Dairy-free Lemon Pudding
This dairy-free, low-fat lemon pudding is a thing of dreams! It’s bold
in flavor and richness but not in calories and is made with just 6
simple ingredients, including one you would never imagine…
Cauliflower! Crazy? I know!
Hi Everyone, I’m pretty excited to be sharing this recipe with you today but first, let’s chat about dairy!
Many of us are allergic to it, sensitive to it, or have developed a love hate relationship with it. We eat, we enjoy, our stomachs hurt, our complexion suffers, but we just can’t imagine a life without the good stuff.
When I’m in a crunch and need some dairy-free inspiration, I turn to the toolkit and my problem is solved!
One of my favorite tricks to making a healthy, dairy-free, Skinnytaste approved dessert is to use cauliflower in place of thick creams and added starches.
I know what you’re thinking, ‘cauliflower in dessert?’ YES! If you flavor it just right; with things like vanilla extract, lemon or orange zest, chocolate or citrus juice, you do not taste the cauliflower one little bit. All you have is smooth, creamy, sweet goodness.
Skeptical? I have just the recipe that will prove that dairy-free doesn’t mean that you have to be gnawing on cardboard, or giving up your favorite low-fat treats. This pudding is impressively low in fat, rich in flavor, highly creamy, and under 130 calories per serving. Crazy, right?
Let’s get right down to business!
Important Notes from Leanne –
Make sure you weigh your cauliflower or, if you don’t have a scale, only roughly chop the florets, measure and then cook.
If you do not have a powerful blender like a Blendtec or Vitamix, opt to finely grind your cauliflower before cooking so that it is easier to puree.
Whether you’re sensitive to dairy, gluten, soy, eggs, grains, or sugar,
or are just interested in eating healthy, Leanne’s fun and simple
healthy recipes; of which she has more than 550 on her blog, are a great
resource for everyone.
Dairy-free Lemon Pudding
www.skinnytaste.com
Servings: 2 • Serving Size: 2/3 cup • Points +: 3 pts • Smart Points: 5
Calories: 127.5 • Fat: 2 g • Protein: 4 g • Carb: 25 g • Fiber: 5 g • Sugar: 13.5 g
Sodium: 142 mg
3 cups (350 grams) of roughly chopped cauliflower
1 cup unsweetened almond milk
2 tablespoons sugar
2 teaspoons pure vanilla extract
zest from 1 large lemon
1/4 cup freshly squeezed lemon juice
Directions:
Add cauliflower, almond milk, sugar, extract and zest to a medium sized saucepan. Bring to a boil on medium-high heat, uncovered. Once boiling, reduce heat to a simmer and cook uncovered for 5-7 minutes, until cauliflower is very soft. Remove from heat.
Add in lemon juice and pour into the bowl of your food processor or blender. Blend on high for 1 minute, or until very smooth.
Pour into a clean bowl and allow to cool at room temperature.
Cover and refrigerate overnight, for at least 18 hours. Refrigeration helps the bold lemon flavor subside and really transforms this pudding. Do not skip this step!
Substitution notes:
Feel free to use any type of non-dairy milk you have on hand. I like using unsweetened almond milk for my dessert recipes because it’s naturally sweeter (and lower in fat and carbs) than other non-dairy milks.
Any type of sugar would work here. White, brown, coconut sugar…
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