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Dessert Ideas Needed Please

I think our palates can change very quickly for the better.

When I eat an almond now, it tastes so sweet, it is like munching marzipan! :woot:
 
Avocado Sevenfold said:
I think our palates can change very quickly for the better.

When I eat an almond now, it tastes so sweet, it is like munching marzipan! :woot:
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I was about to post Me Too, but no, to me an almond just tastes sweet, I eat a lot of them! with the occasional bite of 85& chocolate.
 
Dark chocolate mousse: a few egg whites, some 85% dark chocolate melted in and some sweetener. I put a recipe in the low carb forum last year. It's delicious.

Another is summer berry crumble with homemade custard. The crumble is ground almonds, walnuts and hazelnuts. The custard is cream, milk, egg yolk and sweetener. The recipe for this is also in the LC forum.
 
I love crumble! Sam you are a genius!

Runs to kitchen.......................

Cara
 
We like to keep it simple, strawberries and blueberries marinated a while in white vermouth, used to be the sweet white but now its a 50/50 mix of noilly prat and cinzano bianco. The herbs in the vermouth really work well with berries.




Sent from the Diabetes Forum App
 
I made low-carb cheesecake earlier. There are plenty of recipes knocking about, but the one I used went:

Base: 125g ground almonds, 50g descicated coconut, 50g melted butter, half teaspoon salt, 1 tablespoon Splenda (or to taste).
Mix it all together, press firmly into a loose-bottom, non-stick flan tin (or two little ones). bake at 200C for 15 minutes. Let it cool completely and put in the fridge for a couple of hours.

Filling: 200g Philadelphia, 100g double cream, 1 Tablespoon splenda (or to taste), one teaspoon lemon juice.
Beat Philadelphia, Splenda and lemon juice together. In a seperate bowl, whip the cream until thick. Mix the cream into the Philadelphia and combine well. Spread over the biscuit base and smooth with a knife. Put in the fridge for at least an hour before eating!

Smidge
 
Haven't a clue! I don't know if I would want to eat. I stick home-grind almond flour and some other low-carb stuff.
 
Totto said:
I just found Diabetic Cookery from 1917, loads of nice things in there!
https://archive.org/stream/diabeticcookeryr00oppeiala#page/38/mode/2up
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Wow! That is amazing! I honestly thought the use of almond flour was a recent(ish) solution! I am absolutely humbled by this book. It is just astonishing that someone went to so much trouble to write and publish such an incredible cook book for diabetics. This should be modernised, reprinted and handed out at diagnosis! They certainly knew a thing or two about carbs, portion size and calories back then. Brilliant!

Smidge
 
smidge said:
Wow! That is amazing! I honestly thought the use of almond flour was a recent(ish) solution! I am absolutely humbled by this book. It is just astonishing that someone went to so much trouble to write and publish such an incredible cook book for diabetics. This should be modernised, reprinted and handed out at diagnosis! They certainly knew a thing or two about carbs, portion size and calories back then. Brilliant!

Smidge
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Back at that point, they didn't have anything else to help control the disease, so they had to be good, quick!
 
[QUOTEI] just found Diabetic Cookery from 1917, loads of nice things in there!
[URL='https://archive.org/stream/diabeticcookeryr00oppeiala#page/38/mode/2up[/QUOTE']https://archive.org/stream/diabeticcookeryr00oppeiala#page/38/mode/2up[/QUOTE[/URL]]

What a wonderful book! I cant wait to bake something from it. I googled casoid flour and that's what I found

Casoid Diabetic Flour is a mixture of the albuminoids of wheat (gluten) and of milk (casein) composed of approximately: proteins 84.5, fat 1.4, mineral matter 2.5, cellular fiber, etc., 0.7, water 10.8. Employed in cases where carbohydrates are contraindicated, such as diabetes, amylaceous dyspepsia, etc. Thos. Leeming & Co., New York. (Jour. A.M.A., Nov. 2, 1912, p. 1622.)
Source: California State Journal of Medicine. Vol. XI, No.1 pg. 38
 
So THAT is casoid, wondered. Seems I don't want it as it contains gluten. Thank you for the illumination!
 
I love your blog Ewelina!

I was just thinking of lazy things. I've developed an unhealthy Atkins bar habit as I am having a break from jelly!

Cara
 
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