Mango Blueberry Kanten
- 3 cups diced ripe mango (322)
- 1 cup 100% white grape juice (160)
- 2 tablespoons agar agar flakes (0)
- 1/2 cup frozen or fresh blueberries (41)
In a small sauce pan, bring the white grape juice to a boil. Add the agar agar, simmer while whisking until flakes melt into the juice (about 5 minutes). Put mango pieces and agar agar juice mixture into a blender and process until smooth. Transfer to a loaf pan (pyrex or ceramic is best). Add blueberries and smooth out by gently pounding loaf pan on the counter. This will help remove any air bubbles. Store in the refrigerator and let set for at least 4 hours. Gently unmold onto a platter and cut into 6 bars.
Nutritional information per serving: 87 calories; 0.3g total fat; 0mg cholesterol; 8mg sodium; 60% vitamin C;