Ok, not sure what you will make of these! A lot of the recipes are very fruit-based, and some use splenda - is splenda ok?
I'm interested to know what you think, I was diagnosed with GD just before Christmas although I must confess that I've largely continued to eat normally and my sugar levels have been fine - but I am sure it won't stay that way, I'm 29 weeks.
Vanilla Custard Cream
100ml of natural yoghurt and 1-egg yoke heated gently until it begins to bubble, then add 1/2 tsp of vanilla essence and stir until it reaches a custard consistency.
Book recommends serving this over a few berries and sprinkled with toasted almonds.
There is a cake recipe using almonds and splenda - shall I post that?
And here is a syllabub recipe which book suggests adding apricot puree to, but you could add whichever fruit does least to your sugar levels - the cream and eggs should help to balance the impact.
Syllabub
142ml pot of whipping cream
2 egg-whites
30g of splenda
Whip the cream, and whisk the eggs until they form stiff peaks. Then whisk the splenda into the egg whites.
Fold the eggs into the cream and then add whatever fruit puree you choose.