YUM Strawberry Jelly
  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