Sarah is sensitive to almost all dairy, some forms more than others. She can tolerate aged Cheddar and Parmesan, but desserts made with milk products are not worth the risk.
Often when I serve gluten-free desserts at home, I accompany them with a simple sauce. Of course you can always drizzle on some Homemade Gluten-Free Chocolate Syrup but Sarah often looks with longing at a creamy chocolate sauce and a rich vanilla crème Anglaise.
This week I developed for her (to enjoy at home and to make and enjoy at college) and for me (a quick-and-easy recipe to make on the spot) two dairy-free dessert sauce recipes: Vanilla and chocolate. These can be used to create fruit parfaits, to dollop on cake or cobblers, and to drizzle on gluten-free brownies or angel food cake.
The recipe uses Tofutti brand Sour Supreme Better than Sour Cream and can be refrigerated, covered, for up to five days.
All you need is a small whisk, a small bowl and three or four basic ingredients. What could be simpler? But the proof of any pudding is in the eating, so whip it up and give it a try!
- 1 (12-ounce) container of Tofutti Sour Supreme Better than Sour Cream
- ½ cup honey or agave nectar
- 1 tablespoon vanilla
- ¼ teaspoon salt
- 2 tablespoons sifted unsweetened cocoa
- In a small bowl whisk together until smooth the Sour Supreme, honey or agave, vanilla, and salt.
- For chocolate sauce: Add sifted cocoa and whisk very well until smooth.
- Cover and refrigerate until ready to use.
To make a strawberry parfait: Wash and stem ripe strawberries. Cut each berry into 8 pieces. Spoon loosely into an 8-ounce parfait dish. Drizzle 2 to 3 tablespoons of Vanilla Sauce on top, letting it run down naturally to the bottom. Top with a crumbled gluten-free cookie of choice. To make a banana parfait: Peel one ripe banana, halve and slice into ½-inch slices. Spoon loosely into an 8-ounce parfait dish. Drizzle 2 to 3 tablespoons of Chocolate sauce on top, letting it run down naturally to the bottom. Top with a crumbled gluten-free cookie of choice.
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