Serves: 8

4 cups filtered, unsweetened fruit juice
4 tablespoons agar-agar, or 2 packages vegetarian gelatin
1/2 teaspoon powdered stevia extract
1 cup fruit (optional)

• Place 1 cup of juice in a saucepan with the agar. Bring the juice to a boil and then reduce to a simmer. Simmer 4 to 5 minutes until the agar is dissolved. Mix in the stevia extract and the rest of the juice.
• Place fresh, frozen, or canned (drained) fruit into the bottom of a dish or mold. You may use bananas, berries, pears, or peaches. Pour the juice mixture over the fruit. Refrigerate until set. Suggested juices: apple or white grape juice blend with raspberry or strawberry, peach or pear blends.

VARIATION: Break up the plain fruit juice gelatin and place in a blender. Blend with 1 to 2 cups of whipped cream until creamy. Serve immediately.

NOTE: If using gelatin, sprinkle it over 1 cup cold juice in a wide bowl, and let it soften for several minutes. Heat the rest of the juice to boiling in a pan, and pour over the gelatin in the bowl. Stir for about 3 to 5 minutes until the gelatin is dissolved. Mix in the stevia extract. If adding fruit, refrigerate the gelatin first until it reaches the consistency of egg whites (about 1 hour). Remove from the refrigerator and add fruit, or blend in whipped cream and then add fruit. Return to the refrigerator until set.

More Recipes from the Stevia Cookbook:
Baked Pears
Summer Fruit Salad
Fruit Compote
Apple Mousse
Cranberry Gelatin Salad
Sparkling Gelatin
Fruit Juice Gelatin