Gluten free strawberry crumble

Gluten free strawberry crumble


Although we are not on a restricted gluten free diet, I like to explore different possibilities for gluten, when I can. It also seems that going gluten free greatly improves my husband’s control of his diabetes.
Spring in the air, fruits are looking better and better every day, I found this amazing recipe here, and had to give it a go.
Huge success, the combination of oats and shredded coconut was brilliant, gluten free and very yummy. Easy to put it together, a great dessert for the warm evenings that are about to start.

Gluten free strawberry crumble

4 cups (1 L) halved hulled strawberries
2 tbsp packed brown sugar
1 tbsp cornstarch
1 tsp vanilla

Crumble Topping:

1-1/2 cups pure uncontaminated large-flake oats
1/2 cup sweetened shredded coconut
1/3 cup packed brown sugar
Pinch salt
1/2 cup (125 mL) cold unsalted butter, cubed

Stir together strawberries, brown sugar, cornstarch and vanilla; scrape into 8-inch (2 L) square baking dish.

Crumble Topping: In bowl, whisk together oats, coconut, brown sugar and salt. Using pastry blender or two knives, cut in butter until in coarse crumbs with some larger pieces. Sprinkle over strawberry mixture.

Bake in 350 F (180 C) oven until topping is golden and filling is bubbly, about 30 minutes. Let stand for 10 minutes before serving.


Light coconut pudding with prune sauce

Light coconut pudding with prune sauce


This is a great light dessert, or snack, similar to the ready-made puddings, but with lots of flavor, all the goodness of coconut and additives free. Aim for a good quality coconut milk and use the light version if you want to cut on calories. Easy to make, I normally use small bowls and keep them in the fridge for 2 or 3 days. Any berries sauce will go well with this pudding, I really love the combination of prunes (I know, so old fashionable) and coconut.

Light coconut cream dessert

6 to 8 portions

For the coconut cream

4 cups 1 % milk
4 tbs sugar (as always I used sugar substitute)
2 tbs corn starch
200 ml good quality coconut milk
18 gr powder gelatin
1/4 cup cold water
1/2 cup shredded coconut

For the prune sauce

3/4 cup prunes
2 tbs brown sugar
1 1/2 cup water

Start melting the sugar in a small pan until golden. Mix the water and the prunes, bring to a boil and lower the heat to a simmer, for about 10 min.

Mix the gelatin with the cold water and set it aside.

In a pan, medium heat, mix the milk, sugar and corn starch, stirring until the milk mix boils and thickens. It will not get too thick. Take out of heat and mix coconut milk, shredded coconut and the gelatin, stirring well until all the gelatin is dissolved.

Divide the cream into wet dessert bowls and keep them in the fridge. They will be ready in 1 hour.
After the cream is cold, pour the sauce and top. Enjoy and share!

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Ice cream and papaya dessert

Light raspberry mousse dessert

Chocolate dipped strawberry and apples bites

Tofu chocolate mousse – healthy and the fastest ever

Tofu chocolate mousse – healthy and the fastest ever


I’ve seen Michael Smith preparing this dessert on TV a long time ago and have been willing to try it. He called it “the world’s fastest chocolate mousse”. It is like magic, so fast and so nutritious and yummy and made with only 2 ingredients! Before I decided to post it I made sure to watch my family’s reaction and did not mention to them that this chocolate mousse was actually prepared with tofu. Yes, I am not crazy, tofu! The recipe calls for bittersweet chocolate, which I didn’t use, I know my family doesn’t like it. It is so filling that you can make it in really small bowls for better portion control if you are watching our calories intake.
It is a festive enough dessert for the holidays coming ahead and it can be prepared ahead of time up to 2 days.
Give it a try and let me know what you think.

Fastest healthy chocolate mousse ever

4 portions or 6 smaller ones

8 oz silken tofu, room temperature
8 oz bittersweet chocolate, chopped (I used milk chocolate)
1 tablespoon vanilla extract

Melt chocolate in a bowl set over a pot of simmering water. Be careful to not allow any drop of water in the chocolate mix.
Puree the tofu in a food processor until very smooth.
Add the melted chocolate and vanilla and puree again until the mixture is very smooth.
Pour into 4 or 6 serving dishes and chill until ready to serve.
Top with whipped cream.

Enjoy and thanks for stopping by!


Chocolate dipped strawberry and apple bites

Chocolate dipped strawberry and apple bites


As it is hard to be handing out candies for kids on Halloween without eating any, I decided to make these yummy strawberry and apple bites dipped in chocolate. We enjoyed them for dessert yesterday and really didn’t miss the sugar boost and all the ongoing craving that comes after that.

