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Gluten-Free Desserts (Slide 5)

(Slide 5 of 11)   Start at the beginning | View recipes as list

The haunting, subtle flavor of chai spices adds depth and richness to these elegant French baked custards. You could use the leftover egg whites to make meringues.

Recipe: Chai Chocolate Pots de Creme

 
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Flourless Honey-Almond Cake

Flourless Honey-Almond Cake

Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spri…View slide
Berry Pudding with Cream (Rødgrød med Fløde)

Berry Pudding with Cream (R…

This intensely-flavored berry pudding is topped with a delicious light cream. While it's traditional…View slide
Citrus-Infused Strawberries

Citrus-Infused Strawberries

A touch of lemon juice and Grand Marnier add zippy citrus notes to fresh strawberries. Serve with a …View slide
Chocolate Fondue

Chocolate Fondue

The chocolate will stiffen if it gets cold, so enjoy it while it's still warm. Skewer and dip anythi…View slide
Chai Chocolate Pots de Creme

Chai Chocolate Pots de Creme

The haunting, subtle flavor of chai spices adds depth and richness to these elegant French baked cus…View slide
Dried Fruit Compote with Green Tea & Lemon

Dried Fruit Compote with Gr…

When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-inf…View slide
Grilled Apples with Cheese & Honey

Grilled Apples with Cheese …

Dessert meets the cheese plate when you drizzle grilled apples and flavorful cheese with honey and t…View slide
Dairy-Free Banana Rice Pudding

Dairy-Free Banana Rice Pudding

This rice pudding is dairy-free, but the bananas and rice milk make it so creamy and rich-tasting, n…View slide
Caramel Cream Cheese Custard (Flan de Queso)

Caramel Cream Cheese Custar…

Every panaderia (bakery) in Puerto Rico has many flavors of flan, from vanilla to guava. Reduced-fat…View slide
Maple-Walnut Tapioca Pudding

Maple-Walnut Tapioca Pudding

Turn comforting tapioca pudding into a special dessert for two by spiking it with pure maple syrup a…View slide
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