Yogurt Jelly
ヨーグルトゼリー · Yogurt Zerii
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This yogurt jelly is one of the snacks we make in the preschool kitchen when the weather turns warm. Drinkable yogurt is set with kanten (agar), so it turns out lighter and cleaner-tasting than a gelatin dessert, and it holds its shape nicely on a plate. A few canned mandarin segments on top add a little sweetness and color, and the gentle tang of the yogurt is one that even small children take to right away.
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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.
Ingredients
- 0.8 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.
- 90 gdrinkable yogurt
- 22.5 gcanned mandarin oranges
Seasonings
- 25.5 gwater
- 5.1 gsugar
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 drinkable yogurt in a saucepan to about 40°C (104°F) - roughly body temperature. If it gets too hot, the jelly will take much longer to set.
- 2
Put the kanten powder and water in a separate saucepan, bring to a boil, and keep boiling for about 2 minutes until the kanten has completely dissolved. Add the sugar and stir well, then stir in the warmed drinkable yogurt from step 1.
- 3
Pour the mixture from step 2 into a shallow tray or cups and chill in the refrigerator until set. Serve topped with the canned mandarin oranges, well drained.
Kanten will not set unless it is fully dissolved, so keep the mixture at a boil and let the kanten cook until it has completely melted into the water.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 91.5 kcal | 183 kcal | 91.5 kcal |
| Protein | 2.7 g | 5.4 g | 2.7 g |
| Fat | 0.5 g | 0.9 g | 0.5 g |
| Carbohydrates | 20.1 g | 40.2 g | 20.1 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 102 mg | 204 mg | 102 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 133.5 mg | 267 mg | 133.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 91.5 kcal | 2.7 g | 0.5 g | 20.1 g | 0.8 g | 0.2 g | 102 mg | 0.3 mg | 133.5 mg |
| 1 adult serving | 183 kcal | 5.4 g | 0.9 g | 40.2 g | 1.5 g | 0.3 g | 204 mg | 0.6 mg | 267 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.
