Veg ,Pom Bears and blancmange
Author: Frederick (Caregiver)
INGREDIENTS:**
g Carrots, young, boiled in unsalted water
g BirdsEye Garden Peas (HCP added*)
g Broccoli, green, frozen, boiled in unsalted water
ml KetoCal 4:1 LQ (Vanilla)
g Oil, olive
ml Cream, double, Tesco (HCP added*)
g Hartley's no added sugar strawberry jelly (HCP added*)
g Pom Bear cheese & onion crisps (HCP added*)
Directions:
Cook the vegetables in water for 15 minutes. make jelly with 50g of hot water and add it to the add Ketocal liquid 4.1, oil and cream mix well and put into either two small containers or one big one, and put in the fridge to set
Nutrition Information (for entire recipe):
Carbohydrate:
12
Calories: 451
Fat:
41.56
Protein:
4.91
Ratio:
2.46:1
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
