Disclosure: This post was sponsored by Pillsbury! As always, my thoughts and opinions and love of all things dessert are my own. Sweet tart cranberry royale sorbet is sandwiched between two gluten free chocolate chip cookies to make a festive frozen treat!
That moment of panic when your fiance walks in the door and asks you whether the tart you
are making have already put in the oven for his Thanksgiving potluck at work has nuts in it even though you had discussed what you were making ad nauseum the night before and never did he once mention so and so’s nut allergy.
Or when a potential wedding caterer emails you a sample menu that has not a single vegetarian item on it. And then you have to awkwardly email them back being like, “So…we were really hoping this whole shebang would be veggie-based. And if you try to suggest serving caprese salad in November, I will personally slap you.”
Anyone who thinks late fall/early winter tomatoes are acceptable to serve to paying customers should not be in the culinary profession. Amen.
And then there’s the situation of the surprise allergy. The kind that your guest announces as he/she (okay fine…probably “he” since “she’s” wouldn’t be so inconsiderate) walks through your door at the start of a dinner party.
Like, “Hey, nice to see you! Thanks for having me! Here’s a bottle of wine. By the way, I have Celiac’s.”
Uhhh, what now?
I like to think I’m pretty overly considerate of other people’s dietary restrictions since I have some of my own, but even I have been on the receiving end of such proclamations. And the key to surviving them is to always have a plan B.
Or, in today’s case – a plan “P”. That’s right, Pillsbury has you covered with their new line of gluten-free products! These include Gluten-Free Pie and Pastry Dough, Gluten-Free Chocolate Chip Cookie Dough, and Gluten-Free Thin Crust Pizza Dough.
I got to try their Gluten-Free Chocolate Chip Cookie Dough and was definitely impressed. Not only could you not tell it was gluten-free AT ALL, but the cookies that it made were perfectly crispy at the edges and chewy on the insides. Just the way I like them. Normally I’m not such a fan of pre-mixed baking supplies and much prefer the DIY route, but the convenience factor of these is pretty appealing. All of the gluten-free products come in tubs, so they are easy to store and use as you go, and they totally negate the need for you to buy a whole bunch of specialty flours that you’ll only use a handful of times. Not to mention that gluten-free baking is often a bit finicky, but these take all the guesswork and stress out of it.
Never one to leave well enough alone, I turned these cookies into sorbet chocolate chip cookie sandwiches! Kind of like ice cream sandwiches but with a sweet tart cranberry grapefruit juice twist.
The sorbet is bursting with big fruity flavor and it’s kind of the prettiest color of all time. Hot pink.
And it’s au natural. Winning.
Plus it fits kind of perfectly between two chewy CCC’s. Even the non-GF eaters will be fighting over these. I speak from experience. AKA – the.boy and I might have dueled over the last one.
Looking for other innovative ways to use Pillsbury’s new line of gluten-free products? Check out their website here (the chocolate chip peanut butter cups have my name on them) or Pillsbury’s gluten free pinterest page! And pick up a tub to make this recipe for the holidays. After all, you never know who will be stopping by!
- 2 grapefruits
- 12 oz cranberries (fresh or frozen)
- 1 cup plus 2 tbsp water
- ¼ cup light corn syrup
- 1½ cups sugar
- 1 tub of Pillsbury Gluten Free Chocolate Chip Cookie Dough
- For the sorbet, use a vegetable peeler to remove three large strips of zest from the grapefruits. Set aside.
- Squeeze ¾ cup of juice from the grapefruits.
- In a 4 quart pot or saucepan, combine the grapefruit juice, zest strips, cranberries, water, corn syrup and sugar. Bring to a boil, and then continue boiling just until the cranberries begin to pop, about 5 minutes. Remove from the heat and let cool.
- Remove the grapefruit zest from the pot. Pour the cranberry mixture into a metal bowl and place in the freezer, stirring every 30 minutes or so until cold but not frozen, about 30 minutes.
- Pour the cranberry sorbet base into a frozen ice cream maker canister and churn until it is the consistency of very softly whipped cream, about 25-30 minutes.
- Put the sorbet into a storage container. Press a sheet of parchment paper against the top, and seal with an airtight lid. Freeze until firm, at least 4 hours.
- In the meantime, make the cookies. Preheat the oven to 350. On a parchment-lined baking sheet, scoop the Pillsbury Gluten Free Chocolate Chip Cookie Dough by the tbsp onto the parchment paper. You should get 16 cookies. Bake for 11-13 minutes or until the tops are golden brown. Remove from the oven and let cool on the pan for 2 minutes. Remove to a wire rack to cool completely.
- Scoop the sorbet onto half the cookies and top with a second cookie. Serve immediately or wrap in plastic wrap and place in freezer to refreeze until ready to serve.