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Deserts

Apricot Petit Fours

Apricot Chocolate Roulade

Dairy Free Banana Chocolate Bake

Breadless Pudding
Cornflake Base Cheesecake (light)

Cheesecake Italian

Lemon (or Orange) Cheesecake

Chocolate Chestnut Cake

Chocolate Chestnut Terrine

Chocolate Orange Cake (Sticky)

Chocolate Roulade

Chocolate & Pear (Cherry) Tart

Chocolate Truffles

Walnut & Coffee Souffles

Custardy Cranberry Bake

Hazelnut Meringue Mascarpone Layer

Lemon Reverse Cake

Pashka - Flower Pot Pudding

Pear & Ginger Pud.

Rice Pudding - Iranian Style

Rialto Raspberries

Rhubarb Sponge Pudding

Roasted Fruit in a Chocolate Meringue

Roasted Fruit

Sticky Chocolate Orange Cake

Sweet Noodle Kugel

Zuccotto (Italian Mould)


















(c)2005-10 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

Gluten Free Rialto Raspberries


Dairy, Vegetarian

This is one of my favourite easy deserts. You can use any soft fruit but the contrast of colours is really nice and the corn flakes add a crunch. If you prefer you omit the cornflakes - it is equally good.

1small tub marscapone cheese
1 small tub quark or low fat yoghurt
juice and zest of a lemon
100-150g (2-3oz) soft brown sugar (depending on how sweet you like it)
8 tbsp of marsala or kiddush wine or sherry
½ kilo (1lb) raspberries (fresh but works with frozen too)
A cup of gluten free corn flakes

You will also need 8 serving dishes or one big bowl

Reserve a few berries.

Place remainder of the berries in the dish(es) and cover with the wine.

In another bowl mix cheeses, lemon, zest, & sugar, stir in the cornflakes taking care not to crush

Spoon over the fruit

Chill for s to allow to settle but not too long or the cornflakes go soggy.

Decorate with remaining berries