LUSCIOUS LEMON PUDDING: Skinny, Easy, Dairy Free option; Indulgence

67 thought this recipe a failure until the tasters got hold of it...

Luscious Lemon Pudding: the tasters raved!

28/3/16

This exceedingly delicious lemony pudding started out as a cheesecake but for various reasons didn't work.  The Blogger handed it over intact to the tasters who got terribly excited. They insisted the recipe be served as a pudding.  So, here it is!

As a stand-alone pudding, it's sensational because it tastes so good.  Though slightly lower in calories than other similar recipes, it is an indulgence. 

But the recipe has some winning make-me qualities: 

1. it can be made in stages
2. it's versatile -- serve it a big glass bowl or in individual glasses; with thin biscuits, or with crumble on the side
3. it stretches easily to feed more people by adding extra cream or yoghurt
4. a little more or less of cream or yoghurt is not a problem
5. it's not just a load of cream and sugar; the cream cheese and whipping cream are lower in fat than normal and the yoghurt adds an element of healthiness

Cost: £5-6. (2016 prices)
Feeds: a crowd

Ingred:
   1 recipe foolproof lemon curd without the ginger OR store bought

    200 gm 30% reduced fat cream cheese at room temperature or vegan cream cheese 
   450 gm strained 0% fat plain plant or dairy yoghurt

   1 pint dairy or plant whipping cream 

Optional Crumble:
   4 oz/110 gm plain flour, pref wholemeal (67 used spelt) or half flour/half ground almonds
   3 oz/ 75 gm dried unsweetened coconut
   2-3 oz/50- 75 gm soft brown sugar 
   1/4 tsp salt
   2 oz/ 55 gm porridge oats or lower-gluten spelt flakes
   2 oz /55 gr cold cubed unsalted dairy or plant butter (or up to 4 oz/110gm for the young and healthy).  
    2 oz/55 gm chopped nuts

Method:

1. Up to 3 days ahead, make the lemon curd; when cool, cover with clingfilm, pressing down on the curd to prevent a skin forming; refrigerate
2. A day before serving -- whip cream cheese until light and fluffy
3. Add strained yoghurt; whip again; refrigerate
4. On Serving day -- whip the cream till fairly stiff; fold into the cream cheese/yoghurt mixture; pour half into the bottom of a deep dish
5. Carefully ladle on about half the lemon curd in a thin layer
6. Cover with the rest of the cream cheese/yoghurt/cream
7. Drop big blobs of lemon curd on the surface; drag the tip of a toothpick or skewer through the blobs to make a pretty pattern
8. Serve as is, or with crumble on the side or thin biscuits on the side

Crumble method:

1. Mix flour, ground almonds if using, coconut, sugar, salt & oats; rub in butter until it is the size of peas; add nuts
2. Spread in an even layer on two shallow baking trays lined with greaseproof paper
3. Bake at 350f/180c/160-70fan/gas 4 20-30 mins or until nicely browned; check after 20 mins, it burns easily
4. Cool in the pans before breaking up and decanting into a serving dish

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.