Jelled Pomegranate with Mixed Winter Fruit
1 1/2 cups mixed winter fruit (pomegranate seeds, diced kiwi, and tangerine segments)
2 cups pomegranate juice, preferably not from concentrate
2 tablespoons agar flakes
2 drops liquid stevia or sugar (optional)
4 tablespoons whipped cream (optional)
4 teaspoons homemade pomegranate syrup
Nutrition FactsPer serving: 129 calories, 2% fat (<1 g; 0 g saturated), 94% carbohydrate (32 g), 4% protein (1 g), 1 g fiber, 40 mg calcium, <1 mg iron, 18 mg sodium.
Nutrition Note:The pomegranate is a beautiful and ancient fruit rich in potassium, vitamin C, and polyphenols--all of which benefit heart health by fighting arterial plaque buildup. The antioxidants may also help lower blood pressure, work against Alzheimer's, and battle some forms of cancer.
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- Divide the fruit among 4 small juice glasses or custard cups.
- Combine the pomegranate juice and agar flakes in a small saucepan; bring to a boil, stirring occasionally. Lower the heat and simmer, stirring occasionally, for 10 to 15 minutes, until no bits of agar are visible when you gather the juice in a metal spoon. Pour the hot pomegranate juice through a sieve into a glass measuring cup to strain out any undissolved agar. Taste the juice, and if you wish to make it sweeter, add the stevia drops or sugar as desired.
- Pour the liquid over the fruit. Refrigerate until set, about 2 hours.
- Garnish each serving with a dollop of whipped cream, if desired, and a teaspoon of pomegranate syrup.
Recipe Note: This naturally sweet treat is made by pouring simmered pomegranate juice over diced fresh kiwi, pomegranate seeds, and tangerine segments; the juice jells as it cools, thanks to the thickening power of agar (aka Japanese gelatin), a flavorless flaked seaweed product.