This creamy and tangy lemon vanilla pudding pairs beautifully with fresh berries for the perfect light dessert.
Tangy Lemon Vanilla Pudding
This creamy and tangy lemon vanilla pudding pairs beautifully with fresh berries for the perfect light dessert.
Equipment
- Saucepan
- Measuring cups and spoons
- Whisk
- 6 dessert cups or one bowl
Ingredients
- 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
Instructions
- 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 & 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.Nutrition values
Calories: 220 kcal | Carbohydrates: 48 g | Protein: 3 g | Fat: 2 g | Sugar: 40 g