I’ve been making these strawberries for a long time and it is a great light dessert specially if you use dark chocolate, in which case you save many calories. Make them on the day you will be serving, they don’t do well in the fridge, preferably only 2 or 3 hours ahead of time.
The important detail is to melt the chocolate in a simmering water and not let any drop of water slip into the mixture or it will really be ruined. Melt it slowly and watch carefully, remove the bowl from the heat before the chocolate is completely melted. It is ok if the mixture still has some chunks that are not melted, they will melt as you stir.
If you can, make a point of having fun making these dipped fruit! It is such an easy and fast dessert that is always set up to be a success, everybody loves it. I can never make enough of them.
It is not so easy to find the really large strawberries with long stems, but if you do find them, go for it, it is totally irresistible! Not talking about how expensive they are if you were to buy them ready.


Strawberries and apple bites dipped in chocolate

5 oz bittersweet or dark chocolate
2 tsp canola oil

1 pint of strawberries
2 green medium apples

Arrange parchment paper on the counter top.
Wash the strawberries and pat them dry, keeping their stems. It is really important to dry them well or the chocolate will not stick to them. Cut the apples in slices or wedges, the way you want.
Chop the chocolate in chunks, mix in the oil and put in a dry glass bowl that can be put in hot water.

Bring a small pan with 1 inch of water to a simmer. Gently immerse the bowl with the chocolate and oil in the simmering water. The chocolate will start melting right away, (since is already chopped up) keep stirring, around 1 to 2 min. Don’t wait for all the chocolate to melt. Carefully take the bowl out of the pan and start the process of dipping the fruit in the chocolate, working quickly and laying them on the parchment paper. I do it with my hands, grabbing the strawberries by the stems, but you can use small tongs to do that too. For the apple pieces, a fork will do the job. Let it dry for at least an hour.
Enjoy and thanks for stopping by!



Light raspberry mousse – healthy dessert

Light raspberry mousse – healthy dessert


For many years my mom would make this dessert for my birthday dinner. She would do with prunes and a fine custard on top. Not too sweet, I was never a big fan of super sweet desserts that are very popular in Brazil, but light and tasty, perfect for the December summer weather down there.
I was thrilled when I found the original recipe the other day. It would be perfect for a light dessert and I decided to modify it from the original, to make it lighter and diabetes friendly. I used raspberries that I had in the fridge, but strawberries would do too. It is so easy and fast to prepare and a great change for the plain jello, rich with protein and fruit, fun and pretty!

Raspberry mousse – perfect light and healthy dessert

6 portions

4 whites
3/4 cup sugar (Splenda also works very well)
1 cup raspberry or strawberry coarsely mashed and mixed with 1 tbs sugar or Splenda
4 tsp gelatine, flavorless

Sprinkle the gelatin in 1/3 cup cold water. Add 1/4 cup boiling water, mixing well and let it cool off for 3 to 5 min.
In the mean time beat the whites in hard peaks with an electric mixer, add the sugar, still beating. Fold the strawberries into the whites, add the gelatine mixing gently but well.
Pour the mousse in a bunt cake pan, previously rinsed with cold water – do not wipe, the pan should be wet when you pour the mixture, which will make it easier taking it out of the pan.
You also can do in small ramekins for individual portions, as I did.
Cool in the fridge for at least 30 min.


Enjoy and thanks for stopping by!


Avocado healthy dessert

Avocado healthy dessert


I’ve been obsessed with avocado lately, I have to admit. But I promise I will stop talking about it after this dessert. At least for a while lol. Healthy and light and extremely filling, 1/2 cup makes it just right and it is ready in 5 minutes.

If you are looking for healthy desserts this is one of the best!

Avocado cream dessert

4 portions (1/2 cup each)

1 1/2 avocados
1/2 cup of milk ( soy milk will work too)
2 tbs sugar or Splenda or 2 1/2 stevia
1 tsp lemon juice

Mix everything well in a blender. Serve immediately.

You might also enjoy a variation of this recipe, using ice cream instead of milk: Ice cream avocado dessert . It is just to die for!

Enjoy and thanks for stopping by!

Ice cream & avocado dessert

Ice cream & avocado dessert


If you like avocados you need to try this dessert! Simple, light and cool for the not so many days of summer that we still have ahead of us. I always loved milk shakes made with avocado and milk, this time I thought I would add ice cream to get something similar to my Papaya cream dessert and it turned out fabulous! I would say it is a perfect dessert for the cottage, easy and fast to prepare! I wish I had thought about it when we were still there!

I made it as a diabetes friendly version using sugar substitute and no sugar added ice cream, but you can play with the amounts of ice cream and sugar for a sweeter and thicker version. It is really to die for!

Ice cream avocado dessert

4 portions

2 ripe avocados (check if they are a bit soft, the skin turns darker, but should not be black)

1 cup milk

1 1/2 cup vanilla ice cream

2 tbs sugar or any sugar substitute

Blend everything together and it is ready! Serve immediately.

Enjoy and thanks for stopping by!

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