Does anyone know of an easy dairy and egg-free dessert recipe?

Question

One that actually tastes good.

That sounds like a good recipe, Samantha, but I need one without dairy. I am cooking with a toddler class (ages 2-3), and we have kids who are allergic to milk and egg products.

Answer 1

Apple Tapioca
INGREDIENTS
4 medium tart apples, peeled and sliced
2 cups water
1 cup packed brown sugar
1/2 cup quick-cooking tapioca
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
DIRECTIONS
Arrange the apples in a 2-qt. baking dish coated with nonstick spray. In a saucepan, combine the water, brown sugar, tapioca, lemon juice, salt and nutmeg. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Pour over the apples. Cover and bake at 350 degrees F for 30-35 minutes or until apples are tender. Serve warm.

Fruity Tapioca
INGREDIENTS
4 cups water
1 cup sugar
1/3 cup quick-cooking tapioca
1 (6 ounce) can frozen orange juice concentrate, thawed
1 (29 ounce) can sliced canned peaches, drained and diced
1 (11 ounce) can mandarin oranges, drained
DIRECTIONS
In a saucepan, combine the water, sugar and tapioca; let stand for 5 minutes. Bring to a full rolling boil. Remove from the heat; stir in orange juice concentrate. Cool for 20 minutes. Stir in the peaches and oranges. Transfer to a serving bowl. Refrigerate until serving.

Answer 2

My friend is Persian and she made me some of their desserts and I loved it.

rice pudding topped with rose water.

250 g (8 oz) pudding rice
500 g (1 Ib) sugar
1 litre (2 pints) milk
1/2 teaspoon ground cardamom
2 dessertspoons rosewater
pistachio and almond silvers

Wash the rice and soak in water covering 2 1/2 cm (1 in) above rice level for half an hour. Bring to the boil and cook until soft, then add sugar, milk, cardamom and rosewater. Continue cooking until the liquid has been absorbed. Stirring is required from time to time and being careful it doesn't stick, especially towards the end. When it becomes thick and creamy, pour into a bowl and leave it to cool. Serve well chilled and garnished with pistachio and almond slivers

Date fudge:

- 500 g (1 Ib) dates
- 250 g (8 oz) margarine
- 85 g (3 oz) walnut halves
- 250 g (8 oz) plain flour
- 1 teaspoon ground pistachios and almonds

Stone the dates. Insert a quarter of walnut in each date and it close up. Arrange the dates standing up in a shallow serving dish. Melt the margarine and stir in the flour. Gently cook until golden, pour the mixture over the dates slowly while filling all the crevices. Leave to set, garnish with pistachios and almond silvers.

Answer 3

take some apples, peel and cut them into forths then sprinkle them with sugar or sugar substitute and lots of cinnimon pop into the microwave for about 45 secs it is delicious

Answer 4

There are some good ideas here :