Gluten free + Dessert recipes (110)

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Apple crème caramel

Recipe by: Norma MacMillan

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Most traditional recipes for crème caramel are made with a sugar-based caramel and a rich creamy custard. The fruity version here uses apple juice both for the caramel and in the custard, thus reducing the fat and sugar content and making it dairy free. Served with blackberries, or another seasonal fruit, this is a delicious treat for family or friends.

Apple Sauce

Recipe by: Rachel

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Just a plain and simple apple purée to serve with roast pork, or to use as a filling for pastries. Also lovely on top of yoghurt or ice cream.

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Apple-berry soufflé omelette

Recipe by: Norma MacMillan

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This light, sweet omelette should be cooked just before serving, but can be prepared up to the end of step 2 an hour ahead. It's a simple yet delectable pudding to make in late summer/early autumn.

Baked apples glazed with port

Recipe by: Brenda Houghton

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For easy entertaining, this luscious dessert of richly glazed apples with a prune filling can be prepared in advance and then baked just before serving.

Baked Apples with Mint

Recipe by: Lesly

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Perfect with ice cream or custard, served hot right out of the oven.

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Baked Autumn Apples

Recipe by: LuCynda

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My dad's baked apple recipe.

Baked Prune Pudding

Recipe by: Meade Ferguson

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This low-fat pudding is simple and wonderful. A lovely sweetened prune purée is folded into stiffly beaten egg whites and then baked until the top is brown and delicious.

Baked Rice Pudding

Recipe by: Emtmom

Reviews(5)

This rice pudding is lovely served warm. The ultimate comfort food!

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Banana and summer berry salad

Recipe by: Brenda Houghton

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The flavours of cinnamon and cloves perk up this simple fruit salad, dressed with yoghurt and orange juice.

Banana Walnut Ice Cream

Recipe by: franklint99

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This decadent and uniquely flavoured ice cream is perfect for summer.

Barbecued fruit

Recipe by: Brenda Houghton

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Here is a perfect flavourful, no-fat way to end a barbecue.

Berry coulis (uncooked)

Recipe by: Norma MacMillan

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Coulis are basically very simple fruit purées, made with raw or cooked fruit, sweetened if necessary. Coulis made with raw fruit will retain more of the vitamin C content, which is otherwise reduced through even the briefest cooking. Almost any soft fruit can be used for an uncooked coulis – kiwi, blackberries, peach, mango and papaya, to name just a few.

Best Ever Pavlova

Recipe by: KERRYNZ

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This recipe is a family favourite which I often make for dinner parties and Christmas. Its crunchy meringue outside and fluffly centre make the perfect combination. Top with fresh fruit and whipped cream.

Blackberry ripple frozen yogurt

Recipe by: Norma MacMillan

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Blackberries rarely make an appearance in commercial ice creams, so all the more reason to use them for a home-made frozen dessert. This creamy custard-based ice cream is lightened with Greek-style yogurt and flavoured with a hint of orange, and a fresh blackberry purée is stirred through for a pretty purple ripple effect.

Blueberry Drizzle

Recipe by: Ellen

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My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.