Baked and Shaped Desserts
Egg-free Cheese Tart
Apple Delight
Apple Dessert Bars
Easy Sponge Roll or Sponge Cupcakes
Chocoholic’s Delight
Chocolate Sponge Roll with Raspberry Cream Filling
Mocha Roll
Mocha Roll with Macadamia-Rum Filling
Peach Cobbler with Rum and Walnuts
Baked Prune Whip
No-Bake Desserts
Raspberry-Rum Trifle
Fruit Pizza
Puddings and Sauces
A Lighter Plum Pudding
Quick Bread Pudding
Five-Minute Pineapple Sauce
Confections
Creamy Pralines
Peanut Butter Fudge
Coconut-Macadamia Nut Brittle
Peanut or Pecan Brittle
Peanut Butter Crunch
Ginger-Macadamia Chips
Jeweled Squares
I’ve learned to avoid the bakery sections of the delis in my neighborhood grocery, to tear my gaze from the dessert cart when dining out, and to hold my breath as I walk past those pastries behind glass at the coffee shop in the mall. But at home I like to enjoy a sweet at the end of a meal.
Sometimes it’s as simple as a bowl of fruit or pudding. Other times my husband and I splurge on a high-calorie treat. Before that, the meal might be soup and bread to even out the calorie count.
You’ll find in this section a variety of desserts to match any meal. Most of them are easy to prepare or can be made ahead. Some are old favorites lightened for today’s diet-conscious eaters. All of them are gluten free, and all are tasty enough for the whole family and for guests.
Since the celiac and wheat allergic must be suspicious of many candy bars, chocolates, and other shaped or dipped confections because wheat flour may be used on the conveyer belt in the processing, I’ve added five simple confections in this chapter to satisfy that sweet tooth.
375°
Make an elegant dessert in a few minutes when only the crust is baked. This tart can be dressed up with fresh fruit, decorated with a twist of orange or lime, or served plain. Use a 9″ pie tin or springform pan, and vary the crust with the nut of your choice.
CRUST
2 cups GF flaked cereal
2/3 cup brown sugar
4 tablespoons (1/2 stick) margarine or butter, melted
1/2 cup finely chopped nuts (cashew, pecan, coconut, or macadamia)
FILLING
One 15-ounce carton (or 2 cups) ricotta cheese
2 tablespoons lime or lemon juice
1/2 cup confectioners’ sugar Fruit for topping (optional)
Preheat oven to 375°.
Crush the cereal in a plastic bag. Add brown sugar, melted margarine, and nuts. Pat mixture into pie tin or springform pan, reserving 3 tablespoons for topping. Bake for 6 minutes. Cool to room temperature before filling.
Blend the cheese, juice, and confectioners’ sugar in food processor or with an electric mixer. Spoon into tart shell. Top with sprinkle of remaining crust mix.
Serve immediately or refrigerate until serving. Top with fresh, sweetened fruit (strawberries, raspberries, peaches) or decorate with a twisted slice of lime or orange (including peel). Makes 6 servings.
350°
Not a cake, not a pie, but a little of both. And so simple to toss together. This recipe calls for apple slices, but you could substitute 21/2 cups of fresh sliced peaches, pineapple, plums, or pitted cherries.
Note: If you use the Mock Apple Pie Filling (here), eliminate the sugar and spice in the recipe. If you prefer, 11/2 cups of the Buttermilk Biscuit Mix (here) plus 11/2 tablespoons sugar will work in this recipe.
1 pouch Dietary Specialties white cake mix
1/2 cup (1 stick) margarine or butter
1/2 cup sweetened shredded coconut
3 apples, peeled, cored, and sliced (see note above)
1/2 cup sugar
1 teaspoon apple pie spice
1 cup sour cream or nondairy substitute
1 egg
Preheat oven to 350°.
Pour cake mix into bowl and cut in the margarine and coconut as you would for a pie crust. Press into an ungreased 9″ X 13″ pan. Bake for 10 minutes.
Mix the sliced apples with the sugar and apple pie spice. Layer over the baked crust. Blend the sour cream and egg. Distribute evenly over the apple slices. Bake for 25 minutes. Serve hot or cold, plain or with whipped topping, ice cream, or frozen yogurt. Makes 12 servings.
350°
This apple dessert uses nuts for crunch and yogurt for zip.
