Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bake pastry shells as directed on package. cool on wire rack. microwave white chocolate and 1/4 cup of cream in large bowl for 2 minutes or until white chocolate is almost melted. stir until completely melted. cool 20 minutes or until room temp, stirring occasionally. beat remaining cream in chilled bowl on medium speed until soft peeks form. do not over beat. fold 1/2 of the whipped cream into the white chocolate mixture. fold in the remaining whipped cream until just blended. spoon into pastry shells. drizzle with melted semi-sweet chocolate. chill 2 hours minimum or up to 6 hours. don't make these more than 6 hours ahead of time because the shells will get soggy.

Target recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.