Gluten Free Salted Caramel Apple Crisp February 12, 2016 08:52

An easy delicious dessert to make and share with your loved ones. Can be made ahead, simply cover and store in the refrigerator. If you are not gluten sensitive you can substitute regular flour. If you are lactose intolerant you can substitute almond or coconut milk for the heavy cream and coconut oil for the butter.

Crumb Top:
1/2 cup Gluten Free Flour or Pecan Meal
1 cup Rolled Oats (not instant)
1 1/2 sticks Butter
3/4 cup packed Brown Sugar
1 tsp Cinnamon

2 lemons
1 packet Healthy Gourmet Kitchen Salted Caramel
3 Tbsp Heavy Cream
5 - 6 Apples (mix of Cortland, Granny Smith, Honeycrisp or Crispin or your favorite pie apples)

Preheat oven to 350 F.
Wash then juice lemons into large mixing bowl.

Wash, peel, core and thinly slice apples. Cut to uniform thickness. Toss with lemon juice. You want about 4 cups of peeled sliced apples so if your apples are small you will need more.

Whisk packet Healthy Gourmet Kitchen Salted Caramel into Heavy Cream in small mixing bowl until completely disolved.

Soften butter to room temperature. With pastry cutter, two butter knives or with batter paddle of stand mixer, mix topping: flour, rolled oats, softened butter and brown sugar just until crumbly.

Pour salted caramel over apples, toss to coat apples. Spread apples into 9 x 9 inch baking dish.

Top with crumb topping.

Bake at 350 for 45 minutes or until apples are soft. Remove from oven and cool before serving. If the topping starts to brown too much you can loosely cover the crisp with foil. The filling will thicken as it cools. Serve with ice cream or whipped cream sprinkled with sea salt crystals (small packet) if desired.  

Optional - double the crumb topping recipe and put half on the bottom of a slightly larger baking dish, spoon in apple filling and top with the other half of the crumb topping.


Jam and Yogurt Popsicles July 2, 2015 08:50

2 tablespoons Healthy Gourmet Kitchen spreadable fruit

1 cup Plain Greek yogurt
1 tsp honey (optional)
Milk of choice

If the greek yogurt you use is thick like Argyle Cheese Farmers, use a teaspoon milk to thin it, if you can pour the yogurt from a spoon no need to thin it.

Sweeten yogurt with honey if desired by mixing it into the honey in a bowl. Spoon a little yogurt into the bottom of the popsicle molds.

Add 1 tsp spreadable fruit then alternate between the yogurt and spreadable fruit.

Use a popsicle stick to swirl the yogurt and spreadable fruit or leave in layers.

Place in freezer and freeze for at least 4 hours.

Warm very briefly (a few seconds) in warm water to help popsicles release from molds.


We used wild blueberry and strawberry rhubarb for a red, white and blue theme for the fourth of July.

Happy independence day!


Strawberry Rhubarb Ice Cream June 11, 2015 09:58

Two Ingredients and 20 minutes to delicious strawberry rhubarb ice cream with no refined sugars.


Chilled half and half (from grass fed cows - we use Battenkill Valley Creamery)

Chilled Healthy Gourmet Kitchen Strawberry Rhubarb Spreadable Fruit

For each jar of spreadable fruit use one cup of half and half.

Pour half and half into bowl, add Strawberry Rhubarb Spreadable Fruit. Using a whisk stir them until combined (shouldn't take more than a minute). If your jam is not prechilled place the bowl in the refrigerator to chill it for about an hour.

Place Strawberry Rhubarb / half and half mix into ice cream maker bowl and churn according to directions. We use a cuisinart and it takes 20 minutes to churn a 4 cup mix.

It's like soft serve straight from the ice cream maker, if you prefer your ice cream to be hard just freeze for an hour or two.

This is best made in small batches as the ice cream will form ice crystals in the freezer.

Our strawberry rhubarb is made with fresh organic berries and local honey.


3-Minute No Refined Sugar Added Frosting May 7, 2015 15:26

Butter, Strawberry Rhubarb Spreadable Fruit and Vanilla are all you need to make this 3-minute no refined sugar

frosting...the verdict? It's delicious. You can substitute our other flavors for the Strawberry Rhubarb.


1 Stick Unsalted Butter

4 Tblspns Healthy Gourmet Kitchen Strawberry Rhubarb Spreadable Fruit

1 tsp Vanilla

Bring Butter to room temperature.

Place Butter, Strawberry Rhubarb Spreadable Fruit and Vanilla in mixing bowl.

Beat on medium high for 3 minutes or until thoroughly blended. If your butter is not room temperature it will take more than 3 minutes to get it all blended.

Makes enough to frost 12 cupcakes. To make more double or triple recipe. Can be made ahead and store in refrigerator, just bring to room temperature to make it easier to spread.




Strawberry Fool April 6, 2015 11:27


Ready in 5 minutes

4 Ingredient Lower Sugar Strawberry Fool (vegan optional)

1 can unsweetened coconut cream or 1 cup heavy cream
3/4 jar Healthy Gourmet Kitchen Strawberry "Jam"
1/2 tsp Pure Vanilla Extract (optional)
Fresh organic strawberries, washed and sliced

If using coconut cream chill in refrigerator for a few hours or overnight. Scoop out the solid portion and save the liquid for another use (makes great soup base).

Whip either heavy cream or coconut cream in mixing bowl until soft peaks form. Add vanilla and continue to whip until stiff peaks form, about 1 minute.

Fold in 3/4 jar Healthy Gourmet Kitchen Strawberry "Jam"

Divide between 6 bowls and top with sliced strawberries.


You can make this ahead, cover and refrigerate. The coconut cream version will harden a bit in the refrigerator but soften as it warms to room temperature.

Nutritional Facts:
Traditional Strawberry Fool: 144 cal, 7.7 g fat, 15 g sugar
Our Heavy Cream Version: 109 cal, 7.7 g fat, 5.5 g sugar
Using coconut cream adds 2 g sugar per serving