Recipe Card N°3

NUTRITIONAL FACTS

AMOUNT PER SERVING
Calories 90 Calories from Fat 1
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 24g 8%
Dietary Fiber 2g 9%
Sugars 19g
Protein 1g

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Edamam

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Grape and Cranberry Verrine with Maple Coconut Cream

VEGAN – GLUTEN FREE – SOY FREE – OIL FREE

Inspired by a Lithunian recipe for a cranberry dessert called Kisielus, this recipe uses antioxidant-dense grapes instead of sugar as a sweetener. This dessert can be eaten plain at the end a weeknight meal or can be topped with a dollop of maple cream to turn it into a very elegant dinner party dessert.

PREP 12 MINUTES + 4 HOURS COOLING TIME

COOKING 4 MINUTES

PORTIONS 4

Ingredients

1 cup cranberries, fresh or frozen

3 cups fresh red grapes

2 tbsp + 2 tsp agar-agar

Maple syrup to taste (optional)

Preparation

  1. Place cranberries and grapes in a high-speed blender and blend until very smooth. If you don’t have a high-speed blender, a food processor fitted with a metal blade works as well, although you won’t get as smooth a texture. You should have about 2½ cups of liquid. Taste and add maple syrup, if desired.
  2. Pour mixture into a small saucepan and whisk in agar-agar. Heat mixture to boiling, cover saucepan and lower heat to a slow simmer for 3 minutes. Remove from heat and let cool for a few minutes and taste for sweetness. We like the tartness that the cranberries add to the grapes but you can add a bit of maple syrup if it is not quite sweet enough for you.
  3. Pour into 4 glasses. Cover with plastic wrap and place in fridge to set about 4 hours.
  4. Serve plain or with dollop of Maple Coconut Cream.

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