Page 20 - IFSO Cookbook interno VOL4 2026.indd

Green Protein Delight Cups

Ritika Samaddar
Chief Clinical Nutritionist, RD
Max Healthcare, New Delhi
India

Anjali Saini
Senior Clinical Nutritionist
Max Healthcare, New Delhi
India
With its steamed preparation, high protein
content, and soft texture, this recipe is
well suited to the soft diet stage following
metabolic and bariatric surgery. During
earlier stages of recovery, it can be ma-
shed or blended with low-fat yogurt for a
smoother, easier-to-tolerate consistency.

Preparation

Number of servings: 6 Pieces
(2 Piece per serving)
Preparation time: 55 minutes

Ingredients
● 100g (Raw) yellow moong dal – Soaked
6-8 hours, Drained
● 100 g Cottage cheese – Crumbled *
● 100 g Spinach – Finely chopped Nutritional Facts
● 50 g Low-fat natural yogurt per serving
● 20 g Flax seed powder ● Calories: 234 kcal
● 5 g Grated ginger ● Total Protein: 16.41 g
● ½ Teaspoon (1-1.2 g) Roasted cumin ● Carbohydrate: 22.17 g
powder Of which sugars: 4.5 g
● ½ Teaspoon (2.5 g) Salt (Adjust to Taste) ● Fat: 8.4 g
● 0.25 g Turmeric ● Iron: 4.35 mg
(*) Indian cottage cheese is unique to India and is ● Calcium: 253.9 mg
often homemade. Goat cheese or feta cheese are
suitable substitutes. ● Fiber: 8.18 g

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