Light and Luscious Lemonade Pudding

This airy dessert is both sweet and tart and makes the perfect finish to a hearty meal.

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Stir the gelatin into the water in a glass measure; let stand for 5 minutes. Whisk in boiling water, sugar, lemon juice and zest. Cool at room temperature for 15 minutes. Transfer to the refrigerator; chill, stirring occasionally, for 1 hour or until cold and thickened to the consistency of unbeaten egg whites.
Beat egg whites in a large bowl until soft peaks form. Beating on medium speed, pour in gelatin mixture in a slow, steady stream. Continue to beat on medium for 2 to 3 minutes or until very thick and tripled in volume.
Transfer to a large serving bowl and chill for 2 hours or until set. (Pudding can be reserved in the refrigerator for up to 2 days.) Spoon into bowls and garnish with fresh berries if desired.

To speed up the time it takes for the gelatin mixture to get thick, place the bowl in a larger bowl filled with ice water; let stand, stirring often for 30 minutes or until cold.
If the gelatin mixture gets too set, let it stand at room temperature, whisking occasionally until it loosens up again.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Extra egg whites? Whip up a batch of coconut macaroons. Simple to make, they are a delicious addition to any sweet tray.