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 |
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:
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Ingredients
Servings: cups
Units:
|
Instructions
- 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.
- 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.
- Remove from the heat and add the strawberry purée to the saucepan and stir to combine.
- Pour into silicon gelatin moulds or beautiful glassware and chill in the refrigerator until set.
- If using moulds, remove from the refrigerator just before serving and invert onto dessert plates.
- 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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