Morning Readers! As you can probably tell by the title of this weeks blog, I've not had the best week. I'm still struggling with the flu virus which seems to have made a very unwelcome return for the third time since November.

I just haven't felt like eating once again which resulted in me having a 2lb gain. I've already drawn a line under the gain and have started making sure I eat again.

I'm making sure I eat all the fruit and vegetables first so that I know I'm having the healthier things first.

It's so frustration when you know you're doing things correctly in principle but the ill health is making things a million times harder. Still, onwards and upwards.

Are you prepared for Mother's Day this Sunday?

I don't have children and although that makes me feel really sad, it's also a bit of a blessing in disguise as it means I don't get chocolates or home made peppermint creams.

How do you cope with Mother's Day?

It must be so hard as you don't want to hurt the feelings of your children but at the same time sometimes our other half doesn't thing when buying gifts for the younger ones. At least if they bring you breakfast in bed, it can be healthy if it's a fried breakfast using Fry Light or by grilling everything.

If you're being taken out to lunch, why not go somewhere that has a carvery? You can have as many vegetables as you like. Just watch out for cheese sauce, the gravy and any vegetables cooked in butter.

You could even have the Yorkshire pudding so long as you watch any other downfalls. Mother's day only happens once a year so why not enjoy it. You can still lose weight so long as you stay on plan the rest of the week.

Raspberry And Chocolate Muffins
Makes 8 muffins, 4 syns each

Ingredients
2 Eggs
6 level tbsp Caster Sugar
1oz/28g low-fat Margarine
2oz/57g Self-Raising Flour
1 level tbsp Cocoa Powder
A few drops of Vanilla Essence
32 Raspberries
8 tsp Fat Free Natural Fromage Frais
Icing Sugar to dust

Method

1. Preheat the oven to 180°C/350°F/Gas 4 and line eight small bun tins with paper cases.

2. Whisk the eggs with the caster sugar and margarine until pale and creamy. Sift the flour and cocoa powder over and fold into the mixture with the vanilla essence.

3. Place 3 raspberries in the base of each paper case and divide the cake mixture over them. Bake for 15-20 minutes or until firm and springy to touch. Remove from the oven and cool on a wire rack.

4. Decorate by spooning 1 tsp of fromage frais over each cup cake, place the raspberry on top and serve lightly dusted with icing sugar.

They're not suitable for freezing but will stay fresh, if kept in an air-tight container, for up to 1 week.

Remember, Mother's Day is only one day out of a seven day week. You still have six other days to be perfect.

See you lighter next week, Love Wendy xxx