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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Contains NO: wheat, dairy, peanuts, tree nuts, egg, soy, fish or shellfish. Ingredients:
1 (6 ounce) box of enjoy life snickerdoodle cookies (or lively lemon, if available) |
1/2 cup sorghum flour |
1 teaspoon tapioca flour |
1/2 teaspoon xanthan gum |
8 ounces cream cheese (dairy, soy or rice-based, diet permitting) |
1/4 cup egg substitute |
1 teaspoon vanilla |
1/3 cup sugar or 1/3 cup evaporated cane juice, crystals |
fresh blueberries, strawberries and or raspberries |
Directions:
1. crust:.
2. Mix tapioca flour and xanthan gum with sorghum flour. Chop cookies in food processor and add to the mix. Lightly grease 8x8” pan with vegetable spray and add the cookie mixture. Press firmly in bottom of the pan. Bake at 350 F for 12 minutes or until lightly browned.
3. filling:.
4. While crust is baking, prepare filling. Blend the cream cheese or cream cheese substitute, egg substitute, vanilla, and sugar until smooth. Cover and set in refrigerator until crust is ready.
5. When crust is done, remove from oven and spoon the filling evenly on top of crust. Return to oven and bake 20 -25 minutes or until center is almost set. Let it cool. Cover and refrigerate 4 hours or overnight.
6. fruit topping:.
7. 10-15 minutes before serving, top off with fresh blueberries, strawberries and/or raspberries.
8. Refrigerate another 10-15 minutes to allow flavors to blend.
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