Slim with Sarah

Nov 9 2012 by Lorraine Howard, Irvine Herald

Well guys, as I write this it’s only seven weeks until Christmas Eve and I am so excited.

The road to target may have a few bumps along they way. We can let those bumps stop us or we can go around them. I can’t be the driver in your journey but I will always be in the passenger seat to support you all of the way. So buckle up, put the key in the ignition and let’s go, with you all the way.

In groups last week Irvine lost 32 stone in October, Cumnock 22 stone and Kilwinning a staggering 57 stone. Woo-hooo! That’s an amazing amount of weight to lose.

On Ronnie McGhie’s radio show on 3TFM on Friday we talked about the importance of eating and drinking to lose weight healthily, especially if you’re increasing your exercise . It’s a fact that starving yourself or eating very little doesn’t always work as your body needs energy to survive and starving it of these vital things is not good for you or your body. I was also amazed to read this week that many of the red carpet stars say that they have at least eight hours sleep every night – oh, wouldn’t that be bliss – but those who have at least seven to eight hours sleep every night lose weight at a better rate than those who don’t get that amount of sleep.

Thank you to Julie and Kathy from Kilmarnock group for this fab recipe for banoffee pie.

It serves eight and has 4.5 Syns on all eating plans.

You will need: 10 reduced fat digestive biscuits, finely crushed; two medium egg whites; two 12g sachets powdered gelatine; 3fl oz boiling water; 150g Quark; three x 200g pots Mullerlight toffee yoghurt; three to four tbs artificial sweetener; one tsp vanilla extract; two bananas.

To make: Preheat oven to 190 degrees. Line a 20cm springform cake tin with baking parchment and fry light spray. Place the crushed biscuits in a bowl. Lightly beat one of the egg whites until frothy and add to the bowl. Stir well and then spoon the mixture into the prepared tin and press evenly over the bottom. Bake in the oven for 10-15 minutes, then set aside to cool. Dissolve the gelatine in the boiling water. Whisk the Quark in a bowl until smooth. Stir in the yoghurt, sweetener and vanilla extract.

Whisk the two remaining egg whites until stiff then fold into the quark mixture along with the gelatine liquid. Spoon over the prepared biscuit base, smoothing over the top and chill for 4-5 hours or until set.