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Ham,Pom bear and blancmange

Author: Frederick (Caregiver)

 

INGREDIENTS:**
 g Ham
 g Pom Bear cheese & onion crisps (HCP added*)
 ml Cream, double, Tesco (HCP added*)
 g Oil, olive
 g Hartley's no added sugar strawberry jelly (HCP added*)

Directions:

Put 30g of hot water into jelly granules and add the cream and the olive oil, mix well to make your blancmange and put in the fridge overnight
Eat Pom bears and ham as they are

Nutrition Information (for entire recipe):

Carbohydrate: 11.4
Calories: 427
Fat: 40.09
Protein: 4.93
Ratio: 2.45:1


Tags:

2.5:1 ratio  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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