Cherry Bakewell Cheesecake Breakfast
Ingredients
- 40g Post Grape-Nuts cereal
- 1/2 tbsp Nkd Living Erythritol Gold
- Moroccan almond extract
- Hot water
- 1.5 tbsp morello cherry compote
- 3 Laughing Cow extra light cheese triangles
- 0.5 Lindahls Kvarg white chocolate
- Sweetener
- Foodie Flavours cherry flavouring
- 1 Marks and Spencer mini shortbread
- 0.5 tbsp Nkd Living Erythritol Icing Sugar Replacement
- Cold water
- 1/2 Morrisons glacé cherry
- Signature coin
Preparation
Blitz the Post Grape-Nuts cereal into a fine crumb.
Add Nkd Living Erythritol Gold, Moroccan almond extract, and hot water to the cereal crumb and mix well.
Press the cereal crumb mixture into a lined chefs ring.
Spread 1.5 tbsp morello cherry compote over the crust.
In a separate bowl, mix Laughing Cow extra light cheese triangles, Lindahls Kvarg white chocolate, sweetener, Moroccan almond extract, and Foodie Flavours cherry flavouring.
Add the cheese mixture on top of the cherry compote and refrigerate overnight.
Crumble the Marks and Spencer mini shortbread around the edge of the cheesecake.
Mix Nkd Living Erythritol Icing Sugar Replacement, Moroccan almond extract, and cold water in a bowl and pour it into the cavity of the cheesecake.
Garnish with Morrisons glacé cherry and signature coin.