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
300ml of extra thick cream
A handful of toasted flaked almonds
2 x 12.5 grams of instant jelly crystals
Method
Mix all dry ingredients in a bowl.
Melt the butter, I use a Pyrex jug, add the eggs, cream, then add the dry ingredients and mix. Pour into a 6" microwave proof dish. Microwave in a 700watt for 3 minutes. Allow almond sponge to cool and break up 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 in the fridge. Cover top with extra thick cream and toasted flaked almonds.
With the Easter weekend nearly here this makes a great family low carb dessert.
All the best Jan
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