Fluffy Valentine Salad Recipe

1 can cherry pie filling
1 can Eagle Brand sweetened condensed milk
1 small can crushed pineapple, drained
1 (12 ounce) container Cool Whip
Pecans (if desired)

Mix all ingredients together and chill.
 

Valentine's Day Heart Cookies

1/4 cup butter, canola oil spread, or margarine
2 Tbsp honey
1/2 cup sugar
1 Tbsp vanilla
1 1/4 cups brown rice flour
3 Tbsp potato starch
2 Tbsp tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthum gum
1/2 tsp salt
2 tsp grated lemon peel
1 large egg white


Valentine's Day Heart Cookies
Source- GFCF Recipes


1/4 cup butter, canola oil spread, or margarine
2 Tbsp honey
1/2 cup sugar
1 Tbsp vanilla
1 1/4 cups brown rice flour
3 Tbsp potato starch
2 Tbsp tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthum gum
1/2 tsp salt
2 tsp grated lemon peel
1 large egg white

Have all ingredients at room temperature. Blend thoroughly in food
processor until mixture forms large clumps. Shape into ball, cover, and
refrigerate for 1 hour. Or, freeze the dough in log shape and bake cookies
later.

Preheat oven to 325 degrees. Divide dough in half; keep remaining half covered.
Roll to 1/4-inch thickness between sheets of waxed paper or plastic
wrap sprinkled with rice flour. Cut cookies with heart-shaped, metal cookie cutters.
Transfer to ungreased, nonstick baking sheet.
Repeat with remaining dough.
For easy handling, roll dough on parchment paper or Teflon baking
liners, cut out cookies, remove scraps, and transfer liner-cookies and all to baking sheet.

Bake for 10-12 minutes or until edges are set.
Cool 2 minutes before moving from pan.
Cool thoroughly before decorating
 

Valentine's Day Pumpkin Pie with Ginger Cookie Crust

1 c Canned pumpkin
3/4 c Evaporated skim milk
1/2 c Applesauce
1/4 c Sugar
1/4 c Maple syrup
3 Egg whites
2 ts Cornstarch
1 1/2 ts Pumpkin pie spices
1 1/2 c Gingersnap cookie crumbs
Whipped Cream or vanilla ice cream for topping

Combine the pumpkin, skim milk, applesauce, sugar, maple syrup, egg whites, cornstarch and pumpkin pie spices in a large bowl. Beat at medium speed with a mixer.

Coat a 9-inch pie plater with vegetable spray; line with crumbled gingersnap cookie crumbs and pour mixture into the crust.

Bake at 400 degrees F. for about 15 minutes; then reduce heat to 350 and bake for an additional 20 minutes or until a toothpick inserted in the middle comes out clean.

Serve with whipped cream or vanilla ice cream.