What should I make for dessert???!
My girlfriend has invited us all over for dinner on Saturday and I told her I'd probably do dessert!. Now, we've known each other for 6 odd years so no one's offended, I just want to make sure that all of us can enjoy at least some part of dessert!. Two girlfriends are gluten free, one is also sugar free, the other is vegan and I am milk free!. The other 10 people coming are completely 'normal'!.
I was thinking of doing fresh berries mixed in agave nectar and bringing cool whip (is that vegan!?!?!?)!.!.!.!.then some regular dessert shells so that the rest of us can enjoy a berry shortcake!. Bad, good!? ideas on alternatives!? She's serving sushi (veggie rolls for the vegan) and everyone's bringing their favorite wine!.Www@FoodAQ@Com
I was thinking of doing fresh berries mixed in agave nectar and bringing cool whip (is that vegan!?!?!?)!.!.!.!.then some regular dessert shells so that the rest of us can enjoy a berry shortcake!. Bad, good!? ideas on alternatives!? She's serving sushi (veggie rolls for the vegan) and everyone's bringing their favorite wine!.Www@FoodAQ@Com
Answers:
Bless your heart for trying to compensate everyone!.!.!.but that is nearly impossible!. How about if you just get some nice fresh berries and mix an assortment together!. I hope that works!.Www@FoodAQ@Com
BERRIES IN VANILLA SYRUP
Ingredients
* 1 cup cranberry juice
* 1/3 cup caster sugar
* 1 vanilla bean, halved lengthways
* 250g strawberries, hulled
* 150g blueberries
* 120g raspberries
* lemon gelato, to serve
Directions
1!. Place cranberry juice and sugar in a saucepan over medium-high heat!. Scrape seeds from centre of vanilla bean halves!. Add seeds and beans to pan!. Cook, stirring, for 3 minutes or until sugar dissolves and syrup comes to the boil!. Boil for 1 minute!.
2!. Add strawberries and blueberries!. Warm for 1 minute!. Add raspberries!. Remove from heat!. Transfer berry mixture to a heatproof bowl!. Cover and refrigerate for 10 minutes!. Serve with lemon gelato!.Www@FoodAQ@Com
Ingredients
* 1 cup cranberry juice
* 1/3 cup caster sugar
* 1 vanilla bean, halved lengthways
* 250g strawberries, hulled
* 150g blueberries
* 120g raspberries
* lemon gelato, to serve
Directions
1!. Place cranberry juice and sugar in a saucepan over medium-high heat!. Scrape seeds from centre of vanilla bean halves!. Add seeds and beans to pan!. Cook, stirring, for 3 minutes or until sugar dissolves and syrup comes to the boil!. Boil for 1 minute!.
2!. Add strawberries and blueberries!. Warm for 1 minute!. Add raspberries!. Remove from heat!. Transfer berry mixture to a heatproof bowl!. Cover and refrigerate for 10 minutes!. Serve with lemon gelato!.Www@FoodAQ@Com
Bananas FosterWww@FoodAQ@Com
well you could do sugar free jello with fruit!.Www@FoodAQ@Com
This will allow everyone to have dessert:
Just use Splenda/agave nector for sugar
Blissful Chocolate-Rum Pie
2 Tbsp!. dairy-free margarine, melted
4 oz!. (4 squares) semi-sweet baking chocolate, melted
2 cups flaked coconut
2 12!.3-oz pkgs!. (3 cups) firm silken tofu
2 cups semi-sweet chocolate chips, melted
1/2 cup confectioner’s sugar
1 1/2 tsp!. rum extract
Toasted flaked coconut for garnish (optional)
Line a 9-inch plate with foil!. Stir together the margarine, baking chocolate, and coconut!. Press the coconut mixture into the bottom and sides of the pie plate!. Chill until firm, at least 1 hour!. Remove the coconut crust from the pie plate, carefully peel off the foil, then return to the pie plate!. In a blender, purée the tofu until smooth!. Add the chocolate chips, sugar, and rum extract, and continue to blend until smooth!. Pour the tofu mixture into the coconut crust and chill for at least 2 hours!. Before serving, garnish the pie with a little toasted coconut, if desiredWww@FoodAQ@Com
Just use Splenda/agave nector for sugar
Blissful Chocolate-Rum Pie
2 Tbsp!. dairy-free margarine, melted
4 oz!. (4 squares) semi-sweet baking chocolate, melted
2 cups flaked coconut
2 12!.3-oz pkgs!. (3 cups) firm silken tofu
2 cups semi-sweet chocolate chips, melted
1/2 cup confectioner’s sugar
1 1/2 tsp!. rum extract
Toasted flaked coconut for garnish (optional)
Line a 9-inch plate with foil!. Stir together the margarine, baking chocolate, and coconut!. Press the coconut mixture into the bottom and sides of the pie plate!. Chill until firm, at least 1 hour!. Remove the coconut crust from the pie plate, carefully peel off the foil, then return to the pie plate!. In a blender, purée the tofu until smooth!. Add the chocolate chips, sugar, and rum extract, and continue to blend until smooth!. Pour the tofu mixture into the coconut crust and chill for at least 2 hours!. Before serving, garnish the pie with a little toasted coconut, if desiredWww@FoodAQ@Com
Gluten-Free Pineapple Upside-Down Cake Recipe
Gluten-Free Pineapple Upside-Down Cake is suitable for those on a wheat-free or gluten-free fiet!. Using rice flour instead of wheat flour makes this pineapple-upside down cake gluten-free yet still sweet and delicious!
INGREDIENTS:
3 tbsp shortening or margarine
1/2 cup plus 2 tbsp brown sugar
3 pineapple rings from a can, cut in half
4 eggs, separated
1/2 cup sugar, divided
9 tbsp rice flour
1/4 tsp salt
1 1/2 tsp lemon juice
PREPARATION:
Melt shortening with 2 tablespoons brown sugar in a 9-inch by 5-inch by 2-3/4-inch loaf pan!. Arrange pineapple slices in sugar mixture!.
Beat egg whites until frothy!. Add 3 tablespoons sugar and beat until stiff, but not dry!.
Sift together 6 tablespoons rice flour, remaining sugar and salt twice!. Beat egg yolks until thick and lemon colored!. Add lemon juice and flour mixture!. Beat only until smooth!. Add a small amount of beaten egg whites to yolk mixture and stir until blended!. Fold in remaining egg whites with rubber spatula!. Pour batter over pineapple!.
Bake at 350 degrees F!. for 25 to 30 minutes!. Let stand 5 minutes!. Turn upside down!.
[i'm a vegan too and my children love these!. Curtisy of my Better Homes and gardens Cook Book]
Berries are a good treat too, i just rememberd that I eat eggs and she probably doesn't, that might make it a little harder, if so consider this resipe:
Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes
Ingredients
2/3 cup soymilk
1/4 cup canola oil
3/4 cup agave nectar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup tapioca flour
2 tablespoons flax seed meal
1/3 cup almond meal
1/2 cup rice flour
1/2 cup quinoa flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1/2 cup agave nectar
2 teaspoons vanilla
1/3 cup cocoa powder
1/2 cup non-dairy powdered milk
Directions
1Cupcakes!.
1!. Preheat Oven to 325!. Line Muffin Pan with 9 Liners and fill 3 remainin mufin cups with a little bit of water!.
2!. Mix together soy milk, canola oil, vanilla and almond extract and agave nectar!.
3!. Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes!. Mixture will be thin!.
4!. Fill 9 muffin cups approximately 2/3 full!. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean!.
5!. Let cool in pan for 1 hour to allow agave to set!.
Frosting!.
1!. Mix together margarine, agave, and vanilla until smooth!.
2!. Add cocoa powder (sift if necessary)!.
3!. Add powdered soy milk!.
4!. If mixture is too watery, add more powdered soy milk!. If too thick, add more agave until desired consistency is reached!.
this takes a lot more money and effert, but it should get the job done Hope this helpsWww@FoodAQ@Com
Gluten-Free Pineapple Upside-Down Cake is suitable for those on a wheat-free or gluten-free fiet!. Using rice flour instead of wheat flour makes this pineapple-upside down cake gluten-free yet still sweet and delicious!
INGREDIENTS:
3 tbsp shortening or margarine
1/2 cup plus 2 tbsp brown sugar
3 pineapple rings from a can, cut in half
4 eggs, separated
1/2 cup sugar, divided
9 tbsp rice flour
1/4 tsp salt
1 1/2 tsp lemon juice
PREPARATION:
Melt shortening with 2 tablespoons brown sugar in a 9-inch by 5-inch by 2-3/4-inch loaf pan!. Arrange pineapple slices in sugar mixture!.
Beat egg whites until frothy!. Add 3 tablespoons sugar and beat until stiff, but not dry!.
Sift together 6 tablespoons rice flour, remaining sugar and salt twice!. Beat egg yolks until thick and lemon colored!. Add lemon juice and flour mixture!. Beat only until smooth!. Add a small amount of beaten egg whites to yolk mixture and stir until blended!. Fold in remaining egg whites with rubber spatula!. Pour batter over pineapple!.
Bake at 350 degrees F!. for 25 to 30 minutes!. Let stand 5 minutes!. Turn upside down!.
[i'm a vegan too and my children love these!. Curtisy of my Better Homes and gardens Cook Book]
Berries are a good treat too, i just rememberd that I eat eggs and she probably doesn't, that might make it a little harder, if so consider this resipe:
Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes
Ingredients
2/3 cup soymilk
1/4 cup canola oil
3/4 cup agave nectar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup tapioca flour
2 tablespoons flax seed meal
1/3 cup almond meal
1/2 cup rice flour
1/2 cup quinoa flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1/2 cup agave nectar
2 teaspoons vanilla
1/3 cup cocoa powder
1/2 cup non-dairy powdered milk
Directions
1Cupcakes!.
1!. Preheat Oven to 325!. Line Muffin Pan with 9 Liners and fill 3 remainin mufin cups with a little bit of water!.
2!. Mix together soy milk, canola oil, vanilla and almond extract and agave nectar!.
3!. Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes!. Mixture will be thin!.
4!. Fill 9 muffin cups approximately 2/3 full!. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean!.
5!. Let cool in pan for 1 hour to allow agave to set!.
Frosting!.
1!. Mix together margarine, agave, and vanilla until smooth!.
2!. Add cocoa powder (sift if necessary)!.
3!. Add powdered soy milk!.
4!. If mixture is too watery, add more powdered soy milk!. If too thick, add more agave until desired consistency is reached!.
this takes a lot more money and effert, but it should get the job done Hope this helpsWww@FoodAQ@Com