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Low Carb Christmas Recipes
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<blockquote data-quote="lizdeluz" data-source="post: 707553" data-attributes="member: 32108"><p><u>Plum Pudding</u></p><p><u></u></p><ol> <li data-xf-list-type="ol">2 red plums, de-stoned, (count them out and not back in)</li> <li data-xf-list-type="ol">A very small glass of water.</li> <li data-xf-list-type="ol">A splash from a miniature cherry brandy (optional, and not for child guests.)</li> <li data-xf-list-type="ol">Toasted faked (flaked, even!) almonds, 1 tablespoon, (I admit to being an almond fiend - you could leave out or substitute pecans)</li> <li data-xf-list-type="ol">2 tablespoons double cream, whipped or not, or some clotted cream.</li> </ol><p></p><ul> <li data-xf-list-type="ul">Simmer the plums in the water in a small lidded saucepan until tender throughout. Watch they don't boil dry!</li> <li data-xf-list-type="ul">Cool them, and remove about half of the water. Place in an individual dish.</li> <li data-xf-list-type="ul">Add the brandy and the toasted almonds.</li> <li data-xf-list-type="ul">Serve with the cream</li> </ul><p>If you were making this for everyone, just multiply the ingredients according to number of people, and you could add a teaspoon of brown sugar per person when adding the small splash of brandy, but don't add it to your lower-carb one. I know I'm nuts about almonds, <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite11" alt=":rolleyes:" title="Roll Eyes :rolleyes:" loading="lazy" data-shortname=":rolleyes:" />, but I'd be tempted to add ground almonds as a topping as well.</p></blockquote><p></p>
[QUOTE="lizdeluz, post: 707553, member: 32108"] [U]Plum Pudding [/U] [LIST=1] [*]2 red plums, de-stoned, (count them out and not back in) [*]A very small glass of water. [*]A splash from a miniature cherry brandy (optional, and not for child guests.) [*]Toasted faked (flaked, even!) almonds, 1 tablespoon, (I admit to being an almond fiend - you could leave out or substitute pecans) [*]2 tablespoons double cream, whipped or not, or some clotted cream. [/LIST] [LIST] [*]Simmer the plums in the water in a small lidded saucepan until tender throughout. Watch they don't boil dry! [*]Cool them, and remove about half of the water. Place in an individual dish. [*]Add the brandy and the toasted almonds. [*]Serve with the cream [/LIST] If you were making this for everyone, just multiply the ingredients according to number of people, and you could add a teaspoon of brown sugar per person when adding the small splash of brandy, but don't add it to your lower-carb one. I know I'm nuts about almonds, :rolleyes:, but I'd be tempted to add ground almonds as a topping as well. [/QUOTE]
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