What better way for my last Lo-Dough recipe of the year with a celebratory dessert. Beautiful berries, Lo-Dough and a black raspberry liqueur Jelly. It’s so simple to make and so delicious to enjoy! Serves 4
2 pieces of Lo-Dough
400gms defrosted frozen mixed berries
2 tbsp sweetener plus 1 tbsp
1 gelatine sachet
A few fresh berries ( for the Jelly)
3 tbsp Chambord
Line a 15cm pudding bowl with one piece of Lo-Dough
Mix the berries with 2 tbsp sweetener. spoon into the bowl leaving apx 3tbsp of the juices that have been released to spoon over the top later
Using a pair of kitchen scissors cut the remaining piece of Lo-Dough to the same size as the widest part of the bowl. This will form a lid.
Press the lid firmly onto the top and weight down with a dish to hold the lid in placeCover with tightly with cling film and leave in the fridge overnight allowing time for the juices to soak into the Lo-Dough. About an hour before serving spoon over the leftover juices to coat the top of the pudding. Using a knife, loosen the pudding around the edge and then flip over into a plate.
In the meantime in a bowl mix the gelatine with almost boiling water according to the sachet minus 3 tbsp of water – replace this with the Chambord and add 1 tbsp of sweetener
Mix until all the gelatine is dissolved. Line 4 small ramekin dishes with cling film. Place a few berries in each dish and then cover with the gelatine and Chambord liquid. Allow to cool then refrigerate until set .
When ready to serve carefully remove jelly by lifting cling film and place on serving dish. Tear film away.
Serving suggestion: Greek yoghurt, quark or fromage frais
Calories per portion apx 100
Carbs 16 gms
Fat 0 gms
Protein 2 gms
Apx 2.5 syns portion – please check syns values yourself to protect your own weight loss