Ratio    4:1        

Total Calories    414 kcals  

Fat                      41.3g (1.4g of which is MCT) 

Protein                7g

Carbohydrate     3.4g

 

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Ingredients

1g Gelatine (½ leaf)

9g Butter, melted

20g Buttery Biscuit, crumbled (see Daisy Garland recipe)

50g K.Yo Chocolate (available on prescription)

12g Double cream, whipped

10g Cream cheese, full fat

5g Greek yoghurt

1g Dark chocolate, grated e.g. Lindt 90%

                           

Method

1. In a bowl, add the gelatine and cover with cold tap water for 5 minutes.

2. In a separate bowl, add butter and the biscuit crumbs, and mix well.

3. Place a tall 7cm diameter cutter on a plate, pour in the biscuit crumbs, and press firmly down into the base to create an even layer. Chill in the fridge for 20 minutes to set firmly.

4. In a bowl, add K.Yo, double cream, cream cheese and Greek yoghurt, and mix well.

5. Remove the gelatine sheet from the water and place on a microwave-safe plate, cook in the microwave on high for 5 seconds or until dissolved.

6. Stir the gelatine into the K.Yo cheesecake mixture.

7. Add the K.Yo cheesecake mixture into the cutter on top of the biscuit base, chill in the fridge for 40 minutes to set firmly.

8. Remove the cutter and sprinkle grated chocolate over the top.

 

A Vitaflo recipe

© The Daisy Garland