Creamy Lemon Pudding
Brighten your day with this silky, refreshing low-FODMAP creamy lemon pudding that is fully SIBO-friendly. Made with lactose-free milk, fresh lemon zest, and a touch of pure maple syrup, this light homemade dessert delivers a smooth, velvety texture with vibrant citrus flavor in every spoonful. Chilled until perfectly set, it is an elegant yet simple treat that satisfies a sweet craving without relying on heavy cream or high-FODMAP ingredients.
Thoughtfully crafted for sensitive digestive systems, this gluten-free dessert uses lactose-free dairy to provide gentle creaminess while remaining easy on the gut. Fresh lemon juice and zest add natural brightness and vitamin C, while a modest amount of maple syrup provides balanced sweetness without overwhelming the dish. Whether you’re following a SIBO protocol, managing IBS, or simply looking for a light, refreshing dessert, this creamy lemon pudding is a delicious way to end any meal while staying aligned with your digestive health goals.
Serving size
Ingredients
- 2 cups Lactose-free Whole Milk (or Lactose-free 2% Milk)
- 3 tbsp. Cornstarch
- ¼ cup Pure Maple Syrup
- 1 tsp. Vanilla Extract
- 1 tbsp. Finely Grated Lemon Zest
- 2 tbsp. Fresh Lemon Juice
- Pinch of Sea Salt
Preparation
Step 1
Whisk milk, cornstarch, maple syrup, vanilla, lemon zest, and salt in a saucepan.
Step 2
Cook over medium heat, whisking until thick and smooth.
Step 3
Remove from heat and stir in lemon juice.
Step 4
Pour into ramekins and cover with plastic wrap.
Step 5
Chill for at least 2 hours before serving.
