Well the first few days of gluten free have been a success so far. I have eaten pretty much the same thing every day for sake of ease, but I did manage to find time to test out 2 dessert recipes! (I never made dessert regularly before, so why I started now..I do not know!) Next week I am going to plan to make some more meals so that I don't end up eating my rice pudding for breakfast, lunch, and dinner.
I had an abundance of leftover rice from dinner one night and since I am not a huge rice fan (unless it's in risotto), so I took the recommendation of a friend to make rice pudding! The Whole Foods website had an easy rice pudding recipe, and it was delicious! Check it out at: http://wholefoodsmarket.com/recipes/935.
The other dessert I made was homemade strawberry ice cream, courtesy of my mother (who found it in Good Housekeeping magazine). It was very easy, and you'll probably notice that I gravitate toward recipes with very few ingredients! If it has 5 or less, I am all about it! This recipe calls for lowfat Greek yogurt which I am in love with. If I had to live on one food for the rest of my life, Greek yogurt would probably be it!
1 lb frozen strawberries
1 cup 2% plain Greek yogurt
1/4 cup sugar
1/2 tsp vanilla extract (*Make sure is GF-most aren't)
1. In food processor, pulse 1 cup strawberries until finely chopped. Transfer to large metal bowl.
2. In food processor, puree yogurt, sugar, vanilla, and remaining strawberries until smooth. Transfer to bowl with strawberries; stir until well combined. Cover and freeze about 1 hour, until firm but not hard.
It's best eaten right away, but I did save some for later and it was fine. I got 5-6 servings out of this, but the recipe didn't say how many it's supposed to make. It makes about 3-4 cups. I highly recommend!