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<blockquote data-quote="maglil55" data-source="post: 1756795" data-attributes="member: 52911"><p>Ahh [USER=41816]@Brunneria[/USER], I've always regarded you as the Mary Berry of this thread. Just noticed I didn't post the link for the Black Forest but came across these little gems too which are great if you miss your Bounty bars</p><p></p><p><a href="http://www.diabeticgoodbaking.com/2013/04/bountytruffles-ifyou-like-bounty.html" target="_blank">http://www.diabeticgoodbaking.com/2013/04/bountytruffles-ifyou-like-bounty.html</a></p><p></p><p>And the amazing black forest. I put grated 90% around the sides and kirsch soaked cherries on top. It is kirsch soaked cherries I put in it as well.</p><p></p><p> <a href="http://www.diabeticgoodbaking.com/2016/01/black-forest-gateau.html" target="_blank">http://www.diabeticgoodbaking.com/2016/01/black-forest-gateau.html</a></p><p></p><p>Another I've made where no one noticed it was different was the lemon cloud pie</p><p></p><p><a href="https://www.ibreatheimhungry.com/lemon-cloud-pie-low-carb-gluten-free/" target="_blank">https://www.ibreatheimhungry.com/lemon-cloud-pie-low-carb-gluten-free/</a></p><p></p><p>Seriously good for lemon lovers. One thing I will say it the base worried me as first. Second time I made it I reduced the butter by 2 tablespoons as the first one I made the base could move when I took it out of the oven. This was due to the liquid butter. I'd made bases in the past with butter and ground digestive biscuits (pre type Ii) but in the adapted recipe the coconut doesn't seem to bind as well. First one I actually used kitchen towel to soak some of the liquid butter off the base. It does actually set in the fridge but I still felt it was too much butter. As it cools you have to shape the sides up again as they do slide down while they are hot. Worth the effort though it's really good.</p></blockquote><p></p>
[QUOTE="maglil55, post: 1756795, member: 52911"] Ahh [USER=41816]@Brunneria[/USER], I've always regarded you as the Mary Berry of this thread. Just noticed I didn't post the link for the Black Forest but came across these little gems too which are great if you miss your Bounty bars [URL]http://www.diabeticgoodbaking.com/2013/04/bountytruffles-ifyou-like-bounty.html[/URL] And the amazing black forest. I put grated 90% around the sides and kirsch soaked cherries on top. It is kirsch soaked cherries I put in it as well. [URL]http://www.diabeticgoodbaking.com/2016/01/black-forest-gateau.html[/URL] Another I've made where no one noticed it was different was the lemon cloud pie [URL]https://www.ibreatheimhungry.com/lemon-cloud-pie-low-carb-gluten-free/[/URL] Seriously good for lemon lovers. One thing I will say it the base worried me as first. Second time I made it I reduced the butter by 2 tablespoons as the first one I made the base could move when I took it out of the oven. This was due to the liquid butter. I'd made bases in the past with butter and ground digestive biscuits (pre type Ii) but in the adapted recipe the coconut doesn't seem to bind as well. First one I actually used kitchen towel to soak some of the liquid butter off the base. It does actually set in the fridge but I still felt it was too much butter. As it cools you have to shape the sides up again as they do slide down while they are hot. Worth the effort though it's really good. [/QUOTE]
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