Berry-Cranberry Layered Fruit Salad & Whipped Topping
Neva Brackett-Recipes from 7 Secrets Cookbook
1 1/2 cups water
2 teaspoons agar powder
12-ounce can frozen white grape juice concentrate
1 1/2 cups frozen mixed berries such as raspberries, blackberries, strawberries, etc., crushed (measure berries when frozen)
1/2 cup fresh or frozen cranberries (or increase mixed berries to 2 cups)
1/2 cup crushed pineapple with juice
1 apple, finely chopped
2 tablespoons honey or sugar if needed, depending on tartness of berries.
2 cups Whipped Topping (see below).
Tip: Instead of layering in a trifle bowl or goblets, use a flat glass casserole dish and top with a layer of Whipped topping.
Some prefer agar because it is not an animal product. But if you don’t have agar, use regular gelatin or
1 1/2 tablespoons of Knox Unflavored Gelatin and simply bring to a boil in step 1.
1 cup water
1 rounded tablespoon agar flakes (or 2 rounded teaspoons powder)
Note: “Rounded” (not level) is the key. This extra agar makes the topping stiffer and nicer to use on desserts, and especially as icing on cakes.
½ cup raw cashew nuts
1/3 cup honey or ½ cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
½ teaspoon coconut extract
1/4 teaspoon xanthan gum (optional, but especially nice in icing)
1 can coconut milk (or 2 cups soy milk)
Tip: The agar is a key ingredient in this recipe. The mixture has to be re-blended only once. Then it can be frozen and used without re-blending, but remains a nice creamy texture. Make a double recipe and freeze it for later use.