My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Sunday, October 9, 2011

Egg Free, Dairy Free Tofu Yogurt

Jazlyn wanted to try yogurt, but the soy yogurt they sell in the stores is pretty expensive. I bought some tofu to make her some scrambled "eggs" so I decided to use some of it to try and make some yogurt. Jazlyn chose to make banana yogurt, but blueberry, strawberry and other fruits would be good too. Jazlyn loved the yogurt. Her sisters said it was even better than the dairy yogurt. You can vary the amount of ingredients used depending how thick/thin you want your yogurt.

Tofu Yogurt

8 oz tofu
1 large banana or any fruit desired
Sugar, brown sugar, maple syrup, honey or corn syrup to taste
1-2 tbsp soy milk, if needed to blend the ingredients
1 tsp vanilla extract

Blend the ingredients until smooth.
*  I like to freeze the yogurt for about 15 minutes before serving to make it a little thicker and to make it nice and cold.

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