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Creamy frozen raspberry dessert bars with gluten free and dairy free options.
The result was better (and easier) than I expected. I simply substituted oats for flour in the crust and coconut cream for whipping cream for the filling. Since the crust resembles a sort of granola there was hardly a difference in the gluten-free crust. Using coconut cream definitely changed the flavor of the filling but raspberry and coconut taste so great together that no greatness was sacrificed.
I have been potty training this week (yay!). I fully expected to stay home all day, every day for at least a week but it has gone surprisingly well! Little man and I attempted potty training at LEAST three other times and it totally flopped. I was completely dreading this week all weekend long. Monday came around and the little man basically potty trained himself in 2 hours. No accidents since. What? I am pleasantly surprised and am ready to go enjoy some of this frozen raspberry dessert.
Tools used in this recipe
Frozen Raspberry Dessert Bars
Creamy frozen raspberry dessert bars with crunchy topping. Gluten and dairy free options
- 1 cup flour Substitute blended oats to make gluten-free
- 1/2 cup brown sugar
- 1/2 cup chopped nuts I use walnuts
- 1/2 cup butter
- 2 egg whites
- 1/2 pint whipping cream Substitute coconut cream to make dairy-free
- 1 cup sugar
- 1 1/2 cups frozen raspberries
- 2 tablespoons lemon juice
Preheat oven to 350 degrees
Mix together flour, brown sugar, nuts, and melted butter
Spread the mixture out onto a cookie sheet and bake for 15 minutes. Open the oven and stir the mixture with a spatula every 5 minutes
Let the mixture cool completely then, using the back end of the spatula, break the the mixture into pieces so that it resembles granola
Press 3/4 of the mixtures onto the bottom of a 9X13 inch pan
In the bowl of a stand mixer beat together egg whites and sugar until glossy peaks form. Set aside
In a clean bowl beat the whipping cream (or coconut cream)
Fold the whipping cream, raspberries, and lemon juice into the egg white mixture
Pour the mixture on top of the crust and crumble the remaining crust on top.
Chill the dessert in the freezer for at least 2 hours before serving