2 cups Dream Pastry Mix (here)
1 cup brown sugar
2 tablespoons margarine
¼ cup pecans or walnuts, chopped
1 teaspoon baking soda
11/2 teaspoons apple pie spice
1/8 teaspoon salt
1 teaspoon vanilla
1 cup low-fat yogurt
¼ cup liquid egg substitute or 1 egg
3 tart cooking apples, peeled, cored, and chopped
Optional toppings: whipped cream, ice cream, or frozen yogurt Preheat oven to 350°. Spray a 9″ X 13″ baking pan with vegetable oil spray.
In large mixing bowl, combine Dream Pastry Mix and brown sugar. Cut in the margarine. Remove 2 cups to pat into the prepared baking pan and sprinkle with the chopped nuts.
To the rest of the flour mix, whisk in the baking soda, apple pie spice, and salt. Add the vanilla, yogurt, and liquid egg substitute and beat well. Stir in the chopped apples. Spread over the prepared crust and bake for 40 minutes or until browned and the apples are tender-crisp. Serve either warm or cold, with or without topping. Makes 12 servings.
375° or 400°
With Pancake and Waffle Mix (here) on hand (or using one of the mixes from the suppliers listed on here) you can quickly stir up several different desserts ranging from those delicious spongy shortcake muffins seen in the stores during berry season to a dazzling whipped-cream-and-fruit-filled sponge roll.
2 tablespoons tapioca flour
1/2 cup plus 2 tablespoons Pancake and Waffle Mix (here)
3 eggs or ¾ cup liquid egg substitute
1/3 cup sugar Preheat oven to 375° or 400° (according to the recipes below) and prepare pans accordingly.
Blend tapioca flour and Pancake and Waffle Mix. Set aside.
In a large mixing bowl, beat the eggs until thick. Slowly add the sugar and beat for 3 to 4 minutes or until light and fluffy. Add the pancake mix and beat on low speed until just combined. Pour into the prepared pans and bake according to the recipes below.
SPONGE ROLL: Preheat the oven to 375°. Line a 10″ X 15″ jelly roll pan (or a 9″ × 13″ flat cake pan) with wax paper and lightly grease it. Pour in the sponge batter and bake for 12 to 15 minutes for the jelly roll pan or 15 to 18 minutes for the cake pan, or until the top springs back when gently touched.
Immediately invert onto a smooth tea towel dusted with confectioners’ sugar. Remove the wax paper. Roll the cake and towel together. Let cool, unroll, and spread with desired filling. This is excellent with whipped cream or nondairy whipped topping spread with fresh fruit. Roll again (without the towel), dust the top with confectioners’ sugar (if desired), and refrigerate until serving time. To serve, slice in 1″ to 11/2″ slices. Makes 6 to 8 servings.
SPONGE CUPCAKES: Preheat oven to 400°. Spray large (3″) muffin cups with vegetable oil spray and lightly dust with rice flour. Spoon the batter into the tins until half full. Bake for 8 to 10 minutes or until the top springs back after being lightly pressed. Serve these split, topped with fresh fruit or plain. Makes 8 large cupcakes or 12 to 14 smaller ones.
375°
This chocolate torte with its crispy outside and a rich fudgy-tasting inside has been lightened, but none of the flavor is lost. Serve this topped with a dab of whipped topping and some fresh fruit or with a fruit-flavored frozen yogurt. You’ll need only a small slice unless you are a true chocoholic. (Almonds may be substituted for the hazelnuts.)
2 squares semisweet chocolate
2 eggs plus 2 egg whites
1 cup sugar, divided
1/3 cup Dutch-style cocoa
1/2 cup boiling water
2 tablespoons apricot brandy
¼ teaspoon almond extract
¼ teaspoon cream of tartar
3 tablespoons Light Bean Flour Mix (here) or GF Flour Mix
¼ cup hazelnuts, ground Topping as desired Preheat oven to 375°. Line the bottom of an 8″ springform pan with wax paper and spray with vegetable oil spray.
In food processor, chop the chocolate to fine consistency. Break the eggs, putting all the whites into the bowl of your mixer and reserving 2 egg yolks.
In large mixing bowl, combine ¾ cup of sugar, cocoa, and the finely ground chocolate. Stir in the boiling water until the chocolate is melted. Add the brandy, the almond extract, and the egg yolks. Beat with a spoon until blended.
