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5.27.2013

Gluten Free Fluffy Key Lime Pie

Warning: this recipe is full of sweetness, really easy to make, and tastes soo good. Light, fluffy and perfect for a summer dessert! Also happens to be  egg-free! 


Gluten Free Fluffy Key Lime Pie 


For the crust:
1.5 cups crushed graham crackers
(kinnikinnick smoreables or  pamela's ginger snapz  are the best gluten-free options I have found)
1/3 cup butter, melted 

Mix all together and press into 9" pie plate. Bake in 350°F oven for 8-10 min. Remove from oven and let cool. 

For the filling:
1/2 cup key lime juice (or reg lime juice)
Zest from one lime
1 14oz can sweetened condensed milk
1 container TruWhip (the health food version of "Cool-Whip" found in freezer section) 

Using a mixer add lime zest, juice and condensed milk together. Mix in medium speed until fully incorporated. Gently Stir in whipped cream/true whip. 

Fill cooled pie crust with key lime filling. Top with a tad more lime zest and chill in refrigerator for ~ 4 hours- or overnight. 

Easy and delish! 




5.17.2013

Gluten Free Lemon Trifle

A perfect spring dessert!
                                                          Gluten Free Lemon Trifle

Ingredients:
15-20 gluten free ladyfinger biscuits (I used Schar brand)
3/4 cup lemonade
2 cups heavy cream
2 tablespoons confectioners sugar
1 1/2 cup lemon curd (homemade or store bought), plus more for garnish if needed
2 tablespoons lemon rind, grated for garnish or fresh berries

Directions:
Place gluten free ladyfingers evenly in a rimmed baking sheet. Pour lemonade over the tops of the cookies. Let sit for about 3 minutes, carefully turning them halfway through soaking.

In a bowl of a standing mixer fitted with the whisk attachment, pour the cream and sugar. Beat on medium speed until soft peaks form, cover and place in the fridge until ready to assemble.

Place ladyfingers in the bottom of the bowls, spoon lemon curd onto ladyfingers, then top with whipped cream. Repeat this step ending with either a spoonful of lemon curd or lemon rind for garnish. I used about 3 tbs curd for each individual trifle. 

Place trifles in the fridge for 1 hour or overnight before serving.
Makes about 5 servings.

Inspired by the Epicurean Mom and Martha Stewart