Raspberry filling
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| 5 min | ||
| 5 min | ||
| 30 min | ||
| 1 h | ||
| 5 min | ||
1 h 45 min | ||
|---|---|---|
| Proteins | 0.9 g |
| Fats | 0.6 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 4.4 g |
| Calories | 42 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.9 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 23.9 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.52 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 3 957 |
| Weight loss | Detention | Set |
|---|---|---|
| 4% | 3% | 3% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Raspberry Prebiotics | 525210552? |
| iWhich products: ◦ Raspberry Manganese | 23293526? |
| iWhich products: ◦ Raspberry: 81% ◦ Pectin: 18% Fibers | 17252523? |
| iWhich products: ◦ Raspberry: 98% ◦ Pectin: 2% Iron | 7352? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Raspberry Alpha-linolenic acid (Omega-3) | 68107? |
In this recipe, we will use unsweetened raspberry puree (100 g), allulose (25 g), agar-agar (1 g), and pectin NH (2 g) to create a delicious and healthy dessert suitable for a keto diet.
First, pour the raspberry puree (100 g) into a saucepan. Then, in a separate bowl, combine the allulose (25 g), agar-agar (1 g), and pectin NH (2 g). Mix the dry ingredients thoroughly to ensure they are well combined.
After that, gradually add the dry mixture to the raspberry puree, constantly stirring the contents of the saucepan. Bring the mixture to a boil to activate the gelling properties of the agar and pectin.
When the mixture boils, remove the saucepan from the heat and carefully transfer the contents to a separate container.
Place it in the refrigerator for an hour to stabilize (you can leave it overnight for complete setting).
If you will be using it as a filling in cheese bars, you need to first blend the mixture with an immersion blender until smooth.