Sunday, June 19, 2011

Day 166, It's As Good As It Looks

It's often a challenge to come up with food everyone will enjoy when you have to deal with special diets. Two in our family are vegans, one is a vegetarian, one eats low sodium, and then there's the gout diet to keep in mind. This raspberry crisp, made with fresh raspberries, fits the bill and is always a hit. I make a double batch because everyone goes back for seconds. I like mine with rich vanilla ice cream but for the vegans I buy dairy-free ice cream. Either way, the raspberry crisp hot out of the oven topped with cool creamy ice cream... sweet, tart, creamy, and crunchy all in one. We love it! This was our Father's Day dessert after dinner this evening. YUM!

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