Gluten-Free Homemade Strawberry Pudding
Gluten-Free Homemade Strawberry Pudding Recipe is creamy, dairy-free, and made with fresh and dehydrated strawberries. Simply cook and chill.
Servings 4 servings
Calories 101kcal
Ingredients
- 1 tbsp strawberry powder freeze dried
- 1/3 cup monk fruit sweetener
- 2 tbsp maple syrup
- 2 tbsp tapioca
- 1 pinch pink salt
- 1 1/2 cups nut milk of choice
- 7 oz of strawberry puree
- 1 whole beaten egg at room temperature with the chalazae removed the white stringy stuff
- 1 tsp powdered vanilla monk fruit sweetener
- *4-5 drops natural red food coloring
Instructions
- First, place the strawberry powder, tapioca, and vanilla powdered monk fruit sweetener press through a fine sieve into a medium-sized pan.1 tbsp strawberry powder, 2 tbsp tapioca, 1 tsp powdered vanilla monk fruit sweetener
- Second, add in the monk fruit sweetener, maple syrup, and pink salt.1/3 cup monk fruit sweetener, 2 tbsp maple syrup, 1 pinch pink salt
- Third, stir until combined.
- Next, place 7 oz of cut-up strawberries into a small food processor and blend into a puree.7 oz of strawberry puree
- If desired press the puree through a sieve to discard the seeds.
- Stir in the nut milk and strawberry puree.1 1/2 cups nut milk of choice
- Crack the egg open and remove the chalazae the white cordlike strands.1 whole beaten egg at room temperature
- Beat the egg with a fork before pouring the beaten egg into the pan whisking the whole time.
- Place the pan on the stove over medium heat.
- Bring the ingredients to a boil.
- Reduce heat and continue to stir.
- At this point taste the mixture to see if it needs more sweetener.
- If so add a tsp at a time until it is to your liking.
- Cook for approximately 5 - 8 minutes until thick.
- Remove from heat.
- At this point add optional natural food coloring if desired.*4-5 drops natural red food coloring
- Place into cups of your choosing.
- Place plastic wrap on top of the pudding so that it doesn't form a skin.
- Lastly, allow it to cool in the fridge for 2 hours to set before serving.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 101 | |
| % Daily Value * | |
| Total Fat 2 g | 3 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 47 mg | 16 % |
| Sodium 122 mg | 5 % |
| Potassium 121 mg | 3 % |
| Total Carbohydrate 14 g | 5 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 10 g | |
| Protein 2 g | 4 % |
| Vitamin A | 0 % |
| Vitamin C | 12 % |
| Calcium | 19 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 4servings | Calories: 101kcal | Carbohydrates: 14g | Protein: 2g