I love dessert. I love trying new desserts. When it comes to puddings eating out can often be a let down as even though there might be lots of choice for your main course more often than not it is slim pickings for that sweet after dinner treat you might crave. Can I just throw in that I am bored of Eton Mess and equally three scoops of ice cream just doesn’t quite do the job in my book!
Deserts tend to be a weekend treat in our household as it is all about fruit and Greek yoghurt during the week so when Saturday rolls around I love to source new gluten free pudding recipes. This recipe is from Phil Vickery and I found it in the new Eating and Living Gluten Free magazine and I knew instantly I would be putting this little gem together. I love cheesecake and I love apple crumble. Simple ingredients, quick to make and tasty – what’s not to like?
INGREDIENTS AND METHOD
For the apple stew:
500g (18oz) Bramley (cooking) apples, peeled, cored and chopped into small pieces
4 tbsp icing sugar
3 tbsp apple juice or water
For the cheesecakes
150g (5.5 oz) gluten free cream cheese
150g (5.5 oz) Greek yoghurt
200g can condensed milk
Grated zest and juice of one lemon
50g (2 oz) gluten free shortbread biscuits
1) Place all the ingredients for the apple stew in a pan and cook until the apples are soft. Blend/mash the fruit until smooth and then chill.
2) Whisk the cream cheese, yoghurt and condensed milk together until smooth. Stir in the lemon juice and zest and the mixture will start to thicken.
3) Spoon the mixture into 4-6 glasses or tumblers and top the cheesecakes with a layer of the cold apple puree.
4) Crumble the shortbread on top and chill for at least half an hour. Keeps in the fridge for two days and not suitable for freezing.
Voila! I halved the recipe for the two of us and also used ginger biscuits as that is what I had in the house. Very tasty indeedy!