Lemon Delicious Pudding Sugar Free & Gluten Free Recipe

Recipe: #18502

April 16, 2015

Categories: Desserts, Puddings, Eggs, Lemon, Oven Bake, Diabetic, Gluten-Free, Vegetarian, Milk, more

recipe by:
ImPat

Save
recipe

Rate &
Review

Get
Cooking

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

"From one of our national supermarkets and fits the bill for diabetics in my family."

Original is 6 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

2 to3 teaspoons finely grated lemon rind
125 grams butter (melted - better with organic butter)
4 teaspoons Natvia (heaped)
3 large eggs (separated)

1/2 cup tapioca flour
1 teaspoon baking powder (aluminium free if possible)
1/3 cup lemon juice (freshly squeezed)
1 1/2 cups milk (works well with skim)

Nutritional

Serving Size: 1 (133.2 g)
Calories 268.2
Total Fat - 22.1 g
Saturated Fat - 12.9 g
Cholesterol - 156.3 mg
Sodium - 324.4 mg
Total Carbohydrate - 11.7 g
Dietary Fiber - 1.4 g
Sugars - 3.4 g
Protein - 7.4 g
Calcium - 161.7 mg
Iron - 1 mg
Vitamin C - 6.2 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 160C (fan forced).

Step 2

Grease 6 x 1 cup oven proof dishes and place in a large baking dish.

Step 3

Beat egg whites until soft peaks form, put aside in a bowl.

Step 4

Combine egg yolks, natvia, rind and butter in a large bowl, whisk in tapioca flour sifted with baking powder and then add juice and gradually whisk in the milk.

Step 5

Carefully fold beaten egg whites into mixture and then divide mixture among oven proof dishes.

Step 6

Carefully pour boiling water into baking dish so water comes halfway up sides of the oven proof dishes and bake for approximately 30 minutes until slightly golden.

Step 7

Serve warm with combined sifted tapioca flour and natvia on top, garnish with lemon rind and a dollop of unsweetened yoghurt or cream if the diet allows.