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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Good dessert for first date at home?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Good dessert for first date at home?),it will help you,my kids.

Need a little help with bringing dessert for a date in. The woman is allergic to dairy and watches what she eats. Ideas please, something I can pick up for two?
answer from chineseop.com cooking QA
angel food cake with whipped topping, and strawberries, have fun!
answer from chineseop.com cooking QA
Dark chocolate dipped strawberries are the perfect, sexy dessert:) Dark chocolate has lots of antioxidants (no milk in it) and the strawberries are healthy ..... Hagen Daz also makes some wonderful sorbets (sorbets have no dairy) - especially raspberry, mango %26amp; lemon........So, you could even have a dish of sorbet, with a couple of chocolate covered strawberries on the plate under the sorbet dish..- garnish with a mint sprig, and a little doily on the plate:) how elegant....
answer from chineseop.com cooking QA
maybe YOU might be the dessert (unless she is alergic to you too)
answer from chineseop.com cooking QA
fresh fruit skewered on bamboo kebab skewers!
answer from chineseop.com cooking QA
sherbert
answer from chineseop.com cooking QA
easy. fruit salad!
answer from chineseop.com cooking QA
fruit salad with a twist stick the fruit on skewers and enjoy the fun!
answer from chineseop.com cooking QA
fix her a bowl of sugar free jello
answer from chineseop.com cooking QA
chocolate babka
For dough
1/2 cup plus 2 teaspoons sugar
3 teaspoons active dry yeast (from two 1/4-oz packages)
3 1/4 cups all-purpose flour plus additional for dusting
2 whole large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
For egg wash
1 large egg yolk
1 tablespoon water
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces and softened
For chocolate filling
5 tablespoons unsalted butter, well softened
2 (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1/4 cup sugar
Make dough:
Stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn%26#039;t foam, discard and start over with new yeast.)

Add 1/2 cup flour to yeast mixture and beat at medium speed until combined. Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase speed to medium, then beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, about 4 minutes. (Dough will be very soft and sticky.)

Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.

Assemble babkas with filling:
Line each loaf pan with 2 pieces of parchment paper (1 lengthwise and 1 crosswise).

Punch down dough with a lightly oiled rubber spatula, then halve dough. Roll out 1 piece of dough on a well-floured surface with a lightly floured rolling pin into an 18- by 10-inch rectangle and arrange with a long side nearest you.

Beat together yolk and cream. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inch border all around. Brush some of egg wash on long border nearest you.

Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons). Starting with long side farthest from you, roll dough into a snug log, pinching firmly along egg-washed seam to seal. Bring ends of log together to form a ring, pinching to seal. Twist entire ring twice to form a double figure 8 and fit into one of lined loaf pans.

Make another babka with remaining dough, some of egg wash, and remaining butter and chocolate in same manner. Chill remaining egg wash, covered, to use later. Loosely cover pans with buttered plastic wrap (buttered side down) and let babkas rise in a draft-free place at warm room temperature until dough reaches top of pans, 1 to 2 hours. (Alternatively, let dough rise in pans in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.)

Put oven rack in middle position and preheat oven to 350F.

Brush tops of dough with remaining egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (when loaves are removed from pans), about 40 minutes. Transfer loaves to a rack and cool to room temperature.


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