A good dessert for someone that's lactose-intolerant?

Jello! Its not fancy but it is good, and fun to eat.

Berries and Angel Food cake

They have soy milk ice cream and stuff if I’m not mistaken.. along with a myriad of other soyish products.

Caramelized Lemon Tart
with summer berries

Pie with a fruit filling.

Easier: apple-berry crisp.

Sorbet with fresh berries.

@mrswho I’m thinking maybe jello can be part of the dessert? Like a layered dessert with crushed biscuit, jello, shorbet and some kind of sirup. Maybe warm raspberrysirup?

@tennesseejac : that recepie has both cream and butter in it… But a good thought, thank you!

German Apple Torte

Black cherry jell-o,

Did you know they had a tomato flavored jell-o in the 50’s? Saw it on Unwrapped the other day.

@tennesseejac : Thank you, that’s better :D

Poached pears (in wine) with macaroons on top.

@skfinkel Yum! Elegant too.

@mystuff – That is called tomato aspic. In the fifties (and back to the beginning of the 20th century) the short cut was to use tomato juice and unflavored gelatin, hence “tomato aspic.” It actually should be tomato gelee and should be made with homemade chicken stock, not canned tomato juice and canned chicken broth.

You can see some truly strange jello recipes at The Gallery of Regrettable Food beginning with http://www.lileks.com/institute/gallery/jello/1.html

A fun application of aspic:

Oeufs en Gelée aux Crevettes (Eggs and Prawns in Aspic)

SERVES 6

Eggs in aspic come in many forms in France. The most common is simply made by moulding poached eggs in ramekins lined with a thin slice of cooked ham or smoked salmon. At Le Cordon Bleu, our chef developed a multi-coloured version of this traditional starter by arranging a layer of prawns in the mould, setting a poached egg on top, and finishing with a little freshly chopped tomato. When turned out, the eggs are plump and white under a “flower” of prawns, nestling on a bright red bed of tomato with an appetizing shine inside their transparent aspic casing.

ASPIC
1.5 litres (2.75 pints) chicken stock
175g (6 oz) lean minced beef
1 leek (greenpart only), chopped
15 ml (1 tbsp) chopped chervil or parsley
Salt and freshly ground pepper
2 egg whites
30 ml (6 tsp) powdered gelatine
60 ml (2 fl oz) cold water

60 ml (2 fl oz) port wine
12 eggs
90 ml (6 tbsp) white vinegar
Chervil or parsley, leaves
60 prawns, cooked and peeled
1 medium tomato, skinned, seeded and diced, and well drained
Lettuce leaves

EQUIPMENT: Twelve 100 ml (3.5 fl oz) oval moulds

Chill the moulds.

Prepare the aspic: first clarify the stock, using the minced beef, leek, chervil, salt, pepper and egg whites. While the stock is clarifying, sprinkle the gelatine over the water and leave to soften for about 5 minutes. Five to 10 minutes before the end of the cooking time, add the gelatine to the stock through the hole in the soft crust. Simmer for 5–10 minutes and then strain as instructed for a clarified stock. Cool to tepid and add the port.

Set the bowl of clarified stock over a larger bowl of crushed ice and cool, stirring occasionally. The stock will begin to thicken and set as it cools. Watch the aspic carefully and when it becomes syrupy but not yet set, pour some into each mould to a depth of about 3 mm (1/8 inch). Transfer the moulds to the refrigerator and chill for about 15 minutes, until firm. Remove the bowl of aspic from the ice so that it will not set completely. If it does set before you are ready to use it again, put it over a bowl of warm water until it melts, then chill again until syrupy as described above. The aspic should be chilled to the point of setting each time you use it.

Poach the eggs: bring 2 litres (3.5 pints) water to the boil in a large frying pan. Add the vinegar and then reduce the heat to maintain the water at a slow simmer. Fill a bowl with cold water. Break an egg into a cup and slide it gently into the pan, gathering the white around the yolk with a slotted spoon. Repeat with 1 or 2 more eggs, depending on the size of your pan (the eggs must not be crowded and the water must maintain a gentle simmer). Poach for about 3 minutes, until the whites are firm and the yolks are still soft to the touch. Transfer the poached eggs to the bowl of cold water. Repeat to poach all the eggs. Remove the eggs from the water and drain on paper towels. Trim the eggs into oval shapes. Chill in refrigerator.

