Recipe makes 1 portion which contains:
In a bowl, dissolve jelly crystals in boiling water, cool for 10 minutes.
Break the cupcake into large pieces, place into a glass bowl with the raspberries.
Pour jelly over the top, place in refrigerator for 45 minutes or until jelly is set.
Spread K.Yo™ over the jelly.
Smooth the whipped cream over K.Yo™, add grated chocolate on top of the cream and serve.
K.Yo™ and MCTprocal® are foods for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.
Always check with your dietitian what is suitable for you.
- 100g Water, boiling
- 2g Sugar-free jelly e.g. Hartley’s Sugar Free Jelly Crystals
- 28g Ketogenic cupcake (contains MCTprocal®, see recipe)
- 4g Raspberries, quartered
- 50 g K.Yo™ Chocolate
- 22g Double cream, whipped e.g. Morrison’s or Tesco
- 1g Dark chocolate, grated e.g. Lindt 90% dark chocolate
