Tangy Lemon Vanilla Pudding
This creamy and tangy lemon vanilla pudding pairs beautifully with fresh berries for the perfect light dessert.
Equipment
- Measuring cups and spoons
- whisk,
- 6 dessert cups or one bowl
Ingrediënten
- 705 ml 3 cups soy or other nondairy milk (do not use coconut)
- 200 g 1 cup granulated sugar
- 64 g ½ cup cornstarch
- 120 ml ½ cup lemon juice
- 15 ml 1 tablespoon pure vanilla extract
Instructies
- In a saucepan, combine the soy milk, sugar, cornstarch, and lemon juice.
- Stir until smooth.
- Heat the mixture over medium heat, stirring constantly to prevent lumps and scorching, until the pudding thickens.
- Once thickened, remove the saucepan from the heat and stir in the vanilla extract.
- Pour the pudding into 6 dessert cups or one bowl.
- Refrigerate until chilled and ready to serve.
Notes / Tips / Wine Advice:
Serving Tip:
Top with fresh blueberries, raspberries, or strawberries for a burst of flavor.Wine Advice:
Pair with a light dessert wine, such as a Moscato d'Asti or a lightly sweet sparkling wine.Nutritional Information
Calories: 220 kcal | Carbohydrates: 48 g | Protein: 3 g | Fat: 2 g | Fiber: 0 g | Sugar: 40 g | Salt: 0.1 g
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