This pudding serves 6 – 1/2 cup servings which is perfect for my family of 6 but if they had their way I would triple the recipe so they could have a really big bowl. I don’t blame them either because it is rich, creamy, sweet with just a hint of lemon to make it s very very good! But as the person looking out of everyone’s health and waistline I like to keep sugar at a minimum so we stick with one small bowl.
Using fresh lemon juice and lemon zest is best but bottled lemon juice will work in a pinch if you have to use it. This pudding would be a great replacement for the yogurt in my the Granola Yogurt Parfait .
Lemon & Vanilla Pudding
Serves: 6- 1/2 cup servings
2 cups soy Milk
1/3 cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice
Zest of 1 lemon (can omit if you don’t have a fresh lemon)
3 Tablespoons corn starch
pinch of salt
In a medium pan mix together the sugar, corn starch, lemon juice, lemon zest, salt and 1 cup of soy milk. Cook over a medium heat stirring constantly so it does not stick to the bottom of the pan. As it thickens slowly stir in the second cup of soy milk and add the vanilla. Cook until it thickens and starts to bubble. Remove from heat to let it cool for about 10 minutes.
Pour into a glass bowl or individual bowls and put into the refrigerator to cool for 2-3 hours. Top with berries if desired. ENJOY!