Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

May 21, 2013

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This sauce is a great alternative to frosting on cupcakes and traditional cake icing. It is free of refined sugars, and its sweetness comes straight from the fruit.


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Agar powder is derived from a sea vegetable and is used as a thickening and gelling agent instead of gelatin, which is derived from animals. For each teaspoon of powder in the recipe, use approximately 1 1/2 teaspoons of agar powder flakes to substitute.

Pineapple Apricot Sauce

pinapple apricot sauce

This sauce is an easy alternative to premade jams or frostings. It is thickened with agar, a sea vegetable thickener that has a slightly sweet flavor and contains no sugar or fat.


1 cup apple juice concentrate
1 1/2 teaspoons agar powder
1 cup water
1 cup chopped apricots, fresh, frozen, or canned
1 8-ounce can juice-packed crushed pineapple
1/4 teaspoon ground ginger


Combine apple juice concentrate, agar, and water in a saucepan. Let stand 5 minutes. Bring to a simmer, stirring occasionally, and cook 3 minutes.

Add apricots, pineapple with its juice, and ginger. Stir to mix. Remove from heat and chill thoroughly, 3 to 4 hours.

Per serving (1 tablespoon): 14 calories; 0 g fat; 0 g saturated fat; 2.5% calories from fat; 0 mg cholesterol; 0.1 g protein; 3.5 g carbohydrates; 3 g sugar; 0.1 g fiber; 2 mg sodium; 2 mg calcium; 0.1 mg iron; 0.9 mg vitamin C; 41 mcg beta carotene; 0 mg vitamin E

Source: Healthy Eating for Life and to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.


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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: