Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
June 30, 2015 at 3:21 pm
I just looked at your recipe for sweetened condensed milk and it looks so easy. Can I make the sweetened condensed milk with another sweetener besides sugar? Thanks for any info!
June 30, 2015 at 3:28 pm
I’m not sure how that would react, Donna. Here’s a recipe for sugar free sweetened condensed milk, but I’ve never tried it, I’m not sure if it would change the way this cake freezes too, since the sugar helps it from freezing solid.|
Shirley @ gfe & All Gluten-Free Desserts says
June 30, 2015 at 7:51 pm
Wow, what a phenomenal dessert, Jeanine! Bravo, my dear! 🙂
July 1, 2015 at 7:38 pm
Thank you, Shirley! 🙂
July 1, 2015 at 7:20 pm
Do you think it really needs the balsamic vinegar? Can I do without it?
Hi Bonnie! As I said above, it’s completely optional. 😉
July 7, 2015 at 5:10 am
This dessert looks great! Can I ask why you used a pretzel base rather than crushed up digestive biscuits?
July 7, 2015 at 7:48 pm
Thanks, Bianca! I played off the popular strawberry pretzel salad for the combo, and the sweet & salty go together great. Plus, it’s much easier to find gluten free pretzels than it is digestive biscuits (for me at least).
July 24, 2015 at 11:04 am
I can’t wait to make this. I’d been thinking about something like this, but the recipes I saw weren’t quite what I wanted. Recently I made a coffee ice cream cake. Somehow I made a mistake and had to put the whipped cream in the cake, not on top. It was one of those GREAT mistakes. When I saw your recipe I thought YES, that’s the way I want to make it! I just wanted to make a note about the tin or can of SWEETENED CONDENSED MILK. In the Denver Metro area, I only see cans that are labeled 14 oz (397g). I looked it up online and I think they are the same size cans. It’s just the difference between fluid ounces and ounces. Or the difference between Metric and the US system of measurement.
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