Page 85 - IFSO Cookbook interno VOL4 2026.indd

International
Healthy Recipes Vol. 4

Cooking instructions
1. Dissolve the green diet jelly in 150ml hot water. Add 150ml cold water. Mix well and
set aside.
2. Repeat the same process with the red diet jelly and set aside.
3. Heat 500ml of the skimmed milk without boiling. Dissolve the unflavoured gelatine
completely.
4. Add the remaining skimmed milk, light evaporated milk, quark cheese, sweetener
and vanilla essence. Blend until completely smooth to ensure suitable texture for
the soft phase after bariatric surgery.
5. Pour a first layer of the creamy mixture into individual glass cups.
6. Place in the freezer for approximately 15 minutes until firm.
7. Add a layer of red jelly into each glass cup. Return to freezer until set.
8. Add a layer of green jelly into each glass cup. Repeat layering process until all
mixtures are used.
9. Refrigerate for at least 3 hours before serving.
10. Decorate each portion with 1 blueberry and half a strawberry before serving.
Nutritional Analysis
Nutritional values were calculated using the Brazilian Food Composition Table (TACO),
and the Portuguese Food Composition Table (TCA).
Total Carbo-
Iron
Ingredient weight Kcal Protein Fat hydrate Sugars (mg) Calcium Fiber
(mg)
(g)
(g)
(g)
(g)
(g) (g)
Skimmed milk 1000 340.0 34.0 2.0 50.0 50.0 0.3 1200.0 0.0
Regular
evaporated 200 268.0 13.6 15.2 20.0 20.0 0.2 500.0 0.0
milk
Low fat quark 200 120.0 22.0 1.0 6.0 6.0 0.1 120.0 0.0
Unflavoured 36 119.88 29.88 0.0 0.0 0.0 0.0 0.0 0.0
gelatine
Blueberries 40 22.8 0.28 0.12 5.6 4.0 0.12 2.4 0.96

Strawberries 120 38.4 0.84 0.36 9.24 5.88 0.48 19.2 2.4

Total 1596 909.08 100.6 18.68 90.84 85.88 1.2 1841.6 3.36

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