Add the cream of tartar to the egg whites and beat at medium speed until soft peaks are formed. Slowly add the remaining ¼ cup sugar while beating. Beat just until the egg whites form stiff peaks. (Do not overbeat until dry.)
Gently beat the flour and hazelnuts into the chocolate batter. Fold in the egg whites, one at a time. Spoon into the prepared pan and bake 35 to 40 minutes or until a tester comes out only slightly moist. Cool before inverting onto a cake plate. Peel off the paper. Serve with whipped topping and fresh fruit or with frozen yogurt or ice cream. Makes 12 to 16 servings.
400°
This is not hard to make, but serve this dessert roll at your most elegant party and watch the raves. It can be made ahead, for it keeps several days in the refrigerator if you use nondairy whipped topping. The filling suggested here may be changed to simple whipped cream or nondairy whipped topping or any other flavored jam. Try apricot; it’s wonderful.
2/3 cup Light or Dark Bean Flour Mix (here) or GF Flour Mix
3 tablespoons Dutch-style cocoa
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon dried orange peel
1 cup liquid egg substitute, or 4 eggs
¾ cup sugar
Powdered sugar to sprinkle on towel before wrapping roll
1 cup raspberry jam or Mock Raspberry Filling (here)
1 cup sweetened whipped cream or nondairy whipped topping Preheat the oven to 400°. Line the bottom of a 10″ × 15″ jelly roll pan with wax paper and spray with vegetable oil spray.
In a medium bowl, whisk together the flour mix, cocoa, baking powder, salt, and orange peel. Set aside.
In a large bowl, beat the liquid egg substitute with electric mixer at Medium, adding the sugar slowly. Beat about 5 minutes or until the mixture is thickened. Fold in flour mix gently until all is mixed in. Spread the batter evenly in the prepared pan and bake 8 to 10 minutes or until the cake springs back when lightly touched.
On a clean, smooth-textured kitchen towel, sprinkle 2 to 3 tablespoons of powdered sugar. Rub it into the weave so the cake will not stick. Invert the cake onto the towel and peel off the wax paper. If the edges of the cake are crisp or dry, trim these off. Roll the cake and the towel together, making sure the towel separates the sections of cake. Let cool.
When cool, unroll and spread the cake with the jam or filling. Top with the whipped cream and reroll just the cake into a roll. Wrap this in aluminum foil and refrigerate until serving. Slice in 1¼″ slices. Makes 8 servings.
If desired, spread only with the filling or jam and top the slices with the whipped cream.
MOCHA ROLL: Add 1 tablespoon freeze-dried coffee crystals with the cocoa.
MOCHA ROLL WITH MACADAMIA-RUM FILLING: In this dessert the filling is baked with the roll. Prepare the pan as above. Mix this filling:
12 ounces light cream cheese
1/2 cup sugar
1 egg, or ¼ cup liquid egg substitute
3 tablespoons rum (or milk)
1 cup finely chopped macadamia nuts, pecans, or cashews
Cream the cheese and sugar until smooth. Beat in the egg and rum until blended. Stir in the nuts. Spread evenly into prepared pan.
Top with mocha cake batter and bake at 375° for 20 minutes or until top springs back when lightly pressed.
Remove and invert onto a clean, smooth-textured towel dusted with powdered sugar. While still warm, roll up the cake, but don’t roll up the towel with it. Cool, wrapped in the towel. Remove to either foil or plastic and wrap to refrigerate until ready to serve. (This keeps for several days.) Cut in slices and serve with a dollop of whipped topping or frozen yogurt if desired. Makes 8 servings.
375°
A no-fuss dessert that tastes like you took a lot of time for your company. If you don’t have the Biscuit Mix, substitute GF Flour Mix and add a tablespoon or more of margarine to get the correct feel to the streusel topping.
5 cups peeled and sliced peaches or two 16-ounce packages frozen peaches, thawed and drained
¼ cup rum
1/2 cup brown sugar
1 tablespoon lemon juice
1/2 cup chopped walnuts
TOPPING
¾ cup Buttermilk Biscuit Mix (here)
1/2 cup crushed sliced almonds
1/2 cup brown sugar
4 tablespoons (1/2 stick) margarine or butter
1/2 teaspoon cinnamon Preheat oven to 375°.
