Here is an American recipe for a Chocolate layered 'cake'. I've converted it to thing that can be found in English supermarkets.
For the Crust:
190g pecans
130g vanilla whey protein powder
12g Splenda
115g melted butter
Preheat oven to 180C Blend all above in blender. Pour into tin. I use a slightly deeper swiss roll tin.
Press mixture to cover bottom and bake for 15 mins (approx.)
For the different layers:
600 ml double cream
1 pkt of sugar free instant vanilla angel delight (I use Tesco no added sugar)
1 pkt of sugar free instant chocolate angel delight
225g cream cheese
12g Splenda
630ml of semi-skimmed milk + 2 tbsps
Whip cream with vanilla pkt in one bowl.
Beat cream cheese, Splenda,+ 2 tbsps milk in another bowl.
Fold in half of the whipped cream mixture. Spread this over the cooled crust to make the first layer.
Use the now empty bowl and mix the chocolate whip with 600ml milk.
Beat until creamy and thick. Spread to make a second layer.
Refriferate to set..
Use what's left as
1 a third layer
2 pipe a fancy decoration.
3 put in a bowl and serve separately so that guests can help themselves./ or not
This makes a really decent sized pud for 12- 16 guests.
16 servings = 8g carb each
6 servings = 16g each.
Not to be eaten every day but the nut/ protein crust seems to stop high BS readings!
I put less Splenda in the whip than suggested- I used 8g
