Sweet & Tasty

NO BAKE GLUTEN& EGG- FREE DESSERTS

Delight Gluten Free - - Indulge - BY VANESSA WEIS­BROD, DE­LIGHT EX­EC­U­TIVE ED­I­TOR

MARCH - APRIL 2016 YIELD: 10 SERV­INGS PREP TIME: 25 MIN­UTES TO­TAL TIME: 2 HOURS 25 MIN­UTES IN­CLUD­ING CHILL TIME GLUTEN-FREE, EGG-FREE, SOY-FREE, CORN-FREE

2 (7.5 ounce) boxes Pamela’s Prod­ucts Choco­late Gra­hams 2 sticks (1 cup) but­ter, di­vided 1¾ cups creamy peanut but­ter, di­vided 1 cup pow­dered sugar 1 cup white choco­late chips ½ cup heavy whip­ping cream

1. To make the crust, in the bowl of a food pro­ces­sor, com­bine choco­late gra­hams and 1 stick of but­ter. Pulse un­til coarsely chopped crumbs form. Press the crust evenly into the bot­tom of a 9-inch pie dish and place in the re­frig­er­a­tor un­til the fill­ing is pre­pared.

2. In the bowl of a stand­ing mixer us­ing the pad­dle at­tach­ment, beat to­gether the re­main­ing 1 stick of but­ter, 1½ cups creamy peanut but­ter and pow­dered sugar un­til a smooth mix­ture forms. Us­ing a spat­ula spread this mix­ture on top of the pre­pared crust. Put back in the re­frig­er­a­tor while mak­ing the third layer.

3. To make the third layer, put the re­main­ing ¼ cup peanut but­ter and white choco­late chips into a large glass bowl. Set aside.

4. Add the heavy whip­ping cream to a small pot and heat over medium heat un­til cream comes to a sim­mer. Re­move from heat and pour the heated cream over the top of the white choco­late chips and peanut but­ter. Let sit for 5 min­utes and then gen­tly whisk un­til a smooth mix­ture forms. Pour this mix­ture over the top of the peanut but­ter layer and evenly spread out. Cover and re­frig­er­ate the pie for at least 2 hours be­fore serv­ing. NU­TRI­TION PER SERV­ING: CALO­RIES: 701, FAT: 53G, SAT­U­RATED FAT 21G, CHOLES­TEROL: 69MG, SODIUM: 444MG, CAR­BO­HY­DRATES: 50G, FIBER: 4G, SUG­ARS: 33G, PRO­TEIN: 13G

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