Cookbook creator says: This is good served with my Sugar Free Berry Sauce.

Submitted by LUCYLAKE

Great filling for crepes.

Submitted by LUCYLAKE

Cookbook creator says: Egg, gluten, dairy and nut free.

Submitted by LUCYLAKE

Cookbook creator says: Egg, Gluten, dairy and nut free.

Submitted by LUCYLAKE

Cookbook creator says: Egg, Gluten, dairy and nut free.

Submitted by LUCYLAKE

Cookbook creator says: Egg, Gluten, dairy and nut free.

Submitted by LUCYLAKE

Serve with boiled rice

Submitted by LUCYLAKE

This recipe is for one helping, so be careful when you add ingredients like garlic and chilli – don't make the portion too strong for your own taste!

Submitted by LUCYLAKE

Submitted by LUCYLAKE

Let's face it, bright food is more appetising. The gorgeous colours and sweet flavours in this salad are very satisfying.

Submitted by LUCYLAKE

Bake until golden, leaving the fat behind.

Submitted by LUCYLAKE

This goes well with crudités of carrot, cucumber and baby corn.

Submitted by LUCYLAKE

Refreshingly lo-cal snack

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Make 24 little cup cakes, or 12 big ones. Nutritional info is for 24 little ones.

Submitted by LUCYLAKE

Submitted by LUCYLAKE

A lovely refreshing and cooling dip. It's also delicious as a thick creamy dressing with chicken salad – except, with a fraction of the calories.

Submitted by LUCYLAKE

Submitted by LUCYLAKE

Add mashed banana, cacao/carob or berries.

Submitted by LUCYLAKE

A cream chicken and vegetable soup – without any cream!

Submitted by LUCYLAKE

Submitted by LUCYLAKE

One serving is about 3 tablespoons (50g), which is perfect sprinkled over yoghurt. Good to know: Substituting 15g chopped 70% dark chocolate for the banana chips will add less than 1 kcal per serving!

Submitted by LUCYLAKE

Submitted by LUCYLAKE

I think in the US digestive biscuits may be known as wheatmeal or sweetmeal cookies. Graham crackers are probably your closest substitute.

Submitted by LUCYLAKE

Submitted by LUCYLAKE

Serve topped with 3 medium English pears, about 400g

Slice the pears lengthways. Return the pan to a high heat and add the remaining butter and the pear slices. Fry for 2 minutes or until golden on both sides. Serve the pancakes warm, topped with the pear and drizzled with honey.

Submitted by LUCYLAKE

Gluten, egg, nut and dairy free.

I love this recipe. It’s so versatile. It can work as a loaf, fruity muffins or a gooey apple-topped cake served hot with soy custard.

To reduce the fat, I’ve replace half the original amount of butter with apple sauce. I’ve also successfully used puréed sweet potato (thinned to apple sauce consistency with soy cream). It would also work well with over-ripe mashed banana, or left over puréed pumpkin. So it’s a great way to use left overs too.

For nut allergies, replace the nuts with banana chips, or carob/choc chips. I've replaced them with puffed rice in this recipe.

Raisins or cranberries can be used instead of apricots. But I like to use apricots, as they are much lower in calories. I also like to use xylitol for the same reason, but dark brown sugar will give the cake a lovely flavour and colour.

Make sure the dried fruit isn't too dry (especially dates) by soaking them in hot water before hand.

In this recipe, the chocolate puffs add a satisfying crunch. For something even crunchier, you can use banana chips, but bear in mind 60g (1/2 cup) will give you about 30kcal more per serving.

Submitted by LUCYLAKE

(A BBC Recipe)

Try baking fish on top of sliced potatoes?

Submitted by LUCYLAKE

Dairy, egg and gluten free. Deliciously creamy but light and dead easy to make.

Submitted by LUCYLAKE

A low fat recipe that tastes every bit as creamy as the real thing. It's also dead easy to make – instead of making the custard base yourself, just reach for your favourite soya alternative... Try this recipe, substituting other fruit such as berries instead of bananas.

Dairy-free, egg-free and low-fat

Submitted by LUCYLAKE

Gluten and Dairy Free

Submitted by LUCYLAKE