Lowcarb trifle !

Ingredients: Serves 6-8
100 grams of ground almonds

1 teaspoon of baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream

A pack of frozen lowcarb summer fruits

300ml of extra thick cream

A handful of toasted flaked almonds

2 x 12.5 grams of instant jelly crystals

Method:
Mix all dry ingredients in a bowl.
Melt the butter, I use a Pyrex jug, add the eggs, double cream, then add the dry ingredients and mix well. Pour into a 6" microwave proof dish. Microwave in a 700watt for 3 minutes. Allow to cool and break up the sponge into small pieces.

 Layer up in a Pyrex bowl ( 7" wide by 4" deep ) the fruit, and sponge. Pour over the lowcarb raspberry liquid jelly and allow to set. Cover the top with extra thick cream and  toasted flaked almonds.