Imported from the web
Cranberry Psyllium Jelly
A simple, high-fiber cranberry drink made by combining cranberry juice with psyllium husk and chilling it until gelled. The cranberry juice makes psyllium more palatable than taking it plain.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 75 ml cranberry juice
- 1 tsp psyllium husk (Heaped; adjust with extra psyllium or liquid after chilling if needed.)
Steps
- 1
Add the cranberry juice and heaped psyllium husk to a jar or other sealable container.
- 2
Seal the container and shake it thoroughly to combine the psyllium with the juice.
- 3
Place the mixture in the refrigerator for 5–10 minutes.
- 4
Check the consistency. If needed, add extra liquid or psyllium to adjust the mixture, then serve.
Notes
The author recommends introducing psyllium gradually, starting with just 1 tablespoon on a slice of toast or in yogurt. Take psyllium at least 2 hours before or after regular medications so it does not affect absorption, and drink plenty of water throughout the day. The source does not specify the exact amount of any adjustment after chilling.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →