Low Carb Bazaar “Poeding” – The messiest non – gourmet comfort food has been “decarbed”

There are things you cannot gourmet – ify… Bazaar poeding is one of those.  It’s the lucky packet factor of which 5 household quick puddings (that came to the bazaar in old trusty tupperware containers) …are going to land up in your little take away bowl.  The colours are always creamy and bright with yellow custards and brown ginger puddings and not to mention the green and pink ideal milk foamy jelly concoctions. It makes standing in line worth while until the darling little “Tannie” with the rosy cheeks takes your ticket and hands you a little bit of your childhood memories in a little plastic bowl…

But… it’s not all that pretty once you near the end of that bowl and the sweet aftertaste attacks your throat and that ” I need to take a nap now” feeling takes over your  childhood joys… Oh oh… the insulin army has been alarmed… Make way… massive sugar spike coming through!

Not to worry, the “decarb” armed responses have been summoned to bring back the happiness in a bowl to a house near you.

You will need:

A block of cream cheese

2 cups of cream

Coconut cream if you are dairy intolerant or sensitive

Cocoa powder

2 Granadillas

Nut flour (optional for crust)

Desiccated coconut (optional for crust)

1- 2 Tbsp Xylitol

A few flavours of Simply delish NATURAL  jelly

(They come in Strawberry, Peach, Orange and Raspberry and you can easily grab them from dischem and other health or chain stores)

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So in this bowl we have a selection of:

1. Creamy raspberry jelly

2.  Orange jelly and granadilla pulp fridge tart

3. Coconut cream chocolate pudding

4. Malva pudding

5. Ultra Mel Zero custard*

* Ultramel zero custard is sugar free with 8 grams of carbs per 100 g, which makes it ok to avoid a sugar spike, BUT it is sweetened with artificial sweeteners sadly.  You could just stay away of classify this as something to buy very very occasionally. (Low carb custard is really tricky to make without any form of corn starch.  It is precision cooking.  Maybe someone has mastered the skills and can give us some pointers)

CREAMY RASPBERRY JELLY

1 Packet of Simply delish NATURAL raspberry jelly

200 ml boiling water

3/4 cup cream

100 grams cream cheese (room temperature)

Simply mix the cream cheese and cream together till fluffy.

Add the water to the jelly and stir a bit to dissolve most of the xylitol in the jelly.

Add the jelly to the cream mixture and whisk with your electric blender for a minute or two.

Refrigerate

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ORANGE JELLY AND GRANADILLA FRIDGE TART

1 Packet Simply delish Natural Orange jelly

2oo ml boiling water

1 packet of cream cheese

3/4 cup cream

pulp of 2 grenadilla’s

For the crust: (Crust is optional)

3/4 cup nutmeal

1/4 cup desiccated coconut, fine

3 Tbsp melted butter

1 Tbsp xylitol

1 tsp vanilla extract

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Simply mix the cream cheese and cream together till fluffy.

Add the water to the jelly and stir a bit to dissolve most of the xylitol in the jelly. Add the granadilla pulp.

Add the jelly to the cream mixture and whisk with your electric blender for a minute or two.

Mix the nut flour, coconut  and vanilla n a separate bowl. Add the butter and mix it into the nutty crumbs.  Press down into the base only of a tart plate.

Pour the orange grenadilla mix over the crust and refrigerate for 2 – 3 hours.

COCONUT CREAM CHOCOLATE PUDDING

20o ml or half a can of coconut cream

2 Tbsp Cocoa

1 Tbsp Xylitol

Add all the ingredients into a mixing bowl and blend with an electric mixer for 2 – 3 minutes.

Refrigerate till set.

(This can also be made with regular cream)

Low - carb Malva poeding

MALVA PUDDING

Find Recipe HERE

The fun of this is in the mixed flavours having a little party in your mouth.  Make sure to dish small portions as it is quite decadent.

Also experiment to your hearts content with flavour combinations etc.

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4 thoughts on “Low Carb Bazaar “Poeding” – The messiest non – gourmet comfort food has been “decarbed”

  1. Hi there, I have successfully made creme anglaise both sweet and savoury. I use the savoury one as a white sauce. The ratio is 500 ml ream or 250 ml each cream and full fat milk – to 4 egg yolks. Salt and pepper for the savoury version. Vanilla and xylitol for the sweet anglaise.

    Over medium flame, heat the cream/milk until bubbles form on the inside edge of the pot. Beat egg yolks with seasoning or with xylitol and vanilla. When bubbles form, temper the yolks by adding a cup of the warm cream while whisking, then return this to the pot and cook over medium/low heat until it thickens. I use a whisk and alternate with a wooden spoon scraping the sides of the pot clean, then I whisk again. Please note: this is a slow whisk, not vigorous. It only takes between 2-5 minutes to thicken depending on your stove. I have gas so I can control the heat. I’m attaching a photo of the savoury/white sauce version. I added cheese as well.

    Regards, Jeanette

    Sent from my iPad

  2. Thanx Ine..i ws also one who went to Bazaars for d puddings n pannekoek. I will try yr jelly puds in Summer.

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