave to cool.
7. Store in an airtight container for a few days.