In a 1-qt saucepan, mix first 6 ingredients together. Bring to a boil and cook, stirring frequently, over medium heat until agar has dissolved, about 5 to 10 minutes. In a separate bowl, mix together kuzu, water and vanilla. Add to juice mixture. Cook until luzu clears and liquid has thickened slightly. Remove from heat, and stir in lemon rind and juice. Pour into parfait or other glasses. Let cool until set, about one hour. Garnish with coconut and strawberry slices. Serve at room temperature or chill in freezer for 15 to 20 minutes. Per serving: 308 cal, 10 g prot, 75 mg sod, 66 g crb, 1 g fat, 0 mg chol, 83 mg calcium Vegetarian Gourmet, Summer 1993, posted by Dianne Smith/DEEANNE
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 49.4mg||2 %|
|Potassium 247.6mg||7 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 19g|
|Protein 0.9g||1 %|
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Calories per serving: 77
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