Gluten Free Raspberry Trifle

Glutino Yellow Cake Mix

Glutino Old Fashioned Yellow Cake Mix

I was having company over for dinner today, and I wanted to make a really nice dessert. This one is gluten free, and has reduced sugar content as well. It turned out really pretty, and everyone loved it. I used a Glutino Gluten Free Old Fashioned Yellow Cake Mix, and Sugar Free Jell-O White Chocolate Instant Pudding Mix, so it was so easy to make you wouldn’t believe it. So, here is the how to:

 

Gluten Free Raspberry Trifle
Serves 8
This delicious dessert is made with low calorie ingredients, and is gluten free.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 box Glutino Old Fashioned Yellow Cake Mix
  2. 1 stick of butter
  3. 2 eggs
  4. 1 tsp vanilla
  5. 1/2 cup 2% milk or water
  6. 2 boxes Jello Sugar Free White Chocolate Pudding Mix
  7. 4 cups 2% milk
  8. 2 pints whipping cream
  9. 1 tsp vanilla
  10. 1/3 cup Splenda
For The Cake
  1. Follow the directions on the box to make the Glutino Old Fashioned Yellow Cake Mix, using the first 5 ingredients.
  2. It will make one layer. I baked mine in an 8″ X 8″ baking pan.
  3. When the cake is done, remove it from the pan and let it cool completely.
For The Pudding
  1. Prepare the pudding mix according to the directions on the box, using the next 2 ingredients. Cover and refrigerate until ready to assemble the trifle.
For The Whipped Cream
  1. Place a metal or glass mixing bowl in the freezer for five minutes.
  2. Take the bowl out of the freezer, and pour in both pints of whipping cream.
  3. Add in vanilla and Splenda, and beat on high with a whisk until the whipping cream holds its shape and is about doubled in volume.
  4. Refrigerate until time to assemble the trifle.
To Assemble The Trifle
  1. Cut the cake into bite sized cubes, and place half of it in the bottom of a trifle bowl or large casserole dish.
  2. Spread half of the pudding on top of the cake cubes.
  3. Layer half of the raspberries on top of the pudding (reserve 6-9 berries for garnish).
  4. Spread half of the whipped cream on top of the raspberries.
  5. Repeat the layers with the remaining ingredients. Garnish the top with the reserved raspberries. Cover with plastic wrap and refrigerate until dessert time.
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raspberry trifle

Gluten Free Low Sugar Raspberry Trifle

Gluten Free Shrimp Sausage and Ham Gumbo Recipe

This post is brought to you by Glutino Gluten Free. 

 

The roux

The Roux: Browned to perfection.

I have written about making Gumbo several times here at Fabgrandma.com. The thing is, every cook has their own “recipe” for Gumbo, and even from one time to the next, that recipe changes. That’s because you make Gumbo with what you have on hand. Gumbo, which originated in Southern Louisiana in the 18th century, can be classified as an African dish if it is thickened with okra; as a Choctaw Indian dish if it is thickened with filé powder; or as a French dish if it is thickened with roux. I like to make mine using a roux, which is made of flour browned in fat. For my latest version of Gumbo, I used Glutino All Purpose Gluten Free Flour and olive oil to make my roux. But, because I am a southern girl who loves okra any way that it is cooked, I also added some to my stew.

Making a roux doesn’t have to be scary. You just need a heavy skillet, like the iron skillet I used and pictured above. Set the skillet on the stove, add the oil, whichever kind you use, and heat it up. When it is good and hot, add the flour all at once, just as if you were going to make a gravy. Stir the flour and oil mixture continuously until the flour is cooked to a golden brown. You can have it as dark as you like it to be, just don’t burn it. If it burns, you have to start over. Making a a good roux can take about a half hour or so. Don’t rush it, take your time. You can even make more than you need for your recipe, and keep it in the fridge until your next cooking project that uses roux.  If you are ready to give it a try, here is my most recent recipe:

The celery, onion, green bell pepper and garlic cooking.

The celery, onion, green bell pepper and garlic cooking.

