Lemon Pudding

 

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4.50 from 8 votes

Lemon Pudding

This luscious, rich pudding tastes just like you remember lemon pudding, but uses whole, plant-based ingredients. Perfect as is, or top with berries. Serve in your favorite pie crust topped with whipped coconut cream or aquafaba for lemon cream pie!
Course Breakfast/Brunch, Dessert, Snack
Cuisine American, Gluten-Free, Kids, Nut-Free, Soy-Free
Keyword dates, lemon, Sweet Potato
Servings 8
Calories 100.6kcal
Author Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Ingredients

  • 3 yellow-fleshed sweet potatoes medium-large
  • juice from 2 lemons about ¼ cup
  • zest from 1 lemon about 1 tbsp.
  • ¼ cup date paste or maple syrup
  • 1 tsp vanilla
  • 1 cup plant milk divided

Instructions

  • Steam the sweet potatoes until they are very soft. If using an electric pressure cooker, add 1 cup of water and set sweet potatoes on a trivet. Set pressure cooker to 30 minutes on high pressure. Allow for a natural pressure release for 10 minutes and then release any remaining pressure. Remove skins and add cooked sweet potato to blender.
  • Add lemon juice and zest, date paste or maple syrup, vanilla, and ½ cup plant milk to start. Blend on high speed, adding more plant milk if needed for a smooth, pudding consistency.
  • Remove to pudding cups or use as desired. Store up to 3 days in refrigerator.

Nutrition

Calories: 100.6kcal | Carbohydrates: 21.6g | Protein: 2.3g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 61.5mg | Potassium: 358.1mg | Fiber: 3g | Sugar: 7.3g | Vitamin A: 12139.9IU | Vitamin C: 4.2mg | Calcium: 68.6mg | Iron: 0.7mg

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3 Comments

  1. eliz on December 17, 2022 at 10:09 am

    So good! Thanks for the idea. I enjoyed it much more than spiced or chocolate sweet potato pudding.

    • Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching on December 17, 2022 at 11:13 am

      Wonderful! So glad you enjoyed it.

  2. Kasho Buddha on August 22, 2023 at 12:52 pm

    5 stars
    WOW! WOW! WOW! Best Pudding Recipe EVER!!!
    I am a 50-year Vegan and this fantastic recipe made my tastebuds have Orgasms!
    I’ve made this 8 times already and I’m about to make a new batch using Cherries
    in lieu of the lemon.

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