Lactose/Gluten Free Holiday Dessert Recipes

Every year, we celebrate Christmas at my moms house with the fam, and there are a few members who never get to partake in any of the delicious desserts because they have food allergies. There's always some form of boxed-cookie or cake that tastes like hampster food and sits like a rock in your stomach. No fun. Fortunately, Deanna Segrave-Daly (registered dietitian) was kind enough to share some tips with me for those with gluten/lactose allergies. And the recipes below use Real Goodness milk, which tastes just like regular milk, but it's lactose-free, so it won't have any negative side effects on your stomach - bring on the Eggnog! 

Deanna's tips:

Gluten-Free: General rule of thumb: No wheat, barley, rye or oats.

• Going gluten-free can be tough to follow when it comes to traditional holiday desserts such as cookies, cakes and pies. Offer up some alternative yet delicious gluten-free options such as the Cinnamon Raisin Rice Pudding (below) or cookies made with almond paste.
• Offer a side dish featuring potatoes, rice or corn – all starches/grains that are naturally gluten-free.
• Serve vegetables and fruits raw or with simple ingredients (such as steamed green beans tossed with olive oil, balsamic vinegar and sea salt.)

Lactose Intolerant: General rule of thumb: Lactose based foods (milk, cheese, yogurt, ice cream) may cause unpleasant gastrointestinal symptoms.

                    o   Use Real Goodness™ to whip up your mashed potatoes for a rich and creamy result – without the lactose.
                    o  Eggnog, hot chocolate and flavored steamers can now be enjoyed by all your guests who before had to pass on milk based drinks. And just in case Santa is lactose intolerant, leave out a glass of Real Goodness™ with the cookies!
 

Real Goodness™ Eggnog (Lactose Free)

Preparation Time: 5 minutes

Cook Time: 15 minutes

Chill Time: 2 hours

Makes: 7 (2/3-cup) Servings

Ingredients:

• 4 eggs, yolks separated
• ½ cup sugar + 2 teaspoons
• 3 cups Real Goodness™, 2% Lactose Free Milk
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 teaspoons vanilla extract
• 3 ounces rum (optional)

Directions:

1.       Using a mixer or whisk BEAT the egg yolks. Slowly BEAT in the sugar and set aside.

2.       In a medium saucepan, COMBINE milk and cinnamon. HEAT on low-medium heat until milk is steaming, but NOT boiling.

3.       Slowly LADLE half of the steaming milk into the beaten eggs, WHISK continuously as you slowly ADD the milk.

4.       POUR the mixture back into the saucepan and RETURN to low-medium heat, constantly STIRRING with a wooden spoon until the mixture begins to thicken, about 6 to 7 minutes.  Do not boil or the mixture will separate.

5.       REMOVE from heat and let cool. WHISK in nutmeg, vanilla and rum. CHILL for 2 hours.

6.       BEAT egg whites with two teaspoons of sugar until soft peaks form.

7.       FOLD egg whites into chilled eggnog – combine well.

8.       SERVE chilled with a sprinkle of cinnamon and nutmeg on top.

Nutrition Facts:

158 Calories; 3 grams Fat; 1.5 grams Saturated Fat; 128mg Cholesterol; 26mg Sodium; 0 grams Dietary Fiber; 9 grams Protein

Cinnamon-Raisins Walnut Rice Pudding (Lactose Free and Gluten Free)

Preparation Time: 5 minutes
Cook Time: 10 minutes
Makes: about 8 (½ -cup) servings

Ingredients:

• 3 large egg whites
• 1 large egg
• ½ cup granulated no calorie sweetener (such as sucralose) or 9 packets sucralose no calorie sweetener
• 2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 teaspoons vanilla extract
• 3 ½ cups cooked brown rice (1-cup dry), warm
• 8 ounces Real Goodness 0%, Lactose Free Milk
• 1/3 cup raisins
• 1 slice lemon peel
• ¼ cup walnuts, crushed

Directions:

1.       In a small bowl, BEAT egg whites, egg, granulated no calorie sweetener, cinnamon, nutmeg and vanilla extract.

2.       In a medium saucepan, COMBINE brown rice, egg mixture, milk, raisins and lemon peel.

3.       COOK over medium-low heat, STIRRING constantly; 10 minutes or until thickened.

4.       REMOVE saucepan from heat and DISCARD lemon peel.

5.       ADD walnuts to a hot sauté pan and toast the walnuts until golden brown, shaking the pan regularly to color them evenly and accentuate their nutty flavor.

6.       STIR walnuts into rice pudding and serve warm or at room temperature.

Garnish: Top rice pudding with a cinnamon stick. 

Nutrition Facts:

171 Calories;  4 grams Fat; 0 grams Saturated Fat; 27mg Cholesterol; 36mg Sodium; 28 grams Carbohydrate; 2 grams Dietary Fiber; 7 grams Protein

For more lactose-free recipes, visit  Realgoodness.com 

Happy Holidays To All (even those with food allergies)!

Comments

[viagra cialis levitra]

Czech cuisine is full of all kinds of dumplings. But apart from fruit filled dumplings, they are mostly eaten as a side dish with meat or savoury sauce. That's probably why this recipe looks so intriguing to me. And of course, I love cinnamon!

[Retro Jordans]

Your article give me a lot helpful message, no doubt a valuable blog. Best wishes to you.

[coach purses]

I think your blog is very good but not perfect, The blog is simple and monotonous, if your article have more detailed and longer it will be better.

[Juicy Couture Handbags]

Your blog is quite remarkable. Its articles can be rather good and I much like it particularly very much. I really hope to make a good friend with you. And anticipate you to my web page.http://www.obhandbags.com/