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Home arrow Recipes arrow Lactose Free Recipes
Lactose Free Recipes PDF Print E-mail

Instant Breakfast Ice Cream
Lactose-Free Hash Browns
Banana Muffins
Banana Bread
Pumpkin Bread
Corn Chowder with Tomato Relish
Family Style Mac N' Cheese
Quick Italian Pasta Salad
Tuna Pasta Salad
Chicken Pasta Salad
Lactose Free Pizza
Meatloaf
Fruit Roll-Ups
Ensure Ice Cream
Apple Whirl
Graham Cracker Dessert
Spiced Peach Dessert
Lactose-Free Apple Pie
Banana Snack Cake with Frosting
Crazy Cake
Lactose-Free Sugar Cookies
Lactose-Free Gingerbread Cookies
Lactose-Free Diet - Facts by eDiets

Instant Breakfast Ice Cream
Ingredients:
1 package of vanilla Carnation Instant breakfast (any flavor will work, but the vanilla instant breakfasts taste a lot like ice cream anyway.)
Lactose-free Milk

Directions:
Mix the instant breakfast and milk like you would normally, then put the instant breakfast into a container and stick it into the freezer for awhile.

When mixture is frozen, remove from the freezer. You may need to thaw it in the microwave a little bit, then put it in a blender to get the "slushy" consistency.

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Lactose-Free Hash Browns
Ingredients:
1 potato
Lactose-Free margarine (such as Fleishman's unsalted), melted
1 teflon coated pan
Salt

Directions:
Microwave potato until done.

Refrigerate overnight.

Peel the cooked potato and grate into the pan that has a little lactose-free margarine in it.

Cook until brown, stirring frequently.

Add salt to taste.

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Banana Muffins
Ingredients:
1 stick of unsalted margarine
1 cup granulated sugar
2 large eggs
2 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup soy milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 400 degrees. Grease 12 standard size muffin pan cups (use Fleichman's unsalted margarine) or use paper liners.

Beat together margarine and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.

Mix together flour, salt, baking powder, and baking soda.

Alternately stir flour mixture and milk into egg mixture until dry ingredients are just moistened.

Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15 to 18 minutes. Transfer muffin pan cups to a wire rack to cool slightly. Turn out onto rack. Serve warm.

Baking Tips
When adding liquid to flour mixture, stir only until dry ingredients are moistened.
If you do not have sufficient batter to fill every muffin cup, fill empty cups halfway with water so pan doesn't warp.

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Banana Bread
Ingredients:
1 stick of unsalted margarine
1 cup granulated sugar
2 large eggs
2 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup soy milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 400 degrees. Grease a loaf pan (use unsalted margarine).

Beat together margarine and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.

Mix together flour, salt, baking powder, and baking soda.

Alternately stir flour mixture and milk into egg mixture until dry ingredients are just moistened.

Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15 to 18 minutes. Serve warm.

Baking Tip:
When adding liquid to flour mixture, stir only until dry ingredients are moistened.

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Pumpkin Bread
Ingredients:
1-2/3 cup flour
1-1/2 cup sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 cup soft shortening
1 cup pumpkin
1/3 cup water
2 eggs

Directions:
Sift dry ingredients.

Stir in remaining ingredients.

Line loaf pans with wax paper.

Bake at 350 degrees for 50-60 minutes.

Makes 2 loaves.

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Corn Chowder with Tomato Relish
Ingredients:
2 slices bacon, crumbled
1/2 cup chopped onion
1-2 cloves garlic, sliced
1 11-oz. pkg. frozen whole kernel corn, thawed
1/4 cup water
1 tablespoon cornstarch
1/2 teaspoon adobo seasoning or salt
2-1/2 cups 1% lowfat lactose-free milk
1/2 cup chopped tomato
2 tablespoons cilantro, chopped
1/4 cup dairy sour cream or plain yogurt

Directions:
Directions: In small skillet, cook bacon over medium heat. Remove bacon, reserving drippings. Add onion and garlic to drippings. Cook over medium-low heat, stirring frequently until onions are tender. Remove from heat; cool.

In food processor or blender jar, combine corn and onion mixture; add combined water and cornstarch. Cover; process until mixture is smooth. In a 2-quart saucepan over low heat, stir milk into corn mixture. Add seasoning; cover, cook stirring frequently 10 to 15 minutes. Combine tomato, bacon and cilantro; mix lightly. To serve, top each serving with sour cream and tomato mixture.

