Recipe provides approximately:
In a bowl, add the gelatine and cover with cold tap water for 5 minutes.
In a separate bowl, add butter and the biscuit crumbs, and mix well.
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.
In a bowl, add K.Yo, double cream, cream cheese and Greek yoghurt, and mix well.
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.
Stir the gelatine into the K.Yo cheesecake mixture.
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.
Remove the cutter and serve.
Serving Suggestion:
Always check with your dietitian what is suitable for you
• Serve with berries e.g. blueberries, strawberries or raspberries.
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.
- 1g (½ leaf) Gelatine
- 9g Butter, melted
- 20g Plain biscuit, crumbled (contains MCTprocal® , see recipe)
- 50g K.YoTM Vanilla
- 12g Double cream, whipped
- 10g Cream cheese, full fat
- 5g Greek yoghurt
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