1 packet	popiah skin (comes in sheets of 50)
1 tub	plain low fat yoghurt
1 small	cucumber (freshly grated)
1 small lettuce	shred leaves (allow 1/2 lettuce leaf for each popiah)
1 packet	low fat cheese (use 1/2 -1 slice for each popiah)
1 packet	low salt potato crisps
Optional	tomato or chilli sauce

Method

1. Spread a teaspoon of yoghurt onto centre of popiah skin
   
2. Mix in some chilli or tomato sauce (optional)
   
3. Lay some grated cucumber and shredded lettuce
   
4. Add strips of low fat cheese
   
5. Crush one potato crisp and sprinkle on top of mixture
   
6. Roll into a neat package and consume immediately to get the best results

1 can	lychees
50 g	cooked and shelled prawns (coarsely chopped)
3	water chestnuts (chopped)
2 tbsp	low fat mayonnaise) mix
2 tbsp	milk powder)
1/2	lemon
1 tbsp	garlic chilli sauce (optional)
	Salt and pepper to taste

Method

1. Drain the lychees
   
2. Mix mayonnaise. milk powder, prawns and water chestnuts
   
3. Squeeze some lemon juice
   
4. Flavour with a little salt and pepper and chilli if preferred
   
5. Spoon into lychees