Blueberry Kanten

  • 2 cups apple juice (or other juice)
  • 2 tbsp. agar flakes
  • 1 pint blueberries, washed

Put apple juice and agar into a sauce pot and let sit 5-10 minutes or until agar softens. Turn on the heat and bring to a boil.  Cook 5-7 minutes.  Place blueberries into a 9×9 casserole dish and pour hot juice on top.  Refrigerate 1-2 hours or until gelled.  Cut into squares. Yields 4-6 servings.