This simple but tasty low carb dessert could be the perfect finisher for your next dinner party or your special family meal.
The berries are chock-full of vitamin C and manganese and also add a little folate, copper, iron and magnesium while the chocolate fills in iron and potassium.
You can use any combination of berries that are in season. Strawberries best if cut into smaller pieces.
One serve provides 215 calories, 4 g protein, 15 g fat, 12 g of net carbs and P:E = 0.2.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 200 g (7 oz) strawberries, stalks removed and quartered
- 100 g (3.5 oz) raspberries
- 100 g (3.5 oz) blueberries
- 100 g (3.5 oz) blackberries
- 100 g (3.5 oz) dark chocolate (85-95%)
- Line a brownie-sized tin with baking paper.
- Layer the bottom with the berries.
- Melt the chocolate over a bain-marie. Once melted let the chocolate cool enough so not too hot to wilt the berries but warm enough that you can still pour.
- Drizzle the chocolate over the berries. Place in fridge until you are ready to serve.
- This pudding is best made 1-4 hours before you are going to eat it. Serve with whipped cream, mascarpone, ricotta or whipped cottage cheese for more protein.
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