Paleo Lemon Pudding With Strawberries Recipes
PALEO LEMON CREAM PUDDING WITH STRAWBERRY SAUCE
A light and creamy lemon pudding with a luscious fresh strawberry sauce that's gluten free and dairy free.
Provided by Ingrid DeHart - Eat Well Enjoy Life
Categories Dessert
Time 2h15m
Number Of Ingredients 11
Steps:
- In a medium saucepan, whisk together the eggs, lemon juice, zest and salt using a wire whisk.
- Turn on the heat to medium and add the honey and ghee or coconut oil.
- Continue to whisk while cooking for about 30 seconds, until the honey and oil have melted, and all is combined. Keep whisking and turn the heat to med/low.
- Continue to cook and whisk until the mixture is creamy and thickens enough to coat the back of a spoon, about 5 minutes. (Don't worry if there are a few lumps).
- Remove from heat immediately. Pour the curd through a mesh strainer into a bowl. Since it's thick use the back of a spoon to push it through the strainer.
- Set the curd in refrigerator to chill until thickened and cold while you prepare the coconut cream and strawberry sauce.
- Put coconut milk in a small saucepan. Sprinkle with the gelatin and let sit 5 minutes until it blooms (swells as it absorbs the liquid).
- Turn the heat on medium and whisk until the gelatin dissolves, about 2 minutes. Pour into a bowl and refrigerate until set, about 2 hours.
- Once the lemon curd and coconut cream are chilled, put them together in a food processor and process until smooth and creamy.
- Place strawberries, maple syrup or honey and lemon juice in a small saucepan and turn heat to medium/low until strawberries begin to break down while stirring.
- Continue to cook on low heat simmering for 2-3 minutes or until thickened, set aside to cool.
Nutrition Facts : Calories 403 calories, Sugar 35.6 g, Sodium 63.9 mg, Fat 25.1 g, SaturatedFat 20.9 g, TransFat 0 g, Carbohydrate 39.5 g, Fiber 1.4 g, Protein 7.6 g, Cholesterol 139.5 mg
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