Rachel
I'm in the UK too In Berkshire. I have loads of family and friends coming. I have a couple of bases I use and modify for desserts. It's easy to make meringues with sugar substitutes. Especially if you use SOME sugar[maybe 30% of normal}for the structure. Just follow any standard recipe and substitute as you choose. I know parts of Cornwall are remote, but I can get Splenda or Xylitol in most supermarkets. I also have some Truvia and some pure Stevia. What's not in the shops is available easily on-line. Just Google for it. [Low Carb Megastore can be very helpful. Not cheap, but excellent service]
I also make desserts using cream cheese or thick cream. Clotted cream would be perfect. I flavour these desserts with pure essences and sweeteners [available on-line. I don't use the syrups, they taste horrid to me] and serve with frozen berries. Not carb free, but pretty low.
I have even made a reduced carb Christmas pudding. Every high carb ingredient, I substituted with one that is lower. It's still got plenty carbs, but much less and I'll only serve TINY portions to the 3 diabetics present.
