Looking to Lose a Little Weight?

I usually steer clear of talking about weight loss. There are plenty of people hyping products and pitching miracle weight loss foods. That’s not my thing at all- I believe in eating a balanced diet of real, whole foods. But yes, sometimes I get out of balance and start adding on a pound or two. That is when I steer toward foods that are filling but lower in calories. This Cantaloupe and Raspberry Kanten is a perfect snack or dessert for those moments.

Kanten Fills You Up

Kanten is made with agar-agar, a tasteless and colorless sea vegetable derivative. It’s high in fiber and protein, and has no calories. Agar is used as a gelling agent, or in some weight loss plans, stirred into tea to drink through out the day. In this Kanten, agar sets up the pureed cantaloupe like gelatin, but a little firmer.

Whole Fruit Kanten

In this version of kanten, I used whole cantaloupe, berries, and a touch of agave for sweetness. Kanten is often made with fruit or vegetable juices, but I thought it was even better to use the whole melon, and keep all the fiber of that whole food. Tossing in whole berries adds even more. I’ve written about agar agar and kanten before, and here are recipes for Fresh Currant Kanten and Green Tea Kanten. Nobody can promise weight loss, but eating a low-cal food that has filling fiber is a good strategy.

Refreshing and Fruity

Even if you don’t want to lose weight, eating whole fruit is a good plan in summertime. Stay hydrated and keep your energy up with a colorful, spoonable treat. Get into kanten for a sweet summer treat!

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Cantaloupe and Raspberry Kanten

Course Dessert, Snack

Keyword agar agar, kanten, vegan desserts

Servings 4

Author Robin Asbell

Ingredients

• 1 cup water
• 5 teaspoons agar powder
• 4 cups cubed cantaloupe approximately
• 1/4 cup agave syrup
• 1 teaspoon almond extract
• 2 cups fresh raspberries

Instructions

• Prepare 4 small bowls or large bowl in which to chill the kanten, one that holds 4 cups.

  In a small saucepan, combine the water and agar powder and whisk to mix. Let stand for 5 minutes to soften

  Place the melon cubes in the blender. You should have 2 cups, if you have more, save for another use (or eat it.)

  Put the 2 cups of puree in a large bowl and stir in the agave and almond extract.
• Use a melon baller or spoon to make balls of the remaining cantaloupe, or slice it and cut with mini-cookie cutters.

  Whisk the agar mixture and bring to a boil over medium heat, then lower the heat to a low simmer and stir until the agar is completely dissolved. It may take 5 minutes. Don't boil vigorously or the liquids will evaporate and throw off the recipe. When the agar is dissolved, take off the heat.
• Whisk the warm agar mixture into the cantaloupe mixture and pour into serving bowls (or bowl) and sprinkle with raspberries. Chill until set. Serve cold.