Citrus lovers will appreciate this tangy and light dessert that's perfect to finish off a winter feast. Whisking the egg whites separately before folding into the mixture really makes the difference in creating a fluffy sponge. Not only is this dessert sugar free but I made mine gluten and dairy free too.
Sugarfree Lemon Delicious Pudding
- 50 grams of organic butter, melted
- the zest of one lemon
- half a cup of Natvia stevia sweetener + 3 tablespoons
- 2 tablespoons of gluten-free plain flour
- 1 teaspoon of baking powder
- the juice of one small lemon or half a large lemon
- one cup of almond milk
- 2 eggs, separated
- 1 teaspoon of vanilla extract
- Whisk together the melted butter, lemon zest and Natvia in a large mixing bowl until pale and creamy.
- In a separate bowl, add the egg whites and put the egg yolks into the sugar and butter mixture. Using an electric mixer, beat the egg whites until they are fluffy and glossy. Meanwhile, whisk the egg yolks into the sugar and butter until pale.
- Add the lemon juice, vanilla and almond milk into the egg yolk mixture and stir to combine. Sift over the flour and baking powder and stir those through too. Add the egg whites in batches, folding in gently to combine. You don't want to lose the air from the egg whites by mixing the ingredients too vigorously. Take your time to gently mix everything together.
- Grease a 1-litre capacity dish with butter. Pour in the mixture and place in the oven to bake at 160 degrees (moderately low temperature) for 35 to 40 minutes.
- The top of the pudding should be golden brown and the cake will be have some spring to it.
- Serve the a dollop of Greek yoghurt and a sprinkling of fresh berries.