Filling Compote: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

		20
	Mix	5
		5
	Heat on the stove	5
	To boil	2
		30
	Chill in the refrigerator	4
5 7

	100 grams
Proteins	1.6
Digestible proteins	0.1
Fats	0.2
Plaid	1
Net carbohydrates	4.9
Calories	23 kcal
Indexes
Glycemic index	20.3
Glycemic load	1.2
Insulin index, II	15.6
Disease inflammatory index, DII	-0.40
Antioxidant, ORAC	2 186

Weight loss	Detention	Set
2%	2%	1%
972	1350	1620

Nutrient	% of RDA
C	33403511961

Nutrient	% of RDA
Collagen	52525252269
Manganese	911101394

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Nutrient	% of RDA
Proline	15171538?10
Glycine	151515464615

Allowed on diets
Keto
Paleo	?
Mediterranean	?
Anticandidal (ACD)	?
FODMAP	?
AIP	?
DASH	?
GAPS	?
Low Lectin Diet	?
Low Histamine Diet	?
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)	?
Ketogenic Therapeutic	?
Low Oxalate Diet	?
MIND	?

Kitchen: Other

Difficulty: simple

408

Digestion time: 4 hour

Soak gelatin (3 g) in water (15 g). Leave for 20 minutes to swell.

Combine berry puree (100 g) and room temperature water (50 g).

Mix pectin NH (4 g), sweetener (3–5 g), and optionally allulose or erythritol (4 g).

Pour the dry mixture into the berry mass. Stir. Leave for 5 minutes.

Place over medium heat. Bring to a boil. Add frozen berries in pieces (50–70 g). Cook for 2 minutes, stirring constantly.

Remove from heat. Add the swollen gelatin. Stir until completely dissolved. Pour the mixture into a mold or container. Cover with plastic wrap in contact. Cool at room temperature.

Refrigerate for at least 4 hours for stabilization.

Comparison of Fillings

filling	features	application	composition	freezing
kuli	the softest and most fluid. resembles sauce. does not form a dense gel;	soak biscuits. add to creams and mousses. use as a sauce;	use pectin NH (3 g) in small dosage and sweeteners. do not add gelatin;	freeze if necessary. stir after thawing due to possible stratification.
confit	denser. holds shape. cuts well. stable and plastic structure;	make inserts in mousse and sponge cakes. use for layers and tartlets;	combine pectin NH and gelatin. this provides density and stability;	freeze. retains shape and texture after thawing.
compote	the densest. contains pieces of berries or fruits. heterogeneous structure;	use for textured fillings: mousse cakes, cheesecakes, rolls;	use pectin NH and gelatin in different proportions plus whole berries;	freeze. after thawing, berries become softer, but the structure is suitable for assembly.

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	Ingredient	Qty, g
	Strawberry
	Water
	Erythritol
	Pectin NH
	Gelatin ↺
	Allulose

	Product release:	197
	Maintain proportions	Restore to default

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	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more fats