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NOW Foods Agar Powder Description
Agar is a naturally gelatinous powder derived from marine red algae. It's the perfect vegetarian substitute for beef gelatin in any food application, and makes an excellent thickener for soups, jellies, ice cream and more.
Agar can be used as a vegetable substitute for gelatin. Dilute 2 Tbsp of Agar Powder in 1 pint of water or fruit juice. Cook for 5 minutes and then add fruit or vegetables. Pour into mold and refrigerate until hard.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Tbsp. (8 g)
Servings per Container: About 7
|Amount Per Serving||% Daily Value|
|Calories from Fat||0|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g||*|
|Sodium||10 mg||< 1%|
|Total Carbohydrate||6 g||2%|
| Dietary Fiber||1 g||4%|
| Sugars||0 g||*|
|Protein less than||1 g||*|
*Daily value not established.
Other Ingredients: Agar-Agar powder
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Vegan Strawberry Lemonade Gummy Bear Snacks
No lunchbox is complete without a sweet treat to end the meal. But, you might worry that even a small dessert will give your little ones a sugar high, leading to an inevitable energy crash. To help them stay alert and focused throughout the day, you’ll need a healthy treat that isn’t loaded with processed sugar and artificial ingredients, like these vegan, homemade gummy bears. Rather than sugar-crash-inducing ingredients, they’re sweetened with stevia and made with coconut water, lemon juice and strawberries.
Makes 100 mini gummy bears
1/2 cup coconut water
1/3 cup lemon juice
2 Tbsp. agar powder
1 heaping Tbsp. lemon zest
1/4-1/2 tsp. Vitacost Stevia Extract, as desired
1 cup strawberries
Mini gummy bear mold
- In a high-speed blender, combine all ingredients, except for lemon zest, until smooth.
- In a medium pot, bring mixture to boil and add lemon zest. Whisk constantly for about 5 minutes or until thick.
- Pour mixture into molds.
- Set in the fridge for 1-2 hours before serving.