to save it for later.Thanksgiving Kanten
Seaweed for dessert? Heck Yes! This dessert uses the Japanese seaweed called kanten, better known as agar agar here in the US. It has zero calories, zero taste, and it is loaded with fiber. This combination uses pineapple and cranberry sauce for a Thanksgiving twist.
Ingredients
| 2 | Tablespoons agar agar |
| 3 | cups cran-raspberry juice |
| 1 | can crushed pineapple, drained |
| 1 | can whole berry cranberry sauce |
| chopped walnuts, optional |
Directions
1. Soak the agar agar in the juice for 12-15 minutes.
2. While the agar agar is soaking, combine the pineapple and the cranberries. Add the walnuts if using. Line a cupcake tin with cupcake liners. Fill with the fruit mixture.
3. Bring the juice and agar agar combination to a boil. Lower heat and simmer for 5-7 minutes.
4. Pour the hot liquid over the fruit mixture. Cool and put into the refrigerator for at least one hour.
5. Remove from the cupcake liner to serve.
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