Page 75 - IFSO Cookbook interno VOL4 2026.indd

International
Healthy Recipes Vol. 4

Cooking instructions
● Soak the gelatin in cold water according ● Pour the mixture into glasses or molds
to the package instructions. and chill in the refrigerator for several
● Wash the lemon in hot water, finely hours until the jelly is completely set.
grate the zest, and squeeze the juice. Rhubarb and raspberry layer
Cut the vanilla pod lengthwise and ● Wash the rhubarb and cut into small
scrape out the seeds. pieces. Steam in a saucepan with a little
● Mix the buttermilk and low-fat curd water until soft. Then allow to cool
cheese in a saucepan until smooth. slightly.
Add the vanilla pulp, lemon zest, and a ● Carefully fold in the raspberries and add
little lemon juice and heat gently while a little extra raspberry syrup to taste if
stirring. Do not allow the mixture to necessary.
boil. ● Spread the rhubarb and raspberry
● Squeeze out the soaked gelatin well and mixture on top of the set buttermilk
dissolve it completely in the warm mixture jelly.
while stirring. Stir in the sugar-free ● Garnish the dessert with spearmint.
raspberry syrup and mix everything well.

Nutritional Analysis
The nutritional values were calculated using the Nutritional Software (www.nutritional-software.at)
Total
weight Protein Fat Carbohy- Sugars Iron Calcium Fiber
Ingredient used in Kcal (g) (g) drate (g) (mg) (mg) (g)
recipe (g)
(g)
Gelatin 5 17 4 0 0 0 0 1 0
fresh Lemon 50 19 0 0 2 2 0 6 1
Curd cheese, low fat 100 71 12 0 4 4 0 88 0
Raspberry syrup,
0% sugar 10 1 0 0 0 0 0 1 0
Buttermilk 250 93 9 1 10 10 0 273 0
Rhubarb, raw 200 40 1 0 3 2 1 132 6
Raspberry, raw 200 86 3 1 10 10 2 80 9
Water 200 0 0 0 0 0 0 14 0
Vanilla pod 1 3 0 0 1 1 0 12 0
Pistachios, chopped 40 256 8 21 6 2 3 54 4
Spearmint 5 8 1 0 1 1 1 31 0
Total prepared 1061 593 38 24 36 31 8 691 21
Prepared per serving 133 74 5 3 4 4 1 86 3

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