Blend the cottage cheese with the milk, flavouring and xylitol until smooth.
Pour 100 ml of hot water over the gelatine and stir until dissolved.
When it has cooled a little, pour the still liquid gelatine into the curd and blend again.
Peel the banana and cut into slices.
Pour the cheese mixture into a small cake tin.
Place banana pieces in the mixture.
Place in the fridge to allow the cheesecake to set. Meanwhile, prepare the jelly according to the instructions on the packet.
When the cheesecake has set pour the jelly on top.
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Do not use sharp objects that could damage the surface.
Grease the inner surface before use.
Wash and dry after use.
Avoid sudden changes in temperature.
Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.