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Blueberry Kanten with Rosemary

Name: Blueberry Kanten with Rosemary
Prep time: 30

(5 votes, average: 4.80 out of 5)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

In Chinese medicine, seaweed is thought to cool the body, making this dessert a great antidote to the “hot” treatments of chemo and radiation. Kanten is a wonderful introduction to seaweed, in the form...

2 cups apple juice or cider
2 tablespoons agar-agar flakes (See Ann’s Tips)
1 cup frozen blueberries
1 tablespoon sugar, or to taste
1 tablespoon water
1 teaspoon of chopped fresh rosemary needles, or to taste

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Nutrition Facts

Calories

91 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

23 g

Sugar

19 g

Fiber

1 g

Protein

1 g

Sodium

6 mg

Directions

In a small saucepan, bring the apple juice to a gentle simmer. Stir in the agar-age over a low heat until completely melted. Pour the mixture into small shallow baking dish and let cool slightly. Transfer to the fridge until it hardens into a jelly, about 20 to 30 minutes. Cut into squares with a knife and set aside.
While the agar-agar sets, in the same saucepan, combine the blueberries, still frozen, with the sugar and 1 tablespoon of water. Bring to a boil over a medium heat then simmer partially covered until the fruit is soft, and a light syrup has formed, about 5 to 8 minutes. Set aside in a bowl to cool.
Put the rosemary and one or two spoonfuls of the cooked blueberries into the blender. Pulse until the rosemary has liquidized. Add the cubes of agar-agar along with the rest of the blueberries. Blend until you have the consistency of applesauce. Transfer to the fridge and serve chilled sprinkled with toasted almonds and either yogurt or almond cream.

Chef Tips

Agar-agar is seaweed, so like its stronger tasting cousins it is rich in iodine and minerals. You should be able to find it in natural food stores or Asian markets.

Agar-agar sets as soon as it cools – it doesn’t need chilling like gelatin. It won’t set however if you mix it with citrus, so add any lemon or orange juice or zest afterwards in the blender.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.