Strawberry-Apple Kanten

Strawberry-Apple Kanten

Serves 8-12

Can Jell-o really be healthy? Indeed. This ultra-healthy dessert uses fresh fruit and juice, and agar seaweed as a gelatin replacement. High in fiber, it won’t spike blood sugar levels and aids digestion in the colon.

2 cups unsweetened apple juice
1 cup unsweetened apple sauce
3 tablespoons agar agar (in Asian section with seaweeds)
1 dropperful liquid stevia extract, or 2-3 tablespoons maple syrup or agave
(optional)
1 pint strawberries, diced into small pieces

Lightly oil the bottom and sides of an 8- or 9-inch pie plate, Pyrex dish, jello mold or bundt pan.

Pour the apple juice into a saucepan with the applesauce, agar flakes and optional sweetener. Let dissolve, unheated, for 5 minutes. Bring the mixture to a boil, reduce to a simmer and cook, stirring frequently, for 5 minutes, or until the agar flakes are completely dissolved.

Pour the juice into the pan and let sit, uncovered, for 20 minutes to cool slightly. Sprinkle the diced strawberries evenly over the kanten. Cool to room temperature, then refrigerate for at least 1 hour.

When completely solid, flip the bowl over onto a decorative platter or cutting board (you may have to give the bottom of the pan a gentle whack to get it to unmold). Serve chilled or room temperature.

Food photo by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.