This past year I had let Alistaire slide in his diet. Not a good thing. It is so easy though to feel sorry for him, and let him have a treat here and there. Things he shouldn’t have – be it a cookie from the store, or a bagel, and so on. Things that won’t cause anaphylaxis, but in the end make his stomach hurt, his skin very bad and make him miserable. So I have gotten the family back on track, and cut back out wheat from prepared foods. No bread bought from stores. No crackers. No nothing. His allergy to wheat is an odd one – if I use organic flour, or grind flour from wheat berries we grow, no issues. But…cheap white flour in processed food is very bad for him, he reacts painfully. So this dessert is one he can enjoy. The gluten-free graham crackers are not easy to find, but you can source them online. And little man? He loved this dessert! It is light, and satisfying.
Gluten Free Honey Cheesecake Parfaits
Ingredients:
- 1 package (8 ounces) cream cheese
- ¼ cup raw honey
- ¼ cup milk
- 1 pound strawberries
- 1 package gluten-free graham crackers
Directions:
Wash berries and dry, trim off tops and quarter.
Crush graham crackers and set aside.
Add cream cheese and honey to a stand mixer bowl, beat until smooth. Add in milk, beat in.
Take 6 half-pint wide mouth mason jars and add a layer of strawberries then a heaping tablespoon of cream cheese, then a tablespoon or so of crushed crackers. Repeat a second layer, ending with graham crackers. Put a lid and band on, chill for a few hours before serving.
Makes 6 parfaits.