I guess I'll get back to fictional posts, after I complete final edits to Kitchen Addiction! - this weekend!   But for now; here's something I hope you find useful.

My husband and I are celebrating his milestone birthday this week (hint:  it ends in an "0").  To make things a bit more festive, since his kids live out of state, I decided to give him a special bday dinner party, inviting some friends and their kids.  

Husband’s party menu request is meatballs and spaghetti, and a birthday cake.

Discovered after invite that friends and kids are allergic to dairy, gluten, garlic, eggs and chocolate + others.  I think this explains why they’re skinny. 

Hmmm.  Okay; the upside is they’re meat-eaters, and not allergic to wheat.  After I whipped up a batch of meatballs for the Birthday Boy (which they can’t eat obviously, since meatballs have eggs and breadcrumbs in them) I throw together a vat of meat sauce (ground beef; sans garlic) and another tub of sausage and peppers (also sans garlic). 

Now for the birthday cake.  Umm, I mean un-cake.  I was hoping to just pick up a ready-made ice cream cake but clearly that’s out of the picture.  After several emails back and forth about additional food allergens; I crack open the recipe books.  The recipe below was inspired by a kosher recipe – who knew?

Non-Ice Cream – Ice Cream Cake
- 1 large container strawberries
-  Sugar (to taste)
-  8 oz (1 package) Soy Cream Cheese
-  2 small (individual) containers Vanilla Soy Yogurt (6-8 oz)
-  Faux Snickerdoodles (I bought these in the Vegan section of our grocery store; they do not contain gluten or dairy or eggs; very soft and worked surprisingly well for a crust)
-  2-3 tablespoons water
-  Small springform pan
-  Small food processor (or, a lot of patience and a fork and bowl)
-  Blender
  1. Wash, trim and freeze the strawberries overnight in a plastic bag.  The next day…
  2. Crumble the faux Snickerdoodles using small food processor (or by hand); press into the bottom of the small springform pan.
  3. Place strawberries, soy yogurt, soy cream cheese, sugar (to taste; I used about 3 large tablespoons).  I did this half at a time because my strawberries were large, and this helped blend things better.  You might need to use a tablespoon or 2 of water if the mixture gets too thick.
  4. Making sure strawberry mixture is well mixed, pour into springform pan.
  5. Place filled springform pan into another container, or cookie sheet (in case it leads) and place FLAT inside freezer overnight to completely freeze.
  6. Remove before serving; and let your allergic guests enjoy an allergen free dessert!

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