Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Gluten Free Breakfast Cookie November 30, 2012

Filed under: Bread & Muffins,Breakfast,Gluten Free — lowfatdiva @ 3:01 pm

When I ran across this recipe, I knew I had to try it.  Not just because it sounded good but my daughter juggles having a full time mom, two busy girls, after school activities for the girls and trains for tri’s – whew, that is a wild ride just thinking about it.  Anyway, I knew these cookies would be great for her to keep in the freezer where she can pop one out on a morning that she is running late (oldest girl is a fashionista), warm it up at work and not go without breakfast!  You can use fresh/frozen blueberries like I did or you can easily put in dried fruits like cranberries/blueberries/apricots/etc that would also be delish.    Enjoy!!!!!  For comments/questions email ramona@lowfatdivablog.com

Gluten Free Breakfast Cookie – adapted from Living Without

These cookies freeze well and can be reheated.

⅓ cup packed light brown sugar, more for sprinkling on tops

2 cup gluten free all purpose flour mixture (if there is no Xanthum in your mixture add 1 tsp.
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
5 tablespoons cold unsalted butter, cut into small pieces
2 large eggs
½ cup yogurt
2 teaspoons pure vanilla extract or 1 tsp dried vanilla from Beanilla
¾ cup fresh/thawed frozen  blueberries, rinsed and drained
¾ cup gluten-free crispy cereal

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.

2. Thoroughly combine flour blend, brown sugar, baking powder, baking soda and cinnamon in a large bowl. Cut in butter until mixture resembles  coarse meal.

3. In a separate bowl, beat eggs, yogurt and vanilla for 1 minute. Add to dry ingredients and beat until smooth. Fold in blueberries and cereal.

4. Scoop dough onto prepared cookie sheets, leaving about 1 inch between each. Use plastic wrap to gently press and smooth cookies into ½ inch-thick disks. Sprinkle with brown sugar – optional.

5. Place in preheated oven and bake 19 to 20 minutes until done. Serve warm.


Gluten Free Cranberry Mouse Pie

Filed under: Desserts,Gluten Free — lowfatdiva @ 2:46 pm

Just when I  thought the web site Living Without was going to let me down, they sent a great recipe that I made today in the Test Kitchen – Cranberry Mouse Pie!  I like the flavor of cranberries so this pie I was anxious to try.  I know my daughter like chocolate so I even put some mini chocolate chips in the pie to give a bit of a chocolate/cranberry mix. -Yummmm  Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

Cranberry Mouse Pie – Borrowed from Living Without 

½ pound fresh or frozen cranberries
½ cup sugar, divided
¼ cup orange juice
1½ teaspoons dried orange peel
¼ teaspoon ground ginger
2 tablespoons Triple Sec, other orange liqueur or
additional orange juice
½ tablespoon unflavored gelatin, softened in 1 tablespoon orange juice
1 cup whipping cream
1 gluten-free Chocolate graham cracker crust

1. In a medium saucepan, combine cranberries, ¼ cup sugar, orange juice, orange peel and ground ginger. Bring to a boil, stirring frequently. Lower heat to medium low and cook, stirring frequently until cranberries break down, about 15 minutes. Remove from heat.

2. Add Triple Sec and stir. Let cool slightly.

3. Warm gelatin and orange juice mixture in the microwave for 10 seconds or until it liquefies. Pour into the cranberry mixture in a steady stream, stirring while adding. Scrape into a bowl and chill about 20 minutes.

4. Beat cream and remaining ¼ cup sugar until stiff. Fold into cranberry mixture and spoon into chocolate graham cracker crust. Chill at least 3 hours before serving.


Gluten-Free Chocolate Graham Cracker Crust


This tasty crust can be made several days ahead and stored in the refrigerator until ready to use.  I know that we will be using it for a variety of gluten free pies in the future!

1 cup gluten-free graham cracker crumbs
3 teaspoons unsweetened cocoa
¼ cup sugar
3 tablespoons melted butter
½ cup semi sweet chocolate chips
2 tablespoons light cream (I used vanilla non fat creamer)

1. Preheat oven to 325˚F. Lightly grease the bottom of an 8- or 9-inch springform or tart pan with removable bottom.

2. Combine graham cracker crumbs, cocoa and sugar. Add melted butter and stir until crumbs are moistened. Press mixture into the bottom of prepared pan. Place on the middle rack in preheated oven and bake 12 minutes for a 9-inch pan, 15 minutes for an 8-inch pan. Remove from oven and cool.

