5 Must-Try Dairy Free Desserts

5 Must-Try Dairy Free Desserts



In celebration of Dairy Alternative Month. Here are 5 dairy free desserts you must try! Enjoy!


1. Almond Ginger Cookies


Ingredients

  • 1 cup shortening

  • 1/2 cup plus 3 tablespoons sugar, divided

  • 1/4 cup packed brown sugar

  • 1 large egg, room temperature

  • 1 teaspoon almond extract

  • 2 cups all-purpose flour

  • 1-1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/3 cup crystallized ginger, finely chopped

  • 2 tablespoons sliced almonds

Instructions

  • Preheat the oven to 350°.

  • Cream shortening, 1/2 cup sugar and brown sugar until light and fluffy.

  • Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.

  • Stir in ginger.

  • Shape into 1-in. balls.

  • Roll in remaining sugar.

  • Place 2 inches apart on non-greased baking sheets.

  • Flatten with the bottom of a glass dipped in sugar.

  • Press an almond slice into the center of each cookie.

  • Bake until edges are lightly browned, 9-11 minutes.

  • Cool 2 minutes before removing to wire racks and enjoy!

2. Cranberry Tarts


Ingredients

  • 1 cup orange marmalade

  • 1/4 cup sugar

  • 1/4 cup all-purpose flour

  • 4 cups fresh or frozen cranberries, thawed

  • 2 sheets refrigerated pie crust

  • 1 large egg white, lightly beaten

  • 1 tablespoon coarse sugar

Instructions

  • Preheat the oven to 425°.

  • In a large bowl, mix marmalade, sugar and flour; stir in cranberries.

  • Unroll 1 pie crust onto a parchment-lined baking sheet.

  • Spoon half of the cranberry mixture over the crust to within 2 in. of edge.

  • Fold edge over filling, pleating as you go and leaving a 5-in. opening in the center.

  • Brush folded crust with egg white; sprinkle with half of the coarse sugar.

  • Bake for 18-22 minutes or until the crust is golden and filling is bubbly.

  • Repeat with remaining ingredients.

  • Transfer tarts to wire racks to cool.

3. Mango Sorbet Dessert

Ingredients

  • 1/2 cup seedless raspberry preserves

  • 1 tablespoon orange juice

  • 1/4 teaspoon almond extract

  • 4 slices angel food cake

  • 4 scoops mango sorbet

  • 1 cup fresh raspberries

  • 1/4 cup sliced almonds

Instructions

  • In a small microwave-safe bowl, combine preserves and orange juice.

  • Microwave, uncovered, on high until heated through, about 30 seconds.

  • Stir in extract.

  • Divide cake slices among four dessert plates.

  • Top each with sorbet, preserve mixture, raspberries and almonds.


4. Apple-Cinnamon Cake


Ingredients

  • 2-3/4 pounds McIntosh, Jonathan or Granny Smith apples, peeled and thinly sliced (11 cups)

  • 1/2 cup packed brown sugar

  • 3 teaspoons ground cinnamon, divided

  • 1 cup plus 1 tablespoon sugar, divided

  • 1 cup canola oil

  • 4 large eggs, room temperature

  • 3 tablespoons orange juice

  • 2 teaspoons vanilla extract

  • 2-1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon kosher salt

Instructions

  • Preheat oven to 425°.

  • In a large bowl, toss apples with brown sugar and 2 teaspoons cinnamon.

  • In another large bowl, beat 1 cup sugar, oil, eggs, orange juice and vanilla until well blended.

  • In a third bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture.

  • Transfer half the batter to an ungreased 13x9-in. baking pan.

  • Top with apples.

  • Spread remaining batter over apples.

  • Mix remaining cinnamon and sugar; sprinkle over top.

  • Bake for 10 minutes.

  • Reduce oven setting to 375°.

  • Bake until golden brown and apples are tender, 35-45 minutes. Cool on a wire rack.

5. Cinnamon-Cranberry Oat Bars

Ingredients

  • 3 cups quick-cooking oats

  • 1-1/2 cups Rice Krispies

  • 1 cup dried cranberries

  • 1/2 cup ground flaxseed