In a large bowl, combine peaches, rum, brown sugar, lemon juice, and walnuts. Place in a 9″ X 13″ X 2″ pan or large casserole.
For topping, combine the biscuit mix, crushed almonds, brown sugar, margarine, and cinnamon. Work with your fingers until the mix resembles coarse meal. Sprinkle over the peaches and bake for 45 minutes. Serve warm topped with ice cream, frozen yogurt, whipped cream, or nondairy whipped topping. Makes 10 to 12 servings.
350°
Here is a light and airy “prune” whip, a favorite from the past, modernized and brought up to healthier standards. Apricots may be substituted for the plums, or, for variety, try using fresh raspberries or blackberries. You will need about 11/2 cups of the mashed berries.
One 16-ounce can plums, drained and pureed
1 teaspoon fresh grated lemon peel
2 teaspoons lemon juice
6 tablespoons powdered sugar (divided)
4 egg whites
Preheat oven to 350°. Spray a 2-quart casserole with vegetable oil spray.
In a small bowl, combine pureed plums, lemon peel, lemon juice, and 3 tablespoons of the powdered sugar.
Add remaining sugar to the egg whites and beat until stiff. Gently fold in the prune mixture. Pile lightly into the baking dish and bake for 20 to 30 minutes. Makes 6 servings.
Easy party fare! Use leftover yellow cake, then add the jam and a simple pudding from a box. Use vanilla flavor for a trifle with raspberry or cherry jam and the lemon for one with apricot jam. For the lactose intolerant, substitute the custard as shown below.
Note: If you prefer not to use rum, double the amount of orange juice.
One package GF instant pudding (vanilla or lemon), prepared, or cook the custard below
1 yellow cake layer (or leftover cake)
¼ cup dark rum (optional, see note above)
¼ cup orange juice
1 cup raspberry (or other) jam or Mock Raspberry Filling (here)
Sliced bananas, kiwi, etc. (optional)
Whipped cream or nondairy whipped topping
CUSTARD
2 tablespoons GF Flour Mix
6 tablespoons sugar Dash of salt
1/2 cup liquid egg substitute
11/2 cups nondairy liquid
1 teaspoon vanilla
Prepare pudding according to package directions, or prepare custard as follows: In a medium saucepan, blend flour mix, sugar, and salt. Blend together the egg substitute and nondairy liquid. Stir a little of this into the flour mixture to form a paste. Add the rest slowly. Cook over medium heat, stirring constantly, until the custard simmers. Continue stirring and cook 1 to 2 minutes longer. Remove from heat and add the vanilla. Cool.
To assemble trifle: Into a large clear bowl (or trifle bowl), tear half the cake into about 1″ pieces. Mix the rum and orange juice and sprinkle half onto the cake. Top with dabs of the jam (using 1/2 cup). If using fruit, put in half the fruit. Pour on half the pudding or custard. Repeat. Refrigerate for several hours (or overnight) before serving. Top with whipped cream or nondairy whipped topping. Makes 8 to 10 servings.
A simple but elegant-looking dessert that can be made ahead. Use any crust you prefer. I like one of the easy cereal crusts for contrast in textures, but the cream cheese crust makes a richer party dessert.
One 9″ baked GF pie crust
FILLING
One 8-ounce package cream cheese
¼ cup confectioners’ sugar
1 teaspoon GF vanilla or almond flavoring
TOPPING
Any combination of sliced fresh kiwi, papaya, peach, pineapple, and berries
GLAZE
1 cup fruit juice (pineapple, orange, apple, or other)
3 tablespoons cornstarch
1/3 cup sugar (less if the juice is sweet)
1 tablespoon lemon juice
Filling: Soften the cream cheese and combine it with the sugar and vanilla or almond flavoring. Pour into the prepared crust.
Topping: Arrange the fruit in an attractive pattern on the filling. Circles are easy.
Glaze: In a small saucepan, combine the juice, cornstarch, sugar, and lemon juice. Cook over medium heat, stirring constantly until thickened. Spoon over fruit while hot. Refrigerate 2 hours or until ready to serve. Makes 8 servings.
