INGREDIENTS

2 tbsp extra thick double cream
2 tbsp mascarpone
2 tbsp inulin or other sweetener
Juice of 1 lemon
Pinch of sea salt

Method

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.

Published by kaitiscotland

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.