Vegan Raspberry Jello
Indulge in the refreshing sweetness of Vegan Raspberry Jello, a plant-based twist on a classic dessert that’s as beautiful as it is delicious. Bursting with the vibrant flavor of fresh raspberries, this jello uses agar-agar powder as a natural gelling agent, making it completely gelatin-free and perfect for vegan and vegetarian diets. Sweetened with a touch of maple syrup and balanced with a hint of zesty lemon juice and warm vanilla, this dessert is both luscious and light. The preparation is simple—just a few steps of simmering, straining, and chilling—and the result is a visually stunning, ruby-hued treat. Serve it in elegant molds or scoop it directly from the dish, and garnish with fresh mint or raspberries for a picture-perfect finish. Whether you're looking for a kid-friendly snack or a show-stopping dessert, this vegan raspberry jello is a guilt-free delight that's sure to impress!
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Ingredients
- 2 cups Fresh raspberries
- 4 cups Water
- 2 teaspoons Agar-agar powder
- 1 tablespoon Maple syrup
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Directions
Step 1
Begin by washing the fresh raspberries thoroughly under cold water to remove any dirt or residue.
Step 2
In a medium-sized saucepan, add 2 cups of water and bring it to a gentle boil over medium heat.
Step 3
Once boiling, add the fresh raspberries to the saucepan. Use a spoon or potato masher to crush and mash the raspberries, releasing their juices.
Step 4
Let the mixture simmer for about 5 minutes, stirring occasionally to prevent sticking.
Step 5
Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a clean bowl, pressing down on the raspberry pulp to extract as much juice as possible. Discard the remaining pulp.
Step 6
Return the strained raspberry juice to the saucepan and add the remaining 2 cups of water.
Step 7
Stir in the agar-agar powder, ensuring it dissolves completely. Place the saucepan back on the stove over medium heat.
Step 8
Add the maple syrup, lemon juice, vanilla extract, and a pinch of salt to the saucepan, stirring to combine.
Step 9
Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes until the agar-agar is fully activated and the liquid has thickened slightly.
Step 10
Remove the saucepan from heat and carefully pour the mixture into individual molds or a large dish.
Step 11
Allow the jello to cool to room temperature, then transfer it to the refrigerator to set for at least 2-3 hours, or until firm.
Step 12
Once set, remove the jello from its mold by gently running a knife around the edges or dipping the mold briefly in warm water to loosen it.
Step 13
Serve the vegan raspberry jello chilled, optionally garnished with extra fresh raspberries or mint leaves for added flair.
Nutrition Facts
| Serving size | (1245.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 194.6 |
| Total Fat 1.6g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 177.7mg | 0% |
| Total Carbohydrate 44.6g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 25.0g | |
| Protein 3.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 123.8mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 407.8mg | 0% |
Source of Calories