Fabulous 2 Ingredient Lemon Pudding 4 Ww Points Recipes

LEMON DESSERT WW (2 POINTS FOR ENTIRE RECIPE)

Lemon Dessert Ww (2 Points for Entire Recipe) image

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

Ingredients

1 (7/8 ounce) package sugar-free vanilla pudding mix (not instant)
2 cups water
1 (1/3 ounce) package sugar-free lemon gelatin
fat-free cool whip

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.

FABULOUS 2 INGREDIENT LEMON PUDDING - 4 WW POINTS

Fabulous 2 Ingredient Lemon Pudding - 4 Ww Points image

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

Ingredients

1 (1 1/3 ounce) box sugar free fat free French vanilla pudding and pie filling mix (MUST be cook and serve pudding, NOT instant, it won't work)
1 (1/3 ounce) box sugar-free lemon gelatin
2 cups water

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

MY FAVORITE LEMON PUDDING

My Favorite Lemon Pudding image

Provided by Food Network

Categories dessert

Time 17m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

Steps:

Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

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