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Top-9-Free Recipe: Pink Dream Fluff by Allergy Dragon

  • Writer: Allergy Dragon
    Allergy Dragon
  • 3 days ago
  • 3 min read

Ripe red strawberries. Allergy Dragon logo of a smiling female chef in a green chef's jacket and grey chef's toque with a small, dark red dragon on her left shoulder is superimposed over the strawberries. Image courtesy of Moon Moons on Unsplash, Allergy Dragon, and Allergy Force on Canva.


"Life is uncertain. Eat dessert first."

–Ernestine Ulmer


Headshot of Marth Morgan, Allergy Dragon, a professional chef, recipe innovator and content creator who collaborates with Allergy Force.

With spring's arrival, I'm in a strawberry state of mind. What better way to celebrate the longer, warmer days than creating an airy dessert using strawberries? I’m a huge strawberry shortcake fan and I wanted a light, fluffy dessert that had no baking involved, but still captured the berry-happiness of a shortcake. So this is what I created: a truly berry delight that’s kinda cloud, kinda fluff. This company-worthy, top-9-free Pink Dream Fluff is the perfect sweet finish for your Easter or Passover holiday meal, or a delicious surprise for Mom on Mother's Day.


Top-9-Free Pink Dream Fluff

(Makes 6 servings)


Ingredients


  • 3 cups of fresh or frozen strawberries, sliced with leafy crowns removed (*See tips)

  • ⅓ cup sugar

  • 3 tablespoons of lemon juice

  • 10 to 12 oz of vegan whipped cream or one you can eat (*See tips)


Let’s get started!


  1. In a blender, combine berries (save a few on the side for garnish), sugar, and lemon juice and puree until smooth.

  2. Using a sieve, strain the fruit mixture, removing the strained seeds and skin.

  3. Take the berry mixture and whip in ½ cups of the whipped vegan cream. Then fold in the rest of the cream.

  4. Refrigerate in dessert glasses or a large glass bowl. For best results, refrigerate for 2 to 4 hours.

  5. Garnish with the reserved berries right before serving.


*Tips

Allergy-friendly Pink Dream Fluff garnished with a sliced strawberry in a crystal wine glass with a pink background. Image by Allergy Dragon.

1. Strawberries not your thing? Use raspberries or cherries instead. I often use raspberries. All are equally delicious!


2. An ingredient shortcut: No fresh berries on hand? No worries. You can use frozen berries instead. They should be thawed in the refrigerator. For best results, place the berries in a colander set over a tray or large bowl and keep them covered while they thaw. This allows the excess water to drain so they are not too wet for the recipe.


3. A word about whipped 'cream': If you don't have a favorite off-the-shelf whipped topping you like, check out my Bonus Recipe right below for an easy Coconut Cream that's airy and delish!



Bonus Recipe


Ingredients


  • 1 can of whole-fat coconut milk, usually about a 15-oz can

  • 1 tablespoon of granulated sugar or powdered sugar

  • 1 teaspoon vanilla extract


Let’s get started!


  1. Place the can of coconut milk in the refrigerator at least a day in advance, or overnight.

  2. To make the Coconut Cream you will need a bowl, a whisk, or an electric mixer.

  3. Open your can of coconut milk and scoop out the solidified milk fat. Leave the coconut water behind. You can save the conserved coconut water to drink or use for smoothies.

  4. Place the solidified coconut milk fat in a bowl and whisk or beat for approximately 3 to 5 minutes, until the fluff forms soft peaks.

  5. Then add the sugar and vanilla, and whip for another 2 to 3 minutes, until well incorporated and the peaks are a little stiffer.



"Spring is nature's way of saying, 'Let's party!'"

–Robyn Williams




Bon appetit!

Logo for Allergy Dragon that depicts chef Martha Morgan who is Allergy Dragon founder

Chef Martha Morgan (aka Allergy Dragon) actively engages with Louisville's food allergy, celiac, and auto-immune disease communities through in-person classes at Rainbow Blossom Wellness Center, Dare to Care Kitchen, and local libraries. Through her work she demystifies cooking and baking delicious things for restricted diets and makes kitchen creativity not only possible, but fun.


While Chef Martha lives in Louisville, Kentucky, she offers virtual group and private classes, ensuring everyone can access her allergy-friendly cooking guidance from anywhere.


To learn about or with Chef Martha, explore this link and see everything Allergy Dragon is doing to make life with food allergies, celiac, and auto-immune conditions deliciously easy and safe:

Headshot of Marth Morgan, Allergy Dragon, a professional chef, recipe innovator and content creator .

About the Author: Chef Martha Morgan (aka Allergy Dragon) is a specialty diet and allergy chef who shares tips, tricks and best recipes from over 30 years of professional cooking experience on social media and at the Allergy Dragon's Lair.


Chef Martha provides support in the kitchen to everyone with food allergies, food intolerances, and specialty diets. Her expertise includes providing a full range of cooking guidance in the kitchen from technique, to finding safe products, to handling those new products, to creating (or re-creating as the case may be) recipes.


Connect with Allergy Dragon on Instagram (@allergy_dragon), Facebook (@allergydragon), and LinkedIn, and follow Allergy Dragon on YouTube.


Credits: Moon Moons on Unsplash and Allergy Dragon







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