by Celebrity Chef Team

Very Berry Mini Pavlovas

Serves 4mini pavlova


3 large egg whites
½ teaspoon cream of tartar
6 Tablespoons of sugar (for meringues)
½ cup Welch’s Grape Jam (Gluten Free)
2 cups fresh mixed berries (blueberries, raspberries, blackberries)
1 ½ cups heavy whipping cream
½ cup sugar (for cream)
1 teaspoon of vanilla
4 mint leaves for garnish



Heat oven to 300°F. Line baking sheet with parchment paper. Set aside.
Beat egg whites and cream of tartar in small bowl at high speed until foamy (1 to 2 minutes). Continue beating, gradually adding sugar, until glossy and stiff peaks form (2 to 4 minutes).
Spoon 8 (3-inch) meringue circles onto parchment paper-lined baking sheet. Build up the sides of each meringue to form a  bowl shape on each circle. Bake for 30 to 35 minutes or until meringues are golden. Turn oven off. Leave meringues in oven for  at least 1 hour and up to 4. Remove from oven. Cool completely.

Meanwhile, whip heavy cream on high for 3 to 4 minutes until creamy but not overly stiff. Add sugar and vanilla extract and beat for an additional minute. Refrigerate at least 1 hour.
In a small bowl combine berries and jam and stir until fully incorporated taking care not to break apart the berries.

To serve, top each meringue shell with ¼ of the whipped cream. Layer ¼ of the berry mixture atop the whipped cream. Garnish with mint leaf if desired. Serve immediately. Buen Provecho!

Yellow Rice with Vienna Sausages

Serves 6 to 8


2 cups Uncle Bens Converted Brand rice (Gluten Free)
2 cups cold water
2 cups Natural Goodness Swansons  chicken stock (Gluten Free)
2 cans of Libby’s Vienna sausages (Gluten Free), drained and cut into 1 inch slices
1 medium green pepper finely chopped
1 medium yellow onion finely chopped
2 garlic cloves minced
½ cup of tomato sauce
¼ cup dry cooking sherry (vino seco)
1 teaspoon Bijol (a condiment found at most grocery stores and Hispanic markets used to flavor and color yellow rice) (Gluten Free)
½ teaspoon ground white pepper
1 bay leaf
½ teaspoon of salt (optional) taste before adding salt as the sodium content in commercially prepared chicken broth varies greatly

Heat the olive oil in a frying pan over medium high heat.Add the garlic, onions, and peppers and sauté for approximately 5 to 10 minutes or until soft.
Add the bay leaf, tomato sauce, wine, and pepper and stir well.
Cook for 10 minutes covered over low heat  In a large pot, bring the water and stock to a rolling boil.  Wash rice in a separate bowl and drain well.
Add the teaspoon of Bijol to the rice and stir until each grain of rice has attained a rich yellow hue (be careful with Bijol as it will stain both your hands and clothes.)  Add the rice to the boiling water, stir well and reduce heat to medium low.
Add the sliced sausage to the tomato mixture, and add that mixture to the rice.  Stir well and continue cooking covered over low heat for 20 minutes or until almost all of the liquid is absorbed.  Serve immediately.

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