Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Aug 26, 2007 08:18 PM

Parve dessert for a bbq

I am having a few families over for a bbq next weekend and need a parve dessert idea. I am going to have 8 adults and 10 kids under the age of 6. I am hoping for a brownie or a cookie that preferably uses oil instead of margarine (which I am not a huge fan of).

I have found a few parve brownie recipes online but not much else.

  1. Click to Upload a photo (10 MB limit)
  1. Watermelon. :-)

    Seriously, this is a good question as we are in the same boat. I am leaning towards Soy Delicious and fruit (berries, probably).

    1. Grilled pineapple or grilled peaches with a little brown sugar sprinkled on them are great. I also often make a parve fruit pie as follows:
      chop fruit and fill a store-bought graham cracker crust. Stir a heaping spoonful of cornstarch into about a cup of fruit juice (I like sour cherry) and simmer on the stove until it starts getting thick. Pour over the fruit and bake at 375 for 45 minutes. Thank you.

      1. when I bake I use apple sauce instead of oil/margarine. There use to be a fruit bake thing made by sunsweet that was also a great substitute but I can't find anywhere.

        3 Replies
        1. re: pitagirl

          You can make pareve ice cream sandwiches by taking Kedem Tea Biscuits (available in Waldbaum's and Stop & Shop) and lining the bottom of a pan with them single layer. Then take pareve ice cream and place it on top of the tea biscuits. Next place another layer of tea biscuits on top of the original tea biscuits and then freeze the sandwiches.

          1. re: jeterfan

            You can make a tuffuti ice cream pie by placing melted tuffuti in a graham cracker pie shell and freezing it.

            1. re: havdalahclub

              Keep it simple I say. How 'bout a Berry Bowl. I do a combination of blackberries, strawberries, raspberries and blueberries, then drizzle with honey. Fabulous, refreshing and good for you. Try to find an unusual honey, it really makes a difference. This has become my all time fav desert. I would also add a dab of creme fraiche to mine.

        2. With the hot weather, and lots of little kids, I agree with the suggestions for an iced, cold watermelon and brownies. Perhaps plums and peaches and canteloupe sliced up in a refreshing salad as well.
          As for parve brownies, Duncan Hines mix makes delicious brownies. I sub out applesauce for at least 1/2 the oil, and add 1/2 cup or so of Trader Joe's parve semi-sweet chocolate chips. Sometimes I will add 1/4 C. chopped pecans or walnuts to 1/2 the batter once it is in the pan, as my kids don't like nuts in their brownies. Just sprinkle on top and stir in gently with a spatula. Remember to not overcook.

          If you have an ice cream maker (DE), and can serve dessert on separate plates, fruit sorbets are delicious. We made watermelon sorbet, with chocolate chips for the "seeds" last Shabbat--it was great. I'd much rather have real sorbet than fake chemical mocha mix.
          Toll House chocolate chips are easy to make parve---although I guess I have not tried it with oil, which is your preference.
          Good luck,

          4 Replies
          1. re: p.j.

            thanks for your suggestions. our guests only require kosher meat and non-dairy dessert so sorbet or parve borwnies it is a great idea. I am not into chemicals either which is why I'd prefer oil to margarine/mocha mix.

            I am also thinking about making those ice cream cone cake/cupcakes with duncan hines mix and a boiled icing with colored sprinkles.

            1. re: roxhills

              How about jello in some nice, clear dessert dishes? I either make them in ice cube trays and then add the cubes into the dishes or actually pour the jello directly into the dishes. Add some canned pineapples or mandarin oranges while it's setting. They look really nice floating inside of the jello. Top it off with non- dairy whipped topping, which is even available in spray cans.

              1. re: roxhills

                I have to put the ice cream cone cake/cupcakes in the middle rack of my oven oven-if not they fall over (from unequal heating I think)

                1. re: kasselr

                  I wound up making the ice cream cone cupcakes. I put each cone in a muffin tin and had no trouble with them tipping. I made a 7 minute icing on top and decorated with colored sprinkles. they were a huge hit!

            2. I like to make a pareve peanut butter mousse (you can find the recipe in Kosher By Design: Short on Time) and freeze it in a chocolate graham cracker pie crust. It makes a delicious ice cream-esque pie.