Category Archives: Lactose Free

Wepa! Caribbean Coconut Hurricanes (Lactose Free)

Bring the sabor of the Caribbean home with this delicious, refreshing and easy-to-make dessert. What’s more- it’s lactose-free. Wepa!

Prep Time: 10 Min

Start to Finish: 10 Min

1 1/2 cups light rum

1 can (13.5 oz) coconut milk (not cream of coconut)

1/2 can (15-oz size) cream of coconut (not coconut milk)

1/2 cup original-flavored soymilk

1 container (6 oz) Yoplait® Lactose Free French vanilla yogurt


1/2 cup unsweetened toasted chipped coconut

1.   In pitcher, mix all ingredients except ice and coconut.

2.   Pour mixture into 5 small glasses filled with ice. Top with coconut. Serve immediately.

5 servings 

1 Serving: Calories 560 (Calories from Fat 310); Total Fat 34g; Cholesterol 0mg; Sodium 65mg; Potassium 420mg; Total Carbohydrate 19g (Dietary Fiber 2g); Protein 5g

% Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 15%; Iron 10%; Vitamin D 20%

Photo and recipe courtesy of Yoplait®.

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

¡Feliz Día del Niño! Pastel de Tres Leches Recipe (Lactose Free)

Although the onset of lactose intolerance is one of the constant reminders that we are not children anymore,  we decided to celebrate el Día del Niño  by baking one of my favorite childhood treats- pastel de tres leches! Here  is a delicious, easy-to-make recipe that will make you smile no matter how old you are! ¡Feliz Día del Niño!

Lactose Free Tres Leches Cake

Prep Time: 15 Min

Start to Finish: 3 Hr 55 Min


2 1/4 cups Gold Medal® all-purpose flour

1 2/3 cups sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

2/3 cup shortening

1 1/4 cups original-flavored soymilk

2 teaspoons almond extract

5 eggs

Tres Leches Topping 

1 cup original-flavored soymilk

1 cup almond milk

1 container (6 oz) Yoplait® Lactose Free French vanilla yogurt

1/2 cup toasted sliced almonds

2 cups fresh raspberries

1.   Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with cooking spray.

2.   In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on high speed 3 minutes, scraping bowl occasionally. Pour into pan.

3.   Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

4.   In large bowl, stir together 1 cup soymilk, almond milk and yogurt. Slowly pour over top of cake. Cover; refrigerate 3 to 4 hours or until milk mixture is absorbed into cake.  Top with almonds and raspberries. Store covered in refrigerator.

15 servings 

1 Serving: Calories 330 (Calories from Fat 120); Total Fat 13g; Cholesterol 60mg; Sodium 330mg; Potassium 160mg; Total Carbohydrate 45g (Dietary Fiber 2g); Protein 6g

% Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 20%; Iron 10%; Vitamin D 15%

Exchanges: 1 Starch, 2 Other Carbohydrate, 1/2 Very Lean Meat, 2 1/2 Fat