To wheat or not to wheat

TOBLERONE CHEESECAKE

I have a few words to say today on the topic of gluten free diets. Since I like having an opinion and since I found that I fall into that category I thought I would add a couple of opinions de moi. None of which carry the "woe is me" that I have found in quite a few of the forums I have been browsing for information. Yes it takes a little adjustment, planning and label reading. But within a few days I was already feeling better and my verve for life is returning. A bout of stomach cramps, looking like you are with child, many visits to the loo, mouth cankers, nausea and fatigue leaves you feeling mighty blah!

On the positive side I am still able to enjoy potatoes, rice, some corn products and tequilla and many other liquor choices. I've decided that there is a god and he smiles on me from time to time.

There are gluten free products becoming available all over the place. It is a more common ailment than you would think. It plagues 1 in 133 people in Northern America. A lot of peeps never clue into why they feel like crap.

All is not lost! A quote that I try and live by is " The difference between an ordeal and an adventure is attitude." This is true of most of if not all challenges that meet us on the path of life. It's only a big deal if you make it a big deal. So on that note I am going to share my latest treasure with you.

TOBLERONE CHEESECAKE

Makes 6 generous portions. More if you want to be frugal with your portion sizes.

2 small toblerone bars

3 bought rice crispy squares

1 can eagle brand condensed milk

1 cup cool whip (I used the light version)

500g cream cheese (again I used the light version)

Melt 1 and 1/2 toblerone bars

Divide the rice crispy squares for the bases of 6 individual cups

Beat the cream cheese in a bowl and add the condensed milk

Fold in the cool whip and melted chocolate

Now divide it into your bowls (don't forget to lick the spoon)

Then grate the remaining toblerone and sprinkle on the top

Store in the fridge till you are ready to eat it

It is delicious with a capital D. You can keep your manky ole graham cracker crumbs. I never liked them much anyway.

The base tends to get a little soggy but it adds a lovely chewy texture to the cheesecake.

Yes I truly am a genius. Thanks for asking.