Sunday is a very special day when we honour mothers everywhere. This year Mother’s Day may be a little different, but that doesn’t mean missing out. Why not have a special meal in – now or when you can get together with those who are special to you. Here’s a delicious Slimtone menu for a special lunch or a lovely evening in.

Spicy Parsnip Soup
Serves 4 – approx 110 cals per serving

Low cal cooking spray
2 onions, chopped
1kg/2lb parsnips peeled and diced into small cubes
1 tbsp curry paste
1½ litres hot good quality vegetable stock
100g/3½oz Philadelphia Light Cream Cheese
Freshly ground black pepper
Chopped leaf parsley to garnish 

Mist large saucepan with one cal cooking spray. Add the onions and cook over a moderate to high heat for 1-2 minutes until softened. Add the parsnips and cook covered over a low heat for 5 minutes with the lid on to sweat the vegetables. Stir in the curry paste and cook for a minute and then add the hot stock. Cover and simmer for 20-25 minutes until the parsnips are soft. Add three-quarters of the Philly to the soup and blend with a blender until smooth. Season to taste. Serve with the remaining Philly stirred into the soup and garnished with fresh parsley.

Steak in Pepper Sauce
Serves 2 – approx. 250 cals per serving

2 x 112g/4oz fillet steak                      2 level tbsp crushed mixed peppercorns
2 tbsp brandy                                      1 level tspn mild coarse grain French mustard
1 level tspn cornflour                          4 tbsp fresh beef stock
2 level tbsp reduced- fat crème fraiche

Firmly press peppercorns into both sides of the steaks and cook in a pre-heated, heavy, non-stick frying pan for about 8 minutes, turning once. Remove from the pan and keep warm. Stir the brandy into the pan. Mix the crème fraiche, mustard, cornflour and stock, and add to the brandy. Bring to the boil and pour over the steaks. Serve with roasted or stir-fried veg.

 Tangerine Chiffon Mould
Serves 4 – approx. 100 cals per serving

1 can mandarin segments                  1 pkt orange sugar free jelly
300ml/½ pint boiling water                1 sachet sugar free dream topping
150ml/¼ pint skimmed milk              1 small low fat orange yogurt

Drain and reserve juice from mandarins. Dissolve jelly in boiling water, then make up as directed with the mandarin juice. Allow to cool until on the point of setting. Make up dream topping with milk as directed until thick and creamy. Gradually whisk in the cool jelly, orange yogurt and half mandarin segments. Spoon into 4 individual glasses and leave until set. Decorate with remaining mandarins.

Mmmm, I know any Mum will really enjoy that scrumptious feast.
Have fun!
Marie x

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