I settled on the taste the difference Belgian dark bar (red card wrapper)- which has 26.4g carb and 19.0g sugar m per 100g. It is nowhere near as low as the Lindt 90% bar (think that had 15g carb, 7g sugar per 100g). But was the lowest in the cooking category. The worst/highest was Sainsbury’s Belgian cooking chocolate (dark) which didn’t list the per 100g ingredients (always a dodgy sign, I reckon!) Just the per portion. But totting then up or checking on the website, it turns out to be a whopping 46g carb 43.6g sugar per 100g! Probably about the same as the old Cadbury’s Bournville bar that I was brought up on - I remember that tasting too much on the sweet side, even as a kid
The Perlege bars are not so easy to source. I got some from Amazon. They’re a bit expensive as they’re pocket size bars at quite high cost with postage added. But it might be possible to get multipack deals cheaper. Slightly dangerous for me to do that, as I might be inclined to develop a ‘go to’ habit if there’s a regular supply...! But others might be able to be more restrained
Liking the sound of the frozen berries couli
@Listlad - I used to make something like that with sugar back in the days of not knowing I was at risk of diabetes. Can see it would work well with stevia (or xylitol etc).
The recipe for the blueberry compote/sauce is easy too. To about half a pack (100-125g) blueberries, in a small pan, add 2 tsp (or 10 ml size spoon) stevia/other sugar substitute, 1/4 tsp (0.25 ml) of cornflour, 1/4 tsp (0.25 ml) of lemon juice and a tiny pinch of salt. Stir for 5-10 min over low to medium heat until some of the berries burst and break down and sauce thickens slightly. If it’s getting too thick or dry, add in a little water to loosen. Of this quantity I divided half of it across two little bowls of Greek yogurt for hub and I - he thought it was pretty yummy, too!
Final thought - re the courgetti - I found a spiral vegetable slicer in TKMAXX - just a simple, hand held thing for about £8. It produces various grades of rotated slices including thick and thin spirals, so you can quickly get ingredients for both salads and hot dishes, from whole veg (or sections if it was something round shaped). Took a bit of getting used to (I cut my thumb nail the first attempt!) But am pretty pleased with the results now - and amazed at how much spiral product you end up with from one courgette, carrot, etc.