Being a kid takes plenty of energy, and lactose sensitive kids are no exception. Over the school break, you often need to rely upon your repertoire of holiday favourites. But finding lactose-free snacks that kids enjoy can be a challenge.

So we’re inviting you to post your favourite lactose-free snack recipes for children to share with others here on the easy2digest blog.

Get snacking!

Being sensitive to lactose, doesn’t mean you can’t have ice-cream; and if you’re tired of the same old flavours, you’ll love this great recipe.

PLEASE NOTE: This recipe requires an ice-cream machine

Ingredients

400mL Pauls Zymil
150mL Vaalia low fat lactose-free apricot and mango yoghurt
100g castor sugar
5 egg yolks
1 tspn vanilla essence

Method

1. Heat milk to almost boiling point, remove from heat and allow to cool slightly.
2. Whisk yolks, sugar and vanilla until thick and pale in colour.
3. Add hot milk and stir well.
4. Pour into clean saucepan and cook over a low heat stirring constantly until custard has thickened.
5. Remove from heat and allow to cool in fridge.
6. When mix is cold, blend in yoghurt and churn in an ice-cream machine following the manufacturer’s instructions.

Serves 8

A recipe to impress! The richness of the almond and vanilla create a first class dessert and will have your dinner guests asking for more.

Ingredients

10g gelatine
550mL Pauls Zymil
80g sliced almonds, toasted
1 vanilla pod, chopped
50g sugar
Pinch salt
3 drops almond essence
1 punnet fresh berries for serving

Method

1. Sprinkle gelatine over 50mL of milk in a small bowl.
2. Place 500mL of the milk, vanilla and almonds in a blender and blend until smooth.
3. Strain through a sieve into a medium saucepan, discard solids.
4. Stir in sugar, salt and almond extract, and bring to a boil.
5. Add gelatine mixture, stirring until dissolved.
6. Remove from heat.
7. Grease a baking tray and line with plastic wrap.
8. Pour mixture into prepared tray and set in fridge overnight.
9. Cut into squares and serve chilled with fresh berries.

Serves 6

Granita is usually served as a dessert but once you’ve tried it, you’ll want it anytime. Best to prepare well in advance of your coffee craving!

Ingredients

500mL boiling water
4 tsp instant coffee
100g sugar
375mL Pauls Zymil

Method

1. Dissolve coffee in boiling water and add the sugar.
2. Allow to cool and then add the milk.
3. Pour the mixture into a shallow tray and set in the freezer.
4. When ice crystals begin to form, approximately 30 minutes to 1 hour, remove tray from freezer and stir.
5. Return tray to freezer and repeat several times until all liquid has formed into ice crystals Serve straight from the freezer.

Serves 6

Light and golden, these Corn Fritters are great for easy entertaining or a quick snack.

Ingredients

120g self raising flour
1 egg
200g sweet corn kernels
1/2 tbsp spring onions, chopped
1/2 tsp cumin, ground
1/2 tsp coriander, ground
200ml Pauls Zymil
1/2 tsp salt
Oil for frying
Sweet chilli sauce

Method

1. In a large bowl place flour, egg, corn, spring onions, spices, salt and milk.
2. Mix together with a spoon until incorporated. Heat oil in a deep frying pan. Gently place teaspoons of the mixture into the hot oil. Fry for a few minutes until golden.
3. Drain on absorbent paper and serve with sweet chilli sauce.

Who can resist crème caramel? Favoured dessert of the French and Australians alike this is no nonsense decadence at its best.

Ingredients for the caramel

200g castor sugar
150mL water

Method

1. Mix sugar and water in a thick bottomed saucepan.
2. Bring to the boil and continue to boil until golden brown.
3. Remove from heat and allow to cool slightly. Pour a small amount of the caramel into individual serving dishes and let the caramel go cold.

Ingredients for the crème

1 Litre Pauls Zymil
8 eggs
120g sugar
1 teaspoon vanilla essence

Method

1. Bring milk and vanilla to almost boiling point, remove from the heat.
2. Mix eggs and sugar together, pour on the hot milk and mix well.
3. Strain the mix and pour into prepared serving dishes.
4. Place dishes in a deep roasting tray and fill tray with water to ¾ up the sides of the dishes.
5. Bake in oven at 140ºc for approx 45 minutes.
6. Remove from oven and cool in the fridge over night.
7. To serve, dip the dishes in hot water to soften the sides of the crème.
8. Turn out on to serving plate and pull off the dish.

Serves 8