Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

Saturday, October 04, 2008

Lactose-Free Recipes from Lactofree - Desserts

Yesterday, I shared with you a number of main dish recipes from the friendly folks at Lactofree. (OK, I admit the Sweet Apple and Blackberry Pizza would be a dessert for most people. It just balanced better that way.) Today, I want to add on the true desserts that they sent out over.

Makes 12

225 g / 8 oz self raising flour
1 tsp baking powder
50 g / 1¾ oz caster sugar
2 medium eggs
50 ml / 2 fl. oz olive oil
200 ml / 7 fl. oz Lactofree raspberry yogurt
85 g / 3 oz raspberries
2 small bananas chopped

1. Preheat the oven to 180C, 350F, Gas Mark 4.

2. Lightly grease 12 wells of a non- stick muffin tin.

3. Sieve the flour and baking powder into a large mixing bowl and stir in the sugar.

4. In a measuring jug, mix together the eggs, oil and yogurt. Pour this mixture into the flour and sugar mixture and gently mix together until just combined.

5. Gently fold in the raspberries and banana chunks.

6. With a spoon, divide the mixture evenly into the prepared muffin tins.

7. Bake for approximately 20 minutes, or until risen and golden brown.

8. Allow the muffins to cool in the tin for a few minutes before removing.

9. Best served warm.

Makes 1 large sponge 28 cm / 11 in or 2 x 20.5 cm / 8 in sandwich tins

4 large free range eggs
275 g / 9½ oz caster sugar
3 tsp vanilla extract
200 ml / 7 fl. oz olive oil + extra for greasing tin
200 ml / 7 fl. oz Lactofree
350 g / 12 oz self raising flour
2 tsp baking powder

1. Preheat the oven to 180C, 350F, gas Mark 4.

2. Lightly oil and base line tin/s with baking parchment.

3. In a large bowl whisk the eggs, sugar and vanilla until really thick.

4. Gently stir in the olive oil and Lactofree.

5. Sieve over the flour and baking powder and gently fold in. Spoon into tin/tins.

6. Bake for 35-40 minutes for large sponge or 25-30 minutes for smaller sponges.

7. Allow to cool slightly, transfer to cooling rack to cool completely. Split and fill with favourite filling.

Serves 2

1 large, ripe banana, peeled, chopped
115 g / 4 oz raspberries
115 g / 4 oz strawberries, hulled
200 ml / 7 fl. oz cold Lactofree
60 ml / 4 tbsp Lactofree strawberry or raspberry yogurt
4 large ice cubes

1. Place 2 large glasses in the freezer to chill.

2. Place all the ingredients into a liquidizer (reserve a few raspberries for decoration). Blend well until smooth.

3. Pour into glasses and top with a few fresh raspberries. Serve straight away.

Serves 4

1 teaspoon sunflower oil
8 5g pudding, rice washed
40 g caster sugar
750 mls Lactofree
1 vanilla pod split (optional)

For the topping

450 g plums washed halved and stoned
30 g demerera sugar

Preheat oven to 160C / 325F / Gas Mark 3. Use the oil to grease a shallow oven proof dish. Place the rice, sugar milk and vanilla pod and stir to combine.

Place in the oven until the rice pudding is golden onto, creamy and cooked (approx 2 / 2½ hours). Remove from the oven and increase the oven temp to 200C / 400F / Gas Mark 6. Lay the halved plums over the surface of the rice pudding (cut side up) and scatter over the demerera sugar. Return to the oven for a further 10 - 15 minutes or until the plums are tender and bubbling hot.

Serves 4-6

3 medium egg yolks
40 g / 1½ oz caster sugar
2 tsp cornflour
600 ml / 1 pint Lactofree
10 ml / 2 tsp vanilla extract

1. In a bowl, whisk together the yolks, sugar and cornflour.

2. Place the Lactofree in a pan and bring to the boil. Pour over the egg yolk mixture, stirring well.

3. Pour the mixture into a clean pan and bring slowly to the boil, stirring all the time. Reduce heat and gently simmer for 1 minute or until thickened.

4. Remove from heat and stir in the vanilla extract.

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