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Lemon Pudding Cups

 Lemon Pudding Cups
Love lemon? This delightful dessert from Dolly Jones of Highland, Indiana is sure to satisfy. "This recipe is a favorite from my mother's church cookbook," notes Dolly. The sherbet-gelatin mixture, with little flecks of lemon peel, is light and creamy. With a dollop of reduced-fat whipped topping, the fast-to-fix cups are attractive enough to serve guests.
6 ServingsPrep: 10 min. + chilling


  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 2 cups boiling water
  • 1 pint lemon sherbet, softened
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon peel
  • 6 tablespoons reduced-fat whipped topping


  • In a large bowl, dissolve gelatin in boiling water. Slowly stir in
  • the sherbet, lemon juice and lemon peel. Pour into six dessert cups.
  • Cover and refrigerate overnight. Garnish with whipped topping.
  • Yield: 6 servings.
Nutritional Facts: 1/2 cup with 1 tablespoon whipped topping equals 84 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 56 mg sodium, 16 g carbohydrate, 0.55 g fiber, 1 g protein. Diabetic Exchange: 1 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.