Category Archives: Desserts

Gluten-free Blueberry Dessert Recipe

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This delicious gluten-free blueberry dessert is a tasty way to enjoy summer blueberries.

Blueberry filling:

  • 2 C blueberries (You can use fresh or frozen blueberries. If you want to skip making the filling, use a 16 oz can of blueberry pie filling.)
  • 1 C sugar
  • 2 Tablespoons cornstarch
  • 1 C water

In a saucepan combine the sugar, cornstarch, and water.

When mixed well and the sugar is dissolved, add the blueberries. Crush them into the mixture.

Cook over medium heat. Stir constantly until blueberries thicken, and the filling boils.

Cool.

Crust:

  • 2 C gluten-free graham crackers crumbs
  • 1 stick butter, melted
  • 1/4 C sugar

Mix cracker crumbs, sugar, and butter.

Press to form crust in 9 X 11 dish.

You can save 1/4 C of the mixture to sprinkle on top, if you’d like.

Topping:

  • 8 oz cream cheese
  • 1/2 C milk
  • 8 oz container whipped topping

Soften the cream cheese. Mix together with milk and topping. Beat well.

Assemble the dessert:

Layer 1/2 of the topping mixture over the crumb crust.

Spread all of the berry filling over that.

Add the remaining topping mix over the berries.

If you saved some of the crumb crust, sprinkle it over the topping.

This should be refrigerated 3-4 hours before serving.

Enjoy!

I wish you well.

Sandy

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Gluten-free Blueberry Lemon Pound Cake Recipe

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Are you looking for a tasty gluten-free blueberry lemon pound cake recipe?

Then look no further.

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries

Cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Beat in lemon and vanilla extracts.

Combine the gluten-free flour, baking powder, and salt; beat into creamed mixture alternately with milk.

Fold in blueberries.

Pour into a greased 8×4 inch loaf pan.

Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack.

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Enjoy!

I wish you well.

Sandy

Gluten-free Flourless Chocolate Mini Cakes Recipe

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This tasty gluten-free flourless chocolate mini cakes recipe is super-simple to make, and oh so good.

  • 8 tablespoons (1 stick) unsalted butter, plus 2 teaspoons butter, at room temperature, for greasing custard cups
  • 8 oz semisweet chocolate chips
  • 4 large eggs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • Confectioners’ sugar, ice cream, berries, or whipped cream for topping

Place a rack in the center of the oven and preheat the oven to 400 degrees F. Rub eight 1-cup ceramic or glass ramekins or custard cups with the 2 teaspoons of butter. Place these on a baking sheet and set them aside.

Place the 8 tablespoons of butter and the chocolate chips in a heavy saucepan over low heat. Heat, stirring until the chocolate has melted, 3-4 minutes, then remove it from the heat.

Place the eggs, sugar, vanilla, and salt in a large mixing bowl and beat with an electric mixer on medium-high speed until the eggs are frothy and have almost doubled in size, about 4 minutes.

Add the chocolate mixture a little at a time, beating continuously on low speed or whisking with a wire whisk. (Do not add all the chocolate at one time or the heat of the chocolate will cook the eggs.) The batter will thicken as the chocolate is incorporated.

Divide the batter among the prepared custard cups, spooning about 3/4 cup into each. Put the baking sheet with the cups in the oven.

Bake the cakes until they have risen and the edges are set ,12-15 minutes. (Because the inside of these cakes should have a pudding-like consistency, be careful not to cook them too long.)

Remove the cakes from the oven and let them cool for 10 minutes.

To serve, run a knife around the edge of each cake and turn it out onto a dessert plate. Add whatever topping you choose, or leave plain. Either way, they are delicious.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

Gluten-free Layered Pudding Dessert Recipe

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by Sandy Kirby Quandt

This Gluten-free Layered Pudding Dessert has a thin cookie-like bottom layer, adds cream cheese and powdered sugar, then ends with a layer of pudding and whipped topping.

Yum!

  • 1 cup gluten-free flour
  • 1 cup chopped nuts (I used pecans)
  • 1 stick butter softened
  • 1 cup powdered sugar
  • 8 oz cream cheese softened
  • 9 oz container Cool Whip topping defrosted
  • 1 large box instant pudding (your favorite flavor)
  • 2 2/3 cup cold whole milk

 

Cream flour, 1/2 cup nuts, and butter together.

Spread in 9X12X2″ pan.

Bake at 375 degrees for 15 minutes, or until brown.

Let cool.

 

Cream together sugar and cream cheese.

Fold in 1 cup Cool Whip.

Spread on crust.

 

Mix pudding with milk and spread over cream cheese mixture.

 

Top with remaining Cool Whip and nuts.

Chill for at least 30 minutes.

There you have it. A delicious Gluten-free Layered Pudding Dessert.

 

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”This Gluten-free Layered Pudding Dessert has a thin cookie-like layer, adds cream cheese and powdered sugar, then ends with pudding and whipped topping. ” username=”SandyKQuandt”]

Gluten-free Berry Crisp Recipe

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by Sandy Kirby Quandt

Just in time for Independence Day celebrations. This delicious, easy to make gluten-free berry crisp recipe is packed with blueberries, blackberries, and strawberries. Add vanilla ice cream, or whipped cream, and you have a perfect summer combination. If you’d like to skip any of those berries, just even out the amount of berries so you end up with six cups.

Topping

  • 1/2 cup gluten-free old-fashioned oats
  • 1/2 cup gluten-free flour
  • 1/2 cup packed light-brown sugar
  • 1/3 cup chopped pecans
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes

Filling

  • 1 1/2 cups blueberries
  • 1 1/2 cups blackberries
  • 3 cups quartered strawberries

Preheat oven to 375 degrees F.

 

In medium-size mixing bowl combine the first six topping ingredients. Sprinkle the vanilla extract on top and add the butter, mixing it in with fingertips or a pastry blender until topping comes together. Set aside.

 

Combine all the filling ingredients in a medium-size mixing bowl, or directly in an 8X8 baking dish. Stir to combine.

 

Once berry mixture is in the baking dish, sprinkle the topping evenly on top. Bake until the topping is golden brown and the filling is bubbling around the edges. About 45 minutes.

 

Let cool for 5 minutes before serving.

 

Top with whipped cream or vanilla ice cream.

 

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy