Great new dessert recipe...

I'm actually getting hooked on exercise. I never in my life thought it could happen. I plan ahead to make sure that upcoming time obstacles don't get in my way of the morning excursion to Curves and I'm looking for an exercise video I can stand for the days I can't get there or they are closed. Who'd a thought huh?

I'm still mostly wheatless and don't think I'll ever go back to full time wheat. It's so easy nowadays to be gluten free there simply are no excuses for me or anyone with a wheat allergy or sensitivity to stay on the stuff.

My favourite bread is Udi's Not only is the food great, but so is their website. It has lots of recipes and ideas and a community forum. I'm not interested in the forum, but it's great to see it's there for those who need support or who want to connect with others who have made this food choice.

I'm thinking about Easter now, as well as birthdays - in our large family we have 12 birthdays over the next 9 weeks, including my own, so it's onto different kids of cakes and celebratory meals. I can avoid the chocolate - I like a bit but it's never been a downfall for me. There are gluten free cake mixes so I can have that for my own birthday and simply not eat any of the others. Easter dinner is a bit of a challenge so I"m looking for alternative side dishes and deserts but I expect there won't be any problem finding any.

I'm also starting to think about any other form of food I should let go of. Maybe sugar? I don't think I eat much of that but perhaps I eat more than I think. I'll start watching that over the next few weeks and see what I do.

In the meantime, here's a recipe from Udi's website for a great Easter dinner desert. It has ginger in it which is my favorite taste in the world.

Ginger Brulee with crushed blackberries
 

Ingredients

Ginger Brulee

2 cups heavy cream
2 ounces sliced fresh gingerroot, about 1/4 cup
2 teaspoons vanilla extract
1/3 cup sugar, plus additional for caramelizing
5 large egg yolks
1/4 teaspoon salt
Preheat the oven to 325 degrees.

Crushed Blackberries

2 pints fresh blackberries, rinsed
1/4 to 1/3 cup sugar
1 teaspoon fresh lemon juice

Serves 8 Ginger Brulee -Mix cream and gingerroot in a small soup pot and bring to a boil over medium-high heat. Off heat, allow to steep for about 1 hour. -Combine vanilla, sugar, egg yolks, and salt in a bowl. Reheat the cream over medium heat and bring back to a soft boil. Steadily pour the cream over the egg mixture while whisking all the white. Strain and discard the solids. -Pour the mixture into eight 5-ounce ramekins. Place ramekins in a large enough baking pan and fill the baking pan halfway with hot water. Transfer baking pan with ramekins to the oven and bake for about 35 minutes. Set aside to cool. -Sprinkle the tops with sugar and caramelize with a hand-held cooking propane torch set on medium (only use this if you have had past experience). -Serve immediately. Crushed Blackberries -Using your hand crush 1/2 cup of the blackberries in a small bowl. Add the whole berries, sugar, and lemon juice. Gently toss and then refrigerate at least 1 hour and up to 2 days. -Spoon Blackberry Crush over the Ginger Brulee.

Read more: http://udisglutenfree.com/recipes/Dessert/Ginger_Brulee_w__Crushed__Blackberries/36#ixzz1r7BhK9Ri