Homemade Sugar Free, Dairy Free Pudding

By Kira O’Donnell

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So I may or may not have mentioned before that I have a big sweet tooth. 😉 I love dessert and have been thankful for finding so many fat loss friendlier options. I came across this recipe last week that is not only dessert but also contains a full serving of veggies…WAIT…WHAT?!?!  I was a little unsure of it but decided to have an open mind and give it a try. I encourage you to do the same 😉 This may even be a great way to sneak more veggies into your children’s diet!

Lemon Pudding Ingredients:

  • 3 cups (350 grams) of roughly chopped cauliflower
  • 1 cup unsweetened almond milk
  • 2 tablespoons xylitol or other sweetener
  • 2 teaspoons pure vanilla extract
  • zest from 1 large lemon
  • 1/4 cup freshly squeezed lemon juice

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Directions:

  1. Add cauliflower, almond milk, sweetener, extract and zest to a medium sized saucepan. Bring to a boil on medium-high heat, uncovered.
  2. Once boiling, reduce heat to a simmer and cook uncovered for 5-7 minutes, until cauliflower is very soft. Remove from heat.
  3. Add in lemon juice and pour into the bowl of your food processor or blender. Blend on high for until very smooth.
  4. Pour into a clean bowl and allow to cool at room temperature. Cover and refrigerate overnight. (Refrigeration helps the bold lemon flavor subside and really transforms this pudding. Do not skip this step!)
  5. After your pudding is chilled overnight you can add sweetener to taste as you serve it.

Chocolate Pudding: Add 2 Tbsp of unsweetened cocoa powder and omit lemon zest and lemon juice.

Let me know what you think!!!

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