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Wednesday, July 3, 2013

Use LACTAID For Lactose Free Recipes! {review}

**Thanks to TheMotherhood and LACTAID for this opportunity. I will be receiving compensation for my involvement in two posts and hosting a giveaway.**

review blogger

Did you happen to catch Melissa D'Arabian on The TODAY show? She made an amazing looking creamy mushroom sauce that was lactose free! Melissa has family members who are lactose intolerant {like my own little guy} and she's come up with some great ways to give them delicious meals without the lactose.

If you missed her segment, no worries. Just click her name above to be taken to her video and follow along to make your own creamy sauce.

review bloggerSince my son is not so much into yummy mushroom sauce at this stage of life {he likes his sweets}, I went on a hunt to find a good recipe on the LACTAID website. There is a wealth of recipes to be found: anything from bread to desserts and everything inbetween. And since my son loves his sweets, I went through the
desserts recipes.

I was blown away by the choices {you'll have to check them out for yourself!} but for now, a favorite to share is  Berry Custard Brulee. Yes, as in Creme Brulee for those with a lactose intolerance. {Oh, how I love finding something like this to share with my family.}

Are you ready to try it with your family? Just follow this recipe {as provided by the LACTAID website and linked above}.

Berry Custard Brulee

Classic creme brulee is a rich, baked custard made with cream and crowned with a crusty, ’burnt’ sugar topping. Our lightened version features a stirred custard, fresh berries, and golden threads of caramelized sugar.

  • Serves: 4
  • Prep Time: 10 Minutes
  • Total Time: 4 Hours 20 Minutes


  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 cup LACTAID® Reduced Fat Milk
  • egg yolks, beaten
  • 1/2 teaspoon vanilla extract
  • 3 cups fresh raspberries, blackberries, blueberries, or halved strawberries
  • 2 tablespoons sugar


  1. For custard, in a heavy small saucepan combine 2 tablespoons sugar and cornstarch. Stir in LACTAID® Reduced Fat Milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir half the mixture into egg yolks. Return all of the egg mixture to saucepan. Cook and stir until bubbly. Reduce heat to low. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Quickly cool the custard by placing the saucepan into a bowl half-filled with ice water for 2 minutes, stirring constantly. Transfer mixture to a small bowl. Cover surface with plastic wrap and refrigerate until thoroughly chilled or up to 24 hours.
  2. At serving time, rinse berries; drain well. Divide berries evenly among four dessert dishes, custard cups, or goblets. Spoon chilled custard over berries in dishes. Set aside.
  3. For topping, in a small skillet or saucepan heat 2 tablespoons sugar over medium-high heat until sugar just begins to melt, shaking skillet occasionally to heat evenly (but do not stir). Reduce heat to low and cook until sugar is melted and golden, stirring as necessary with a wooden spoon after sugar begins to melt. Quickly drizzle caramelized sugar over each dessert serving. Serve immediately.

Goodness, me. I think it's time I hit the kitchen and whip this up for the family! :) Enjoy!



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