Raspberries & Cream with Quick Chocolate Sauce

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Raspberries & Cream with Quick Chocolate Sauce

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Ingredients

Adjust Servings:
50g (2oz) finely chopped dark chocolate
2 tablespoons boiling water
125g (4oz) raspberries about 1 punnet. Fresh are best but frozen are OK - just a little mushier.
4 tablespoons double or whipped cream

Variations

dairy-free – use coconut yoghurt or whipped coconut cream.

different fruit – feel free to use any berries, cherries, peaches or plums. Roast pears are heavenly with the sauce.

crunchy – sprinkle over roast almonds or hazelnuts, roast shaved coconut or chocolate granola.

lower-carb – use a chocolate with higher cocoa solids. My favourite is Lindt 90%. Be careful as some dark chocolates are 50% sugar – so read the label.

carb-lovers – replace cream with vanilla ice cream.

frozen fruit – will be a little mushier but still delicious!

Prepare Ahead

Best assembled just before eating.

Ingredients

Directions

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This quick chocolate sauce is a life saver on those days where you haven’t planned dessert but then feel like a little ‘somethin’ somethin’ after dinner.

It’s super easy, just takes a minute to whip up and is the best way to ‘dress up’ my favourite Low Carb, diabetic-friendly go-to dessert of fruit and cream.

An excellent way to start the year!

If you’re looking for other diabetic-friendly fruit ideas, there’s a list of my favourites here.

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Steps

1
Done

For the sauce, place chocolate in a small bowl. Pour over boiling water and stand for a few minutes.

2
Done

Divide half the raspberries between two glasses or tea cups. Top with cream and remaining raspberries.

3
Done

Stir chocolate until the sauce is smooth and glossy (if there are lumps you can leave it a little chunky or zap it in the microwave for a few seconds). Drizzle sauce over the fruit and cream.

jules

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