3. In a microwave-safe bowl, combine chocolate chips and cream. Heat on medium for 1 minute or until chips are softened. Blend together until smooth. Spread mixture over cooled crust. Chill until set.


Gluten Free Pot Pie

I have been trying  gluten free recipes lately like wild fire but they have basically burned in flames – in other words they were just disgusting (Squash,Pineapple Pie – sorry Living Without but yuck). Sooooo I have been slow on posting any good recipes.

A woman asked me one day about my recipes and I told her that if I couldn’t eat them, I surely was not going to post them for my readers to try!  Granted everyone’s taste is different but at least I know they don’t taste like mush, cardboard or rubber.  That brings me to the new recipe that I’m sharing with you today.  This one has been tried and true by my mom and my daughter.  Actually my mom gave it to my daughter because she wanted a good pot pie recipe and my daughter didn’t have one but as you can imagine there had to be some re-structuring to the recipe.  I think it definitely came out great and if you have any left over turkey or ham from the holiday, it would work great in this pot pie recipe.   Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

Gluten Free Pot Pie
5 Tbs butter
1 cup diced onion
2 cups mushrooms
2 tsp minced garlic
5 Tbs Gluten Free all purpose flour
3 cups Gluten Free chicken stock
1/2 cup half and half
4 cups mixed veggies of your choice (I like frozen veggies for soup since they have all my favorites and potatoes)
2 cups cubed cooked chicken/turkey/ham
1 Tbs Herbs d’ Provance
1 prepared Gluten Free pie crust of your choice *see notes*
1 egg beaten with 1 tsp of water (egg wash)
salt and pepper to taste
Preheat oven to 400 degrees. Lightly grease 4 16 oz mini casserole dishes or a 13×9 pan
Melt the butter over medium heat. Add the onion and saute for 3-4 minutes. Add the mushrooms and garlic and cook for 4-5 minutes. Stir in the flour and cook, stirring consistently (about 3-4 minutes) until it is a light blonde color. Stir in the chicken stock and bring the liquid up to a boil. Reduce and simmer and continue to cook until the sauce starts to thicken, about 4-6 minutes. Add the mixed veggies, chicken and season with salt and paper and herbs d’Provance
Divide the mixture in either the casserole dishes or the 13×9 pan. Transfer the pie crust to the dishes/pan and lightly brush with the egg wash. Place in the oven and bake for 20-25 minutes or until the pie crust is golden brown.
*Note: In lieu of pie crust I have taken 1 cup GF bread crumbs and mixed it with 2-3 Tbs melted butter and sprinkled it on the top of the filling for equally delish results

Turkey And Wild Rice Casserole November 27, 2012

Those who know me well will probably crash to the floor as they read this new post because they know how much I usually despise casseroles!  But this recipe was sent to me by a loyal follower and she said it would make a great left over turkey/wild rice casserole that is also gluten free – so what’s not to like, right?   I actually sent this to my daughter before I posted it and I think she will be making it tonight with the left over rice we had for our family Thanksgiving stuffing.  Enjoy!!!! For comments/questions email ramona@lowfatdivablog.com


Turkey And Wild Rice Casserole


2 tbsp  olive oil,
1 lb.  sliced fresh crimini or portabella mushrooms
1 cup  sliced celery
3/4 cup   sliced green onion
2   cloves garlic, minced
1 tsp EACH dried thyme leaves, sage leaves and salt
1/2 tsp  pepper
4 cups  cubed cooked turkey breast
4 cups  cooked brown and wild rice
2/3 cup   Chicken stock
 2 tbsp.  chopped fresh parsley

In a large skillet heat olive oil over medium heat. Add mushrooms, celery, onions and garlic; sauté for 3 minutes. Stir in thyme, sage, salt, pepper; sauté for 2 minutes and add chicken stock. Remove from heat and set aside. In  2.5-3 qt casserole combine turkey, rice and chopped fresh parsley. Stir in mushroom mixture.  Bake in 350°F (180°) oven for 25 minutes or until heated through.



