40g lactose free butter

125ml lactose 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 free soft cheese

grated zest of 2 lemons and 8 tbsp juice

300ml carton lactose free double cream, lightly whipped

450g raspberries

2 tbsp golden caster sugar

2 tbsp redcurrant jelly

Serves - 4


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

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

Squash four raspberries 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 raspberries. Break the gluten free biscuit into shards.

Layer the cheese mixture, raspberries, 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
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