2 Cups grape-peach juice (or juice of choice)
1 1/2 tsp. agar powder
2 tbsp. agave nectar (optional--use only if your fruit is not very sweet)
10 ounces strawberries
1 1/2 cups blueberries
-Put one cup of the juice in a saucepan, and sprinkle the agar over it and allow it to soften for a few minutes.
-Then, heat on medium-high, stirring, until the agar is completely dissolved and the juice begins to boil in the remaining juice and the agave (optional) and remove from heat.
-Allow the agar mixture to cool slightly while you prepare the fruit. Be sure to stir the juice every minute or so.
-Remove the stems from the strawberries and slice them lengthwise. Place them on the bottom of a loaf pan, prettiest sides down.
-Slice the bananas and place them on top of the strawberries. Put the blueberries in an even layer on top of the bananas.
-Gently pour the juice mixture evenly over the berries. It will start to jell immediately, so work from side to side to make sure it's distributed evenly.
-Cover with plastic wrap and refrigerate until completely chilled and jelled.
-Invert over a platter to serve (you may need to lower the pan into a large bowl of hot water to loosen the edges and run a knife along the inside of the mold.)
Recipe courtesy of http://blog.fatfreevegan.com/