SPINACH BAKE with JELLY CREAM
18th June 2020
Category
Classical & MKD Recipes
MEAL 4:1 Ratio
32.5 g fat
4 g protein
4.1 g CHO
Ingredients
- 35g Spinach
- 20g Philadelphia Cheese - Full Fat
- 38g Double cream
- 10g Butter
- 2g Wafer biscuits ASKEYS (available from all supermarkets)
- 9g beaten eggs
- Seasoning & pinch dried herbs
- 1 or 2g HARTLEY’S sugar free jelly crystals (depending on child’s preference for
- wobbly or more set jelly)
Instructions
- Start by making the cream jelly.
- Dissolve the crystals in 80mls of hot water. Cool.
- Whisk in 20g of the cream and leave to set in the fridge.
- This will keep for 3 days.
- Melt the butter and add the chopped spinach, stir on heat untill wilted.
- Stir in the beaten egg with the remaining cream, Philadelphia, herbs and seasoning.
- Put into a ramekin and bake in the oven 190c / 170c fan / gas 6 to 7 for approximately 15 minutess. You can microwave for 2 minutess
- Best served hot but it's not too bad cold!
- Serve with wafer & jelly as dessert.
- The wafers I have weigh 1g each so 2 of them looks a lot, but check because they may vary but I'm sure the least you can use will be 1 ½ which looks plenty to a small child.
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