Lemon Pudding Weight Watchers Food
LEMON PUDDING | WEIGHT WATCHERS
This delicious self saucing lemon pudding is just 4 SmartPoints per portion on Weight Watchers Freestyle Blue & Purple plans. It is 5 SmartPoints on the Green plan.
Provided by Marianne
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C / 160°C Fan /Gas 4 / 350°F.
- Place the low fat spread / margarine, the sweetener and the zest of 1 lemon into a bowl and using a hand held mixer, whisk until just combined.
- Add the lemon juice of both lemons, vanilla paste, egg yolks, flour and milk one by one, whilst continuing to mix until you have a smooth batter.
- Clean your whisk attachment thoroughly.
- In a separate clean bowl whisk the egg whites until they produce soft peaks - when you remove the whisk the peaks will just hold their shape for a second or so before collapsing.
- Gently fold the two mixtures together using a metal spoon.
- Don't over mix as you want to keep the mixture light and fluffy with as much air left in as possible to get some rise.
- Spoon the mixture into an ovenproof dish ( I used one that measured 7 1/2 inches square).
- Fill a baking tray half full of hot water and place the ovenproof dish in the centre.
- Place in the middle of the oven and bake for 45 - 50 minutes until the top turns golden brown and has set.
- There will be a creamy lemony sauce below.
- Top with a light dusting of icing / powdered sugar.
Nutrition Facts : Calories 176 kcal, Carbohydrate 29 g, Protein 8 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 124 mg, Sodium 151 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
FABULOUS 2 INGREDIENT LEMON PUDDING - 4 WW POINTS
This recipe has been flying around the weight watchers message boards. The whole recipe is 4 Weight Watchers points as written. Can be used as a lemon Meringue pie filling or fold in whipped cream for a light lemon mousse. NOTE: Use the small boxes of jello and pudding that serves 4. AND you must use the cook and serve pudding. Can use mixes with sugar instead of sugar free.
Provided by KelBel
Categories Dessert
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix cook and serve vanilla pudding with water in a sauce pan and bring to a boil.
- Take off heat and add lemon jello. Mix well.
- Pour into bowl and let chill for 2-3 hours.
Nutrition Facts : Calories 8.1, Sodium 6.1, Carbohydrate 0.8, Protein 1.3
LEMON DESSERT WW (2 POINTS FOR ENTIRE RECIPE)
For a sugar free, low fat dessert, this is really good. Tastes just like lemon meringue pie filling. Be sure to use the cook and serve pudding mix, not instant.
Provided by Marie
Categories Dessert
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Add pudding mix to water and mix well.
- Bring to boil.
- Stir with a whisk until thickened.
- Add box of Jello and stir in well.
- Pour into individual dessert dishes and refrigerate until set.
- Top with fat free Cool Whip.
WEIGHT WATCHERS" LEMON FLUFF DESSERT"
Make and share this Weight Watchers" Lemon Fluff Dessert" recipe from Food.com.
Provided by chris_tam
Categories Dessert
Time 6h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix Jello and water until Jello is dissolved, mix in lemonade and milk.
- Refrigerate 1-1 1/2 hours stirring occasionally until mounds.
- Then mix with hand mixer on high speed 5-6 minutes until smooth and fluffy.
- In a spring form or baking dish spray with non stick cooking spray and break cake in to chunks and layer on bottom of pan.
- Spread Jello mixture over top, cover and refrigerate about 4 hours or until firm. Top with strawberries or any fruit in eason.
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- Mist a 1-litre pudding basin with cooking spray, line the bottom with a circle of baking paper and spoon in the lemon curd and half the lemon zest.
- Put the spread, sugar, eggs, flour, baking powder, yogurt and the remaining lemon zest in a mixing bowl and whisk together until just combined, then spoon the mixture over the lemon curd. Cover the top of the basin with a layer of baking paper and a layer of kitchen foil, then tie it tightly around the rim of the basin with kitchen string.
- Put the basin in a large pan on a trivet. Fill the pan with boiling water until it comes halfway up the pudding basin, then put the lid on and cook over a low heat for 1 hour 30 minutes, topping up the water if you need to.
- While the pudding is cooking, make the custard. Mix the egg yolk, caster sugar and custard powder in a small bowl to a smooth paste. Warm the milk in a pan over a low heat until just steaming, then pour a little into the egg mixture and whisk together. Pour this mixture back into the pan of milk and cook over a low heat for 15 minutes, stirring often until thick enough to coat the back of a spoon.
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