This Dr. Eric Collins Bariatric Gelatin is a simple, refreshing gelatin dessert that’s easy to make and gentle on the stomach after bariatric procedures. I tested this version several times to get a firm, smooth set and a pleasant, not-too-sweet flavor that holds up in molds and cups. For background on the viral origins and variations I consulted a bariatric gelatin diet recipe breakdown while refining the method.
Why Make This Recipe
- Light, clean flavor that’s easy to customize with sugar-free mixes or real fruit juice.
- Fast to prepare — active work is under 10 minutes, then chill and relax.
- Gentle texture and portionable servings make it practical for post-op eating plans or low-calorie snacks.
- Great make-ahead dessert for gatherings, meal prep, or portion-controlled treats.
- Personal insight: I love this recipe because a small change in liquid or protein addition transforms it from a plain snack into a satisfying, high-protein mini-meal.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 5 minutes (dissolving step)
- Chill time: 2–3 hours (until set)
- Total time: about 2 hours 15 minutes
- Servings: 6 (about 1/2 cup each)
- Difficulty: Easy
- Method: Dissolve gelatin in hot liquid, temper with cold liquid or juice, pour into molds or a pan, and chill until firm.
My Experience Making This Recipe
When I first tested it the gelatin was slightly grainy because I didn’t bloom it long enough; after letting the gelatin sit in cold liquid for 5 minutes before adding hot water I got a perfectly smooth set. I also discovered that adding a scoop of unflavored collagen or whey at the end improves mouthfeel and boosts protein without affecting set if mixed thoroughly.
How to Make Dr. Eric Collins Bariatric Gelatin
The method is straightforward: bloom unflavored gelatin in cold liquid, dissolve it in hot liquid, mix in flavoring or protein, then chill until firm. Key techniques include evenly blooming the gelatin (no lumps) and whisking briskly while adding hot water to fully dissolve. Expect to spend 5 minutes at the stove and then 2–3 hours in the fridge for a firm, clear result — follow the step-by-step approach in this step-by-step bariatric gelatin jello guide if you want visual cues and variations.
Sample tested ingredients (yields ~6 servings):
- 2 envelopes (about 14 g) unflavored powdered gelatin
- 1 cup (240 ml) cold water or cold fruit juice (for blooming)
- 1 cup (240 ml) boiling water
- 1 cup (240 ml) chilled sugar-free pink lemonade or diluted 100% juice (adjust sweetness)
- Optional: 2 scoops (20–25 g) unflavored collagen peptides or whey protein isolate
Basic method:
- Sprinkle gelatin evenly over 1 cup cold water or juice in a heatproof bowl; let bloom 5 minutes.
- Pour 1 cup boiling water over the bloomed gelatin and whisk until completely dissolved (about 30–45 seconds).
- Stir in the chilled flavored liquid and any protein powder, whisking until smooth.
- Pour into a 9×9-inch pan or individual molds and refrigerate at 40°F (4°C) for 2–3 hours until set.
Equipment recommendations: heatproof bowl, whisk, measuring cups, and silicone molds or a shallow pan for even cooling.
Expert Tips for Success
- Bloom properly: sprinkle gelatin over cold liquid and wait 5 minutes — this prevents grainy texture.
- Use boiling water (212°F / 100°C) to dissolve; whisk vigorously for a glossy finish.
- If adding protein powder, use a fine-mesh sieve or blender to avoid clumps and stop dissolving while still warm.
- Chill on a level surface in the fridge at or below 40°F (4°C) to ensure even setting.
- For clear gelatin, use filtered water and unsweetened juice; avoid fresh pineapple, kiwi, or papaya (they contain enzymes that prevent setting).
How to Serve Dr. Eric Collins Bariatric Gelatin
- Serve chilled in 1/2-cup portions topped with a spoonful of sugar-free whipped topping or a few soft berries.
- Cut a firm slab into cubes and pack into small containers for grab-and-go snacks or post-op portions.
- Present in clear glasses or silicone molds for a pretty, portion-controlled dessert.
- Bring to summer gatherings as a lighter dessert option — serve on a chilled platter to keep pieces firm.
