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Name: Apple-Strawberry Whip
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 ts Vanilla extract; 4 c Apple juice; 2 pt Strawberries; hulled; 6 tb Agar flakes; 2 ts Cashew butter or tahini

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INGREDIENTS

1 ts Vanilla extract
4 c Apple juice
2 pt Strawberries; hulled
6 tb Agar flakes
2 ts Cashew butter or tahini

Servings

INSTRUCTIONS

Place agar in a saucepan with juice. Bring to a boil and cook, stirring frequently, over medium heat for 10 to 15 minutes. Add vanilla and cook for one minute. Cut all but 6 strawberries in half. Place cut strawberries in a shallow pan and pour hot mixture over them. Place pan in freezer until set, about 30 minutes. Cut jellied juice and strawberries into 2" squares. Place 2 squares and cashew butter in a blender and process until smooth. Remove mixture to a bowl and blend remainng squares, 2 at a time until smooth. Whisk blended mixture to evenly distribute cashew butter throughout. Place into individual serving bowls. Slice remaining strawberries and evenly divide among bowls. Refrigerate until set, about one hour, or place in freezer for 15 to 20 minutes. Per serving: 134 cal, 1 g prot, 17 mg sod, 51 g carb, 1 g fat, 0 mg chol, 781 g calcium Vegetarian Gourmet, Summer 1993, posted by Dianne Smith/DEEANNE

NOTES

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Apple-Strawberry Whip

1 ts Vanilla extract
4 c Apple juice
2 pt Strawberries; hulled
6 tb Agar flakes
2 ts Cashew butter or tahini

Place agar in a saucepan with juice. Bring to a boil and cook, stirring  frequently, over medium heat for 10 to 15 minutes.     Add vanilla and cook for one minute.     Cut all but 6 strawberries in half.     Place cut strawberries in a shallow pan and pour hot mixture over them.  Place pan in freezer until set, about 30 minutes.     Cut jellied juice and strawberries into 2" squares.     Place 2 squares and cashew butter in a blender and process until smooth.  Remove mixture to a bowl and blend remainng squares, 2 at a time until  smooth.     Whisk blended mixture to evenly distribute cashew butter throughout.     Place into individual serving bowls.     Slice remaining strawberries and evenly divide among bowls.     Refrigerate until set, about one hour, or place in freezer for 15 to 20  minutes.     Per serving: 134 cal, 1 g prot, 17 mg sod, 51 g carb, 1 g fat, 0 mg chol,      781 g  calcium     Vegetarian Gourmet, Summer 1993, posted by Dianne Smith/DEEANNE

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Nutrition

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Serving Size: 1 Serving (139g)
Recipe Makes: 6 Servings

Calories: 102
Calories from Fat: 2 (2%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 19.3mg		1 %
Potassium 283.8mg		7 %
Total Carbohydrate 25.4g		7 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 24.1g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 102

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