2 tbsp extra thick double cream 2 tbsp mascarpone 2 tbsp inulin or other sweetener Juice of 1 lemon Pinch of sea salt
1. Put the cream and mascarpone into a bowl – whisk a little to thicken to desired consistency. 2. Stir in the lemon juice. 3. Add the salt and inulin, and gently combine. 4. Divide into two glass ramekins, top with a little lemon peel to decorate and place in the fridge until ready to eat.
I am a Scottish doctor who is working to improve the outcomes for people who have diabetes using a low carb diet, and advanced insulin techniques when necessary. Professionally I provide expert witness reports in the clinical forensic and family medicine areas and I also provide complementary therapies. I enjoy cooking, cinema, reading, travel and cats.
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3 thoughts on “Natural and Low Carb Kitchen: Easy lemon pots”
The perfect recipe that will let me use up some of my Meyer Lemons. We had a great crop this year.
I read that as add insulin. LOL The perfect diabetes recipe add – 4 U insulin. Someday maybe we will digestible insulin and that will be the diabetes recipe
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