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… Excellent as-is.” “ My young daughter loved it and I love the healthy ingredients… it was great.” Ingredients: * 4-5 cup strawberry, fresh or frozen * 1/2 peeled lemon, seed removed * 1/2-1 tsp lemon zest * 1/2 tsp vanilla extract * 2 tsp powdered chicory root inulin with stevia 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 favourite toppings Read More

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