Rice Krispie Treats With Chocolate And Salted Caramel! November 26, 2012

I love, love ,love rice krispie treats!  So much so, a couple of years ago my daughter made me a birthday cake of rice krispie treats – 3 layers tall – it was awesome!!!!  Well, I was pretty psyched when I found this recipe that was gluten free and it was made with rice krispie treats – wahoo.  I made these for our Friday dinner and the 13 x 9 pan was gone before I could blink.  Huge hit by young and old alike.  Enjoy!!! For comments/questions email ramona@lowfatdivablog.com  

Rice Krispie Treats With Chocolate and Sea Salt Caramel

6 oz of dark chocolate chips

1/2 cup chopped pecans or almonds

1 pkg. of caramels

2-4 Tlb. of no fat coffee creamer (I used vanilla)

Sea Salt

Melt the chocolate chips over low heat or in the micro wave and keep warm.

Heat the caramels and the creamer in a small saucepan on low heat until the caramels are melted and smooth stirring occasionally.  When melted, add a few pinches of sea salt to taste

As the chocolate is melting and the caramels are melting make a 13 x 9 pan of rice krispies, making sure the rice krispies are gluten free.  It’s important the rice krispies are warm when you pour on the other toppings.

When the rice kirspies are in the pan, pour the melted chocolate over the top, using a spatula or the back of a spoon to smooth out.  Quickly sprinkle the chopped nuts over the top of the melted chocolate.  Let rest about 2-3 minutes or until just starting to set.  Quickly pour warmed caramel over the top of the chocolate. (I sprinkled a bit more sea salt over the top of the caramel

Cool the bars in the frig or in a cool place until set.  Cut into bars and and enjoy!


Gluten Free Fruit Jellies

Filed under: Gluten Free — lowfatdiva @ 3:05 pm

For our Thanksgiving festivities someone brought these tasty jellies and they were a big hit.  The ones we tried were pomegranate but you could easily substitute any jello and juice flavor.  I was thinking these would be a hit for you to take to parties during the holiday season and although I have not yet tried to make them “adult only” I definitely plan on it.   For those of you that need dairy free items for treats, this might just be the trick  for you during the holiday season.   Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

Gluten Free Fruit Jellies

1 env. (1/4 oz.) KNOX Unflavored  Gelatine
1/4 cup cold water
1/2 cup sugar, divided
2 Tbsp. cornstarch
1 cup pomegranate juice
2  pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin

  1. Sprinkle unflavored gelatine over water in small bowl; let stand 1 min. Mix 1/4 cup sugar and cornstarch in medium saucepan. Gradually whisk in juice and unflavored gelatine until blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved.
  2. Pour into 9×5-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
  3. Unmold. Cut into 24 pieces. Coat with remaining sugar just before serving.

Don’t roll in sugar too far in advance.  The jellies will absorb the sugar and be quite sticky 😦



Fudgy Marshmallow Popcorn November 20, 2012

Filed under: Gluten Free — lowfatdiva @ 6:43 pm

I don’t usually endorse a lot of cook books but this little gem that I found at the grocery store will be an exception!   It’s small so no worries about storage.  I bought it for my daughter but found some great recipes in it that I want to try for her!  The cover says “Gluten Free Recipes and it’s my Pil”   There is a cheese cake on the cover and the cost is 4.99.  Definitely  worth the 5.00 cost!  You can go to PILCookbooks.com if you can’t find it in you grocery.  There is an edamame hummus in the book that I can’t wait to try.  Other recipes included in the book are for breads, cookies, desserts, side dishes, soups, main meals, etc.

I just made this popcorn recipe  from the book and it was gone in minutes!      Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com


Fudgy Marshmallow Popcorn

3 1/2 quarts popped popcorn

2 cups sugar

1 cup evaporated milk

1/4 cup butter

1 cup marshmallow creme

1 cup semisweet chocolate chips

Place popcorn in a large bowl, set aside.  Spray baking sheets with Pam or line with parchment paper

Combine sugar, evaporated milk and butter in medium saucepan.  cook over medium heat until sugar is dissolved and mixture come to a boil.  Stir constantly.  Boil 5 minutes Remove from heat.

Stir in marshmallow creme, chocolate chips and vanilla into saucepan until chocolate is melted and mixture is smooth.

Pour chocolate mixture over popcorn, stirring until completely covered.  spread in single layer on prepared baking sheets.  Refrigerate until set.  If there is any left, store in airtight container.

1 tsp. vanilla


Lose Weight By Eating

with Audrey Johns

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