Best puddings?

Do you like ice-cream? I make my own instant ice-cream in a food processor. 100g frozen fruit. 100ml double cream 1tsp trubia. Blitz frozen fruit till in small bits. Add sugar and cream. Blitz till ice-cream. Eat immediately - it doesn't freeze. Shame. :wink:

Chocolate pudding: Melt 100 grams of butter, then melt 100 grams of 85% chocolate in the butter. Pour in 100 ml of cream. Whip 2 eggs with sweetener equivalent to 3 tbsp of sugar and mix with the choc/butter/cream. Pour into a a dish and bake at 200C for 6-8 min. Let cool and eat with whipped cream and raspberries.

I used 70% chocolate so skipped the sweetener.

Whipped cream with berries is fine too. Raspberries are relatively low carb.

Scandichic said:

Do you like ice-cream? I make my own instant ice-cream in a food processor. 100g frozen fruit. 100ml double cream 1tsp trubia. Blitz frozen fruit till in small bits. Add sugar and cream. Blitz till ice-cream. Eat immediately - it doesn't freeze. Shame. :wink:

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Add sugar. Wot! No way

lynbrown said:

I have a sweet tooth and like to end my evening meal with a pudding. Recently I have been having fresh fruit from the packs you but in supermarkets. By coincidence, I have had some very high readings this week and wonder if there is a connection. What are the safest 'puddings' we can eat? I am T2, with insulin and tabs.

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These fruit salads often contain high fructose fruits such as grapes and melon. That might explain your high readings. I stick to berries.

A quick pud is berries, cream and jelly. I buy the Simply Delish jelly from amazon as it is zero carb and zero gelatine.

Mug cake takes only a few minutes to make http://www.ibreatheimhungry.com/2013/05/chocolate-brownie-mug-cake-low-carb-gluten-free.html

Stewed rhubarb with cream or yogurt is also a good option.

I've got a killer chocolate fondant recipe, quite low in sugar and you don't need a big portion.

I'll dig it out later today, but in the meantime

Coconut flour pancakes, very low carb
2 eggs
2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted
5 tablespoons coconut milk or whole milk
1 teaspoon TIANA Organic Raw Crystallised Coconut Nectar
¼ teaspoon salt
2 tablespoons sifted TIANA Organic Coconut Flour
¼ teaspoon baking powder
Method
Blend together eggs, oil, coconut milk, nectar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes.

Coconut Custard Pie - very rich, you don't need a big portion, I make it in a silicon baking dish with no pastry case
Servings: 6
Preparation Time: 5 minutes

• 4 eggs
• 2 cups coconut milk* (or milk of your choice)
• 1/4 cup expeller-pressed coconut oil (softened works best)
• 1/2 cup honey
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla (or 2 vanilla beans scraped)
• 1 cup shredded dried coconut

Preheat oven to 325 degrees ºF.
Place all ingredients into a blender and blend for about 10 seconds (or until thoroughly mixed)
Pour into a pie dish greased with coconut oil.
Bake for 55 minutes in preheated oven. Serve warm (or cold the next day for breakfast!)

Daibell said:

Add sugar. Wot! No way

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Trubia - not sugar! Would you like to borrow my glasses?

Scandichic said:

Trubia - not sugar! Would you like to borrow my glasses?
View attachment 4363

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When I googled trubia I got images of army tanks

Think it is a typo and the word is Truvia - who wants tanks in their ice cream?!*

Greek yoghurt with sweetener. Mmmmmm.................

Sugarfree jelly with double cream

julie56 said:

Think it is a typo and the word is Truvia - who wants tanks in their ice cream?!*

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Bloody auto correct!