Recipe provides approximately:
38.2g
Total Fat
5.7g
MCT
8.2g
Protein
3.6g
Carbohydrate
390kcal
Energy
Method
Step 1
In a bowl, dissolve jelly crystals in boiling water, cool for 10 minutes.
Step 2
Break the cupcake into large pieces, place into a glass bowl with the raspberries.
Step 3
Pour jelly over the top, place in refrigerator for 45 minutes or until jelly is set.
Step 4
Spread K.YoTM over the jelly.
Step 5
Smooth the whipped cream over K.YoTM, sprinkle grated chocolate on top of the cream and serve.
K.YoTM 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 allergens and other product information.
Ingredients
- 100g Water, boiling
- 2g Sugar-free jelly e.g. Hartley’s Sugar Free Jelly Crystals
- 28g Cupcake (contains MCTprocal® , see recipe)
- 4g Raspberries, quartered
- 50g K.YoTM Vanilla
- 22g Double cream, whipped e.g. Morrison’s or Tesco
- 1g Dark chocolate, grated e.g. Lindt 90% dark chocolate
Table