Fabgrandma’s Gluten Free Shrimp Sausage and Ham Gumbo Recipe

For the roux:

1/3 cup Glutino Gluten Free All Purpose Flour Blend

1/3 cup olive oil

For the Stew:

3 T olive oil

1 (12 oz) pkg frozen chopped onion, celery, & green bell pepper mix

3-6 cloves garlic, minced

1 (12 oz) pkg frozen cut okra

1 T Worchestershire sauce

1 tsp thyme

1 tsp cayenne pepper

1 T Old Bay Seasoning

1/2 tsp black pepper

1 tsp salt

3 bay leaves

1 (16oz) can diced tomatoes

2 cubes Shrimp bouillon

1  lb andouille sausage

1 center cut sugar cured ham slice

1 lb raw shrimp

3 qts water

After you have cooked your roux, set it aside while you cook the garlic, chopped onion, celery, & green bell pepper mix in olive oil. Cook for about 6 minutes on medium heat, or until onions are translucent. Add the okra, Worchestershire sauce, thyme, cayenne pepper, Old Bay Seasoning, black pepper, salt and bay leaves to the pot with the vegetables. Drain the juice off of the diced tomatoes into the pot, squeezing it out of the “meat” of the tomatoes.

My kitchen is a mess but it smells sooo good!

My kitchen is a mess but it smells sooo good!

Add the tomatoes to the pan with the roux, and stir until mixed well. This will be very thick. Put the 2 shrimp bouillon cubes into a 2 cup measuring cup, add two cups of water, and heat for 2.5 minutes in the microwave. Stir to mix the bouillon cubes into the water, then add part of the water into the roux-tomato mix. Stir to mix well, adding more water  until the 2.5 cups is all added in and the roux is like a gravy. Pour the gravy into the pot with the vegetables, stirring well to mix. Add the rest of the water to the pot.

Cooking the andouille sausage and ham.

Cooking the andouille sausage and ham.

Now, take the casings off the andouille sausage, and cut the sausage into bite sized pieces. Rinse off the ham slice, and cut into bite sized pieces. if there is a center bone, add the bone into the pot with the vegetables. Mix the sausage and ham together. Add about 1.5 cups of the meat mixture to the heavy skillet, and cook over medium heat until slightly browned. Add this 1.5 cups to the pot with the vegetables. Cover, bring to a boil, then reduce heat to simmer, and cook for about 2.5 hours.

The andouille sausage and ham ready to go into the pot.

The andouille sausage and ham ready to go into the pot.

Meanwhile, continue to cook the rest of the meat mixture until slightly browned, and set aside for later. Peel and devein the raw shrimp. Rinse, and set aside. At the end of 2.5 hours, add the rest of the meat and the shrimp to the pot of gumbo.

This recipe makes about 5 quarts of gumbo.

This recipe makes about 5 quarts of gumbo.

Cook, covered, for about twenty more minutes. Serve over rice, or with crusty bread or corn bread. Generously serves six to eight people. This is a good recipe to serve for several nights in a row; or for a dinner party.

Shrimp, sausage, and ham gumbo.

Shrimp, sausage, and ham gumbo.

What meat or seafood ingredients would you add to make this gumbo  your own?

p.s. You can find the shrimp bouillon cubes in most Mexican stores. If there is not a Mexican store in your town, you can find it on Amazon.com.

 

Red Pears and Sausage Bake Recipe

After I went to the Johnsonville Sausage event, I started thinking about the flavors those firemen put together that I had never thought of before. And when I went to the grocery store, they had those good red pears that come in cellophane bags. They are only available this time of year, and cost a bit more than the other pears the store sells, but they are SO worth it. While the other pears in the store are hard as a rock when you buy, them these are ripe and soft and sweet. We usually eat them sliced and cored with a plate of sandwich meat, cheese, pickles, and boiled eggs for a quick lunch.

Ripe Red Pears

Ripe Red Pears

I decided to bake up some of the red pears with some Italian sausage. It turned out really good–Fabgrandpa loved it!

Red Pear & Sausage Bake

1 pkg Italian Sausage links

3 ripe red pears, cored and sliced

3 T olive oil

1 tsp celery flakes

1 tsp dried basil

1 bunch fresh basil

Take the casings off of the sausage links. Cut links into bite sized pieces.  Place the pieces and the pear pieces in a medium bowl. Drizzle with olive oil. Sprinkle the dried herbs over all. Chop the fresh basil, and sprinkle over all. Toss to coat sausage and pears with olive oil and herbs. Spread into a 9″ X 13″ casserole dish. Bake in a 350° oven for 35 minutes. Serve with rice or beans.

Red pear and sausage  bake.

Red pear and sausage bake.

I like the way the flavors blended together while it all baked in the oven . This would be good with apples, too. What is the most unusual combination of ingredients you have used that turned out to be delicious?

Red Pear and Sausage Bake.

Red Pear and Sausage Bake.

