Raspberry filling

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.