Orange Kanten Jelly with Yogurt
オレンジゼリーヨーグルトかけ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a bright, gently sweet snack of orange juice set with kanten - the Japanese agar made from seaweed - and finished with a spoonful of sweetened plain yogurt. Kanten gives a soft, clean-cutting jelly that holds its shape well, which makes it a favorite for preschool snack time, and the tangy yogurt on top balances the sweetness of the juice. The one trick is to warm the juice only to body temperature before stirring it into the kanten: if the juice is too hot, the jelly takes much longer to set.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 0.9 gkanten powder (agar powder)A seaweed-based setting agent that gels firmly at room temperature and is plant-based. Substitute: Agar-agar powder; gelatin can be used but gives a softer, wobblier set.
- 45 mlwater
- 12 gsugar
Ingredients
- 75 mlorange juice
- 30 gplain yogurt
About the Japanese ingredients in this recipe
- kanten powder (agar powder) (粉寒天)
- A seaweed-based setting agent that gels firmly at room temperature and is plant-based. Substitute: Agar-agar powder; gelatin can be used but gives a softer, wobblier set.
Directions
- 1
Warm the orange juice in a saucepan to about 40°C (104°F), roughly body temperature. If it gets too hot, the jelly will take longer to set, so keep it just lukewarm.
- 2
In a separate saucepan, combine the kanten powder and water and bring to a simmer, stirring until the kanten dissolves completely. Add the sugar and mix well, then stir in the warm orange juice from step 1.
- 3
Pour into a shallow tray or cups and chill in the refrigerator until set.
- 4
Stir sugar into the yogurt. Plate the set jelly and spoon the yogurt over the top.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 99 kcal | 198 kcal | 99 kcal |
| Protein | 1.7 g | 3.3 g | 1.7 g |
| Fat | 0.9 g | 1.8 g | 0.9 g |
| Carbohydrates | 22.5 g | 45 g | 22.5 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 45 mg | 90 mg | 45 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 186 mg | 372 mg | 186 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 99 kcal | 1.7 g | 0.9 g | 22.5 g | 1 g | 0 g | 45 mg | 0.2 mg | 186 mg |
| 1 adult serving | 198 kcal | 3.3 g | 1.8 g | 45 g | 2.1 g | 0 g | 90 mg | 0.3 mg | 372 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
