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40g lactose/dairy free butter

125ml lactose/dairy free double cream

100g golden caster sugar

25g flaked almonds

50g gluten free plain flour

For the filling and decoration

200g packet full fat lactose/dairy free soft cheese

grated zest of 2 lemons and 8 tbsp juice

300ml carton lactose/dairy free double cream, lightly whipped

450g strawberries

2 tbsp golden caster sugar

2 tbsp redcurrant jelly


Preheat oven to 180C/gas 4/fan 160C. Line a baking sheet with non-stick parchment.

Slowly bring the lactose/dairy free butter, cream and sugar to the boil, stirring. Take off the heat and stir in the nuts and gluten free flour.

Spread half the mixture in a 20cm round on the baking sheet.

Bake for 10-12 minutes until lightly browned. Cool for 2 minutes on the sheet and then transfer to a rack to go brittle and crispy. Repeat with the other half.

Beat the lactose/dairy free cheese until softened, and then gradually beat in the lemon and lightly whipped lactose/dairy free cream. Chill for 2-4 hours until softly set.

Squash four strawberries through a sieve into a pan. Add the sugar and redcurrant jelly and heat gently, stirring to dissolve. Boil for 2-3 minutes to make a syrup, then cool.

Slice the remaining strawberries. Break the gluten free biscuit into shards.

Layer the cheese mixture, strawberries, syrup and biscuit in glasses, reserving a few pieces. Chill (up to 2 hours ahead). To serve, top with the remaining biscuit.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Strawberry cheesecake crunchies
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