While frolicking around in rec.food.veg.cooking, Dr Engelbert Buxbaum of
T-Online said:

You could use them in Austrian-style sweet main dishes. For example
blended with yoghurt (which can be eaten by the lactose intollerant
because the lactose is digested by the bacteria used for making yoghurt)
they make a nice gravy for dumplings (serve the cold fruit yoghurt with
the hot dumplings for contrast).

Yoghurt is in the group of items containing 1 - 3 g lactose pr. 100g of
the product. I tried eating some once, but couldn't stomach it without
taking a Lactrase-tablet (digests the lactose for you, and is the same
enzyme as healthy people produce in their stomach, but which lactose
intolerant people can only produce very little of; the amount differs,
and some lactose intolerant people *can* digest yoghurt, but I can't). I
don't want to use the tablets too often, though.

However, I've found some quite good soy "yoghurt" which isn't as overly
sweet as they tend to be, so maybe I could try that.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Barbara Cartland's arj range of cosmetics..."Cruelty without Beauty"
Skipweasel - master of tqt (Sheddie)