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Lemon-Ginger Pudding

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Recipe by:
Put a new twist on a tangy dessert by adding a few pinches of ginger to traditional lemon pudding.
Yield: 4
Prep Time:
Total Time:

Ingredients

2 inches fresh gingerroot, peeled
Zest and juice of 1 lemon
1/2 cup sugar
2 tablespoons cornstarch
Pinch kosher salt
1 3/4 cups LACTAID® Whole Milk
1 tablespoon unsalted butter or margarine

Preparation

  1. Grate the ginger into a small bowl. Add the lemon zest and juice and set aside.
  2. Whisk the sugar, cornstarch, and salt together in a medium saucepan. Add the LACTAID® Whole Milk and whisk to combine. Bring the ingredients to a simmer over medium-high heat while whisking constantly until the mixture is thick and starts to bubble, 6 to 8 minutes.
  3. Turn off the heat and use a wooden spoon to stir in the ginger-lemon juice mixture and the butter, slowly stirring until the butter is completely melted. Pour the mixture through a fine-mesh sieve and into a medium bowl.
  4. Cool for 10 minutes before covering flush with plastic wrap and refrigerating (at this point you can also divide the pudding into 4 dessert bowls and cover each with plastic wrap). Refrigerate for at least 1 hour before serving.

Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 210
Total Fat 6g
Calories from Fat 60kcal
Saturated Fat 4g
Cholestrol 20mg
Sodium 170mg
Total Carbohydrate 35g
Dietary Fiber 0g
Sugars 30g
Protein 3g
Calcium 127mg
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