Content tagged with “Gluten free” (Page 112)
Yogurt replaces most of the whipped cream of a traditional fool, and rosewater imparts a delicate hint of fragrance.
Fresh Blackberry Sauce
An uncooked sauce with a lovely blackberry flavor. Serve over vanilla frozen yogurt or with a slice of angel food cake.
Indonesian Tofu Satés
Here we skewer and broil cubes of extra-firm tofu and serve them with peanut sauce for a vegetarian version of the...
Whole almonds add beneficial monounsaturated fats to EatingWell's spin on this Indonesian-style fried rice. For...
Sturdy apples are flavored with cinnamon and vanilla in this slow cooker apple compote. Top with low-fat vanilla ice...
The chocolate will stiffen if it gets cold, so enjoy it while it's still warm. Skewer and dip anything you like—...
Cooked blueberries provide a base for a sauce of whole fresh berries. Serve over lemon sorbet or pound cake.
Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.
Iced Cucumber-Lemon Soup
You can substitute dill, cilantro or basil for the mint in this refreshing cucumber-lemon soup. An easy way to make...
Pineapple Salsa Soup
This colorful sweet-tangy soup is full of fresh pineapple, bell pepper and cucumber.
Cucumber Salad (Tzatziki)
This garlicky cucumber-yogurt salad is delicious served with grilled lamb or as a dip for toasted pita chips.
This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.
Roasted Garlic Hummus
This garlicky hummus is the perfect dip for pita crisps. To make the crisps, simply bake triangles of pita bread in a...
This refreshing ice has all the flavors of a margarita. Whirling frozen fruits in a food processor is one of our...
Orange zest and crystallized ginger add balance to this tangy rhubarb jam.
Choose the reddest rhubarb stalks you can find for this fool.
Here we infuse bourbon and cherries with whole spices. Serve the strained syrup as a liqueur or spoon the drunken...