I have to admit that I made this dessert BEFORE realizing that it was red and white, the perfect Canada Day summer treat. Americans can add blueberries for July 4. I came up with the idea ages ago and then waited in anticipation for strawberry season to hit so I could try it out. I had originally intended to cook the strawberries first but we got lazy after a day of work and just wanted to eat the thing already, so fresh strawberries were substituted.
We added a very thin sprinkle of maple sugar to the strawberries and the almond milk came pre-sweetened but no other sweeteners were added. Most of you will find the taste as-is too bland and will want to sweeten it up a bit.
A note about Kanten Flakes (Agar): Kanten flakes are a sea vegetable that can be cooked into juices and other liquids to form a gel, just like gelatin but without the animal bones. Plus, agar is full of vitamins and other good stuff.
- 2 Cups almond milk
- 2 Tbsp Kanten flakes (or according to package directions)
- Pint of strawberries
- Dash of maple sugar
- Optional: agave syrup, maple syrup or some other sweetener can be added to the almond milk and/or the strawberries to taste
- 1. Mix 1 tbsp kanten flakes into 2 cups of almond milk. Bring to a boil and stir until the kanten flakes are dissolved.
2. Pour the warm mix into cups or dessert dishes and refrigerate until cool and firm.
3. Dice fresh strawberries and spoon on top of firmed almond milk. Sweeten with a dash of maple sugar and serve.
Makes approx. 4-5 small dessert cups.