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May 30, 2013 07:22 AM

non dairy dessert

I need to bring a dessert to a bbq tomorrow night. My SO is no dairy. On top of this he is no soy and soy lecithin is in a lot of products. This rules out butter or margarine. I have found one brand of chocolate here that does not have soy lecithin in it.

I was thinking of a crumble and a sorbet. Do you think I could use oil or lard for the crumble topping?

any other ideas for dessert?

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  1. How about a combination of oil and applesauce? You really just need something moist to hold it together.

    2 Replies
    1. re: susan1353

      been doing some research, coconut oil might be a good choice.

      I wonder if you could use coconut oil and lard to make a pastry?

    2. It's very easy to make carrot cake with just plain sunflower oil, or olive oil for an interesting flavour note - if that sounds like something he'd enjoy?

      I think you'll have a hard time finding a chocolate dessert you can make for him given his dietary restrictions. But perhaps you could make a summer berry strudel and use oil brushed between phyllo pastry layers to keep the sheets light and separated.

      If either of those sound like possibilities, let me know and I'll post recipes for you!

      12 Replies
      1. re: Elster

        phyllo would be lovely but wouldn't it be made with butter or shortening (which is usually soy based)

        1. re: Elster

          looks like phyllo is without butter, I did not know that. I would love a recipe for the summer berry strudel if you have one you trust/like. I did find this one that looks good and has good reviews. It's an apple one, but that is okay too, and it has raspberries on top (I would skip the yogurt obviously)

          1. re: cleopatra999

            Apple would be good and more traditional, I just thought a berry strudel might be a bit more barbeque-worthy! This recipe from Epicurious looks great. At any rate, all you need is a pack of phyllo pastry and your oil of choice for the strudel wrapping, layered up with oil between each layer (6-7 layers). Then mix a selection of fresh berries, about a pound (or frozen, though this will be a lot wetter) with 1 tbsp cornstarch and 1 tbsp lemon juice and the zest of the lemon and spread out in the middle of the pastry. Then roll the pastry up in a big sausage and tuck the ends under, and bake as the recipe you found suggests. And serve it with sorbet!

            I really recommend slashing the top of the strudel with a breadknife, before baking, in the places you are likely to slice it later, by the way, as this makes it way easier to portion up once baked without the pastry disintegrating :)
            I hope it works out!

            1. re: Elster

              I am trying to come up with a sorbet to go with the epicurious recipe. I guess instead of the berries on top I could put them into a sorbet? There are lots of nice apple sorbet recipes, but I feel like it would be a bit redundant. Any inspiration?

              1. re: cleopatra999

                are you in the northern hemisphere? apple strudel just screams autumn to me. any apples in the store are at least 6 months old too.

                1. re: cleopatra999

                  Banana 'instant ice-cream'? Lemon sorbet is a classic. Or watermelon sorbet? Or mango? If you're using berries any of these would be great - if apple, I would do the banana one and mix in grated crystallised ginger, or the lemon one.

              2. re: cleopatra999

                If using oil rather than melted butter, it's neater (no ripping of phyllo sheets while brushing) and quicker to use baking spray (Pam) between the sheets.

                1. re: greygarious

                  I saw several sites recommend that, definitely would be easier, however Pam has Soy lecithin in it. At least mine at home does, I am going to look at the different ones at the grocery store.

                  1. re: cleopatra999

                    If you have one of those Misto oil sprayers or maybe an unused spray bottle (like for water), you could try filling that with your preferred oil and using it, that way you'd definitely be soy-free (unless you of course put soy in it to prove me wrong).

                    1. re: Cinnamonster

                      I was thinking of something like that, wondering if it is worth purchasing. I only use Pam to spray the inside of my rice cooker before use. I have a silicone pastry brush, I have a feeling it is going to be a pain in the arse for spreading oil on parchment. At the very least may need to get a new brush.

                      1. re: cleopatra999

                        I have bought Misto bottles twice over the years. Each time, they gummed up, irreparably, within a couple of weeks of use. When I tried a spray bottle that had contained one of those thin, butter-flavored sprays for popcorn, the oil was too thick for the nozzle.

                      2. re: Cinnamonster

                        whenever i use phyllo i work with spray oil between the layers. easier, no ripping and a MUCH lighter finished product.

              3. coconut milk might be a pinch hitter here; I don't *think* it has soy in it.

                About lard, yes....could do a dairy-free apple pie, using lard.
                Here's a recipe


                1. I can't really swear by any of the desserts on this site but for a while my son couldn't eat dairy so I would look here for ideas. Maybe this will help you.


                  1. Religious Jews eat non-dairy desserts all the time (no dairy after a meal that contains meat or chicken). There are many recipes out there - you are looking for something labelled "parve" or "pareve" (that means no meat or dairy in the recipe). Although many of these recipes do contain margarine, it isn't hard to find those without. Blog/websites to look for ideas include:


                    Just stay away from anything that is for Passover (could also be labeled Pesach or non-Gebrokts). That adds an extra level of restriction you don't need.

                    Also, if a recipe calls for soy milk (instead of real milk), you can easily substitute rice milk. The vanilla flavored one is often nice in a dessert.