How to Make Fresh Lemon Pudding for a Diet

Bland food is often the reason behind dietary failure, as being forced to subsist on the same handful of items for weeks at a time can drive even the most dedicated dieter mad. To alleviate this problem, make your own diet desserts by taking regular recipes and implementing some simple substitutions. While fresh lemon pudding will likely never be an entirely diet friendly food, this lemon pudding will allow you to enjoy one of your favorite desserts without compromising your dieting efforts too greatly and will soon become a favorite around your house, regardless of whether you are currently dieting or not.

Instructions

1

Mix together the artificial sweetener and the cornstarch in a small pan. Pour in the skim milk and beat until the mixture is smooth, with a generally even consistency. Add the egg yolk substitutes into the mixture, along with the lemon zest and the salt, continuing to stir until the yolks are properly blended.

2

Place the pan on your stove over medium-low heat. Continue stirring the mixture with a spoon throughout to prevent clumping or burning, making sure to scrape both the sides and the bottom of the pan throughout. Continue heating the mixture until it partially congeals. Ideally, the mixture will thickly adhere to the back of your stirring spoon before being complete.

3

Strain the heated mixture into a large serving bowl to remove any sediment from the mixture.

4

Cover the bowl loosely with plastic wrap or a fitted lid placed gently on top. Place the bowl in the refrigerator to cool for several hours, keeping it closer to the front of the fridge so that the pudding does not inadvertently freeze or form ice crystals. This will keep in the fridge for several days, so you need not prepare it on the intended day of use.

5

Serve chilled, adding berries and low-fat whipping cream on top to add additional zest.