For awhile now I have been looking for jell-o recipe that didn't involve harmful additives, dyes, and animal hooves / hair / other "scrap" parts. A few weeks ago I stumbled upon Rebecca Wood's The New Whole Foods Encyclopedia, a book that has become my new favorite and is a must have. I began reading through it and, wa-la!, a recipe for jell-o that is even better than the branded version. It also boasts extraordinary health benefits.
The ingredient that makes it gelatinous, agar, is packed with fiber that soothes the digestive tract [great for inflammation] and chelates [or eliminates] toxic pollutants from the body. It is a great infant food [use fruit juices your baby has already tried and you have fun finger food!] and is rich in minerals. To top it off, this recipe contains no added sugar as it relies on the sweetness of the juice and fruit!
Recipe from Rebecca Wood's Better Than Jell-O Dessert [p. 3]
4 c. apple juice or any other juice you prefer
2 tsp. agar powder [or 4 tsp. granular agar, or 5 tbsp. kanten flakes]
2 c. diced apples, pears, or fruit of choice
Place the juice, agar, and fruit in a medium saucepan. Do not cover. Bring to a boil and watch closely to prevent boiling over. Reduce the heat, stir to blend, and simmer for 3 - 5 minutes, or until the fruit softens to desired texture. Pour into individual serving dishes [I use silicon muffin cups or, for a fun alternative, hollowed out halved fruit peels set in a muffin tin] and allow to set on counter for 30 minutes [or in refrigerator for 15 minutes].
Makes 6 cups.