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Sensitive to dairy? You can still enjoy these 4 creamy recipes

What's missing from these pictures? Only something you won't miss: lactose. Here are four delicious ways to use LACTAID® dairy products so everyone can enjoy their favorite creamy dishes with ease.  Creamy coleslawEven if you’re dairy-sensitive, you don’t have to miss out on delicious coleslaw. Celebrity chef Melissa d’Arabian demonstrates a recipe using lactose-free LACTAID® Cottage Che

What's missing from these pictures? Only something you won't miss: lactose. 

Here are four delicious ways to use LACTAID® dairy products so everyone can enjoy their favorite creamy dishes with ease.  

Creamy coleslaw

Even if you’re dairy-sensitive, you don’t have to miss out on delicious coleslaw. Celebrity chef Melissa d’Arabian demonstrates a recipe using lactose-free LACTAID® Cottage Cheese.

INGREDIENTS

For the Dressing:

1/3 cup LACTAID® Cottage Cheese

2 tablespoons sugar

3 tablespoons apple cider vinegar

1/4 cup very hot water

3 tablespoons mayonnaise

3/4 teaspoon salt

1/2 teaspoon pepper

For the slaw:

1 small head (or 1/2 large head) cabbage, cored and shredded or finely chopped

2 large carrots, peeled and grated

3 green onions, finely chopped

DIRECTIONS

Place the LACTAID® Cottage Cheese, sugar and vinegar in a small food processor or blender. Add the hot water and immediately process until mixture is smooth and creamy (about 1 minute). Pour mixture into a medium bowl, whisk in mayonnaise, salt and pepper, and set aside.

In a large bowl, toss together the cabbage, carrots and green onions. Toss with the dressing. Serve immediately, or chill in refrigerator to let the flavors marry.


Deliciously creamy key lime pie

Summer is the perfect time for a key lime pie. Watch celebrity chef Melissa d'Arabian make a lactose-free version using LACTAID® Milk.

INGREDIENTS

3 eggs

3/4 cup of sugar

1/2 cup key lime juice, or fresh lime juice

1 teaspoon grated lime zest

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup Reduced Fat LACTAID® Milk

1 (6‐ounce) reduced‐fat graham cracker crust

1 1/2 cups frozen reduced‐calorie whipped topping, thawed

DIRECTIONS

1) Preheat oven to 325° F.

2) Beat eggs and sugar at medium speed with a mixer until pale yellow and smooth (about 1 minute).

3) Add lime juice, zest, vanilla, and salt and mix to blend.

4) Add milk to egg mixture, beating until well‐blended.

5) Pour mixture into crust, and bake in preheated oven for 40‐50 minutes or until edges are set, but center is jiggly (the center will not be firm but will set up as it chills).

6) Cool pie on a wire rack.

7) Cover loosely, and chill completely, about 4 hours.

8) Spread whipped topping evenly over pie. Slice and serve. 


Savory beef strips with creamy tomato sauce

This recipe for beef strips with jasmine rice and creamy tomato sauce makes for a delectable dish that even those with a sensitivity to dairy due to lactose can fully enjoy. Celebrity chef Melissa d'Arabian shows you how with LACTAID® Milk, which is 100 percent real dairy — just without the lactose. 

INGREDIENTS

2 tablespoons olive oil, divided

1 onion, diced

2 cloves garlic, minced

1/2 teaspoon salt

1 (14.5 ounce) can diced tomatoes with green chilies, undrained

1 tablespoon dried Italian herb seasoning

Small pinch crushed red pepper

1 1/2 teaspoons corn starch

1 cup LACTAID® Whole Milk

1 package jasmine rice (1 cup cooked rice per individual serving)

1-pound package of thin-cut beef strips/round or sirloin steak strips

Salt and pepper to taste

DIRECTIONS

In a saucepan, heat 1 tablespoon olive oil over medium low heat. Sauté onion and garlic and 1/2 teaspoon salt until soft and translucent, approximately 7-10 minutes. Add tomatoes and green chilies, Italian seasoning, salt and red pepper. Bring to boil and continue to boil for 5 minutes or until most of the liquid has evaporated. Meanwhile, whisk cornstarch into LACTAID® Milk until dissolved, then stir into the tomato mixture. Reduce heat and continue to simmer for 5 minutes until it starts to thicken, stirring often to avoid burning.

Prepare jasmine rice according to package directions.

Season the beef strips with salt and pepper. In large skillet, heat 1 tablespoon olive oil over medium-high heat. Sauté beef strips until golden on outside, about three minutes total.

Place steak strips over a bed of the jasmine rice and cover with creamy tomato sauce.


Creamy chicken pot pie

Fall in love with mouthwatering chicken pot pie, made with 100 percent real dairy milk that won’t cause discomfort if you are sensitive to lactose. Follow along as celebrity chef Melissa d'Arabian uses LACTAID® Milk in this savory recipe to create a creamy, lactose-free version of this classic comfort food.

INGREDIENTS

1 box refrigerated pie crusts (2 pie crusts)

1/3 cup margarine or olive oil

1/3 cup onion, finely diced

1/3 cup flour

3/4 teaspoon salt

1⁄2 teaspoon pepper

1 1⁄2 cups chicken broth

3⁄4 cups LACTAID® Reduced Fat Milk

1/2 cup diced carrots

1/2 cup diced parsnips

1 large sweet potato, diced

1 small butternut squash, peeled, seeded and cut into 1-inch cubes

2 cups shredded cooked chicken

DIRECTIONS

Preheat oven to 425° Fahrenheit. Unroll one pie crust and place in a 9-inch glass pie pan.

Heat margarine or olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 2 minutes, stirring frequently. Stir in flour and salt and pepper with a wooden spoon. Gradually add chicken broth and milk, cooking and stirring until almost simmering.

Stir in carrots, parsnips, sweet potato, and butternut squash. Allow to cook for 10 minutes or until vegetables are just slightly soft and sauce has thickened. Stir in shredded chicken and remove from heat.

Pour mixture into crust-lined pan. Top with second crust and seal edges. Cut slits in top crust with a sharp knife.

Bake for 35 minutes or until crust is golden brown. You may want to cover the pie’s edges with aluminum foil to prevent excessive browning. Allow to stand for 10 minutes before serving.