Ingredients for Diabetic Lemon Pudding
- Cornstarch
- Skim Milk
- Sugar Free Lemonade Concentrate
- Splenda Sugar Substitute
- Lemon Zest
- Paper Cups
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How to Make Diabetic Lemon Pudding
- In a medium saucepan, whisk together all ingredients over low heat.
- Bring the mixture to a gentle simmer, stirring continuously to prevent sticking.
- Continue to cook and stir for 3-4 minutes, or until the pudding noticeably thickens.
- Carefully pour the pudding into small paper cups. For stability during chilling, place the cups in a muffin tin.
- Refrigerate for at least 2-3 hours, or until the pudding is completely set and chilled.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
0g
Carbs
4g