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Desserts and Diabetes.
- Thread starter 'V'
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cugila
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Here is a link to a Low Carb Recipe site which is American but has a number of low carb desserts and also mian courses etc.
http://www.lowcarb-recipes.net/recipes/Dessert/
May be of some use to you.
Ken.
http://www.lowcarb-recipes.net/recipes/Dessert/
May be of some use to you.
Ken.
IanD
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I use full fat Greek yoghurt
Vegegel with no-added sugar squash (gelatine is not vegetarian)
cream
fruit - fresh or add sweetener after cooking
almond cakes - see my PM
Vegegel with no-added sugar squash (gelatine is not vegetarian)
cream
fruit - fresh or add sweetener after cooking
almond cakes - see my PM
WhitbyJet
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Low carb chocolate mousse, cheesecake, lemon posset are some of my favourites - let me know if you would like recipes.
Cheesecake is handy as it can be frozen in slices.
Low carb ice cream with berries or make a raspberry coulis you get berries frozen from supermarkets quite cheap. Also have a look at this link for more ideas of wonderful desserts http://www.lowcarbcooking.co.nz/index.p ... &Itemid=55
No need to miss out or feel mdeprived on low carb.
Cheesecake is handy as it can be frozen in slices.
Low carb ice cream with berries or make a raspberry coulis you get berries frozen from supermarkets quite cheap. Also have a look at this link for more ideas of wonderful desserts http://www.lowcarbcooking.co.nz/index.p ... &Itemid=55
No need to miss out or feel mdeprived on low carb.
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Hi, you have reminded me of an creme caramel / brulee recipe am sure you sent it to me yonks ago.
Have lost it!
If you still have it please could you let me have it.
My one weakness IS these. yum yum :lol:
Have lost it!
If you still have it please could you let me have it.
My one weakness IS these. yum yum :lol:
WhitbyJet
Well-Known Member
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- 1,597
Here you in Anna http://www.actionhealthylife.com/2009/0 ... e.html?m=1
but check the link to the NZ low carb site in my previous post above, their custard pots are divine!
but check the link to the NZ low carb site in my previous post above, their custard pots are divine!
- Messages
- 4,789
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Thank you very much. WhitbyJet.
Have stored it in my faves file!
cant lose it again !
Will make one next weekend as it's ages since I had one. [keep staring at them in the supermar kets] o dear...
Anna.x
Have stored it in my faves file!
cant lose it again !Will make one next weekend as it's ages since I had one. [keep staring at them in the supermar kets] o dear...
Anna.x
SparkJack
Well-Known Member
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
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
