Point Lemon Pudding Pots

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Ingredients

  • 1 package (approx. 0.3 oz) Sugar-Free Lemon Gelatin Mix

  • 1/2 cup boiling water

  • 1 cup non-fat plain Greek yogurt (this provides the creamy base and protein)

  • 1/2 cup fat-free whipped topping (like Cool Whip Lite), plus extra for garnish

  • 1 tsp fresh lemon zest

  • Optional: 1 reduced-fat graham cracker, crushed (to be divided among the pots for the “crumb” topping shown in the image)

Instructions

1. Dissolve the Gelatin

  1. In a medium mixing bowl, combine the sugar-free lemon gelatin mix with the boiling water.

  2. Whisk for about 2 minutes or until the powder is completely dissolved.

  3. Let the mixture sit for 5 minutes to cool slightly (do not let it set).

2. Create the Creamy Base

  1. Whisk the Greek yogurt and lemon zest into the gelatin mixture until smooth and pale yellow.

  2. Gently fold in the whipped topping using a spatula until well incorporated. This keeps the pudding light and airy.

3. Portion and Chill

  1. As seen in “692214906_122229273260050475_6786567098652985247_n.jpg”, pour the mixture into small individual containers or “pots”.

  2. Place the containers in the refrigerator and chill for at least 2 hours, or until firm.

4. Add the Finishing Touch

  1. Just before serving, sprinkle a small amount of crushed graham cracker over the top of each pudding pot.

  2. The “1 point” value typically accounts for the yogurt and gelatin base; be mindful of the amount of cracker crumb used to stay within your goal!

Quick Tips for Your Recipe Page:

  • Protein Boost: Mention that using Greek yogurt makes this a filling snack that won’t cause a sugar crash.

  • Meal Prep: These pots are great for preparing in advance since they stay fresh in the fridge for up to 4 days.

  • Variation: For a more intense citrus kick, add a teaspoon of fresh lemon juice to the mixture before chilling.

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