You can (sorta) "create" low-lactose several ways.... #1. Our adult son and now our granddaughter are both lactose intolerant and have used a low-lactose whey-based milk substitute called Morning Moo's (www.moosmilk.com) for many years. I make homemade pudding mixes with it, use it as a substitute for evaporated milk by making it "double" strength. I use the dry powder in mashed potatoes for really extra fluffy mashed potatoes. I add the powder to potatoes boiled in a small amount of water to make potato soup. I make flavored cocoa mixes using the dry powder and flavored non-dairy creamer powders, but it also comes in a chocolate flavor. This particular whey-based milk substitute has the best flavor of these types of whey-based products - nearly like milk. It's inexpensive per gallon when you purchase it in large bulk quantities (24.25# bucket - or larger). Our son (almost 31) has used a whey-based milk substitute "milk" since he was 4 years old on the advise of a pediatrition. Yes, there is some lactose, but most people who are lactose intolerant can consume low levels of lactose without any problems. #2. Another point to know... There is a percentage of lactose in dairy products (see link below). As a general rule of thumb, the higher the fat content the lower the lactose. The longer a cheese has aged, the lower the lactose. That's why most people who are lactose intolerant don't have any problems with consumption (in low to moderate amounts) of things like butter (0.8-1.0%) or cream. There's very little lactose in it. #3. Fermentation also alters the lactose. I make homemade kefir (using almost any kind of milk), and it reduces the lactose to a very low, very digestible, level. I use homemade kefir as a substitute for buttermilk and use it in our smoothies everyday (along with some kind of 100% fruit juice - 50/50 and other additions like flax meal, etc.). The longer you ferment the kefir, the thicker the curd gets. You can drain the thick curd like you would yogurt for yogurt cheese, and depending on how long it drains, I use it as a substitute for plain yogurt, cream cheese, sour cream, and even a cottage cheese type product. Do a Google search for - Dom's Kefir Insite - for more information about kefir. #4. Keep Coffee-Mate Single-Serve Portions (the size used for individual use in coffee/tea) on hand (I can get a box of 50 at Wal-Mart). They are lactose FREE and don't require refrigeration. Perfect for adding to oatmeal - as I found out during a recent ice storm when we were without electricity for an extended period of time. I could make instant oatmeal with water heated on our camp stove, and added the liquid from 2-3 creamers to the oatmeal. You can also mix the powdered non-dairy creamers with water and make "milk" for topping your morning cereal. -Grainlady Here is a link that might be useful: Lactose Percentages of Foods

hope your party went well! ( 5 months ago haha) im LI and have a great recipe book "200 best lactose-free recipes" email me if you would like anything in particular.. but i will post one i like in particular for future guests..short bread& sponge cake are always good backups too as long as they can have eggs.. AMARETTO CHEESECAKE Preheat oven to 350degF, 10-inch pie plate,sprayed with nonstick baking spray CRUST 1 cup vanilla wafer crumbs 1/4 cup granulated sugar 1/4 sliced almonds (toasted are best) 2tbsp vegetable oil 1/4tsp almond extract FILLING 2 pkgs (10.25oz each) silken firm tofu 2 eggs 1/2 cup granulated sugar 1.3 cup amaretto liquer 1tsp grated lemon zest 1.4 cup sliced almonds 1.Prepare the crust: in a small mixing bowl, stir together vanilla wafer crumbs, sugar, almonds, oil and almond extract. Press into bottom and sides of pie plate. 2.Meanwhile, prepare filling: using a sieve, drain tofu. In a food processor, puree drained tofu, eggs sugar,amaretto,and zest until smooth.Pour into prepared crust.Sprinklie almonds. 3.Bake in preheated oven for 50 to 55 minuts or until firm.

Golden Lasagna ________________________________________ PREP TIME 15 Min COOK TIME 50 Min READY IN 1 Hr 5 Min INGREDIENTS  6 lasagna noodles  1/4 cup chopped onion  1 (4.5 ounce) can sliced mushrooms, drained  3 tablespoons chicken broth  1 (10.75 ounce) can condensed cream of chicken soup  1/3 cup milk  1/2 teaspoon dried basil  2 cups diced chicken breast meat  1 pound ricotta cheese  1 1/2 cups shredded Cheddar cheese  1/8 cup grated Parmesan cheese DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. 2. In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside. 3. In a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.

When I make mine, I use at least 5-7 different kinds of cheese, I like to use ground beef and pork sausage and then layer it with rendered pepperoni (but I've started using turkey pepperoni lately). It really gives it a nice flavor. Seasoning should be lighter but plenty of Italian seasoning. Might throw in a bit of Louisiana Hot Sauce too. I occasionally go for a pizza flavoring rather than conventional pasta sauce. Recipe really depends on the size of the pan and what ingredients you use in what quantities. Be sure to let it sit a while after it comes out of the oven to rest, cool and it'll be easier to cut and dish up. For side dishes, I like the obligatory salad and garlic bread. My garlic bread has garlic, real butter, black pepper (sometimes I substitute lemon pepper), Italian Seasoning and parmesan. For an appetizer or even a quick dinner I'll put pepperoni and/or sausage on it and mozzarella cheese.