JELL-O JIGGLERS

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!

[THE RECIPE]

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.