Remove the moulds from the refrigerator when the aspic has set, and place 1 chervil leaf in the centre of each aspic layer. Arrange 5 prawns around each leaf, fanned out to resemble a flower. Set a chilled poached egg on top. Carefully spoon enough aspic into each mould to surround and barely cover the eggs. Return the moulds to the tefrigerator for about 15 minutes to set the aspic. Then sprinkle each with a little tomato and cover with a final layer of aspic. Chill for at least 1 hour. Reserve and chill any remaining aspic for garnishing.

To serve, dip the blade of a small knife in hot water. Dry it and slide the warm blade around the edge of each mould. Invert the moulds onto a round plate. Garnish with chervil leaves. Arrange lettuce leaves around the plate. Chop any remaining aspic and sprinkle it between the eggs. ( http://www.ibiblio.org/expo/restaurant/menu79/oeufs_en_gelee.html )

@Milladyret – I ran across this recipe for fresh fruit and lemon custard tarts – sounds good and looks as if you went to a lot of work to make a really elegant dessert:

Makes 4 4” tarlets or 1 9” tart
Prep Time: 30 minutes
Ingredients:

* 1 cup oat flour
* ½ cup finely ground almonds
* ½ cup sugar
* 1/4 t. salt
* 7 large egg yolks, divided
* 2 ¼ cup unsweetened soymilk, such as Silk (or other brand that uses a thickening agent)
* 5 T. Cornstarch
* 1 large egg
* ¾ cup sugar
* ¼ cup lemon juice
* pinch of salt
* 1 cup fresh fruit such as blueberries, strawberries, or raspberries
* lemon zest and powdered sugar, for garnishing (optional)

Preparation:

1. Preheat the oven to 375 F. Lightly oil 4 4” tartlet pans or, alternatively, 1 9” tart pan. Set aside.

2. Prepare the tart dough. In a medium-sized mixing bowl, combine the oat flour, ground almonds, sugar and salt, making a well in the center once combined.

3. Lightly beat two of the egg yolks. To the well, add the egg yolks and, using a pastry cutter or two knives, cut in the yolks to the dry ingredients, until mixture just holds together. (You may need to add 1–2 T. of water.)Wrap dough in plastic wrap and refrigerate for 15 minutes.

4. On a lightly floured countertop or work surface, roll out the tart dough until ¼” thick. Press the dough into the tartlet pans, using a pair kitchen shears to cut the crusts flush with the top of the pans. Prick the crusts in several places with a fork and bake for 10–12 minutes, or until golden brown. Let the crusts cool completely before filling with custard.

5. Make the custard. In a small saucepan, combine the soymilk and cornstarch whisking until well combined. Over low heat, whisk in the remaining 5 egg yolks, the egg and the sugar until the sugar is disolved and the mixture begins to thicken. Whisking constantly, add in the lemon juice. Cook until thickened, about 4–6 minutes. Remove pan from heat.

6. Assemble the tartlets. Pour the custard into the prepared crusts and chill for at least 2 hours in the refrigerator before serving. When ready to serve, top with fruit of your choice, garnishing with lemon zest and powdered sugar if desired.

( http://dairyfreecooking.about.com/od/dessertsbeverages/r/LemBCustTartlet.htm )

If she is just lactose intolerant, not actually allergic to milk, you can make any dessert you like by substituting Lactaid Milk for regular milk.

Take this recipe and replace all the milk with Coconut Cream. Totally non-dairy, and addictive.

MMMMM——- Now You’re Cooking! v5.84 [Meal-Master Export Format]

Title: Baked Rice Pudding
Categories: desserts
Yield: 1 serving

4 c milk
1/2 ts Salt
2/3 c Sugar
4 tb rice
1/2 ts nutmeg; optional

Preheat the oven to 300°F
Put all the ingredients in a butttered baking disha nd stir to blend. Bake
for 31/2 hours stirring 3 times in the first hour of baking so the rice
doesn’t settle.

