Double Rainbow Chocolate Sorbet

In my continuing efforts to deal with the “no dairy, no soy” dietary restrictions, I’m always on the lookout for desserts that  I can both eat without guilt, and with pleasure.  So when I saw this on the shelf at my local Harris-Teeter, I picked it up.

The ingredients are thus: Sugar, Non GM corn syrup, cocoa processed with alkali, natural cocoa, carob bean gum, guar gum, carrageenan.

It’s 99% fat free, has no dairy, uses no soy (yay!), is gluten-free, and the calorie count is reasonable for a snack (120 calories for a 1/2 cup serving, 5 of them from fat). (More info about the company and their products here.)

So, how did it taste?

Obviously, the lack of butterfat means that it doesn’t taste like ice cream.  No getting away from that.  But the chocolate flavor is rich (although with a hint of that weird plastickiness that I associate with carob – this isn’t belgian chocolate, folks, and doesn’t pretend otherwise), and the sorbet is creamy and has good mouthfeel.

Honestly, the closest thing I can say that this comes to in flavor/texture is the Fudgesicle Fudge Pops – remember those?

Fudgsicle Fudge Pops

Mind you, I like fudge pops.  So for me, having an entire tub of solid fudgepop isn’t a bad thing, but ymmv.

We’re still puttering around with the various food restrictions, trying to find tasty things to make that we can all eat  (as a reminder, Jeff is gluten-free, I’m dairy- and soy-free, and we’re both vegetarian; plus we have a good friend who is gluten- and dairy-free and vegetarian who eats with us regularly. )

So you can imagine, when I saw this on the shelves at Trader Joe’s the other month, I snapped it up:

Trader Joe's Gluten-free brownies

Trader Joe's Gluten-free brownies

In the teeny fine print on front, it proudly proclaims:

“This mix is free of Wheat, Peanuts, Tree nuts, Milk & Dairy, Soy, & Corn.”

Also, no preservatives  or artifical colors or flavors.

(What’s left, you may ask?  Good question – mostly brown rice flour and cane syrup. )

You mix in oil, egg, and water (although I replaced the oil with a half-half mix of applesauce and hazelnut oil).  Chocolate chips are optional (although of course I added some! )

The finished product was very gooey and almost imperceptibly GF – we served them at our Fourth of July party and got tons of raves, but nobody twigged to the fact that they were pretty much everything-free.  Sounds like a win to me!

Gluten- Soy- Dairy-free brownies!

Gluten- Soy- Dairy-free brownies!

For another take on these, check out Baking Bites.