Lower Fat Creamy Lemon Pudding
Posted for Low-Fat Tuesday
Test Kitchen Notes; this was tested using the juice of 1 whole lemon mixed with bottled to make 2/3 cup lemon juice, two lemons would be even better or use all fresh lemon juice…if you don’t have heavy-bottomed saucepan this can be made in the microwave to prevent any scorching
Nutritional facts for one 1/2-cup serving: Calories 145/ Fat 2 grams (saturated 0) Cholesterol 1 mg/ Sodium 39 mg/ Carbohydrate 29 grams
Servings 10
INGREDIENTS:
3/4 cup sugar
1/2 cup cornstarch
3 cups fat-free milk
2/3 cup lemon juice
2 teaspoons grated lemon peel (can use more)
1/2 teaspoon vanilla extract
2 cups reduced-fat Cool Whip frozen topping, thawed
3 drops yellow food coloring, optional
INSTRUCTIONS:———————————-
In a large heavy-bottomed saucepan combine the sugar and cornstarch; gradually stir in milk until smooth.
Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until thickened and bubbly; remove from the heat then stir in lemon juice, peel and vanilla.
Set saucepan in a large bowl of ice; stir until mixture reaches room temperature (this should take about 5 minutes).
Fold in Cool Whip whipped topping and food coloring if desired.
Spoon into dessert dishes.
Refrigerate for at least 1 hour before serving.
Related posts:
- Baked Lemon Pudding Dessert
Lower-Fat Frozen “Almost” Wendy’s Frosty
Creamy Low Fat Chocolate Pudding
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