I just ate the leftovers and I have to say it is incredibly more-ish. I dont think I will make it again for a while

Okay, I'm gonna do it. I'll let you know how it goes (just waiting for my order to come with my new Stevia bottle).

Okay I finally got around to it, and it's really pretty good! I'm not a huge avocado fan either but you can't even taste it. I was naughty & used sugar (planned to use Stevia but I remembered it doesn't really combine well with cocoa, at least in my experience). And my blender wouldn't blend it (could just be a dodgy blender) so I chucked it in a bowl & used my mixer instead, which worked fine. Used 4 avocados because they were small. It doesn't taste as creamy as most choccy mousses but that could easily be fixed by adding some cream.

Bubby crying, might have more thoughts later.

It actually tastes a bit like the chocolate icing my mom always made for cakes, very rich...

i made an icecream once from jamie oliver and it would be perfect for low carb in consisted of whipped cream, whipped egg whites and some crushed choclate, anyone now or got this recipe i just seen it on telly one night and went yum, made it the next day very rich and very delish but cant remember the recipe???????????????????//

god knows it was about in 2003 maybe 2003 im not sure it doesnt matter but it was pretty yummy

it was one with maltesers but it definetly was from scratch, as i thought i could do that, oh well, maybe i can just have a play from my memory and see what i come up with

jaffa low carb icecream

ok have had a play and this is what i have come up with and not bad even if i do say so my self,

ok 3 egg white whip till fluffy
4 tsp of splender and a pinch of cream of tartar

200ml cream whip till holds its peaks add
30 gm of shaved chocolate lindt 85% and a little (to your liking) orange essence

fold meringue carefully into the cream mixture freeze till set. wulla low carb really yummy icecream

play with the ingrediets and make up your own flavour

omg this is so yummy i might even eat it raw well you no not frozen, but no i will wait, but lick the bowl i have done lol

Thought this sounded really nice for a summer desert.

Stained Glass Window Cake

lowcarbluxury.com/recipes/recipe-cake03.html

Ingredients:
1 sm pkg Sugar Free Jell-O: Red (Cherry, Strawberry, etc.)
1 sm pkg Sugar Free Jell-O: Orange
1 sm pkg Sugar Free Jell-O: Lime
1 sm pkg Sugar Free Jell-O: Lemon
2 cups heavy whipping cream
3 Packets Splenda
4 cups boiling water
1 1/2 cups cold water

Prepare the red, orange and lime Jell-O separately, disolving each in 1 cup boiling water and adding 1/2 cup cold water in each. Pour each flavor into separate pans (loaf pans or small square baking pans.) Chill until firm — about 3 hours. Meanwhile, whip the heavy cream with Splenda until you have stiff peaks. Cover and refrigerate.

After Jell-O squares are firm, prepare the lemon Jell-O with 1 Cup boiling water and let chill until slightly thickened (about 1 hour.) Remove red, orange and lime Jell-Os from refrigerator and using a butter knife, slice into approximate 1/2 inch cubes. Using a rubber spatula, loosen from pans into a large mixing bowl and set aside.

Carefully blend the lemon Jell-O with whipped cream in a large bowl. Fold the Jell-O cubes into this mixture and pour into a springform pan to chill overnight or until firm. To serve, carefully remove outer ring of springform pan and cut into slices.

Lots of prep-time, but an elegant dessert to serve company.

Makes 10-12 servings. Approximately 1 gram of carbohydrate per serving.

Luscious Little Lemon Puddings

Took this one from taste.com.au and just put splenda instead of sugar. It said serves 4 but my ramekins are small so it made 6 for me.

4 eggs
2/3 cup splenda
1/2 cup lemon juice
1tbs lemon zest
1/2 cup pouring cream

Preheat over 160deg. Prepare a water bath.
Whisk eggs and sugar/splenda until thick, then stir in juice and zest and gently whisk in the cream. Pour into 4 x 125ml ramekins (I had smaller ones as I mentioned so it made 6 of them for me) and bake in water bath for 20-25mins (mine were just under 20mins) or until just set. Remove puddings and cool then cover and refrigerate until needed.
Serve at room temp and dust with icing sugar if desired.


SO YUMMY! Nice little sweet snack for dessert.
I probably whisked it up too much and it was frothy on top so it went a bit funny in the oven with the froth so probably try not to make it too frothy.

My very dodgy calculations came out to be approx 2 carbs per serve based on my 6 smaller servings but you can adjust to your own servings. Sounded about right to me!!

Enjoy.