Greg DuPree
Active Time
20 Mins
Total Time (includes chilling)
Yield
8

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Also appeared in: Health, April, 2019

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