Makes 4, 7-oz. servings

Nutritional information per serving:
Calories: 240
Fat: 10g
Cholesterol: 20mg
Sodium: 530
Carbohydrate: 29g
Fiber: 2g
Protein: 12g

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Family Style Mac N' Cheese
Ingredients:
1 7-oz. package elbow macaroni, cooked, drained
2 large eggs, beaten
2 cups 1% lowfat lactose-free milk
2 cups (8 oz.) shredded sharp cheddar cheese (reserve 1/2 cup)
1 cup (4 oz.) pasteurized process cheese spread, shredded or cubed (lactose-free)
1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper

Directions:
In 2-quart saucepan, combine milk and pasteurized process cheese spread; cook over medium-low heat, stirring frequently until cheese spread is melted. Blend 1 1/2 cups shredded cheddar cheese and seasoning; mixing until cheese is melted. Remove from heat. Cool 5 minutes.

In lightly greased 2-quart baking dish, combine macaroni and eggs, mixing well. Add milk and cheese mixture until well blended. Top with remaining cheese. Bake at 350 degrees, 34-40 minutes or until lightly browned.

Makes 8 servings.

Nutrition information per serving:
Calories: 240
Fat: 15g
Cholesterol: 95mg
Sodium: 420mg
Carbohydrate: 12g
Fiber: 0
Protein: 15g

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Quick Italian Pasta Salad
Ingredients:
1 package (10-oz.) frozen broccoli florets
4 cups cooked pasta
1 can (14.5-oz.) diced tomatoes, drained
1/2 cup nonfat Italian salad dressing
1/2 teaspoon garlic powder

Directions:
Bring a large pot of water to a boil over high heat. Add frozen broccoli and cook for 5 minutes or until crisp-tender. Drain, put back in pot and mix in cooked pasta, tomatoes, Italian salad dressing and garlic powder. Serve immediately, warm or chilled.

Serving Size: 4

Nutrition information per serving:
Calories: 260
Calories from Fat: 15
Total Fat: 1.5g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 620mg
Carbohydrates: 51g
Dietary Fiber: 5g
Protein 10g

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Tuna Pasta Salad
Ingredients:
8 ounces bowtie pasta
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
2 tablespoons Capers, minced if large
8 sun-dried tomatoes, chopped
3/4 cup peas
8 ounces albacore solid white tuna in spring water, drained and flaked
1/2 cup parsley sprigs

Directions:
Cook pasta according to package directions. Rinse in cold water and drain. Transfer to a serving bowl and toss with oil.

Toss pasta with chopped parsley. Add capers, tomatoes and peas; toss again. Add tuna last and mix just enough to distribute it. Garnish with parsley sprigs and serve.

Serving Size: 6

Nutrition information per serving:
Calories: 200
Calories from Fat: 40
Total Fat: 4.5g
Saturated Fat: 0.5
Cholesterol: 10mg
Sodium: 230mg
Carbohydrates: 29g
Dietary Fiber: 3g
Protein 12 g

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Chicken Pasta Salad
Ingredients:
1 fresh whole chicken
8 ounces curly pasta
16 ounces broccoli, chopped
1/4 teaspoon salt
2 tomatoes, diced
1/2 cup red onion, chopped
1/2 teaspoon pepper
1 cup Italian dressing Directions:
In a skillet, cook cut-up chicken until tender; cool and dice.

Cook curly pasta according to the package directions; drain.

In a saucepan, steam chopped broccoli over boiling water for about 5 minutes; drain and sprinkle with salt.

Combine in a large bowl with the pasta, diced tomatoes, chopped red onions, pepper, and Italian salad dressing; mix gently but thoroughly. Chill.

Serving Size: 6

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Lactose Free Pizza
Ingredients:
Hunts Tomato Sauce
Pillsbury Pizza Crust
Soy mozzarella cheese (shredded)
Soy parmesan cheese
Your favorite toppings

Directions:
Top pizza crust with sauce followed by parmesan cheese, toppings, and finally mozzarella cheese.

Bake plain crust for 10 minutes at 400 degrees or until cheese is melted and crust is golden brown.

Optional ideas:
Have you seen those commercials for a stuffed crust pizza and wanted one? Now you can! Before you add the sauce and toppings to the crust, take some of the shredded cheese and place it on the perimeter of the dough. Then fold the dough over the cheese as to form a "pouch", but still leaving open surface area available for toppings. This will result in an overall smaller pizza, but now there's cheese in the crust!

Want to add an element of cheese bread to your pizza? If you take some sliced lactose-free cheddar cheese and place it on the dough (with emphasis on the edges) before adding sauce and toppings, the cheese will melt during cooking and add an extra cheesy flavor to the crust!

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Meatloaf
Ingredients:
1 pound of lean ground meat
1 egg
2 slices of white bread, moisten with water
2 tablespoons of ketchup

Directions:
Mix all ingredients very well. Put into loaf pan and form a loaf.

Pour ketchup all over the meat and bake at 350 degrees for about 30-40 minutes. The ketchup thickens when cooked so it makes a nice sauce.

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Fruit Roll-Ups
Ingredients:
1/2 cup of sliced fruit (your choice)
2 tablespoons of honey or corn syrup

Directions:
Pour ingredients into a blender and mix them for 10 seconds.