It’s traditional for me to bring plum pudding to Christmas family gatherings. This new, cholesterol-free version made the same hit as my old family recipe laced with suet. It’s delicious with bean bread and Bean Flour Mix but still very tasty with any other GF bread and regular GF flour mix. To cut fat even more, I serve this with the Pineapple Sauce on here rather than the traditional whipped cream or hard sauce. Make this ahead, for it keeps for up to 3 weeks in the refrigerator.
11/2 cups GF bread, in small pieces
2/3cup evaporated skim milk or nondairy liquid, thinned
¾ cup GF Flour Mix or Light or Dark Bean Flour Mix (here)
¼ teaspoon xanthan gum
21/2 teaspoons apple pie spice
1 teaspoon baking soda
¼ teaspoon salt
3 egg whites, slightly beaten
2/3cup brown sugar
¼ cup vegetable oil
¼ cup orange juice
1/2 teaspoon GF vanilla
¾ cup dried prunes, snipped
¾ cup dried apricots, snipped
1/2 cup dried cranberries
Whipped cream, nondairy whipped topping, or Orange Sauce or Pineapple Sauce (optional) Spray a 61/2-cup pudding mold (or a 2-pound coffee can) with vegetable oil spray. Prepare a steamer by placing a rack in a large kettle and filling with about 1″ to 11/2" of water. Bring water to a boil.
In a large mixing bowl, place the bread and cover with the milk. Let soak. In a medium bowl, blend the flour mix, xanthan gum, apple pie spice, baking soda, and salt. Set aside.
With a fork, break up the bread pieces until the texture is like mush. Add the egg whites, brown sugar, oil, orange juice, and vanilla. Stir in the fruit pieces and the flour blend.
Pour the mixture into the mold and cover with its cover or with foil (pressing tightly down sides and fastening with a rubber band). Place
mold in water and cover kettle. Steam about 21/2 to 3 hours or until a tester inserted in the center comes out clean. (You may have to add more boiling water during this time.)
Remove from water and let stand for 10 minutes before unmolding. Serve with whipped cream, nondairy whipped topping, Orange Sauce, or Pineapple Sauce. Makes 8 to 10 servings.
Note: This freezes well and can be made ahead of the holiday baking.
350°
Use up that stale bread in this delicious dessert, served either hot or cold. Put this together in minutes and vary to suit your taste. Increase the milk by 1/2 cup for a creamy pudding. Raisins may be substituted for the other dried fruit. Add a bit of lemon zest. Use either brown or white sugar. Or, for a delightfully rich pudding, use a GF flavored nondairy liquid and one of the sweeter breads. The Lemon-Buttermilk Bread (here) is wonderful.
2 cups GF bread, crumbled ¼ cup dried cranberries or cherries
2 cups milk or nondairy liquid
4 tablespoons (1/2 stick) margarine or butter
1/2 cup sugar (or to taste)
1 teaspoon vanilla or almond extract or vanilla, butter, and nut flavoring
1/2 teaspoon cinnamon
2 eggs, or 1 egg plus 1 egg white, or 1/2 cup liquid egg substitute
Whipped cream or nondairy whipped topping
Preheat oven to 350°. Spray an 8″ square baking dish or a 11/2-quart casserole with vegetable oil spray.
Spread the crumbled bread on bottom. Top with the dried cranberries or cherries.
In a medium saucepan over low heat, combine milk, margarine, sugar, vanilla or flavoring, and cinnamon. Heat until the margarine
melts. Remove from heat and pour over the bread. Beat the eggs slightly and pour into the baking dish. Stir slightly. Bake for 45 minutes. Serve warm or cold with whipped cream or nondairy whipped topping. Makes 6 servings.
A flavorful sauce to serve with bread puddings, over plain cakes, or with the Lighter Plum Pudding.
1/2 cup sugar
1 tablespoon cornstarch One 6-ounce can pineapple juice plus 2 tablespoons water
1 tablespoon margarine or butter
1 tablespoon lemon juice
1 teaspoon dried lemon peel
In a small saucepan, blend sugar and cornstarch. Stir in the pineapple juice and water, margarine, lemon juice, and lemon peel. Bring to a boil and simmer until thickened and clear, about 5 minutes. Makes 1 cup.
This keeps well in the refrigerator for up to a week. Reheat to serve.
An easy candy that always turns out. A fellow celiac from Louisiana brought these to a conference and I was hooked! You will need a candy thermometer for the best results and a deep saucepan so the candy won’t bubble over.
