Weight Watcher Recipe: Egg Dumpling Soup
Serves: 4
Calories/serving: 297
WW points per serving: 7
Fibre: 1.2g Protein: 26g Fat: 20.1g
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- 15g /1/2 oz butter, softened
- 1egg plus 1 extra yolk
- 125ml /4floz double cream
- pinch salt
- pinch grated nutmeg
- 1 litre/1 3/4 pints Chicken Stock
1. Grease the bottom and sides of the top of a double boiler with the butter. Beat the egg, egg yolk, cream, salt and nutmeg together, then pour into the top of the double boiler.
2. Cook over hot (but not boiling) water for 45 minutes, or until set and firm.
3. Turn the dumpling mixture out on to greaseproof or parchment paper and cool, then slice into cubes. Add to clear hot Chicken Stock and serve immediately.
Eat it while it’s hot and enjoy! 
