8 lactose-free desserts to kill the sweet tooth

Eat candy when you have it intolerance or allergy to milk It may seem like an impossible mission. Yet! With these lactose-free dessert recipes, you’ll never have that sweet tooth after lunch again.

Now that it’s hot, bet on one Ice-cream it can be good. the refreshing passion fruit cake it’s delicious too! But for those who love the classics, there is cookie recipe And Chocolate cake! All this dairy free, check it out!

Discover our selection of 8 lactose-free desserts that make your mouth water. Thus, you can taste all that is best in the world of sweets! Look now:

fruit ice cream

Weather: 10min (+24h in the freezer)

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 serving of your favorite fruit (strawberry, mango, grape or even pineapple)

Method of preparation:

1. First, freeze your favorite fruit in the freezer overnight.
2. Once frozen, puree in a blender
3. If you prefer, add sweetener or honey. (Note: the texture of the ice cream will be made from the frozen fruit itself)

cookie

Weather: 50 minutes

Performance: 6 biscuits of 55 g each (if you make smaller biscuits, you will get much more)

Difficulty: easy

Ingredients:

• 10 g or 2 tablespoons golden flaxseed meal
• 45g or 3 tablespoons of water
• 120 g or 1/2 cup tahini paste or peanut butter
• 1.3 g or 1/2 teaspoon baking powder
• 45 g or 1/4 cup demerara or brown sugar
• chocolate chips or chocolate flakes (to be vegan and lactose-free, it must be 100% cocoa chocolate)

Method of preparation:

1. Preheat the oven to 180°C
2. Then mix all the ingredients until a homogeneous mass is obtained.
3. With the dough make balls.
4. Bake the biscuits on baking paper (or silpat) until golden brown (about 20 min.)
5. Serve as you like.

Sweet rice

Weather: 30 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 cup rice (tea)
• 2 cups of water (tea)
• 4 tablespoons demerara sugar
• 500 milliliters of coconut milk
• 2 pieces of cinnamon stick
• 100 grams of grated coconut
• Cloves (or cloves) to taste
• Cinnamon powder for dusting each portion

Method of preparation:

1. Cook the rice with water, cinnamon sticks and cloves for 30 minutes over low heat
2. Then add the sugar, coconut milk and shredded coconut
3. Boil for another 10 minutes and then serve in individual portions.
4. To give a special flavor, sprinkle ground cinnamon on each serving.

Brigadier

Weather: 45 minutes

Performance: 20 units

Difficulty: easy

Ingredients:

• 1 can of condensed soy milk
• 2 tablespoons cocoa powder
• 1 tablespoon of margarine
• margarine for greasing
• Lactose-free chocolate chips to decorate or 100% chocolate flakes.

Method of preparation:

1. In a pan, mix the condensed soy milk, cocoa powder and margarine
2. Bring to low heat, stirring until the mixture thickens and then falls apart from the bottom of the pan.
3. After that, transfer to a plate and set aside until it cools.
4. Use margarine to grease your hands and shape your own lactose-free brigadeiro balls
5. Dip in chocolate chips and put in paper cups.
6. Ready, now just serve!

Apple Crumble

Weather: 45min (+20min fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 150 g of cold margarine
• 150 g of soft wheat flour
• 150 g of sugar

Filling

• 4 diced apples
• Juice of 1/2 lemon
• 50 g of cane sugar
• 100 g of sugar

Method of preparation:

1. Mix the chilled margarine with your fingertips with the flour and sugar until a farofa forms.
2. Then keep it in the fridge for 20 minutes.
3. For the filling, mix the ingredients well and arrange on the bottom of baking molds similar to baking cups.
4. Cover with the farofa reserved in the fridge and then bake in a medium, preheated oven for 25 minutes or until the surface is golden brown.
5. Remove from the oven, let it cool and serve.

