After you are diagnosed as gluten-sensitive, your mind probably immediately began developing a list of all the foods you can’t eat. Since most desserts require flour and other gluten-laden ingredients, you probably think that dessert is something you’ll have to say goodbye too. You’re wrong! You can enjoy dessert without the pain and swelling. Try these fantastic gluten-free treats.
Cream Cheese Brownie Fudge
2 tbsp Chia seeds
1/4 cup plus 1 tbps water
3/4 cups butter (soy free)
4 oz chopped dark chocolate
3/4 cups maple syrup (plus 2 tbsp set aside)
2 tsp vanilla extract
3/4 cups all-purpose, gluten-free flour
1/3 cup cream cheese
Preheat the oven to 350. In a medium bowl, add the chia. Pour in the water and set aside, allowing it to gel.
Place a medium saucepan on medium heat. Add butter and chocolate and allow them to melt. Stir the chocolate frequently until melted. Remove the pan from the heat. Allow it to cool completely.
Pour in maple syrup, vanilla, the chia mixture and the flour. Stir after adding each ingredient.
Prepare a 9×9 pan, by greasing it or lining it. Pour the batter into the pan carefully.
Mix the cream cheese and syrup together and spoon the mixture over the brownies. Use a knife to swirl it in. Bake the brownies for 30 minutes.
Combine cream cheese and maple syrup, pour or spoon over brownies, swirl through with knife.
Sort of Lime Sorbet
1 (12-ounce) can thawed limeade concentrate, undiluted
1 (12.3-ounce) package reduced-fat silken firm tofu, drained
1 1/2 cups water
Grated lime rind
Pour the limeade and tofu into a blender. Blend until smooth and then slowly pour in 1 1/2 cups water. Blend again to combine. Spoon the mixture into a freezer can, from an ice cream machine. Freeze the sorbet for at least two hours. Sprinkle with grated lime rind before serving.
Strawberry Chocolate Trifle
1 (15-ounce) package gluten-free devil’s food cake mix
1/2 cup unsalted butter, softened
3 large eggs
1 cup water
2 1/2 cups 1% low-fat milk
1 (1-ounce) package gluten-free vanilla instant pudding mix
1 1/2 (8-ounce) containers frozen reduced-calorie whipped topping, thawed and divided
1/4 cup Chambord (raspberry-flavored liqueur; optional)
3 cups strawberries, sliced
2 tablespoons chocolate syrup
Preheat oven to 350°. Follow the directions on the cake mix and prepare the batter. Pour the batter into a greased, square metal baking pan.
Bake the cake at 350° for 35 minutes Allow the cake to cool in the pan, about 10 minutes. Carefully remove the cake and place it on a wire rack to cool.
Now mix the milk and pudding mix in a medium bowl. Whisk the ingredients for 2 to 3 minutes. Cover with plastic wrap and chill it for 5 minutes. Now add in the whipped topping, the whole container.
Cut up cake into neat 1-inch squares. Place half of the cake squares in the bottom of a 4-quart trifle bowl. Brush the cake squares with 2 tablespoons liqueur, and then spread half of pudding mix over the cake. Arrange half of strawberries over the pudding. Repeat layers with remaining cake, liqueur, if desired, pudding mixture, and strawberries.
This dessert needs to be chilled, preferably overnight but at least 8 hours.