Here's something we've been fixing lately from Robin and Jon Robertson's "The Sacred Kitchen" - It's vegan and gluten-free and seems to meet the standards of the IBS diet - I'm new, so please let me know if that's not the case.
Calling this pudding makes the little ones think it's a treat!
SAMADHI-LOVES-YOU BANANA-BERRY PUDDING
3cups fresh strawberries, hulled and halved (I use half that much, the color is really lovely when you use the full amount, but it saves money to use less and I was worried about our bellies having too much berry)
1/4 cup of sugar/natural sweetener (we use maple syrup, and not a full quarter cup)
1 package of firm SILKEN tofu, blotted
1 banana, quartered
1/2 tsp fresh lemon juice (I skip that)
pinch of salt (also skip)
Fresh mint for garnish
Put the strawberries in a blender or food processor, pulsing to form a puree. Add the sweetener, tofu, banana, lemon juice, and salt and process until thoroughly mixed. Transfer to dessert dishes. Refrigerate for at least two hours. Serve garnished with mint.
Okay so we eat this daily, so it never makes it into "dessert dishes" tee hee. I just chill it in the food processor bowl and then put the remainder into a tupperware.
ENJOY 
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Strawberry pudding...a delish summer treat!
