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Jill Carnahan, MDJill Carnahan, MD

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  • MY STORY
  • ABOUT
    • About Us
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    • Meet The Team
    • Location
    • Fees
    • FAQs
    • Forms
    • Testimonials
    • For Practitioners
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    • Services
    • Functional Medicine Consulting with Dr. Jill
    • Naturopathic Consulting with Dr. Nicole
    • Massage Therapy with Rene
    • Nutritional Consulting with Judy
    • Nutritional Consulting with Megan
    • Chiropractic Care with Dr. JoEllen
    • Nutrition therapy and Private Yoga with Haley
    • Infrared Sauna Detox Therapy
    • IV Infusion Therapy
  • RECIPES
  • PRESS KIT
  • EVENTS
  • VIDEO/AUDIO
  • BLOG
    • Dr. Jill’s Blog
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YUM Strawberry Jelly

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YUM Strawberry Jelly

YUM Strawberry Jelly

Because of the use of low-glycemic sugar-free sweetening, combined with the naturally low carbohydrate density of strawberries, this delectable dessert is diabetic-friendly! The test kitchens said it all about this recipe: “Loved it. Can’t wait to make it again.” “Easy peasy… Perfect as-is.” “ My young daughter loved it and I love the healthy ingredients… it was great.” via Dr. Theresa Nicassio at YUM!

This recipe is vegan, paleo, gluten-free, sugar-free, soy-free, grain-free, and low sodium.

YUM Strawberry Jelly
YUM Strawberry Jelly
Servings
5cups
Servings
5cups
  • Course Desserts
Ingredients
  • 4-5 cups strawberries fresh or frozen
  • 1/2 Lemon peeled, seeds removed
  • 1/2-1 tsp Lemon Zest
  • 1/2 tsp Vanilla Extract
  • 2 tsp powdered Chicory Root Inulin With Stevia, New Roots Herbal Stevia Sugar
  • 1/4 tsp organic blackstrap molasses
  • pinch Himalayan salt
  • 1 1/2 cups Water
  • 1/4 cup agar agar flakes
Servings: cups
Units:
Ingredients
  • 4-5 cups strawberries fresh or frozen
  • 1/2 Lemon peeled, seeds removed
  • 1/2-1 tsp Lemon Zest
  • 1/2 tsp Vanilla Extract
  • 2 tsp powdered Chicory Root Inulin With Stevia, New Roots Herbal Stevia Sugar
  • 1/4 tsp organic blackstrap molasses
  • pinch Himalayan salt
  • 1 1/2 cups Water
  • 1/4 cup agar agar flakes
Servings: cups
Units:
  • Course Desserts
Instructions
  1. In a high-speed or regular blender, purée the strawberries with the lemon juice and zest, vanilla, sweetener, molasses and salt until smooth and set aside.
  2. In a medium saucepan over high heat, bring the water with the agar agar flakes to a boil, then soft-boil for 4–5 minutes, stirring constantly, until the agar agar is dissolved.
  3. Remove from the heat and add the strawberry purée to the saucepan and stir to combine.
  4. Pour into silicon gelatin moulds or beautiful glassware and chill in the refrigerator until set.
  5. If using moulds, remove from the refrigerator just before serving and invert onto dessert plates.
  6. Enjoy as is or garnish with seasonal berries, mint leaves or your other favorite toppings
Recipe Notes

*Photo & recipe adapted from internationally-acclaimed award-winning YUM: plant-based recipes for a gluten-free diet (2015) by Dr. Theresa Nicassio. All rights reserved. www.yumfoodforliving.com

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Dr. Jill
Dr. Jill will help you search for underlying triggers contributing to your illness through cutting edge lab testing and tailor the intervention to your specific needs as an individual.
  • Address:
    400 S. McCaslin Blvd, Suite 210, Louisville, Colorado 80027
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    (303) 993-7910
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