LIME CHEESECAKE FLUFF- GLUTEN-FREE, STARCH-FREE

Since going starch-free, one of the hardest things has been finding foods with enough flavor to curb the many carb cravings I get on a regular basis. This dessert is delicious and tastes a little like lime cheesecake. I probably eat this at least once daily at one of my meals.

1 (8oz) block cream cheese
1/4 cup heavy whipping cream
1/4 cup lime juice
1/4 cup coconut milk (the kind that's very thick)
sweetener to taste

In a small bowl, beat cream cheese, lime juice, and whipping cream together on high until it form peaks. Mix in coconut milk (this will make it a little more creamier) Then add sweetener to taste.

LEMON CREAM CHEESE PIE- GLUTEN-FREE

**This taste a lot like Marie Callendars, just gluten-free. I used graham cracker I made myself using the recipe from Irresistibly Glutenfree by Christina Davis. (I had to bake them a little long so they were dry enough to make crumbs.)

1 1/2 cups sugar
6 tbs cornstarch
1 pinch salt
1 cup water
2 tsp grated lemon rind
2/3 cup lemon juice
2 tbs butter
12 oz cream cheese, softened
3/4 cup powdered sugar
3/4 cup heavy whipping cream, whipped
1 tbs lemon juice

In a saucepan, combine sugar, cornstarch, and salt. Stir in water, lemon juice, lemon rind and bring to a boil over medium high heat. Cook while stirring for 2 minutes until smooth and thickened. Remove from heat; stir in butter. Set aside for 1 hour or until room temperature. Meanwhile, in a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped cream and the 1 tbs of lemon juice. Spread cream cheese mixture into graham cracker crust and top with cool lemon filling. Chill in fridge at least 8 hours.

GLUTEN-FREE ASPHALT PIE

**This tastes just like the one at Winger's restaurant.

Newman's Own O's Cookies-GF (oreo type), crushed
1 carton chocolate chip
        ice cream, softened
1 bottle carmel ice cream topping
1 can whipped topping

Spray bottom of spring form pan with
cooking spray. Sprinkle bottom with about
1/4 inch of cookie crumbs. Then layer ice
cream on top of cookie crumbs to edges.
Cover with saran wrap. Freeze. To serve cut
into pie pieces, drizzle with carmel and top  with whipped topping.