Recipes · Slimmingworld

Lo-Dough Festive Slice

I can’t even begin to tell you how good these really are! Ken and I have done a taste test and they are amazing. After much hype from a well known bakers about their Festive Slice returning it got my imagination running! I thought it would be so good to be able to make a healthier version that you could eat guilt free and enjoy without the hit on the syn, carb and fat bank!

I began to build the recipe this week which started with my recipe for Red Onion and Cranberry Festive Relish – a lovely relish perfect for leftovers, cold meats and cheeses but make predominantly as part of the filling for the Lo-Dough Festive Slice. Once I was happy with the above recipe I then had to create a healthy savoury stuffing. Now this was so easy – it all depended on being able to breadcrumb Lo-Dough and I am delighted it worked!

The recipe for the Lo- Dough Perfect Stuffing Balls was borne.

Get your Lo-Dough here to make this incredible dish Low calorie bread alternative

**This blog post contains affiliate links

The next to the last part was to get my hands on a Festive Bake so I could sample what they are like. I did like the filling and although I rarely eat pastry it was a great combination. Could I do it? Could I make a healthy version and most importantly would it be tasty, as good or even better?

Well, I am delighted to say, of course I am biased but the Lo-Dough Festive Slice is delicious and well worth the effort. You can make the relish and the stuffing in advance. Use leftover chicken breast and when you next have a cooked breakfast- put an extra bacon medallion under the grill!

The recipe makes 2 but you can make more by just increasing the amount of filling you make, there is enough relish and stuffing to make 10 altogether!

Ok so it’s a 4 part process really

First make the relish

Secondly make the stuffing

And third make the filling for the finished slices.

You will need

Part 1

Ingredients and method for the relish

2 thinly sliced red onions

25gns dried cranberries roughly chopped

1 tbsp Apple cider vinegar ( I used Willy Chases Apple Cider Vinegar with the Mother)

1 tbsp balsamic vinegar

2 whole cloves

4 tbsp sweetener

Pinch of dried chilli flakes

Pinch of salt

Butter Frylight

4 tbsp water


Spray a non stick frying pan with butter frylight , add onions and cranberries and gently fry on a medium to low heat for 5 mins stirring all the time. Add the remaining ingredients and continue to cook until the onions are soft and the cranberries are reconstituted and soft – apx another 10 mins. Remove cloves and place in a dish to cook. Cover and keep in the fridge for up to 3 days.

Syns 6 – makes apx 12 tablespoonfuls making it just half a syn per tbsp

Part 2

Ingredients and method to make the stuffing

Pre heat oven to Gas 6, electric 200, fan 180

1 piece of Lo-Dough or apx 28gms of leftover pieces cut with a pair of kitchen scissors into 1cm pieces – see Part 4 *** below for using leftovers for this recipe

1 tbsp dried sage

1 stock cube (I used chicken)

1 egg beaten

1/2 Onion finely chopped

Butter Frylight


Using a food processor, blitz the Lo-Dough into breadcrumbs and place in a bowl with sage and crumbled stock cube

In a non stick frying pan over a low to medium heat gently fry the onion until soft. Add a tbsp of water and cook for a further minute

Add the onions to the bowl and stir. Add the egg and stir.

Using your hands divide the mixture into 4 or 5 portions. Shape each portion into a small ball pressing firmly round and round in your hands until it holds together

Place on a baking tray sprayed with frylight. Spray the stuffing balls with frylight and place in the oven. Bake for 10 mins.

1/2 syn per stuffing ball when making 5

Part 3

Ingredients and method to make the filling for the Festive Slice

100ml skimmed milk

1 tbsp cornflour

1 tsp dried sage

1 pinch of dried minced garlic granules

Fresh ground salt and pepper

40gms Cooked and finely chopped chicken breast

1 bacon medallion grilled and chopped into apx 1cm pieces

1 tablespoon of Red Onion and Cranberry Relish ( see recipe above)

1 Lo-Dough Perfect Stuffing Ball chopped into apx 1cm pieces ( see recipe above)

In a small saucepan place all ingredients apart from the seasoning and heat on a medium heat stirring all the time until the mixture starts to bubble. It should be nice thick and creamy. Season to taste. Set aside.

Step 4

To build your Lo-Dough Festive Slice


2 pieces of Lo-Dough

1 beaten egg

5gms grated Parmesan

Warm to hot water for sticking the slice together


First cut the round edges off your Lo-Dough to form a square.

On one half of the square with a sharp

Knife cut slits into the Lo-Dough as per below.

Repeat the above with the second piece of Lo-Dough. *** You will be left with apx 25gms of Lo-Dough cut off. You can use this to make the stuffing

Grease a baking tray with spray oil and lay the Lo-Dough squares on the tray. With a pastry brush or your fingers brush the edges of the squares with the warm to hot water.

Divide the cooked filling between both pieces – laying on the side with no slots keeping it away from the edges. Fold the slitted side over and press edges together. Go around the edges pressing them together with a fork to secure.

Baste the folded Slice generously with beaten egg. Sprinkle the grated Parmesan on top and bake in the oven for apx 15-20 mins until golden brown.

Nutritional info

186 cals per slice

Fat 5.7

Carbs 9.1

Protein 14.3

Syns 3.5 each – please check syn values yourself to protect your own weightloss

Lo-Dough can be purchased here – The lightest pastry alternative

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