Whether you’re murderer or sleuth, you can feel completely innocent when enjoying this fabulous fruity menu!  It’s packed with Slimming World’s Free Food – satisfying, delicious, healthy everyday foods that fill you up whilst helping you lose weight.

A fruity summer menu for four from Slimming World at just 9½ Syns on an Original day and 15½ Syns on a Green day when enjoying duck as a Healthy Extra. 

½ small, ripe watermelon
1 small, ripe honeydew melon
113 g/4 oz feta cheese
small bunch of fresh mint
freshly ground black pepper

 

1. Using a sharp knife, carefully remove the skin and pips from the watermelon and honeydew melon. Cut the flesh into thick slices or chunks. Divide the melon between 4 serving plates, piling it up in the centre.

 

2.  Crumble the feta cheese over the melon, then season with plenty of freshly ground black pepper. Cover and chill in the refrigerator. Serve garnished with fresh mint leaves.

 

 

Szechuan spiced duck with oranges 

1 heaped tablespoon Szechuan Chinese five-spice powder
4 x 170g/6oz duck breasts, skinned, boned and all fat removed
salt and pepper
Fry Light, for spraying
250 ml/9 fl oz chicken stock
juice of 3 oranges
1 heaped tablespoon tamarind purée (optional
2 oranges, cut into segments
1 tablespoon freshly chopped coriander
1 tablespoon chopped tomato (optional)

1. Rub the Chinese five-spice powder into the duck breasts and season lightly with salt and pepper. Fry the duck breasts in a little Fry Light for 2 minutes over a high heat, then turn them over and cook for 2 more minutes to seal in all the flavours and juices.

 

2. Reduce the heat and cook for approximately 7 minutes until juicy and pink. Rest for 2–3 minutes before serving.

 

3. Meanwhile, heat the chicken stock in a pan and add the orange juice and tamarind purée (if using). Bring to the boil, then reduce the heat and stir in the orange segments.

4. Serve the duck breasts with the sauce poured over them. Sprinkle with coriander and garnish if wished with chopped tomato. Steamed spring greens and boiled potatoes make a delicious accompaniment to this dish.

  

This fruity dessert is a light and refreshing way to finish a meal. You can make it in advance.

 

 

1. Make the jelly: cut the strawberries into quarters and leave the other fruits whole. Put half of the fruits in a saucepan and cover with the water. Add a little artificial sweetener and poach gently over a low heat for 1–2 minutes until the fruits just start to soften. Do not overcook – they must retain their shape. Press the remaining fruits through a sieve to extract the juices. Add to the fruits in the pan.

 

2. Soak the gelatine in the hot water for 1 minute. Strain the juices from the poached fruits into a bowl and stir in the gelatine. Strain again. Cool the cooked fruits quickly and divide them between 4 attractive tall glasses. Pour the strained syrup over to just cover them. Chill in the refrigerator for about 2 hours until set.

 

3. To make the syllabub, in a bowl mix the yogurt with the skimmed milk powder. Sweeten to taste with artificial sweetener, and add the lemon zest. Whisk together and then chill for about 40 minutes until firm and slightly thickened. Beat the egg white until stiff and fold into the syllabub.

 

4. Spoon the syllabub over the jelly and return to the refrigerator for 2 hours. To serve, decorate the top of each syllabub with raspberries and lemon peel. Serve chilled.