Lemon Pudding

[suzlyn454]

I posted a recipe for banana pudding on January 22, 2012.
Here I have changed the recipe to make it lemon versus the banana.  It needs to be really cold to bring out the lemon flavor.  A quick chill doesn't give you the flavor, best if made the day before.  

Low Carb Lemon Pudding



12 drops FAT TO SKINNY Zero Sweetener
1/2 and 1/4 tsp xantham gum
1/4 tsp salt
1/2 cup unsweetened almond milk (.5)
1 cup heavy whipping cream
1/4 cup egg beaters (replaced 3 beaten egg yolks) (1)
1/2 tbl butter
4 tsp Lemon extract (I like a strong lemon flavor)

Follow Doug's directions of combining xanthum gum and salt in large mixing bowl.
Gradually stir in heavy whipping cream, sweetener and almond milk.
Transfer mixture to saucepan, cook on medium heat, stirring constantly until thickens and boils.
Boil for 1 minute and remove from heat.
Put egg beaters and lemon extract in bowl and whisk.
Slowly add 1/2 cooked mixture to eggs while whisking.
Stir egg mixture back into pot (I added butter here too)
Place pot back on medium high heat and bring back to a boil for 1 minute stirring constantly.

Makes 4 small servings or 2 larger servings.  Got the thumbs up from hubby!!

[mouseissue]

Oh my, Suz!... That sounds so yummy!

[shawn116]

Yum!!  How did it do on that pound cake??  I think I need to come and see...LOL or taste that is 

[suzlyn454]

Well, my taste tester (your dad) gave it 2 thumbs up.  He had complained about the pound cake being dry and not sweet enough.  The pudding helped a lot, so much so that he is taking it to work as one of his sweet snacks. LOL  Next time I bake the pound cake I have come up with a lemon glaze that I plan to pour over the cake while the cake and glaze are warm.  The glaze jells after it sits so it would add the lemon flavor, extra sweetness and some moisture your dad wanted.  This glaze was an experiment after you and I discussed it the other day.  It works great and I would probably need to double this recipe for the whole cake which made 24 servings (the cake is the pound cake taken from the carbquick recipe inside the box, ).  Next time I will take a picture because it was beautiful when it came out of the oven.  I am certainly glad since it used a lot of ingredients..would have hated to have to trash it LOL

Here's the glaze recipe:
1 cup water
3 drops yellow food color
1/2 cup xylitol
2 tsp lemon extract
Bring to a boil and add 1 tsp knox gelatin

Here's the cake recipe (modified):
Carbquick indicates 16 servings with a net of 2 carbs per serving (I got 24 servings)

3 1/2 cups Carbquick
1 1/2 cups Splenda (used 1 1/2 cups Xylitol)
3/4 cup butter, softened
1 teaspoon vanilla (replaced with 2 tsp SF Torani Brown Sugar Cinnamon syrup)
6 whole eggs
8 ounces cream cheese, softened (used 1/3 less fat Philadelphia)
1 tsp Apple Pie Spice (it does not call for this - but I added it anyway)

Preheat oven to 350 degrees.  Grease angel food cake pan (tube pan, 10x4 inches or 12 cup bundt cake pan) and dust with Carbquick.  Beat all ingredients in large bowl on low speed 30 second scraping bowl frequently.  Beat on medium speed 4 minutes scraping bowl occasionally.  Pour into pan.  Bake 55 to 60 minutes or until toothpick comes out clean.  Cool 5 minute and turn pan upside down onto wire rack or heatproof serving plate.  Remove pan and let cool completely.

[shawn116]

That sounds pretty good to me...LOL  I'll have to give it a try when I get more Carbquick

[umpa]

Good Job Suz! Sounds like hubby is spoiled!

[mouseissue]

Wow Suz!... That sounds great!
I'll have to try it soon.

[suzlyn454]

Good Job Suz! Sounds like hubby is spoiled!

LOL yes I suppose he is but it's worth it to me to have him eat FTS bakery goods instead of store bought "Little Debbies".  I haven't bought him any for almost 3 months now and I'm glad.  Thanks for the cudos Umpa and Tony.  I was leary of baking the carbquick cake so as not to waste good food LOL, but am glad I did now.  Thanks to FTS I have it portioned up and in the fridge.  Since most of it is needed for hubby's lunch I'm not tempted to eat any all day...YIPPEEEE.  Am proud of myself there.  Now the pudding is another story