Can a raspberry jello salad/dessert be elevated to more sophistication? I’m giving it a try, as well as making it non-dairy.
This recipe is from my childhood and it was a staple at our holiday meals. Switching sour cream in the original to vegan sour cream or yogurt works well, but I’ve only seen oil-heavy vegan sour cream.
A plain non-dairy yogurt substitution would be the healthiest. There are quite a few in the market these days or you can make it yourself. Here’s my recipe for homemade yogurt.
To decrease the amount of sugar, I substituted 1/2 tsp. liquid Stevia with maple syrup. Sneak up on the addition of more sugar. You can taste this recipe before you put it in the fridge so if it’s not sweet enough for you, you can always add more.
I’ve seen several recipes for this traditional dish that use crushed pineapple, but I’m not fond of it in this recipe. If you do try it with pineapple, I’d like to hear how it goes.
Use one small can crushed pineapple with juice. The Agar Agar substitutes for gelatin and works well to solidify as jello does.
Here are some delicious plant-based recipes to try:
I hope you feel empowered to try some of your traditional dishes with this new twist of going plant-based, no dairy, low in fat, and meatless. I hope you enjoy.
I’d love to hear your feedback in the comments below for this Raspberry Jello recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Raspberry Jello Salad
- 2 packages frozen raspberries defrosted
- 1 1/2 cups water
- 8 oz vegan sour cream or plain soy yogurt, (6 oz)
- 1/2 cup walnuts
- 3 tbsp Agar-agar flakes (in the Asian section of the grocery store)
- 1/4 cup date or coconut sugar or maple syrup
- Drain and reserve the liquid from the defrosted raspberries and put them in a large bowl. Add the liquid to water to make 1 ½ cups.
- Heat water/raspberry juice in a small saucepan and add agar-agar. Stir until dissolve then set aside to cool for a few minutes.
- In the meantime, add the sour cream or soy yogurt to the bowl of raspberries along with the walnuts.
- When the agar-agar has dissolved. Add it to the bowl of raspberries. Stir to combine completely.
- Refrigerate in this bowl, a mold or small serving containers until it is set.
- To use it, the following ratio is a good starting point: For 2 cups of liquid use 2 teaspoons of agar-agar powder, 2 tablespoons of agar-agar flakes, or one bar. It is dissolved in the liquid (such as fruit juice) on the stove, and then chilled.