I feel guilty about the last entry. This blog is supposed to feature HEALTHY shabbat dishes and..well...that just barely qualified. So I want to post a dessert that even my macrobiotics teacher could be proud of!
Here is one that I just love. A jello you won't feel guilty about serving! From Cooking The Whole Foods Way by Christina Pirello. )
- 3 cups of apple juice (or you can get creative and use other fruit juices but apple juice is a good neutral base if you want to feature the flavor of another fruit)
- 3 tablespoons of Agar-Agar Flakes (Don't freak on me -- you can find this at any health food store. Eden makes a kosher one, as well as other companies)
- 1 pinch of sea salt (it brings out the flavor of fruit -- try a pinch on watermelon sometime!)
- 1-2 cups seasonal fruiit
Bring juice, salt and agar to a boil over low heat. If you boil too quickly, the agar will simply sink to the bottom of the pan and refuse to dissolve. Simmer for 10 minutes or so, stirring occasionally until agar completely disappears. Arrange fruit on the bottom of a 9 x 13-inch casserole. When kanten is ready, pour gently over fruit and place in the fridge. If you are using softer fruits, like berries, cherries, melon or peaches, you do not need to cook the fruit in the kanten mixture, but if using hard fruit like apples or pears, you will need to cook them in with the agar and juice mixture, so that they become soft. You can serve the kanten like this, but I always whip it in the food processor for a smoother texture and nicer presentation.
I always make more than one flavor, in different colors (strawberry, blueberry, peach etc) and I layer them in nice glasses with my Tofu Whipped Cream for a beautiful presentation.
Tofu Whipped Cream:
2 packages silken tofu
3/4 cup maple syrup or agave nectar
1/4 tsp teaspoon seasalt
1 tbsp good quality vanilla
2 tablespoons almond butter
Whip in blender, chill in fridge to firm up