Project Description

Strawberries are one of the easiest fruits to maintain in the garden and are so delicious! This beautiful, edible ground cover plant can survive in very small spaces and in a variety of climates.

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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… Perfect as-is.” “ My young daughter loved it and I love the healthy ingredients… it was great.”
Recipe Type: Dessert
Special Diets: vegan, gluten-free, sugar-free, diabetic-friendly/low GI, heart-healthy, low-sodium
Serves: 5 cups
  1. 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.
  2. 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.
  3. Remove from the heat and add the strawberry purée to the saucepan and stir to combine.
  4. Pour into silicon gelatin moulds or beautiful glassware and chill in the refrigerator until set.
  5. If using moulds, remove from the refrigerator just before serving and invert onto dessert plates.
  6. Enjoy as is or garnish with seasonal berries, mint leaves or your other favourite toppings
*Photo & recipe adapted from award-winning YUM: plant-based recipes for a gluten-free diet (2015) by Dr. Theresa Nicassio. All rights reserved.