Grease a baking dish with lactose-free butter. Heat 1 tbsp
Blend the frozen Cool-whip FREE, lactose free milk, and syrup until the Cool-whip is incorporated. I like to use chocolate syrup.
Put the mixture in your ice cream maker and wait for the magic. I usually let mine churn until its thick enough to eat by spoon. Then I add my toppings. You can use fruit, candy, cookies or whatever else you like. I add Oreos.
The best part is this taste like a regular milk shake. I share mine with my boyfriend and he says he can't tell the difference.
Preheat oven to 400 degrees.
Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
Roast for 30 minutes turning after 15 minutes.
Heat remaining coconut oil in a large sauce pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Puree the soup until it reaches your desired ...
(If your bread machine manual recipes call for warm water, use
live oil, so that helps. Lactose intolerant persons could add \"Lactaid\" enzyme
Combine silken tofu, sugar, and salt in a blender; blend until tofu is the consistency of thick cream. Add almond milk and matcha powder; stir with a spoon until well-blended.
Pour mixture into your ice cream maker and churn according to manufacturer's instructions, 15 to 20 minutes. Transfer to a lidded container.
Freeze at least 30 minutes before serving.
Combine and blend in a blender until liquid. Tons of protein and good for lactose intolerant people like me.
n the side to accommodate lactose intolerant diners. Serve the sauce over
Put ice cubes into a glass (about the size of a regular drinking glass).
Add all liquor and then top off with the mixer.
The creams will (obviously) give you a much richer, creamier drink. DH uses almond milk because he is lactose intolerant, and the taste compliments the amaretto. It can be found in the dairy or baking section of most groceries. Milk is also okay, but it will taste thinner and weaker.
Stir thoroughly to mix ingredients.
Enjoy!
ell (for those who are lactose intolerant, you can substitute regular sour
Mix two scoops protein powder (I use Any Whey) with a large carton of Faga yogurt in a large bowl.
Add sugar free pudding (of your choice) and 1 1/2 cups milk or water (I am lactose intolerant so I use water and it turns out fine). Mix well.
Chill and later top with sugar free Cool Whip.
FOR MICROWAVE:
Stir ingredients together as well as you can in a large microwavable cup.
Microwave cup with ingredients in this order (stirring in between): 25 sec., 35 sec., 15 sec.
Happy drinking!
FOR STOVETOP:
Heat up milk in 2 quart sauce pan on medium-low.
When milk is warm, add liquids. Stir.
Add all the dry ingredients, but start with the cocoa powder and WHISK constantly to get all the clumps out.
When desired temperature is reached, pour into mug and drink!
Preheat oven to 350\u00b0F.
Thaw meat in advance and place in a large mixing bowl.
stir in bread crumbs, sage, coriander, Adobo, oregano, pepper and salt.
Use hands to mix in eggs, ketchup, soy sauce, soy cheese and red onion (mixing in one ingredient at a time and being sure not to over mix-meat should not feel sticky.) Divide mixture in half and form into 2 loaves.
Place loaves side by side (not touching) in a medium sized lasagna pan.
Use fingers to open the top of the loaves and sprinkle in the garlic and add 1/2 a tbs of ...
Peal the potatoes and cut into small chunks.
Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until potatoes are tender.
Drain the potatoes.
In a stand mixer on in a mixing bowl w/ an electric mixer mix together the butter, cream cheese, sour cream, and soy milk. Once well blended add the salt, garlic powder and paprika or favorite mash potato seasonings.
Add in the potatoes and mix until all ingredients are blended.
Great ...
Divide the contents of the box of gluten-free graham crackers in half. Use half to line the bottom of an 8 x 8 inch square pan.
Place the other half of the graham crackers into a ziploc bag and crush them. A rolling pin works well for this but be careful not to break open the bag. Set aside.
In a large mixing bowl, place the pudding mix, milk, yogurt, vanilla, and nutmeg. Whisk for two minutes until thickened.
Spread just enough pudding to cover over the graham crackers in the bottom of your pan. Top with half of the sliced bananas.< ...
Preheat the oven to 325\u00b0F. Mix the margarine, sugar, vanilla extract, yogurt and salt in a large bowl. Stir in the eggs one at a time. In a separate bowl, mix the flour and baking powder, then stir into the liquid ingredients. Stir in the grated carrot and pour the mixture into a greased and floured 9 x 5 inch loaf pan and smooth the top. Bake in the oven for 45 mins, then cover with foil. Bake for an additional 15 mins. Remove foil and allow to cool for 20 mins. Remove cake from pan and cool on a wire rack.
Fry the almonds in a dry ...
Place milk and 1/2 cup water in a saucepan and warm slightly. Add the yeast and dissolve. Place the flour, salt, pepper, lavender, tarragon, garlic and oil in a bowl. Add the yeast mixture and knead with the dough hook of a mixer until smooth. Cover and allow to proof in a warm place for 45 mins.
Line a baking sheet with parchment paper. On a floured work surface, knead the dough again and roll into a 16 inch long cylinder. Fold in 1/2 and twist together. Lay on the baking sheet and sprinkle with sea salt. Cover and allow to proof for 20 ...
Preheat oven to 350 degrees F (175 degrees C). Line a large cake pan with parchment paper.
Sift flour and baking powder together into a bowl. Add 1/4 cup cocoa powder and salt; stir to combine. Sift flour mixture several times before placing in a large bowl. Stir in brown sugar and white sugar. Make a well in the center of the flour mixture.
Whisk eggs and vanilla extract in a bowl. Add 2/3 cup milk and whisk until combined. Add vegetable oil in a slow stream, whisking constantly. Pour into the well in the flour mixture in a slow stream ...
Heat oil in a large saucepan over medium heat. Cook onion and red bell pepper until softened, about 5 minutes. Add zucchini; cook until softened, about 5 minutes more. Stir in garlic until combined. Add tomato puree, mustard, oregano, basil, and bay leaf. Bring to a simmer. Cook vegetable mixture until flavors blend, 10 to 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
Whisk flour and 2 tablespoons milk together in a bowl until no lumps remain. Mix in 3/4 cup milk and 3/4 cup plus 2 tablespoons ...
Preheat oven to 400\u00b0F. Line a 13 x 15 inch rimmed baking tray with parchment paper and place in oven. Whisk eggs and 1/2 tsp salt until foamy. Gradually add milk, then mineral water and 3/4 cup flour. Remove tray from oven, coat with oil then spread batter over tray and bake for 10-12 mins, until set and browned.
Meanwhile, melt butter substitute in a large frying pan and saute chicken for 5 mins, turning. Season then remove from pan. Add mushrooms and saute until golden brown. Add spring onions and cook for 1 min. Add remaining flour ...