Crush the low protein shortbread biscuits to form a breadcrumb texture.
Mix with the melted butter and press into the bottom of a 20cm springform tin.
Chill in a fridge for 20 minutes until hard.
Meanwhile, put the ProZero, unsalted butter and cornflour into a small saucepan.
Place over a gentle heat and stir well. Keep stirring until the mixture starts to simmer and has thickened.
Take off the heat and pour into a tall container/jug and use a hand-held blender to blend for 30-40 seconds to form a ‘cream’ and leave to cool.
Once cool, cover and place in the fridge to chill for 3-4 hours, preferably overnight.
Add the Vitabite chunks to a heatproof bowl and melt by placing the bowl over simmering water, stirring occasionally or melt in the microwave on a low heat.
When the ‘cream’ is chilled and set, mix in a bowl with the melted Vitabite and Violife.
Pour the mixture over the biscuit base and chill in the fridge for 2-3 hours or until set.
Vitabite and ProZero are foods for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
- 300g Low protein shortbread biscuits
- 80g Butter, melted
- 800ml ProZero
- 500g Unsalted butter
- 170g Cornflour
- 10 x 25g Vitabite bars, broken into chunks
- 200g Violife Creamy Original
- You will need a 20cm springform tin and a hand-held blender.