Passion fruit cake

Weather: 50min (+4h of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 3 cups of crushed diet paçoca
• 3 tablespoons canola oil
• 1 egg white

Filling

• Pulp of 2 passion fruit
• 1 and 1/2 cups (tea) water
• 1/2 cup coconut milk (tea)
• 2 teaspoons of sucralose-type powdered sweetener
• 1 sachet of unflavored gelatin powder

Syrup

• Pulp of 1 passion fruit
• 1/2 cup (tea) of water
• 1 tablespoon (coffee) oven- and stove-type powdered sweetener

Method of preparation:

1. Mix the paçoca with the oil and egg white to form a moist farofa.
2. Spread on the bottom and sides of a 22cm diameter removable ring tin, pressing with your fingers.
3. Place in a medium oven (180°C), preheated, for 10 minutes or until set.
4. Then let it cool
5. Meanwhile, for the filling, beat the passion fruit pulp and water in a blender.
6. Pass through a sieve, then return to the blender and beat in the coconut milk, sweetener and dissolved gelatin according to package directions until smooth
7. Pour into the mold over the dough and refrigerate for 4 hours.
8. For the syrup, bring all ingredients to low heat until it thickens slightly.
9. Then let it cool again
10. Develop the cake, water with the syrup and then serve.

Mother Benta

Weather: 25 minutes

Performance: 30 units

Difficulty: easy

Ingredients:

• 1 1/4 cups (tea) margarine
• 1 1/2 cups (tea) sugar
• 5 eggs (whites and yolks separated)
• 2 cups of cream of rice (tea)
• 2 tablespoons (soup) SupraSoy® lactose-free powder
• 1 cup of water (tea)
• 1 cup(s) of dried coconut
• 1 teaspoon (coffee) of vanilla essence
• 1/4 cup coconut milk (for brushing)
• grated coconut to decorate

Method of preparation:

1. In a mixer, whip the vegetable cream together with the sugar until you obtain a light and frothy cream.
2. Add the egg yolks, one at a time, continue beating and add the cream of rice, alternating it with the SupraSoy® dissolved in the water
3. Then add grated coconut, essence and mix well.
4. Meanwhile, in another bowl, in a mixer, beat the egg whites
5. Add 1/4 of the egg whites to the previous cream and mix well.
6. Pour the cream obtained over the egg whites left in the bowl and then mix gently, with movements from the bottom up so as not to lose volume.
7. Arrange disposable paper molds (diameter 5 cm) inside the tart molds and pour the mixture until 3/4 of its capacity is filled
8. Put it in a form and take it to the medium, preheated oven, for 20 minutes or until the dumplings are lightly browned.
9. If you want, when cooked, brush the surface of the gnocchi with coconut milk to make them more moist.
10. Decorate with grated coconut and cherry to taste.

Chocolate cake

Weather: 1h20

Performance: 6 portions

Difficulty: easy

Ingredients:

• 3 eggs
• 1 1/2 cups (tea) sugar
• 3 tablespoons of margarine
• 2 cups soy milk (tea)
• 1 teaspoon(s) of vanilla essence
• 1 cup cocoa powder (powdered)
• 1 cup soy flour (tea)
• 1 cup rice flour (tea)
• 1 tablespoon of baking powder
• Margarine and rice flour for greasing

Syrup

• 1/2 cup cocoa powder (powdered)
• 4 tablespoons of sugar
• 1 tablespoon of margarine
• 2 tablespoons of soy milk

Method of preparation:

1. In a blender, beat the eggs, sugar, margarine, soy milk and essence until smooth.
2. Transfer to a bowl and, with a wire whisk, mix the chocolate, flour and baking powder.
3. Then pour into a greased and floured 22cm x 30cm pan and bake in a preheated medium oven for 30 minutes or until a toothpick comes out clean.
4. Meanwhile, for the syrup, mix the ingredients in a saucepan.
5. Place over medium heat until completely melted and then bring to a boil.
6. Spread on the cake, let it cool and serve in pieces.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.