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<blockquote data-quote="Snapsy" data-source="post: 1614844" data-attributes="member: 265172"><p>I sprinkle a bit of Splenda over natural yoghurt and have it as a pudding most days with some sugar-free strawberry jelly.</p><p></p><p>I make my own yoghurt - apart from being a little sharp without sweetener, it's absolutely delicious and really creamy. Sometimes I strain it (half an hour in a sieve lined with 2 sheets of kitchen roll, over a bowl) and serve it (without sweetener, this time) on top of low carb chocolate mousse - it cuts through the chocolatiness and refreshes things nicely.</p><p></p><p><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="Snapsy, post: 1614844, member: 265172"] I sprinkle a bit of Splenda over natural yoghurt and have it as a pudding most days with some sugar-free strawberry jelly. I make my own yoghurt - apart from being a little sharp without sweetener, it's absolutely delicious and really creamy. Sometimes I strain it (half an hour in a sieve lined with 2 sheets of kitchen roll, over a bowl) and serve it (without sweetener, this time) on top of low carb chocolate mousse - it cuts through the chocolatiness and refreshes things nicely. :) [/QUOTE]
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