In yet another attempt to find a trigger for my migraines I decided to try a dairy-free diet for a month. The first week is a flop, as this is day 5 of a migraine. And truth be told, it is hard to make the switch. I unthinkingly ordered two iced cappuccinos from Timmy’s when I took Mom out for a drive last Monday. And another time put butter on my toast, and didn’t remember until after eating it that I shouldn’t have done that.
One of the things I miss most – and I’ll blame my California kids for this
– is frozen yogurt. Just a little serving after supper…
I went online to find dessert recipes that don’t require milk or cream. I came upon this recipe: Chocolate Banana Tofu Pudding.
I picked up a bunch of too ripe bananas on sale and spent part of my afternoon making cookies, muffins and pudding. Then I dug out the old Tupperware popsicle molds.
Not quite the same as frozen yogurt, but I think I could get used to this.
As I can’t follow a recipe without making my own changes, in this one I used 2 T of maple syrup instead of icing sugar and more than a “pinch” of cinnamon.
Bananas can be frozen for later use if you can’t make all those cookies and muffins right away.