Storage and Reheating Guide
Refrigerate gelatin covered in an airtight container for up to 5 days; place parchment between layers to prevent sticking. Freezing is not ideal because thawed gelatin can become watery, but you can freeze small cubes in an airtight container for up to 1 month and thaw in the fridge for best texture. Do not microwave gelatin to "reheat" — if you need a looser consistency, stir in 1–2 tablespoons of warm water and whisk briefly, then chill to reset. For more detailed handling tips see these bariatric gelatin storage tips.
Recipe Variations
- High-protein: add 20–25 g unflavored whey or collagen peptides; blend to avoid lumps.
- Dairy-free / vegan-ish swap: use agar-agar (requires different ratios — 1 tsp agar powder sets ~1 cup liquid, boil to activate). Note: agar sets differently and yields a firmer, more brittle texture.
- Lower-sugar: use unsweetened flavored drink mixes or dilute 100% juice with water and a touch of stevia to taste.
- Fruit-packed: blend very soft cooked fruit into the chilled gelatin after partial set for a spoonable, thicker texture.
Nutritional Highlights
- Controlled portions help with calorie and carbohydrate management; you can tailor sweetness using sugar-free options.
- Adding unflavored protein powder or collagen raises protein content per serving, helpful for meeting daily protein targets.
- Allergen note: contains gelatin (animal-derived) and may include dairy if whey is used — substitute collagen or plant protein as needed.
Troubleshooting Common Issues
- Gelatin won’t set: likely under-measured gelatin or used fresh pineapple/kiwi; reheat gently, add 1–2 teaspoons more gelatin dissolved in 2 tablespoons hot water, whisk, then chill.
- Grainy texture: gelatin wasn’t bloomed or fully dissolved; remelt gently and whisk until smooth before chilling.
- Watery after thawing: freezing often causes syneresis (water separation); avoid freezing or keep frozen time under one month and thaw slowly in the fridge.
Frequently Asked Questions
-
Q: Can I use flavored gelatin mix instead of unflavored gelatin?
A: Yes — flavored gelatin mixes incorporate sweeteners and color, and you can use them following package ratios, but note they may be sweeter and lower in protein than adding unflavored gelatin plus juice. -
Q: How much gelatin should I use for a firmer set?
A: For a firmer set increase gelatin by about 25% from the base recipe (e.g., 2 envelopes to 2.5 envelopes total). Always bloom first and dissolve fully in boiling water to avoid grittiness. -
Q: Is this suitable for bariatric post-op diets?
A: This recipe can be adjusted for post-op needs by controlling portion size, using sugar-free options, and adding protein. Always follow your surgeon or dietitian’s specific guidance before adding new foods. -
Q: How does this compare to other viral gelatin recipes like Dr. Oz’s version?
A: The texture and sweetness vary by liquid ratios and whether you add protein; compare formulation notes with the Dr. Oz pink gelatin recipe comparison to pick the balance that fits your goals.
Dr. Eric Collins Bariatric Gelatin
- Total Time: 135 minutes
- Yield: 6 servings 1x
- Diet: Low Calorie, High Protein
Description
A simple, refreshing gelatin dessert that’s easy to make and gentle on the stomach after bariatric procedures, with customizable flavors and a high-protein option.
Ingredients
- 2 envelopes (about 14 g) unflavored powdered gelatin
- 1 cup (240 ml) cold water or cold fruit juice (for blooming)
- 1 cup (240 ml) boiling water
- 1 cup (240 ml) chilled sugar-free pink lemonade or diluted 100% juice
- Optional: 2 scoops (20–25 g) unflavored collagen peptides or whey protein isolate
Instructions
- Sprinkle gelatin evenly over cold water or juice in a heatproof bowl; let bloom for 5 minutes.
- Pour boiling water over the bloomed gelatin and whisk until completely dissolved (about 30–45 seconds).
- Stir in the chilled flavored liquid and any protein powder, whisking until smooth.
- Pour into a 9×9-inch pan or individual molds and refrigerate at 40°F (4°C) for 2–3 hours until set.
Notes
For a clearer gelatin, use filtered water and unsweetened juice; avoid fresh pineapple, kiwi, or papaya. If adding protein powder, use a fine-mesh sieve or blender to avoid clumps.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chill
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 70
- Sugar: 1g
- Sodium: 60mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg