wp6e4fb020.jpg

Home
Snacks & Starters
Soups
Salads
Rice & Pasta
Breads

Fish
Meat
Poultry
Vegetarian Mains
Vegetables
Pastry

Baking - Cakes
Baking - Cookies/Biscuits
Deserts
Pesach Pages

Contact Me

Home

Deserts

Apricot Petit Fours

Apricot Chocolate Roulade

Dairy Free Banana Chocolate Bake

Breadless Pudding
Cornflake Base Cheesecake (light)

Cheesecake Italian

Lemon (or Orange) Cheesecake

Chocolate Chestnut Cake

Chocolate Chestnut Terrine

Chocolate Currant Chestnut Trifle

Chocolate Orange Cake (Sticky)

Chocolate Roulade

Chocolate & Pear (Cherry) Tart

Chocolate Truffles
Corn Starch/Flour Custard

Custardy Cranberry Bake

Festive Winter Pud

Hazelnut Meringue Mascarpone Layer

Lemon Reverse Cake

Pashka - Flower Pot Pudding

Pear & Ginger Pud.

Rice Pudding - Iranian Style

Rialto Raspberries

Rhubarb Sponge Pudding

Roasted Fruit in a Chocolate Meringue

Roasted Fruit


Sticky Chocolate Orange Cake

Sweet Noodle Kugel

Treacle Tart

Walnut & Coffee Souffles

Zuccotto (Italian Mould)










(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
TO ORDER AT AMAZON.CO.UK CLICK HERE

wp5f0b8632.jpg

Gluten Free Rialto Raspberries


Dairy, Vegetarian

This is one of my favourite easy deserts. You can use any soft fruit but the contrast of colours is really nice and the corn flakes add a crunch. If you prefer you omit the cornflakes - it is equally good.

1small tub marscapone cheese
1 small tub quark or low fat yoghurt
juice and zest of a lemon
100-150g (2-3oz) soft brown sugar (depending on how sweet you like it)
8 tbsp of marsala or kiddush wine or sherry
½ kilo (1lb) raspberries (fresh but works with frozen too)
A cup of gluten free corn flakes

You will also need 8 serving dishes or one big bowl

Reserve a few berries.

Place remainder of the berries in the dish(es) and cover with the wine.

In another bowl mix cheeses, lemon, zest, & sugar, stir in the cornflakes taking care not to crush

Spoon over the fruit

Chill for s to allow to settle but not too long or the cornflakes go soggy.

Decorate with remaining berries