Raspberries are one of my favourite fruits. Although berries contain sugar, they also contain antioxidants, so if you eat them in small quantities, you shouldn't result in high blood glucose levels.
1st layer jelly- make up 1 sachet of diet raspberry jelly, and divide amongst 12 small glasses. I use 130ml glasses. Allow to set in fridge.
2nd layer mousse - beat 500 mls full fat cream with 2 teaspoons of xylitol and 1 teaspoon vanilla bean paste, until stiff peak stage. Heat 300 g frozen raspberries with 1 teaspoon xylitol in the microwave until soft and liquefied. I do this in 60 second bursts. Mix together 1/2 a sachet of diet raspberry jelly with 1 tablespoon of boiling water until dissolved. Set aside 1/3 of the cream and 1/3 of the raspberries. Fold together the remaining 2/3 of cream and raspberries with the jelly. Pour over the set jelly.
3rd layer cream- when the mousse is set, place a dollup of whipped cream on the top, followed by a drizzle of the raspberries.
Each serve (if whole recipe is divided by 12 ) contains 5.42 carbs