Having people over always has its challenges, especially when it comes to feeding guests with special diets. Not only does my son have celiac, my niece has a peanut allergy, two of my guests don't like cake and time was constrained because we hosted the party on a Friday evening (a work day).

Dinner was easy. We made a "salad bar" with farm fresh lettuce, hard boiled eggs, tomatoes from the garden and a slew of onions, cucumbers, avocados and grilled chicken. Chips, salsa and hummus were also on hand for munching. But what about dessert?

I only had to look at the local market, and the choice was simple. Blueberries are plentiful so my non-cake eating guests would be able to bite into a warm blueberry crisp with a scoop of ice cream. My sister-in-law whipped up a kid dessert, too.

Blueberry Crisp
Filling
3 pints blueberries
1 tablespoon of sugar
1 tablespoon of honey
1 tablespoon corn starch

Topping
3 cups Enjoy Life granola (gluten-free, peanut-free, dairy-free)
1 tablespoon brown sugar
2 tablespoons Smart Balance spread

Toss blueberries with sugar, honey and corn starch. Pour into a medium-sized casserole dish. Soften butter and brown sugar and coat granola. Top blueberries with topping and bake in 375 F oven for 20 minutes or until crisp on top. Serve with a scoop of your favorite gluten-free ice cream. Here is a good list. We like So Delicious, which is also dairy free.

Kids' Dessert Munch
Rice Chex
Enjoy Life Chocolate Chips
Gluten-free pretzels
Kraft mini marshmallows

Mix desired amounts and spoon into silly bowls for the kids. Adults like this, too!

Tip: I tried the new Betty Crocker gluten-free chocolate chip cookie mix. The dough was very similar to the gluten variety, so I spread the mix into a round cake pan. It made a giant cookie, which we cut into "pizza" slices. They tasted very much like the gluten-variety cookies. Delicious.