Beet juice gives this springy dessert a super-vibrant hue, but it’s the strawberry flavor that shines. Look for beet juice in the bottled juice section at the supermarket.

Karen Rankin
Also appeared in: Health, April, 2019

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process beet juice and hulled whole strawberries in a blender until very smooth, about 1 minute. Pour into a saucepan. Stir in milk, honey, vanilla, and salt. Cook over medium, stirring occasionally, until 140°F on a candy thermometer, 5 to 6 minutes.

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  • Meanwhile, stir together hot water and gelatin in a small bowl; let stand 3 to 4 minutes.

  • Stir gelatin mixture into strawberry mixture in saucepan. Pour evenly into 8 (4-oz.) ramekins. Cover loosely with parchment paper or plastic wrap, and refrigerate until set, 4 hours or up to overnight.

  • To serve, uncover ramekins, and top each with strawberry slices; sprinkle evenly with pistachios.

Nutrition Facts

107 calories; fat 4g; cholesterol 4mg; fiber 2g; protein 3g; carbohydrates 17g; sugars 13g; sodium 169mg; iron 0mg; calcium 59mg.
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