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Bariatric Gelatin Recipe for Post-Surgery Recovery

High-protein bariatric gelatin tested by Sara. Delivers 14-18g protein per serving, sugar-free, soft texture for post-surgery patients.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Chill time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Desserts, Snacks
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Gelatin Base
  • 2 packets (14g) unflavored gelatin powder Knox or Great Lakes
  • 2 cups cold water divided
  • 1 cup unsweetened fruit juice or sugar-free flavored water
Protein Boost
  • 1 scoop (25g) whey protein isolate unflavored or vanilla; NOT concentrate
  • 1 tbsp collagen peptides optional
  • stevia or monk fruit to taste, optional

Method
 

Prepare Gelatin
  1. Sprinkle unflavored gelatin over 1 cup cold water. Let sit 2 minutes without stirring.
  2. Warm remaining 1 cup water/juice until hot but not boiling.
  3. Pour hot liquid over bloomed gelatin. Stir 30-45 seconds until completely clear.
Add Protein
  1. Let mixture cool 3-4 minutes until warm (not hot) to the touch. Critical: hot liquid will clump protein.
  2. Add whey protein isolate and optional collagen. Whisk vigorously 45+ seconds until smooth and slightly foamy.
Set & Serve
  1. Divide into 4 small containers (½ cup each). Small portions matter after bariatric surgery.
  2. Refrigerate uncovered 30 min, then cover. Chill at least 4 hours. Ready when firm but breaks easily.

Notes

Use whey protein ISOLATE, not concentrate. Concentrate clumps. Post-op patients: start with ¼ cup servings during full-liquid stage. Store up to 4 days refrigerated. Do not freeze.