Bariatric Jello Recipe Pink Salt
A low-calorie, filling snack that combines the silky texture of gelatin with the flavor boost from Himalayan pink salt.
Ingredients
Base
- 1 cup water, divided Split into two halves — one cold, one hot.
- 1 tablespoon unflavored gelatin The workhorse — don’t skip.
Flavor & extras
- 1/8 teaspoon Himalayan pink salt Just a pinch; it rounds the flavor.
- 1 scoop collagen Optional; provides extra protein.
- 1 tablespoon lemon juice Optional; for brightness.
- to taste sweetener (stevia or monk fruit) Keeps carbs low.
Instructions
Bloom the gelatin
- Sprinkle the 1 tablespoon gelatin over ½ cup cold water and let it sit for 5 minutes until it puffs up and thickens.
Heat and dissolve
- Heat the remaining ½ cup water until steaming but not boiling. Stir in the 1/8 teaspoon Himalayan pink salt until dissolved.
Combine and dissolve
- Pour the hot salted water into the bloomed gelatin and stir until everything dissolves. If granules remain, stir over low heat (do not boil).
Add your extras
- Stir in optional ingredients — collagen, lemon juice, and sweetener to taste. Adjust sweetness as needed.
Chill and set
- Pour into small cups or a shallow dish and chill in the fridge for 2–3 hours or until firm.
Notes
Store covered in the fridge for up to 5 days. Freezing is not recommended. For flavor enhancement, consider adding vanilla or alcohol-free almond flavouring.