3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 tsp salt
3 large eggs, separated
2 Tbsp unsalted butter, melted
1/2 cup milk or milk alternative
1/3 cup siggi’s triple-cream lemon yogurt
Juice of 1 lemon
1/2 tsp almond extract
Additional siggi’s triple-cream lemon yogurt to serve
2 Tbsp sliced almonds
Preheat oven to 350°F. Coat an 8” x 8” baking dish with nonstick cooking spray.
In a large bowl whisk together sugar, flour, and salt. In a separate bowl whisk together egg yolks, butter, milk, siggi’s yogurt, lemon juice, and almond extract. Using a spoon, mix wet ingredients into dry ingredients until just combined.
In a separate bowl, beat egg whites with an electric mixer until they form stiff peaks. Gently fold egg whites into the lemon pudding batter. Pour into baking dish and bake for 30 minutes, until the top is set. The center should still be soft.
Serve with a dollop of siggi’s yogurt, and sprinkle with sliced almonds.
This recipe comes from our friend, Raquel Redmond, RD, LDN.