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<blockquote data-quote="lizdeluz" data-source="post: 863795" data-attributes="member: 32108"><p>I'm afraid it's literally only cream, coffee and nuts! It's based on a Low Carb High Fat approach so I wouldn't recommend it for anyone eating a fair amount of carbs, because then it would pile on the calories too much. As I'm trying, most of the time, to do low carb at less than 50 carbs per day, I don't have much choice in desserts, especially as I don't want to use sweeteners. So for a 'dessert' I sometimes have:</p><ul> <li data-xf-list-type="ul">1 tablespoon of toasted flaked almonds</li> <li data-xf-list-type="ul">1 tablespoon of broken pecan halves</li> <li data-xf-list-type="ul">2 tablespoons of double cream</li> <li data-xf-list-type="ul">1/2 teaspoon cinnamon</li> <li data-xf-list-type="ul">1/2 teaspoon vanilla extract</li> <li data-xf-list-type="ul">1/4 tsp granulated instant coffee. Real brewed coffee would be wetter but would probably still work well if the cream was whipped a little more.</li> </ul><p>In a cup, whip the cream until it holds its shape in soft peaks</p><p>Add the coffee, vanilla, and nuts, and mix together gently.</p><p>Transfer to a serving dish.</p><p></p><p>I'm going to try, on the same lines, an adaptation of Trudi Deakin's 'Eat Fat' ice cream: I will leave out the stevia, and add coffee to the whisked egg yolks before stirring into the whipped cream with the nuts, vanilla and cinnamon, and maybe some blueberries. I will freeze it in individual-serving plastic pots so that it doesn't take hours to thaw, or a pick axe to decant. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> Even so, the little pots still need 20 mins + thawing time to be ready: I tried to take out a teaspoon of ice-cream too soon from one of them the other day for my other half to try, and I splintered the pot!</p></blockquote><p></p>
[QUOTE="lizdeluz, post: 863795, member: 32108"] I'm afraid it's literally only cream, coffee and nuts! It's based on a Low Carb High Fat approach so I wouldn't recommend it for anyone eating a fair amount of carbs, because then it would pile on the calories too much. As I'm trying, most of the time, to do low carb at less than 50 carbs per day, I don't have much choice in desserts, especially as I don't want to use sweeteners. So for a 'dessert' I sometimes have: [LIST] [*]1 tablespoon of toasted flaked almonds [*]1 tablespoon of broken pecan halves [*]2 tablespoons of double cream [*]1/2 teaspoon cinnamon [*]1/2 teaspoon vanilla extract [*]1/4 tsp granulated instant coffee. Real brewed coffee would be wetter but would probably still work well if the cream was whipped a little more. [/LIST] In a cup, whip the cream until it holds its shape in soft peaks Add the coffee, vanilla, and nuts, and mix together gently. Transfer to a serving dish. I'm going to try, on the same lines, an adaptation of Trudi Deakin's 'Eat Fat' ice cream: I will leave out the stevia, and add coffee to the whisked egg yolks before stirring into the whipped cream with the nuts, vanilla and cinnamon, and maybe some blueberries. I will freeze it in individual-serving plastic pots so that it doesn't take hours to thaw, or a pick axe to decant. :) Even so, the little pots still need 20 mins + thawing time to be ready: I tried to take out a teaspoon of ice-cream too soon from one of them the other day for my other half to try, and I splintered the pot! [/QUOTE]
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