By Sandy Kirby Quandt
This delicious gluten-free dessert recipe needs to be made at least 3 hours ahead of time. It can be made up to 3 days before eaten, if need be.
- 1 17-20 oz pkg Gluten-free brownie mix, plus whatever ingredients the mix requires
- 12 oz pkg frozen cherries, thawed, and roughly chopped
- 5 Tbs granulated sugar
- 8 oz cream cheese, at room temperature
- 1 cup very cold heavy cream
- 1 Tbs fresh lemon juice
Heat oven according to brownie mix directions. Lightly coat a 9-inch square pan with cooking spray.
Prepare brownie batter according to directions. Fold in half the cherries, and transfer the batter to the prepared baking pan. Bake and cool according to package directions.
Meanwhile, in a medium saucepan combine 2 Tbs sugar, 1 Tbs water, and the remaining cherries and any juices.
Bring the mixture to a boil, then reduce heat and simmer, stirring, until the cherries break down and the liquid turns into a thick syrup, 10-12 minutes. If the syrup is not thickening, you can stir in 1 teaspoon of corn starch.
Transfer to a bowl to cool, then refrigerate until ready to use.
Using an electric mixer, beat the cream cheese and remaining 3 Tbs sugar in a medium bowl on medium, until smooth. Gradually add the cream, then increase the speed and beat until soft peaks form, about 2 minutes. Beat in the lemon juice.
Spread the cream cheese mixture over the cooled brownie. Add the cherry syrup topping and refrigerate for at least 3 hours.
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