Page 74 - IFSO Cookbook interno VOL4 2026.indd

Buttermilk Jelly

Philipp Buttinger, BSc
Chef and Dietetian, Bachelor of Science in Health Studies (BSc)
Salzkammergut-Klinikum Gmunden,
Department of Clinical Nutrition (specialised in metabolic bariatric surgery)
Province of Upper Austria.
Austria

Suitable from approximately day 5 after
surgery, depending on individual toleran-
ce. Use very soft cooked fruit and purée
if needed. Omit pistachios if poorly
tolerated. Consume slowly and ensure a
soft, smooth texture.

Preparation

Number of servings: 8
Preparation time: 20 minutes,
3-4 hours cooling time

Ingredients

● 5 g gelatin (2 piece or 0,2 oz)
● Peel and Juice of a half (1/2) lemon
● 100 g curd cheese, low fat (4 oz) Nutritional Facts
● 1 tablespoon raspberry syrup 0% sugar per serving (rounded)
● 250 g buttermilk or non-fat Greek ● Calories: 74 kcal
yogurt (9 oz) ● Total Protein: 5 g
● 200 g rhubarb, raw (0.4 pound) ● Carbohydrate: 4 g
● 200 g raspberry, raw (0.4 pound) Of which sugars: 4 g
● Water ● Fat: 3 g
● ½ piece vanilla pod ● Iron: 1 mg
● 40 g pistachios, chopped (1-2 oz) ● Calcium: 86 mg
● 4-5 spearmint leaves ● Fiber: 3 g

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