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.

Photo by Michelle G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

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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