Dairy-Free Lemon Pudding

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Pudding is one of those magic foods filled with memories of childhood and innocence. Growing up, instant pudding packets were dissolved in dairy to form creamy, lemony goodness. I abandoned these packets long ago, in search of better, healthier food, yet pudding remained elusive. That is, until now. I found a recipe my grandmother used to make, and adapted it to be dairy-free and gluten-free. Now we can all enjoy that perfect lemon pudding that we crave!

 

Further Food Nutritionist Commentary:

This dessert has oats that provide fiber and eggs for healthy protein, but gluten-free and dairy-free too? Happy days are here again! Pudding and lemon evoke such amazing memories for all of us. This one will keep souls and bellies feeling good!

By Karen Tayeh, Nutritionist
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Dairy-Free Lemon Pudding

  • Prep Time:10 mins
  • Cook Time:45-50 mins
  • Servings: 8

Ingredients

2 tablespoons vegan “butter” substitute

1 cup sugar

4 tablespoons oat flour

7 tablespoons freshly squeezed lemon juice

1 1/2 cups dairy alternative: soy milk, or lite coconut milk work best

1/2 teaspoon salt

3 eggs

 

Optional topping: Fresh berries and/or a touch of honey

Instructions

  1. Preheat oven to 325 degrees F.
  2. With a handheld or stand mixer, cream the “butter” and sugar together.
  3. Add flour, lemon, dairy alternative of your choice, and salt.
  4. Separate the egg yolks from the egg whites. Add the egg yolks to your mixture.
  5. In a separate bowl, beat the egg whites until soft peaks form.
  6. Fold in the beaten egg whites.
  7. Pour mixture into a glass bowl.
  8. In the oven, fill a baking pan halfway with water. Place the bowl on the pan. The water should come up about 3/4 of the way on the bowl. This is essential to the formation of your pudding like texture! Be careful that the water doesn’t get into your bowl.
  9. Bake for 40-50 minutes.
  10. Remove from heat, and let cool before serving.
  11. Top with berries and/or honey (if using)
Preheat oven to 325 degrees F. With a handheld or stand mixer, cream the “butter” and sugar together. Add flour, lemon, dairy alternative of your choice, and salt. Separate the egg yolks from the egg whites. Add the egg yolks to your mixture. In a separate bowl, beat the egg whites until soft peaks form. Fold in the beaten egg whites. Pour mixture into a glass bowl. In the oven, fill a baking pan halfway with water. Place the bowl on the pan. The water should come up about 3/4 of the way on the bowl. This is essential to the formation of your pudding like texture! Be careful that the water doesn’t get into your bowl. Bake for 40-50 minutes. Remove from heat, and let cool before serving. Top with berries and/or honey (if using)

Nutrition Information

Per Serving: Calories: 147; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 79mg; Sodium: 204mg; Potassium: 42mg; Carbohydrate: 17g; Fiber: 0g; Sugar: 13g; Protein: 3g

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