The 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 few and simple ingredients you will get a fresh dessert, sugar-free and always pleasing to both adults and children! This sugar-free lemon pudding is perfect as a dessert after a fish meal! But now, enough talking, run to the kitchen to try the recipe!

If you love lemon desserts, 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

62.46 Kcal

calories per serving

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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 the Sugar-Free Lemon Pudding

2 cups milk
2 tablespoons stevia
0.56 oz sheet gelatin
lemon zest (grated (edible peel lemon))

Useful Tools

Kitchen Scale
Small Pot
Spoon
Grater
Bowl
Mold
Plastic Wrap
Tray rigid to place the mold for easy moving

Preparation of Sugar-Free Lemon Pudding

Start by soaking the gelatin in a bowl with cold water and set it aside.
Meanwhile, in a small pot pour the milk, stevia, and lemon peel, and mix.
Place the pot on low heat, let it warm for 3 minutes.
After 3 minutes, squeeze the gelatin well (it will now be well soaked) and add it to the pot with the milk, stirring (still on the flame) for 2 minutes (just enough time for the gelatin to dissolve), then turn off.
Place the silicone mold on a tray (it will help you move it without spilling anything), fill the mold with the still warm milk (with these quantities you get 6 small donuts as in the mold I use) until finished.
Let cool at room temperature and once cool cover the mold with plastic wrap and place in the fridge to rest for at least 3 hours.
After resting in the fridge, gently unmold the puddings onto each dessert plate and serve, you can accompany them with some fresh mint leaves!
SUGAR-FREE LEMON PUDDING
SUGAR-FREE LEMON PUDDING
SUGAR-FREE LEMON PUDDING