The 5:2 Bikini Diet: Lose Up to 14 Pounds in a Month?

Slim spaghetti is a carbohydrate-free spaghetti that you buy from health food shops. It may not be everyone’s cup of tea, but it can be helpful when you want a proper plate of food for less than 100 calories. Don’t be put off by the weird smell when you first get it out of the packet; rinse the spaghetti thoroughly in warm water and the smell will disappear. Serves 1. Preparation time: 10 minutes. Cook time: 10 minutes. Ingredients: 100g (3½oz) slim spaghetti (8 cals) ½ tsp olive oil (14 cals) ½ garlic clove, peeled and crushed (2 cals) 10 cherry tomatoes, cut into quarters (23 cals) 50g (1¾oz) baby leaf spinach (12 cals) Freshly ground black pepper 1 tbsp good-quality balsamic vinegar (12 cals) 1 fresh basil leaf, torn 5g (1/8oz) Parmesan cheese, finely grated, to serve (21 cals) Preparation: Cook the slim spaghetti according to the packet instructions. Heat the olive oil in a wide saucepan over a medium heat, add the garlic and fry for 1 minute until just cooked. Add the cherry tomatoes, stir well and cook for 4 minutes. Add the spinach to the pan, stir, cover with a lid, and cook for 1 minute further. Uncover, stir in the slim spaghetti and season well with pepper. Stir in the balsamic vinegar and cook through, 1 minute more. Add the torn basil and serve with a little Parmesan sprinkled over the top. (Harper Collins)

This is a quick and easy snack. Be sure to move the pan while the corn is popping to prevent it from burning. Serves 1. Preparation time: 1 minute. Cook time: 4 minutes. Ingredients: ½ tsp sunflower oil (14 cals) ½ garlic clove, peeled and crushed (2 cals) 20g (¾oz) uncooked popping corn (72 cals) 10g (1/3oz) Parmesan cheese, finely grated (42 cals) A pinch of salt A pinch of cayenne pepper Preparation:  Heat the oil and garlic in a small lidded saucepan. When the oil is hot, add the popping corn, cover with the lid and cook over a high heat for 1 minute. When the corn begins to pop, move the pan back and forth over the heat until the popping subsides.  Remove the pan from the heat and carefully remove the lid; some corn may still pop. Add the Parmesan, salt and cayenne, toss to coat, then transfer to a bowl to serve. (Harper Collins)

This dessert is ideal for when you're in need of a chocolate pick-me-up on your fast day. Serves 4. Preparation time: 10 minutes, plus 4 hours chilling. Ingredients: 2 cups whole milk (297 cals) 1 tbsp butter (112 cals) ½ cup caster (superfine) sugar (394 cals) 2 level tbsps cocoa powder (unsweetened cocoa) (62 cals) 2 level tbsps cornflour (cornstarch) (142 cals) 1 tsp vanilla extract (12 cals) Preparation: Heat the milk and butter together in a medium-sized saucepan over a gentle heat until the butter has melted. Set aside 4 teaspoons of the sugar and stir the rest into the pan until dissolved. Meanwhile, place the cocoa, cornflour (cornstarch) and 2 tablespoons water in a small bowl and stir well to make a smooth paste. Pour the paste gradually into the saucepan, whisking constantly. Continue to whisk while you increase the heat to high and cook until thick and bubbly, about 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Spoon the mixture into 4 ramekins or small glasses and sprinkle a teaspoon of the reserved sugar over each one (this prevents a skin from forming). Leave to cool, then cover with plastic wrap and chill in the refrigerator for about 4 hours until set. (Harper Collins)