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

	100 grams
Proteins	0.4
Fats	0.2
Net carbohydrates	5
Calories	20 kcal
Indexes
Glycemic index	23.1
Glycemic load	1.4
Insulin index, II	17.5
Disease inflammatory index, DII	-0.44
Antioxidant, ORAC	2 488

Nutrient	% of RDA
C	38454013672

Nutrient	% of RDA
Manganese	10131115105

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

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

400

Digestion time: 4 hour

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

Mix pectin NH (3 g), sweetener (15–20 g), and optionally allulose (3 g).

Pour the dry mixture into the berry mass. Mix thoroughly. Let it sit for 5 minutes.

Place the mixture over medium heat. Bring to a boil. Cook for 2 minutes, stirring constantly.

Remove from heat. Pour 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 a small dosage and sweeteners. do not add gelatin;	freeze if necessary. stir after thawing due to possible separation.
confit	denser. holds shape. cuts well. structure is stable and plastic;	make inserts in mousse and sponge cakes. use for layers and tartlets;	combine pectin NH and gelatin. this gives density and stability;	freeze. retains shape and texture after thawing.
compote	the densest. contains pieces of berries or fruits. structure is uneven;	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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	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats