Here is a recipe for a light dessert with no added sugar. It is rich in antioxidants, particularly epigallocatechin-3-gallate (EGCG), due to the matcha green tea (1). Plus this tasty jelly is so simple to make.
Matcha green tea jelly
400mls light coconut milk
½ a tablespoon matcha green tea powder
1 tablespoon stevia
½ teaspoon vanilla extract
3 teaspoons gelatin dissolved in 4 tablespoons boiling water
Food processor or blender
Measuring cups and spoons
Small mixing bowl
Square or rectangle container
- Add all the ingredients except for the gelatin to a food processor or blender. Process or blend until the ingredients are well combined.
- Dissolve the gelatin completely in the boiling water in a small mixing bowl by mixing well with a spoon. Add the dissolved gelatin to the combined ingredients in the food processor or blender and pulse until the gelatin is mixed through.
- Line a square or rectangle container with baking paper and pour the jelly mixture into the container. Place the jelly in the fridge for at least 2 hours or until it is firm. Slice the jelly into squares and serve.
- Weiss DJ & Anderton CR (2003) Determination of catechins in matcha green tea by micellar electrokinetic chromatography. Journal of chromatography. A 1011(1-2):173-180.