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Message: <blockquote data-quote="fergus" data-source="post: 39463" data-attributes="member: 6150">Re: Recipes.OK, here due to public demand is the low-carb Xmas trifle recipe I mentioned in a previous thread:If you want to go all the way (I do, 'cos it means more trifle) you can first make a low carb sponge cake for the base. Whisk together 85g butter, 2 tbs olive oil and 3 eggs. Then stir in 200g ground almonds, 1tsp of baking powder and your sweetener of choice ( I use 3 sachets of stevia rather than the chemical sweeteners.) Pour the mixture into a lined baking tin and bake for 30 mins at 170C. Around 17g of carbs for the entire cake!If there's any cake left :roll: , cut it into thick slices and line the bottom of your trifle dish with it. If you leave it out for a while, the sponge will dry out so that you can add extra booze to make it moist again. :mrgreen:  Pour enough booze over the base so that it goes really squelchy. You can use a sweet white wine, but hey if you've come this far, use a dry sherry instead.Now cover this with 100g of berries (rasps are the best and low in carbs) and 2 sliced bananas (OK it's only once a year!)Next, take 2 egg yolks, some sweetener ( again I use 5 sachets of stevia, but otherwise use something with equivalent sweetness to 50g sugar) and mix. Add a 225g tub of mascarpone and mix until it becomes light and creamy. Add a slug of brandy if no-one's looking.  :twisted: Whisk the egg whites until stiff, then fold into the mixture. Pour over the fruit/sponge and put it in the fridge.I've never really been a Xmas pud fan, I always ate it out of a sense of duty. Believe me, if you serve the trifle next to the pud, the trifle will disappear well before the pud gets a look-in. Enjoy!fergus</blockquote>

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