Theresa, I'm sorry, I can't speak to your son's health needs, as we're not qualified to give that type of advice. I can tell you, though, that you can make the shells with margarine instead of butter; and you can make the glaze with a non-dairy vegetable-based milk, using about 1/3 cup in place of the cream. The filling is an issue; I think a good solution would be to Google a non-dairy chocolate pudding recipe (there are a lot out there), and use that in place of the chocolate pastry cream. Good luck — PJH

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