SweetWorks Candies Dress Up Your Autumn Baking

This is a Fashionista Event and a promotional item was provided to me by Sweetworks. Hosts for this event are Still Blonde after all these Years and ModlyChic.

sweetworks candy giveaway

Autumn is in the air, and it is officially fall. I love this time of year because the temps cool down, and I can bake good things to eat and not swelter in the kitchen. I especially love gingerbread, and I have a quick and easy gingerbread cake recipe for you, using Sweetworks Pearls in Autumn colors to dress it up.

gingerbread 00

Easy Gingerbread Cake

1 package of your favorite gingerbread cake or cookie mix

OR 1 batch of your favorite gingerbread cake or cookie recipe, gluten free or regular, such as this one I found for gluten free gingerbread.

1 container of cream cheese frosting mix, or 1 batch of your favorite cream cheese frosting

2 teaspoons pumpkin pie spice

1 container of Sweetworks Pearls in autumn colors

Mix up and bake the gingerbread according to package or recipe instructions. Let it cool completely. Open the container of cream cheese frosting, or mix up a batch using your recipe. Add 2 teaspoons of pumpkin pie spice and stir until mixed in well. Frost the gingerbread cake with the Pumpkin Pie Spice Cream Cheese frosting. Add on a generous amount of Sweetworks Pearls, and you will have a not so ordinary gingerbread cake that looks as good as it tastes!

Pumpkin Spiced Gingerbread Cake dressed up for Autumn with Sweetworks Pearls

Pumpkin Spiced Gingerbread Cake dressed up for Autumn with Sweetworks Pearls

Sweetworks wants to make it even easier for you to decorate your home and your baked goods with their pretty autumn colors, by giving away  25 prize packs of their candies, each worth $50! Each of 25 bloggers, including me, will be giving one away. You can enter the giveaway here on Fabgrandma by using the Giveaway tools form below. Then, be sure to scroll all the way down, to the linky, where you will find the links to all the bloggers participating in this great giveaway! Enter them all for 25 chances to win!

gingerbread 02

Good luck! You can enter every day from now thru October 16th at 12:01 a.m.! Just look at all the goodies included in the prize pack:

  • Foiled Semi-Solid Turkey        1                  $ 2.00
  • Harvest Sixlets Laydown Bag 1                  $ 2.00
  • Milk Pumpkin Spice BAP        1                  $ 3.00
  • Dark Orange BAP                     1                  $ 3.00
  • Caramel Apple Gumballs Bag 1                 $ 4.00
  • Autumn Mix Gumballs Bag    1                  $ 3.00
  • Autumn Mix Pearls  Jar           1                 $ 4.00
  • Autumn Mix Sixlets  Bag        1                  $ 4.00
  • Mint Ovation Sticks                 1                  $ 3.00
  • Orange Ovation Sticks            1                   $ 3.00
  • Sixlets Bowling Coupons        2                 $ 12.00
  • 3705 Sixlets 9oz  Bag               1                   $ 3.00
  • Halloween Mix Sixlets Bag    1                    $ 1.00
  • Foiled Milk Choc.Hall. Balls  1                   $ 3.00
  • Jack-O-Lantern Discs             1                   $ 3.00
  • TOTAL $  53.00 * Substitutions are at the company’s discretion but value will be $50 or over

Here’s the linky to use to enter all the other giveaways in this campaign!


Celebrate National Lemonade Day With Blackberry Lemonade Made With Equal® 0 Calorie Sweetener

I received compensation from Equal® for this post. 

Blackberry Lemonade with Equal® Sweetener

Blackberry Lemonade with Equal® Sweetener

Nothing says “summer” quite like lemonade. If you’re like me, though, and have Diabetes, then you have to watch the sugars that you take in each day in your food and drink. For that reason, I usually drink water every day. Sometimes, though, I get a craving for some other drink. I loved lemonade when I was a kid, and my mother sometimes made it for us. Back then, Mama made our lemonade with sugar. Now that I am an adult, and have to cut down on sugar due to my diabetes, if I make a sweetened drink at home, I have to use a sweetener like Equal® 0 Calorie Sweetener.

The people at Equal® sent me a great box full of supplies for making lemonade using Equal® 0 Calorie Sweetener. When I opened up the box, here is what I found inside:

  1. An Equal® mason jar style plastic drinking glass.
  2. Skinny Pop Popcorn
  3. Dark Blue Folding Hand Fan
  4. Joie Lemon Juicer
  5. Tovolo King ice cube tray
  6. Equal® Product:
    1. 115-count box of packets
    2. Equal® 4 oz spoonful
  7. Blackberry Sparkling Recipe Card from The Diabetic Chef  Chef Chris Smith
  8. Equal® Recipe Guide Booklet
  9. Equal® iPad holder (it opens up to hold an iPad or a cook book)
  10. An Equal® products fact sheet.

