Lemon Pudding

Lemon Pudding

Serves: 6
 
 
Dessert Recipes
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Lemon Pudding, you'll need:
  • 3 eggs 
  • 3 tbsp. Stevia Rind and juice of 2 large lemons 
  • 4 tbsp. hot water 
  • 15g vegetarian gelatine 
  • 300ml double cream 

Method

  • Separate the eggs by cracking the shell and dribbling the egg whites in- to a bowl without dropping the yolks. Put the egg whites aside for later. 
  • Put the egg yolks, Stevia, lemon rind and lemon juice into a heatproof bowl and place over a pan of simmering water. Whisk the mixture with an electric whisk until it thickens into a custard; this will take approximately 5 minutes. 
  • Dissolve the gelatine in the 4tbsp. of hot water. When the water/gelatine becomes tepid, mix it into the lemon custard and whisk for 5 minutes.  
  • Fold in the double cream by repeatedly using a spatula to scoop the mixture and fold it on top. This gentle form of mixing preserves the texture of the mixture. 
  • Whisk the egg whites until they thicken and can form stiff peaks and then also fold into the mixture.
  • Pour into 6 small ramekin dishes and leave to set in the fridge for around 2 hours. Then they are ready to eat. 
Nutritional Facts (Per Serving)
Calories: 257 | Total Fat: 24g | Saturated Fat: 13g | Carbohydrates: 5g | Fibre: 0g | Protein: 9.7g
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