Lemon Pudding

Yield: 2

Author: Jennifer Welsh

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Lemon Pudding

This satisfies that desire for something lemony and sweet when I get a hankering.

Ingredients

• 1 1/2 cup cooked Japanese sweet potato, without skin
• 1/4 cup lemon juice
• 1/4 cup date syrup
• 1 tbsp rolled oats
• 1/4 cup water
• 1/2 cup blueberries (optional) for garnish

Instructions

1. Blend the rolled oats and water in a blender until smooth. This is your oat milk. You can, instead, use 1/4 cup of any plant milk. I just usually don’t have any on hand and prefer to make my own.
2. Place the Japanese sweet potato into a food processor and add the oat milk mixture, the lemon juice and date syrup. Process until smooth. Mixture will thicken after refrigerating for about an hour. So, if you can wait, I would advise it. If not, you can always use it as a lemon sauce … or just drink it … no judgement here.
3. After pudding is “set” serve topped with blueberries, or not, and enjoy!

Notes:

Note: This doesn't look real "lemony" yellow because of the color of the date syrup. For me it's more about taste. You could, I suppose, sub agave or honey. I just don't use either of those anymore. Also, you can double the recipe. I just, intentionally, try not to make more than one or two servings of dessert type items as they can be a slippery slope for me.

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