Sugar-free Lite Lemon Pudding

From celiac_ceahow_martine 2 years ago

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• 25 minutes to make
• Serves 2

In a world without sugar, flour, or gluten, good desserts are hard to find. This fills the bill. The buttermilk adds to the tanginess, while maintaining richness.

• lemony
• ceahowfriendly
• tangy
• light
• stovetop

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Ingredients

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• 2 lg eggs
• 1 T liquid sweetener (or powdered sweetener equivalent of 1/2 c. sugar)
• 10 level stevia-spoons of powdered Stevia
• 4 T. arrowroot
• 2 c. buttermilk
• zest of one whole lemon
• 1/3 c. lemon juice (usually, the juice from the lemon you grated, above, plus a little more)
• 1 t. butter

How to make it

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• In a bowl, whisk eggs to blend.
• In a 2- to 3-quart pan, mix buttermilk with sweetener and arrowroot, then set the mixture over medium heat and stir often until simmering, 10 to 12 minutes. Continue simmering, stirring often, 2 minutes longer.
• Whisk half the buttermilk mixture into the eggs, then return both to pan, along with lemon zest, lemon juice, and butter. Whisk over medium-low heat until pudding reaches 160° on an instant-read thermometer and very thickly coats a spoon, 4 to 6 minutes; do not boil.
• Spoon pudding into bowls or heatproof glasses. Serve warm or cool.
• CEAHOW Note: 1/2 of this recipe contains 1 serving of protein, 1/2 serving of fat, and 1 daily allotment of arrowroot.