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Soy Lemon Pudding

This unique dessert is a cross between a pudding and a cake. It is best eaten slightly warm, topped with fresh berries.

Ingredients Zeste of 2 lemons (the finer the better)

1 c. sugar

3 egg yolks

1 t. vanilla extract

2 ½ T. soy flour

½ c. all purpose flour

6 oz. soft silken tofu

2 oz. melted butter

3 egg whites

¾ c. sweetened vanilla soy milk

7 T. lemon juice

Instructions Mix zeste, ¾ c. sugar, yolks, vanilla, flours, tofu, and butter until smooth.

In a separate bowl whisk egg whites until they form soft peaks.

Add ¼ c. sugar and continue to whisk until firm peaks are formed.

Using a rubber spatula, fold egg white mixture into the previous mixture.

Mix soy milk, and then lemon juice into the mixture.

Ladle the mixture into 6, 8 oz. souffle cups.

Bake in a bain marie in a 350° oven for 45 minutes.

Remove from the bain marie and let cool.

Serve warm and topped with fresh berries.

Notes Yield: 6

By Chef Christopher Koetke CEC CCE, Associate Dean, The School of Culinary Arts of Kendall College, Evanston, IL, USA

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