Cover a cookie sheet with plastic wrap and pour the mixture on it.

Spread it evenly with a wooden spoon and bake in an oven for 3 hours at 350 degrees.

Let cool for one hour. Cut into strips and roll them up.

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Ensure Ice Cream
Ingredients:
1-1/2 teaspoon unflavored gelatin
2 tablespoons cold water
3 tablespoons sugar
2 tablespoons light corn syrup
1-1/2 cup any flavor Ensure
3 tablespoons corn oil
1 teaspoon vanilla extract

Directions:
Soften gelatin in cold water.

Add sugar and corn syrup. Heat slowly to dissolve sugar and gelatin.

Combine Ensure, corn oil and gelatin-sugar mixture. Mix well and pour into blender. Blender capacity should be at least 5 cups. Blend until thick and creamy.

Add vanilla extract, if desired, and mix well. Or add fruit to the blender at this point. Blend well.

Pour blended mix into an ice cube tray and freeze until very icy.

Place back into blender and blend until smooth.

Pour into container and return to freezer until firm.

Make three 1/2 cup servings.

Nutritional information per serving:
Calories: 120
Protein: 2g
Carbohydrate: 15g
Fat: 6g
Sodium: 40g
Potassium: 60g

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Apple Whirl
Ingredients:
1 envelope unflavored gelatin
1/4 cup cold water
6 apples, cored and sliced (peeling is optional)
1/3 cup brown sugar
2 tablespoons lemon juice
1/8 teaspoon salt
1 cup non-dairy whipped topping
1/2 cup granola

Directions:
In a small saucepan, sprinkle unflavored gelatin over cold water to soften; stir over low heat until the gelatin is dissolved. Cool.

Place the gelatin mixture, about one third of the apple slices, brown sugar, lemon juice, and salt in a blender or food processor. Cover and blend on high speed until smooth, about 1 minute. Add remaining apple slices, a small handful at a time, blending until smooth after each addition.

Pour the mixture into a large bowl and fold in non-dairy whipped topping. Divide into 6 dessert dishes and refrigerate for 1 hour or until set; sprinkle with granola just before serving.

Serving Size: 6

Nutrition information per serving:
Calories: 210
Calories from Fat: 40
Total Fat: 4.5g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 90mg
Carbohydrates: 42g
Dietary Fiber: 6g
Protein: 3g

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Graham Cracker Dessert
Ingredients:
18 graham cracker squares
3 bananas, peeled and sliced
1 8-oz.can crushed pineapple, undrained
1 cup non-dairy whipped topping
1/2 teaspoon vanilla
9 maraschino cherries, drained

Directions:
In an 8 x 8 x 2-inch pan, place half the graham cracker squares in a double layer. Arrange bananas on top, followed by pineapple. Top with remaining graham crackers.

In a small bowl, stir together non-dairy whipped topping and vanilla. Spread evenly over graham crackers. Refrigerate overnight.

Garnish with maraschino cherries.

Serving Size: 9

Nutrition information per serving:
Calories: 130
Calories from Fat: 25
Total Fat: 3g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 85mg
Carbohydrates: 27g
Dietary Fiber: 2g
Protein: 1g

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Spiced Peach Dessert
Ingredients:
16 ounces peaches in syrup
1/2 teaspoon cornstarch
1/4 teaspoon whole clove
1/8 teaspoon cinnamon, ground
1/8 teaspoon nutmeg, ground
1/8 teaspoon cloves
1/8 teaspoon orange peel, grated

Directions:
Drain peaches; reserving the juice. Combine cornstarch, whole cloves, cinnamon, nutmeg, cloves, and grated orange peel in a saucepan. Stir in the reserved peach juice, mixing well. Add the peaches and bring to a boil, stirring constantly. Reduce the heat and simmer for 2 minutes. Remove the whole cloves before serving.

Serving Size: 4

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Lactose-Free Apple Pie
Crust:
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup chilled solid vegetable shortening
1/4 cup ice water

Filling:
7 medium Granny Smith, Golden Delicious, or Gravenstein apples, peeled, cored, and very thinly sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Topping:
3/4 cup firmly packed dark brown sugar
3/4 cup all purpose flour
1/2 teaspoon ground nutmeg
1/3 cup chilled lactose-free butter (such as Fleischmanns), cut into small pieces

Directions:
Place oven rack in lowest position. Preheat oven to 400 degrees .

To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or two knives, cut shortening into flour mixture until coarse crumbs form.

Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into disk, wrap in plastic wrap, and chill for 30 minutes.

On a floured surface, using a floured rolling pin, roll dough into 12-inch circle. Fit into a 9-inch pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.

To prepare filling, mix together all ingredients. Spoon into crust.

To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or two knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping.

Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is over-browning, cover loosely with aluminum foil. Transfer to a wire rack to cool.

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Banana Snack Cake with Frosting
Ingredients:
4 medium bananas mashed
1 tablespoon of fresh lemon juice
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cups brown sugar
1/2 cup granulated sugar
1/2 cup lactose free margarine
2 eggs

Directions:
Mix these items in a small bowl: bananas, lemon juice, vanilla extract.

Combine these items in medium bowl: all-purpose flour, baking powder, baking soda, salt, cinnamon.

In a large bowl with mixer at medium speed, beat together for 5 minutes: brown sugar, granulated sugar, lactose free margarine.

Add 2 eggs, one at a time, and beating well after each one. At low speed alternate adding flour mixture and banana mixture to sugar mixture.

Spoon into a greased and flour 9 by 13-inch baking pan. Bake at 350 degrees for 30 minutes or until toothpick inserted into center comes out clean. Cool and ice with favorite icing or use recipe below.

ICING:
Ingredients for Icing
6 tablespoons of lactose free margarine
3 cups of confectioners' sugar
5 tablespoons of soy milk
2 teaspoon vanilla extract

Directions for Icing
Beat all ingredients together and spread on cake.

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Crazy Cake
Ingredients:
3 cups flour
2 cups sugar
2 tablespoons cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
1 teaspoon vanilla
2 tablespoons vinegar
2 cups cold water

Directions:
Preheat oven to 375 degrees.

Place flour, sugar, cocoa powder, baking soda and salt in a 13x9x2-inch pan and stir with until well mixed. Make three holes in the dry mixture and place the oil in one hole, the vanilla and vinegar in the second hole and the water in the third hole. Stir it all up together with a whisk.

Bake for 40 minutes, or until the center springs back when you touch it lightly with your finger. Cool on a wire rack. Frost with favorite icing, if desired.

Serving Size: 12

Nutrition information per serving
Calories: 370
Calories from Fat: 130
Total Fat: 14g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 410mg
Carbohydrates: 59g
Dietary Fiber: 2 g
Sugars: 33g
Protein: 4g

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Lactose-Free Sugar Cookies
Light and sweet, these easy rollout sugar cookies will please any guest and make a great hostess gift for holiday parties. These are soft, crisp, and won't break in the mail.

1-1/2 cups powdered sugar
1 cup Fleischmann's Unsalted (Lactose-Free) Margarine
1 teaspoon vanilla
1/2 teaspoon almond extract
1 large egg
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar

Directions:
Mix powdered sugar, margarine, vanilla, almond extract, and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate 4 hours.

Heat oven to 375 degrees. Grease cookie sheet lightly with lactose-free vegetable oil spray.

Roll dough about 1/4 inch thick and cut into shapes with cookie cutters. Sprinkle with granulated sugar and place on cookie sheet. Refrigeraate cookies on sheet for a few minutes before baking.

Bake 7-8 minutes or until edges are golden. Remove from cookie sheet to cool.

You can also sprinkle these cookies with colored sugar or decorations before baking.

After baking and cooling the cookies, you can frost them. Follow the frosting recipe below for a sweet, yummy lactose-free glaze. If you plan on frosting the cookies, do not sprinkle them with granulated sugar before baking.

Lactose-Free Powdered Sugar Glaze
1-1/2 cups powdered sugar
3/4 teaspoon vanilla
2 to 3 tablespoons Rice Dream rice beverage

Mix all ingredients to a smooth or drizzle-able consistency. Add extra Rice Dream as needed. Drizzle or spread over completely cooled cookies.

Total: 5 dozen, 2 inch cookies

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Lactose-Free Gingerbread Cookies
These cookies are fool-proof. Alter the recipe to fit your tastes. These cookies are meant to be eaten (they're non-dairy and very tasty!) but may also be used as ornaments, placecards, or decorations during the holiday season.

Ingredients:
1/2 cup Fleischmann's Unsalted (Lactose-Free) Margarine
3/4 cup firm packed brown sugar
1/2 cup light or dark molasses
1 large egg
2-1/4 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Raisins and cinnamon candies for decorating

Directions:
Beat shortening and sugar with electric mixer until light and fluffy. Beat in molasses and egg until well blended.

Gradually mix in dry ingredients and beat until blended. Dough will be sticky.

Divide dough into 4 balls, wrap with plastic wrap, and refridgerate for at least 3 hours.

Position rack in center of oven. Preheat oven to 350 degrees.

Roll dough about 1/4 inch thick and cut into shapes with cookie cutters. Place on cookie sheet and decorate with raisins or cinnamon candies.

Bake 8-10 minutes. Allow to cool 2 minutes on cookie sheet, then transfer to wire rack to cool completely.

Total: 5 dozen (less if you're making large gingerbread men)

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Lactose Free Recipes reprinted courtesy FitnessandFreebies.com
 
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