Serves 4

Ingredients

For the jelly layer:
1 cup low sugar cranberry juice cocktail
1.5 tsp agar-agar powder

For the milk & agar-agar pudding:
1 cup low-fat milk
1.5 tsp agar-agar powder
4 tsp sugar
Pinch of salt

METHOD

For the fruity, firm jelly layer:
Mix the agar-agar powder with cranberry juice in a saucepan. Bring the mixture to a boil, stirring continuously. Allow it to simmer for about 2 minutes until slightly thickened. Pour into a square or rectangular dish and set aside to cool and set.

For the milk & agar-agar layer:
In another saucepan, combine cold milk and agar-agar powder. Turn on the heat and bring to a gentle boil, stirring continuously until the mixture thickens slightly. Add sugar and a pinch of salt. Continue to simmer for 2–3 minutes until the agar is fully dissolved. Turn off the heat and let it cool slightly. Pour the warm milk mixture gently over the set jelly layer, allow it to set completely and refrigerate. To serve, run a knife inside the glass dish to loosen the Kueh Lapis. Turn it over on a serving plate and slice into bite-size pieces. You’ll have a beautiful two-tone dessert.