Ideas for lemon pudding recipes???
 

Hi everyone, I have a ton of lemon pudding and was wondering if any of you guys had any creative ideas of how to prepare it other than as pudding. I was in love with it during my first month but I'm not enjoying it so much this box. Any ideas?

Thanks in advance.

Lori

make some lemon cupcakes!

I have made the lemon pudding cakes. They are good!

How do you make pudding cakes? Can you use different pudding flavours? I'd LOVE the recipe please! THANKS!

This is Jennydoodle's recipe and you can use any of the puddings to do this

Hi All,
I wanted to post this in a separate thread instead of the recipe thread because I don't know how many people go into that thread on a daily basis. Anyway, here is a recipe that my counselor gave me to make the IP puddings into little cakes! They are awesome!


-Preheat oven to 350 degrees
-In a blender, combine (2) egg whites, (1) t. vanilla and 2 oz. of water. Blend well
-Pour liquid contents into a bowl, and gently fold in pudding packet. I usually add a little powder, mix it up, add a little more, etc... The final result is a "batter" similar to brownies. And yes, I lick the bowl and spoon
-To bake, I use (2) small corning ware dishes, you could also make them in a muffin tin, and divide them into (3) equal muffins. I spray the bottom of the dish with Pam so the cakes won't stick.

The cakes will get VERY large while baking, and will deflate when cooling. If you put too much batter into a small baking dish, your cakes will literally explode in the oven. It is VERY important to only fill the baking dish or muffin tin 1/2 way. Which is why you will get 2 small cakes or 3 muffins.

-Bake at 350 for 15-16 minutes. Let cool and enjoy a mini cake.

(2) notes:
1). I have only tried this with Lemon, Butterscotch and Vanilla puddings. They have all turned out excellect! I haven't tried with Chocolate because I don't really care for the chocolate pudding, it is very chalky to me.
2). If you are making the cakes in a muffin tin, fill the empty muffin "holes" with water so that the cakes bake evenly.

THANKS!!! I can't wait to try this!

Thanks, I made vanilla cakes early on in the program but forgot and haven't tried it again. I totally forgot about that option.

I liked the lemon at first... then have found I am not a fan.
I have made layered pudding cups, using lemon, vanilla and chocolate ( three servings)

Hello,
I'm new to IP so forgive my question if it's obvious, but I notice the recipe uses egg whites. I thought we could only have a lean protein source (not IP food) by itself and eat the IP food by itself. Did I miss something?

Two egg whites meet the 0 fat, 0 carbs, 0 sugars criteria while also not adding much in the way of calories. It is an approved "freebie" once a day, and there is no negative effect to using it in a recipe with a packet.

I love the lemon soy balls, but HATED the lemon pudding. I just may have to re-try!!!

Bumping - I have been on IP for 5 weeks and didn't see this till now.

Newbies we get cakes & muffins!! :cheer2: I Love IP!!! :cb::cb:

I've made the pudding cakes recipe many times but sometimes they've come out hollow on the inside and sometimes they have been wet on the inside. So I tried mixing a packet of crispy cereal with a packet of pudding and the inside of the muffins come out with a soft almost fresh-baked bread texture! They are so good! Here's my recipe:

1 packet of IP pudding
1 packet of IP crispy cereal
2 egg whites
1 tsp of baking powder
1 -2 TBSP of favorite Torani syrup

Blend together the crispy cereal and pudding packet so that the cereal is fine (I just put them both in my Magic Bullet). Set aside. Beat egg whites and baking powder together until fluffy. Add in cereal/pudding mixture and syrup. Spray muffin tin with Pam. Divide batter into 6 muffins (or 12 mini muffins). Bake at 350 for 20 minutes. This makes 2 IP servings.

My favorite combos are:
- butterscotch pudding & pumpkin pie syrup
- banana pudding & peanut butter syrup
- vanilla pudding & brown sugar and cinnamon syrup
- dark chocolate pudding & almond syrup

I haven't tried the lemon pudding yet. I'll bet some kind of fruity syrup would work well with this (like raspberry or peach).

This was my favorite with the lemon pudding. Then either WF blueberry syrup or the pancake syrup. mmmmmmm

Non restricted pudding Pancakes
1 IP Pudding Packet (I used lemon and it was perfect.)
2 beaten egg whites
Approx 4 oz of water (make it a pancake batter consistency)
1 tsp of vanilla extract
Pinch of baking powder
Pinch of sea salt
1 Splenda, Truvia or other sweetener packet (optional)
Directions:
1. Pre-heat griddle or skillet.
2. Beat egg whites with a pinch of salt.
3. Mix all other ingredients. The batter should not be runny but a nice consistency to pour onto the griddle/skillet
4. Cook until brown on one side and then flip.

Non restricted limited ingredient cookies
 

IP cookies

IP Pudding pack
2.5 oz water

Preheat oven at 350*. Slowly mix water and pudding mix in a bowl. Take 1/2 of mix and shape into cookie shape then flatten on cookie sheet (I used parchment paper so it didn't stick). Repeat with other 1/2 of mix. Bake 8-10 mins. I made mine the night before and popped back in the oven for a minute or so the next morning.

There is nothing added to this recipe to add calories. I used the lemon pudding and it was great!