Hey everyone! Did you know I spend most of my summers in Maine? And that means one thing…there is a lot of fresh lobster in my diet!
Today’s recipe is a delicious Baked Lobster Rangoon made low FODMAP using a tasty lactose free cream cheese filling.
This post is sponsored by my friends at Green Valley Creamery. I am a huge fan of their products, as you may already know. I feature their delicious lactose free products in many of my recipes such as my Gingerbread Whoopie Pies or Lemon Blueberry Tart with Cornmeal Crust .
In 2017, Green Valley Creamery became the first dairy brand to be certified by the FODMAP Friendly certification program. Green Valley products are lactose free making them easier on the tummy! Many of their products are certified low FODMAP which provides assurance for low FODMAP diet followers. Green Valley Creamery makes lactose free options taste great! To learn more about Green Valley Creamery low FODMAP certified products, click here.
Fresh sliced scallion greens provide onion flavor without the FODMAPs.