Allergen friendly desserts are still an option even candy is still an option with being gluten-free or having an allergy or multiple allergies.

Zesty Candy

In a pot, combine 4 1/2 cups of sugar, 1 1/2 cups water and 2 tsp gluten-free vanilla extract; bring to a simmer, stirring until sugar dissolves, about 10 minutes.  Add freshly zested peels; cook for 45 minutes.  Using a slotted spoon, spread peels on a rack set over wax paper and sprinkle with sugar.  Let dry for four hours and enjoy as is or dipped into melted chocolate.

Chocolate Dipped Egg-Free Macaroons

If you buy coconut flakes, place them in a food processor and pulse to a medium powder.  Fluff with a fork and measure out what you need.

1 cup unsweetened  coconut milk

1/2 cup of honey or agave nectar

2 tsp vanilla extract

1/4 cup of potato starch

3 cups unsweetened, medium or finely shredded coconut

4 oz semisweet chocolate coarsely chopped.

Preheat oven to 350 degrees.  Liberally grease a large cookie sheet and line with parchments paper.  In a medium bowl. blend coconut milk, honey and vanilla until well combined.

Add potato starch a little at a time, beating to combine.  fold in coconut.  Drop batter by level tablespoons onto prepared baking sheet at least 1/2 inch apart.  Using your fingers or the back of 3 soup spoons, press each mound of batter upward into a cone like shape.

Bake in preheated oven on center rack until firm and lightly golden, 20 to 24 mins.   Remove macaroons from cookie sheet by slipping a thin beta spatula under the edge of each cookie and carefully sawing back and forth to lift.  Refrigerate macaroons until very firm.

Melt chocolate in a small saucepan over very low heat.  Remove from heat.  One at a time, spoon chocolate over half of each macaroon or dip the bottom half of each macaroon into chocolate to coat.  Place each chocolate coated macaroon on a parchment line tray.

When cool, layer macaroon on parchment paper in a tightly covered container.  Store in refrigerator.

Oatmeal Banana Cookies
3 large bananas (mashed)
2 cups of rolled oats
1/2 cup seedless raisins
1/3 cup butter
1/4 cup fat-free milk
1 tsp vanilla extract

Preheat oven to 350 degrees. Mix all the ingredients in a large bowl and let stand for five minutes so that the oats absorb excess moisture.
Drop dough by heaping tbsp onto parchment paper. Bake for 15-20 minutes and let cool.

Key West Fruit Salad

3/4 cup sugar

1/2 cup of water

1/4 cup fresh or bottled Key lime juice or regular lime juice

2 to 3 tbsp Tequila or Golden Rum or Key lime juice

1 tsp grated Key lime or regular lime peel

14 cups of fresh fruit of your choosing, such as pineapple, strawberries, peaches, bananas, kiwi fruit and grapes.

Simply Syrup

In medium pot over medium heat, combine 2 cups of sugar and 2 cups of water, stir until sugar is completely dissolved.  Remove from heat and allow to cool completely.  Bottle and refrigerate until ready to use.

For Berry Syrup, for instance blueberry

Add 1/2 cup of blueberries or berry of choice with water in Simply Syrup recipe and bring to a simmer than remove from heat.  Cool and strain into a resealable container.  Store in the refrigerator.

Cupcake Treats

Baking cupcakes from scratch?  Stuff them with a spoonful of apple pie filling before frosting, then  dust with cinnamon sugar.

White Chocolate Mousse

1 env whipped topping mix

2 cups cold milk

1 pkg white chocolate pudding mix

1/2 cup plain Greek yogurt

1/8 tsp almond extract

Fruit of choice for topping

Prepare whipped topping mix according to package directions using 1/2 cup milk; reserve.  In large bowl, prepare pudding mix according to package directions with remaining 1 1/2 cups of milk.  Fold reserved whipped topping and yogurt and extract into pudding mix.  Divide among 4 8 oz jars or parfait glasses.  Cover; refrigerate until thickened and chilled.  Top with your favorite fruit and maybe even chocolate sprinkles.

Spiced Oranges with Greek Yogurt

1 cup of dry red wine

1/4 cup of sugar

1 cinnamon stick

12 whole cloves

1 cup plain greek yogurt

2 large oranges peeled – sliced crosswise

Combine wine, sugar, cinnamon sticks and cloves in a small pan.  Bring wine mixture to a boil over medium-high heat.  Reduce heat to medium low and simmer until mixture has reduced and thickened, about 20 minutes.  Strain into a  bowl, cover and refrigerate until cold.  Discard cinnamon stick and cloves.

Divide yogurt among four dessert bowls.  Place orange slices on top, drizzle with spiced syrup and serve immediately.

Honey Roasted Pears

2 medium firm pears, halved and cored

1/4 cup honey

1 cup vanilla frozen yogurt

Preheat over to 425 degrees.  Line a rimmed making sheet with parchment paper.   Place pears on parchment, cut sides up, and roast for 15 mins.  Brush tops with honey, saving any extra, and roast until softened, 5 to 10 mins longer.

Cool pears slightly on baking sheet; serve halves warm with small scoops of frozen yogurt, drizzling with any leftover honey.



Trying mixing Greek yogurt, with sugar or brown sugar, and extract of choice.  Serving with fruit or waffle sticks.


Mocha-Banana Blast

1 small banana – chopped

1/2 cup coffee ice cream

3/4 cup milk

1 1/2 tsp chocolate-hazelnut spread (like Nutella)

In blender puree all ingredients until smooth.  Pour into a glass; garnish with whipped cream and a cherry if desired.  Serve immediately.