3 Gluten-Free Desserts You Must Try
Just because you’re off gluten doesn’t mean you can’t have a tasty dessert. Gluten-free treats may be enjoyed by anybody, not only those with celiac disease, a condition in which gluten causes damage to the small intestine. Here are three gluten-free desserts you must try.
White Peppermint Bark
This delightful bark with store-bought gluten-free pretzels, or stay with the typical candy cane bits. White chocolate, peppermint, and crumbled cookies give classic Bark a wintery update.
Ingredients
One lb. White chocolate
1/8 tsp. Peppermint extract
White chocolate–coated pretzels
Puffed-rice cereal
Meringue cookie pieces
White and silver sprinkles
Crushed peppermint candies
Directions
In a microwave-safe dish, melt 1 pound white chocolate in 30-second intervals at 50% power, stirring after each, until smooth. 1/8 teaspoon pure peppermint essence, spread into an 8- by 10-inch rectangle on the prepared sheet. Sprinkle with crushed peppermint candies, white chocolate–coated pretzels, puffed rice cereal, meringue cookie pieces, white and silver sprinkles, and white and silver sprinkles. Refrigerate for at least 30 minutes before cutting it into pieces and serving.
Semifreddo
Pistachio bits add a salty crunch to this semi-frozen treat, while peaches add some additional summer sweetness. Instead of scooping ice cream, serve this elegant frozen dessert.
Ingredients
Eight oz. Freezing creme fraiche or sour cream
1/4 cup confectioners sugar
Eight oz. freezing heavy cream
1/4 cup shelled unsalted pistachios (chopped)
Two tbsps. Fresh lime juice
1 tbsp. honey
Four ripe peaches (thinly sliced)
1/4 cup small fresh mint leaves
Direction
Wrap plastic around an 8 12″ x 4 12″ loaf pan, leaving an overhang on all four corners. Whip the creme Fraiche for 1 to 2 minutes with an electric mixer fitted with the whisk attachment until soft peaks form. Whisk in the sugar until smooth. With the mixer on low speed, gently beat in cream. Increase the tempo and beat for 2 to 3 minutes, or until stiff peaks appear. Fold in the pistachios before transferring them to the prepared pan. Freeze for at least 4 hours until set. Make the peach topping by whisking lime juice and honey in a medium bowl. Toss in the peaches with the coat. Allow for a minimum of 5 minutes of relaxation. Remove the plastic wrap from the semifreddo and invert it onto a serving plate. Fold the mint into the peaches, then spread the mixture over the semifreddo, along with any juices.
Peach Melba Ice Pops
These ice pops include vibrant fruity aromas of peaches and raspberries, as well as a layer of frozen yogurt for smoothness. This delicious, low-calorie delight will keep you cool.
Ingredients
2 tbsp. full-fat vanilla yogurt
1/8 tsp. pure almond extract
One cup raspberries
1/2 cup peeled peach chunks (from about two ripe peaches)
Directions
In a mixing dish, combine yogurt and almond essence. Blend raspberries until smooth in a blender, transfer to a bowl. Blend the peaches until smooth in a blender. In six 2.5-ounce ice pop molds- layer raspberries, peaches, and yogurt repeat until each mold is filled. Freeze for at least 4 hours after inserting craft sticks, and it’s ready to be enjoyed.
