Have just mixed a batch of the scrummiest desert, and it is low carb! I know someone somewhere else was asking about jelly, and it got me thinking about that old favourite of Australian low carbers: Aeroplane jelly.

I took one pack of raspberry flavoured Aeroplane jelly, dissolved it in about 200 mls of boiling water and then divided that into 3 small dishes.

Into each dish of liquid jelly (abt 70 mls) I put three good tablespoons of double thick cream, a capful of vanilla essence, whisked it all well, then set it in the fridge.

Yummy, not too rich, full of flavour, and about 2.5 to 3 carbs tops a serve. Seems to me you could experiment with different flavours and liquers as well different toppings as desired.