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When I first went to the gastroenterologist I was terrified that I’d have to go gluten free. No pasta or bagels – that would be a nightmare for my diet. I was only afraid of going dairy-free. About a night or two after learning of my dairy allergy I had this terrible thought that I would never eat chocolate peanut butter ice cream again. Now, I have nightmares where I eat other decadent desserts (only to wake up and realize I cannot actually eat them). I also longingly gaze at the Kraft Macaroni & Cheese boxes when shopping at the supermarket. 

Obviously the change in my diet has not been all smooth sailing – major life changes never are. However, I am pleased to continue to find great dairy-free dessert options, such as Jeni’s sorbets. As I related in a previous dairy-free post, I am not a sorbet person. I hate how most restaurants and supermarkets only sell two flavors – mango or raspberry. The beauty of Jeni’s sorbet is that each flavor is incredibly different. I could easily subsist on the Riesling Poached Pear sorbet.  Nothing is more refreshing than a bowlful of Jeni’s sorbet on a hot summer’s day. As the weather in NYC continues to get warmer I look forward to trying out new Jeni’s sorbets for dessert. 

*Collages created by Gabriela Monsanto. Photographs taken from