Back in 1965, when a scientist researcher at G.D. Searle and Company licked his finger to pick up a piece of paper, he discovered a sweet, attractive tast. He had inadvertently discovered aspartame, an ingredient that would revolutionize the “sweetener” category. For more than 30 years, Equal® 0-Calorie Sweetener has offered a great tasting sugar substitute in the trusted “blue” packet.

Now, Equal 0-Calorie Sweetener is available in packets; Equal Spoonful; and Equal Tablets. One packet of Equal measures like two teaspoons of sugar. Equal Spoonful measures cup for cup like sugar, making it perfect for use in recipes. Equal Tablets provide on-the-go convenience.

Aspartame and acesulfame potassium, Equal’s sweetening ingredients, have been tested in hundreds of scientific studies. The U.S. Food and Drug Administration, Health Canada, and the European Commission’s Scientific Committee on Food have affirmed these ingredients’ safety. Equal helps maintain a balanced diet, is suitable for people living with diabetes, and has been a long-time sponsor of the American Diabetes Association.

Making lemonade

Making lemonade

 Sparkling Fresh Lemonade With Blackberries Recipe

1 1/2 cups sparkling water

1/2 cup freshly squeezed lemon juice (about 2 large lemons)

2 1/2 Tbsp  Equal® Spoonful or

4 packets Equal® Sweetener

12 fresh blackberries, froze

Ice as needed

Fresh mint sprigs and lemon slices for garnish, optional

Stir  sparkling water, lemon juice, and Equal until combined. Place 6 blackberries  and ice cubes in 2 tall glasses. Divide the mixture between  the glasses and serve. Garnish each glass with mint and fresh lemon slices, if desired.

 

You can find Equal® 0-Calorie Sweetener in most grocery stores.

One lucky reader of Fabgrandma will win a prize pack like the one I received. To enter, use the Giveaway Tools form

Decadent Chocolate Raspberry Cake With Glutino Gluten Free Mix

I am a Glutino Vip Blogger and received product from Glutino for this post.

Gluten Free Decadent Chocolate Raspberry Cake

Gluten Free Decadent Chocolate Raspberry Cake

Ohm my goodness. I had a lot of fun with my box of goodies from Glutino this month. I decided to make a Gluten Free Decadent Chocolate Raspberry Cake to have on hand for deserts this week.

It was very simple and easy to make, but it looks like it took hours. It really is pretty enough to take to a party or a pot luck, too. Fabgrandpa asked me more than once, “Are you sure this is gluten free?”

Glutino Decadent Chocolate Raspberry Cake

Glutino Decadent Chocolate Raspberry Cake

Here’s how to make this cake:

Gluten Free Decadent Chocolate Raspberry Cake Recipe

1 box Glutino Decadent Chocolate Cake Mix

5 Tbls softened butter or margarine

2 eggs

1/2 tsp gluten free vanilla extract

1 cup sour cream

1 can (12 oz.) Solo Raspberry Cake & Pie Filling

1 pint whipping cream

1 tsp vanilla extract

1/3 cup sugar or Splenda

Using an electric mixer, beat the butter or margarine until light and fluffy. Add in the entire box of cake mix. Beat until it resembles crumbs. Add the eggs and vanilla, and beat until mixed well. Add in the sour cream and beat three minutes more.

Spray an 8″ or 9″ round cake pan lightly with oil. Pour the cake batter in the cake pan. Bake in preheated 350° oven for 40 minutes. Remove cake from oven and let cool completely. I cooled mine overnight.

Remove cake from pan and place on a cutting board. Using a piece of string or thread, cut the cake into two layers. (Place the string on the side of the cake farthest from you, and pull gently until the string comes out on the side next to you. You will have two level layers.)

Gluten Free Decadent Chocolate Raspberry Cake

Gluten Free Decadent Chocolate Raspberry Cake

To prepare the whipping cream, pour the cream into a large mixer bowl. Add 1 teaspoon vanilla extract. Beat on high for 3-5 minutes, until slightly thickened. Add the 1/3 cup of sugar or Splenda. Beat until thick and spreadable.

Place one of the cake layers on a cake plate. Spread with Raspberry Cake & Pie Filling. Spread half of the whipped cream over the raspberry filling. Top with the second layer. Spread with remaining raspberry filling, then with the remaining whipped cream.  Keep this cake in the refrigerator until ready to serve.

so good! and gluten free!

so good! and gluten free!