The one I made was actually for my lunch club folk so it took no account of having to watch sugar content. It was mainly made up of strawberry mousse made with cream between Genoese sponge layers, so mostly cream with gelatine. Replacing the sugar with an artificial sweetener should work ok. You would need to adapt the sponge recipe, replacing the sugar with something like erythritol and using a nut flour instead of ordinary flour. Should work ok though.that looks lush i'd swap the strawberries for raspberriesgot recipe for low carb variant handy ?
I’m having to as well6.6 this morning on Libre ..I keep having to log on every time I am on here where usually I just stay logged in so don't know what is happening .
It was ok this morningI’m having to as well
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