Sugar-free lemon pudding is a fresh and light dessert perfect to serve at the end of a meal or as a refreshing snack. With a few simple ingredients, you will get a fresh, sugar-free dessert that always pleases both kids and adults! This sugar-free lemon pudding is perfect as a final course in a fish-based meal! But now, enough chit-chat, head to the kitchen and try the recipe!
If you love lemon desserts, then also try:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 62.46 (Kcal)
- Carbohydrates 11.04 (g) of which sugars 3.98 (g)
- Proteins 5.10 (g)
- Fat 2.95 (g) of which saturated 1.85 (g)of which unsaturated 1.07 (g)
- Fibers 0.35 (g)
- Sodium 0.20 (mg)
Indicative values for a portion of 91 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sugar-Free Lemon Pudding
- 2 cups milk
- 2 tablespoons stevia
- 0.56 oz gelatin sheets
- lemon zest (grated (lemon with edible peel))
Useful Tools
- Kitchen Scale
- Saucepan
- Spoon
- Grater
- Bowl
- Mold
- Cling Film
- Tray rigid tray to place the mold for easy transportation
Preparation of Sugar-Free Lemon Pudding
Start by soaking the gelatin in a bowl of cold water and set it aside.
Meanwhile, pour the milk, stevia, and lemon peel into a saucepan, stir.
Place the saucepan on low heat, let it warm for 3 minutes.
After 3 minutes, squeeze the gelatin well (by now it will be well softened) and add it to the saucepan with the milk, stir (still on heat) for 2 minutes (just enough time for the gelatin to dissolve), and turn off the heat.
Place the silicone mold on a tray (you will need it to move without spilling anything), fill the mold with the still warm milk (with these quantities you get 6 little rings like the mold I use) until it’s used up.
Let it cool to room temperature and once cold, cover the mold with cling film and place in the fridge to rest for at least 3 hours.
After resting in the fridge, unmold the puddings gently onto each dessert plate and serve, you can accompany with fresh mint leaves!
SUGAR-FREE LEMON PUDDING
SUGAR-FREE LEMON PUDDING
SUGAR-FREE LEMON PUDDING
Advice
If you do not want to use the 6 medium-sized ring mold, you can use 8 small silicone muffin molds.
To serve the lemon pudding, you can use ceramic plates and small decorative teaspoons.