Coconut rice pudding. Substitute coconut milk for the milk in this recipe
and follow the directions.

NYC Nutrilink: N75^01081,N229^02047,N5977^19335,N6147^20045
NYC Nutrilink: N208^02025

- – - – - – - – - – - – - – - – - – -

Per Serving (excluding unknown items): 3823 Calories; 38g Fat (9.1%
calories from fat); 85g Protein; 771g Carbohydrate; 10g Dietary Fiber;
133mg Cholesterol; 1583mg Sodium. Exchanges: 38 1/2 Grain(Starch); 4
Non-Fat Milk; 6 Fat; 9 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

Contributor: Vicky Shaw

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

MMMMM

This is a recipe my friend makes and it is absolutely delicious.

Vegan Chocolate Cake:

1 ½ c Flour

1 c Sugar

¼ c Cocoa Powder

1 tsp Baking Soda

½ tsp Salt

1/3 c Vegetable Oil

1 tsp Vanilla Extract

1 tsp Distilled White Vinegar

1 c Water

1 Preheat over to 350. Lightly grease a 9×5 pan (pam it good and well particularly if you wat to get it out of the pan when it’s cooled).

2 Sift together flour, sugar, cocoa, baking soda, and salt. Mix well mixture should be a light brown color evenly all throughout.

3 Then add in oil, water, and vanilla. Again, mix it all together as best you can.

4 Then add in the vinegar. Add the vinegar LAST and after all else is well mixed to avoid it reacting to much with the baking soda (“Volcano” reaction= bad and you cake may not fluff). Mix until as smooth and pudding-like the mixture is. If you have a hand beater or a blender use that, a wisk might work well too in the absence of either of the other two.

5 Pour into prepared pan, and bak at 350 for 45 minutes. Check it after that with a knife in the center. If it comes out with batter still on it then bake it for longer (at least another 20 minutes but you judge based on how much liquid is left).

Vegan Frosting:

*you may want to wait until the next morning to make and apply this to the cake

¼ c margarine (softened)

½ tsp vanilla

1 ½ c powdered sugar (a.k.a. confectioners sugar)

1 tbl regular soy milk (or enough so it’s spreadable)

1 Get margarine softened enough to be easily mushed. Cut it into a small mixing bowl in about tablespoon sizes. This will make it easier to mix in.

2 Add in powdered sugar (not packed but just above the top of the cup), and cream together with margarine. It will take a while. If it still looks powdery at all, keep going because you’re not done yet. I recommend using a wooden spoon possibly one with a flat end that is cut in a slant so it will run more easily over the bottom of the bowl.

3 Add in vanilla. And mix in. Then add the soymilk. Mix it in, whip is probably better way to describe it. Then slowly add in 1 tsp at a time, whipping between each, until it is smooth enough to be spreadable. Leave out on counter, and mix occasionally until cake comes out and is cooled COMPLETELY! Put on cake on batch should cover the whole cake.

*when eating cake, take small slices the frosting is very sweet.

pie.

Fresh fruit

@mrswho
Surprised that I am the first to give you GA.
Anyways, I am not lactose intolerant, but I get sick when I have dairy. I never really asked a doctor, but I am not a fan of much dairy anyway so I’m good.

I think I’ve desided on dessert:

Tumblers layered with
1: Crushed sweet biscuit
2: Lemon/lime jello w/ liqourish
3: Basil-shorbet
And warm raspberry sirup on top.

All of the ingredients can be made the day before, just heat up the sirup before serving.
Yay :D

But just for next time:

Fruit Compote

Dried apricots, cherries, raisins, pears, peaches, maybe some chopped apples with the skin on. Simmer over very low heat for 1 hour
in a “broth” of red wine and brown sugar or honey and maybe some cinnamon or lemon zest. Adjust syrup to taste. Dried pears are already very sugary. Let this sit overnight if you have time. If not, it doesn’t matter. Crumble up some crisp macaroons on top if you have some. Serve warm or cold. When your no-dairy mom isn’t there, slop on some whipped cream.

Nummy.

Oooh, sounds great!