Subject: | |
From: | |
Date: | Fri, 4 Dec 1998 11:10:04 -0600 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
Here's a recipe that went over very well amongst my gluten-consuming
coworkers. Enjoy!
Chris Silker
Plymouth MN
[log in to unmask]
Gluten-Free Chocolate Cheesecake Bars
Crust
1 cup Health Valley Rice Bran Cracker crumbs
1/4 cup brown sugar
1/3 cup butter - melted
dash cinnamon
Filling
8 oz Neufchatel or cream cheese
1/2 cup granulated sugar
3 tbsp unsweetened cocoa powder
2 eggs
1/2 tsp vanilla
1 scant tbsp gf flour mix
1/8 tsp xanthan gum
Topping
2 tbsp butter - softened
3 oz Neufchatel or cream cheese
1 cup powdered sugar
1/2 tsp vanilla
Heat oven to 350 degrees F.
Crust: Combine rice bran cracker crumbs, brown sugar, and cinnamon. Stir in
1/3 cup melted butter. Press into ungreased 8x8x2 pan. Bake for 8-10 minutes.
Filling: Beat 8 oz Neufchatel or cream cheese in a small bowl. Add, one at
a time, sugar, cocoa, eggs, gf flour mix, xanthan gum, and vanilla. Mix
well after each addition. Pour over baked crust. Bake for 30 minutes. Cool
completely.
Topping: Combine 2 tbsp butter and 3 oz Neufchatel or cream cheese in a
small bowl. Beat until well blended. Add powdered sugar and vanilla. Beat
until smooth. Spread over filling. Refrigerate.
|
|
|