Ingredients: Serves 6-8
100 grams of ground almonds
100 grams of ground almonds
1 teaspoon of baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream
A pack of frozen lowcarb summer fruits
2 x 12.5 grams of instant sugar free jelly crystals
Method:
To make the lowcarb sponge
Mix all dry ingredients in a bowl.
Melt the butter, I use a Pyrex jug, add the eggs, double cream, then add the dry ingredients and mix well. Pour into a 6" microwave proof dish. Microwave in a 700watt for 3 minutes. Allow to cool and break up the sponge into small pieces.
Mix all dry ingredients in a bowl.
Melt the butter, I use a Pyrex jug, add the eggs, double cream, then add the dry ingredients and mix well. Pour into a 6" microwave proof dish. Microwave in a 700watt for 3 minutes. Allow to cool and break up the sponge into small pieces.
Layer up in a Pyrex bowl ( 7" wide by 4" deep ) the fruit, and sponge. Pour over the lowcarb raspberry liquid jelly and allow to set. Serve with some double cream or extra thick clotted cream, delish !
Eddie
If you are a diabetic struggling to lose weight and/or control your blood glucose numbers check our website. This is a basic site for the newly diagnosed and members to the club no one wants to join.
Our lowcarb recipe and food site can be found here. Not the best but will get you started.
No comments:
Post a Comment