Tub of double or whipping cream (I have used a 300ml and a 500ml)
Powdered sweetener to taste (I have used 3 and 5 tablespoons but both are too sweet for me.) Less next time.
Lemon juice to taste (I used one dessert spoon full or half a tablespoon)
Lemon jest if you use fresh lemons (I haven't tried yet)
Heat the cream with the sweetener, stirring until it starts to rise up the pan. Remove from the heat and add the lemon juice. Stir well. Sometimes the mixture can be too runny, sometimes too firm, you have to experiment with the timing of adding the lemon juice to get it right. Either way it is yummy. Pour into individual bowls and leave to set. It lasts for three to four days in the fridge.
Upside down crumble
Make a diabetic crumble base using the following ingredients:
Ground almonds (half the required amount) - eg. 4 oz
Dessicated coconut (quarter of the required amount) - eg. 2 oz
Ordinary flour (quarter of the required amount) - I have tried this with plain and self-raising flours. Granary works particularly well. eg. 2 oz
Sufficient butter or margarine to form small breadcrumb size lumps when combined with flours. eg. 2 to 4 oz..
Salt - if liked.
Mixed nuts if liked.
Sweetener eg. 3-5 tablespoons. Omit if using with posset which is sweet enough.
Combine flours, salt, nuts and sweetener if needed. Add butter and rub in until the mixture resembles small bread crumbs. (I use a Kenwood Chef but it can be done by hand).
Put into individual bowls. Pour the hot posset over the base. Decorate with 5-6 raisins or raspberries (not more - fruit is high in carbohydrate.)