1 cup brown sugar
1 cup sugar
1 cup buttermilk
¾ teaspoon baking soda
1/2 teaspoon salt
11/2 cups chopped pecans
2 tablespoons margarine or butter
In a deep, large saucepan, place brown sugar, sugar, buttermilk, baking soda, and salt. Mix well and bring to a boil over medium heat, stirring constantly. Continue cooking until the mixture reaches 210° on a candy thermometer.
Add the pecans and margarine and continue cooking until thermometer reaches 230°. Remove from heat and cool for 2 minutes. Beat with electric mixer about 3 minutes or until mixture is thick and starts to lose its shine. Do not overbeat. Dip by spoonfuls onto wax paper. Add a teaspoon of hot water if candy becomes too hard. Makes 24 21/2″ pralines.
A quick microwave treat. If your mouth waters for homemade candy, make this extra-smooth treat in minutes.
1 cup creamy peanut butter
1/2 cup (1 stick) margarine or butter
1 cup semisweet chocolate chips
1 cup butterscotch chips
3 cups miniature marshmallows
1 cup chopped walnuts
In an 8″ X 12″ glass dish, place the peanut butter, margarine, chocolate chips, and butterscotch chips. Microwave on High for 21/2 to 3 minutes. Blend well. Add the marshmallows and nuts. Stir. Place in refrigerator to set. Cut into 1″ squares. Makes 8 dozen pieces.
This delicious nut brittle is made in 7 minutes in the microwave. What could be easier?
1/2 cup dried coconut
1/2 cup light corn syrup
1 cup unroasted macadamia nuts
1 cup granulated sugar
1 tablespoon margarine or butter
1 teaspoon vanilla, butter, and nut flavoring (vanilla okay)
1 teaspoon baking soda
In a food processor, grind the coconut as fine as possible. Line a cookie sheet with aluminum foil and sprinkle on about 2/3 of the coconut.
In a 2-quart microwave-safe bowl, place the corn syrup, macadamia nuts, and sugar. Microwave on High for 4 minutes; stir. Microwave on High for 4 more minutes. Add margarine and flavoring. Microwave on High for 1 minute. Stir in the baking soda and spread on the prepared sheet. Top immediately with the remaining coconut. Cool.
When cool, break into pieces. Makes 1 pound.
PEANUT OR PECAN BRITTLE: Eliminate the coconut and use unroasted peanuts or pecans instead of the macadamia nuts.
This crispy, crunchy, no-bake peanut butter wafer is a cross between cookie and candy It’s a great take-along on hikes, or for skiing, camping, or other sports when you need a quick pickup. You can change the taste by replacing the peanut butter with almond, macadamia, or mixed nut butter.
1/2 cup sugar
1/2 cup light corn syrup
¼ teaspoon salt
1 teaspoon vanilla
1 cup peanut butter
3 cups GF cereal flakes, crushed
In a medium saucepan, heat the sugar and syrup but do not boil. Add the salt, vanilla, and peanut butter. Fold in the cereal flakes and drop by teaspoon onto wax paper. Let set until firm. Makes 31/2 dozen 2″ wafers.
I discovered these tasty treats in a Hawaiian candy factory and brought the simple recipe home. To toast the nuts place them in a shallow pan in a 325° oven for 5 to 7 minutes.
12 ounces white chocolate chips
3 tablespoons chopped toasted macadamia nuts
1 1/2 tablespoons finely chopped crystallized ginger
Place the white chocolate chips in a microwave-safe bowl. Melt on Defrost (about 3 minutes). Test. Stir in the nuts and chopped ginger. Drop by teaspoon onto wax paper. Let cool until firm. Makes about 1 pound.
These white chocolate squares filled with candied fruit make a great show on the Christmas cookie tray.
1/2 cup minced candied pineapple
1/2 cup chopped candied cherries
1/2 cup chopped candied citron
1/2 cup chopped toasted almonds or macadamia nuts
One 6-ounce package white chocolate chips
Line an 81/2″ × 41/2″ bread pan with foil.
Place fruit and nuts in a bowl and mix. Melt the white chocolate chips in the microwave on Defrost. Pour over the fruit-nut mix and blend. Press into the prepared pan and allow to stand until cool. Cut into ¾″ squares. Makes 11/2 pounds.