I have had the most wonderful week away, I fully intended to write lots and experiment with recipes and go wild with the blog but in all honesty I crashed! I think it was possibly the first holiday in my entire life where I literally did nothing …. and I loved it! Normally I get really bored or agitated and irritable but not this time, I guess my body needed the break. The heat was a tricky component to work with as it caused a continuous rise in my already high heart rate and my legs became very swollen but I figured they’re a small price to pay! I will do a post later this week to finally explain PoTS properly as I should have done it a while ago, I find it a fascinating condition so enjoy reading up on it!
For today though I wanted to share with you this super speedy and deliscious sugar free pudding. It can be eaten as a mousse or frozen a while to make a ‘keto ice cream’. Use whichever fruit you like, just remember to check the carb content as some are much higher than others.
- 150g raspberries (a small punnet – doesn’t have to be precise)
- 150ml double cream
- 150g cream cheese
- Sweetener (to taste, can be left out)
- Heat the raspberries in a pan over a low heat until they break down and form a liquid, keep stirring until there are no chunks of raspberry remaining
- Add sweetener if you are using it, add a small amount at a time and test until it’s just right!
- Pour the raspberry mixture through a sieve into a bowl – you will need to use a spatula to push the mixture through the sieve
- Throw away the seeds and other bulk, cover the syrup and leave to cool
- In a clean bowl whip the cream cheese until it’s soft and smooth, pour in the cream and whip into soft peaks
- Add the cooled raspberry syrup and whip into stiff peaks
- Spoon into four ramekins and serve – if you’d like an ‘ice cream’ consistency freeze these for approx 30 mins before serving
For a lemon mousse, omit the raspberry part and add a tablespoon of lemon juice when you reach soft peaks then continue onto stiff peaks.
Finally there’s a chocolate option! The higher the cocoa content is the lower the carb count will be, I used Lindt 85% for my choccy mouses and that was fine. Also it is totally optional but if you like mint chocolate I thoroughly recommend adding a teaspoon of peppermint extract …. ohhhh it was good!
- Melt 50g chocolate – if you use a microwave be careful not to burn the chocolate
- Add a quarter of the cream to the chocolate and stir until it is fully combined (this stops the chocolate from solidifying and turning bitty when it hits the cream
- Now whip up the remain cream until you’ve reached soft peaks, add sweetener at this point if you require
- Add the chocolate mix and whip until you reach stiff peaks
There you have it folks! Tuck in 😋
Raspberry recipe makes four, values per pud :
275kcal | 27g fat | 4g carbs | 3g protein