Ah, holidays. If you’re on a gluten free diet, finding the best gluten free dessert can be a great gift! Many seniors still enjoy time in the kitchen, and these gluten free dessert receipes are easy to make as shared time in the kitchen.
Eating together is a holiday tradition, which leaves certain people with dietary restrictions feeling left out. For some it’s a time of relaxation, for others it’s a time of stress, but for almost everyone holidays are time for friends, family, and of course, food. Gluten free dessert receipes can make you a very popular cook!
As research continues to expose how food and health interact, there are diets that have grown quite popular and reached the senior community. The gluten free diet means people do not eat anything with gluten-a substance most commonly known for its presence in flour (most bread, pasta, etc.). Gluten causes inflammation of the organs, namely the gut, which affects people of every age. But because this diet is growing so rapidly, there are many different food alternatives on the market. There are several gluten free dessert options, including the old standby, macaroons. The best gluten free dessert, of course, is also low in calories, fat and guilt!
Alternatives are great for individuals, but at a family event (or anywhere where others are cooking) it can be difficult to adhere to restrictions. At the holiday table it may be easy enough to skip the bread and eat the meat, potatoes and vegetables, but one area where gluten often pops up is dessert. Most pies and cakes are made with flour, but there are delicious, gluten-free alternatives that many people just haven’t tried. Here are three gluten free dessert recipes that are sure to impress everyone at the table, restrictions or not!
gluten free dessert receipes
Chocolate Espresso Mousse
8 ounces semisweet chocolate, chopped, plus more, shaved, for garnishing
3 large egg yolks
2 teaspoons instant espresso powder
6 tablespoons granulated sugar
2 cups heavy cream
1. Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.
2. In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.
3. Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.
4. In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.
1 large ripe mango
Grated zest and juice of 1 lime
1/2 cup vanilla yogurt
2 tablespoons brown sugar
2 teaspoons butter
1. Heat broiler. Using a heavy, sharp knife, slice the mango lengthwise around each side of the pit. Remove the skin and cut the fruit into bite-size pieces. Divide between 2 small ramekins and stir in the lime zest. Top with the yogurt and brown sugar and dot with the butter. Spritz with the lime juice.
2. Broil 2 to 3 minutes or just until the topping melts and browns.
Flourless Chocolate Cake
1/2 cup water
1/4 tsp salt
3/4 cup white sugar
1 oz bittersweet chocolate
1 cup unsalted butter
1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
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