Tuesday, August 16, 2011
Gluten Free Key Lime Pie Cheesecake Porridge
This was my recent entry into Bob's Red Mill's Spar for the Spurtle competition. It is an original recipe for porridge that is great warm or cold, for breakfast or dessert. In fact you can make it several different ways. A friend made it with peaches instead of key limes, and also with pineapple instead of key limes. Thanks Anthony for your inspiration and creativity. =]
I made it once soaking the oats overnight in coconut milk, then used pineapple juice and pineapple chunks instead of key limes for a delicious Pina Colada cheesecake porridge. The possibilities are almost endless for this cheesecake porridge recipe.
Here is the recipe for the Key Lime version.
3 cups water
1/4 teaspoon salt
1 package of cream cheese (8 ounce)
2/3 cup granulated white sugar
1/4 cup key lime juice
splash of milk if oats are too thick (not always necessary)
Begin by bringing the salt and the water to a boil.
Next add the oats, stir, cover, and reduce heat. Cook for approximately 20 minutes stirring occasionally.
Next, when the oats are thickening, add in the sugar, the cream cheese, and the key lime juice. Stir together well until thoroughly incorporated. Spoon into a serving dish it will thicken as it cools. Top with whipped topping and enjoy.
Here is a video I made detailing how to make this. It was my entry in the contest.
Remember just make it the same way as above, switch the key lime juice out with your favorite. For example use peach juice, then top with a few slices of peach. Yummy!