Meyer Lemon – Avocado Pudding (& Ice Cream)!

This recipe is gluten free, grain free, clean, no-bake, low carb, raw, low sugar, tangy and sweet, no eggs, no milk ☀️ !

Meyer lemons grace our presence from Sept. ->Nov. in Toronto, Canada. 🇨🇦 They are a cross between citron and a mandarin/pomelo hybrid.

As soon as I spot Meyer lemons at the market, I snatch them up! Meyer lemon skins are fragrant and popular among chefs.

Kourtney Kardashian characterized this pudding as “a power meal in a cup.” 

INGREDIENTS
Start with a good blender Prep time: 2 minutes Yields: 3 servings

  • 1 Tbsp Lemon Zest
  • Juice of Two Freshly Squeezed Meyer Lemons (or to taste)
  • 3 Large Avocados
  • 2 Tbsp MCT (medium chain triglycerides) Oil (or coconut oil)
  • Optional: 4 dates (2-3 tsp. Stevia, Agave, maple syrup, Truvia)
  1. Place all ingredients in your blender. Blend until completely smooth.

Summer Treat ☀️

Freeze your ‘pudding’ on a sweltering hot day. Add almond milk for an ice cream. Add nothing for a sorbet. I would cut down or eliminate the sugar completely. Even my no-sugar jam is on the sour side. I have it with sweet peanut or hazelnut butter. Satisfy yourself.

The ratio of lemon to avocado and your type of sweetener determines the color of you pudding.

Meyer Lemon-Avocado Pudding with Gelatin

  • Servings: 4
  • Difficulty: easy
  • Print


INGREDIENTS
1/4 cup water
zest from 2 Meyer lemons
2 Meyer lemons peeled and chopped lemons from Meyer lemons
2 and 1/2 tsp gelatin (or vegan agar agar)
1/4 cup coconut powder
3-6 Medjool Dates (can use stevia or nectress (monk’s fruit))
1/8 tsp salt
1 to 3 avocados
INSTRUCTIONS:
1. Pour water and chopped lemons into a medium bowl. Sprinkle gelatin over top and allow to bloom for 5 minutes.
2. Meanwhile, blend chopped dates, then, add avocado. Add lemon zest after the dates and avocado have been thoroughly blended.
3. Add chopped lemons, blend again If too runny add powdered coconut. If too thick mix coconut powder with a bit of water or almond (oat or cashew) milk. Then, add to the avocado mixture.
Cover pudding with a tight lid and refrigerate – at least 3 hours.
4. Remove from fridge and using a hand mixer, whip until fluffy and smooth. Be patient. This can take a couple of minutes.
Once whipped until fluffy, pudding can be kept in fridge for up to 3 days.
Calories per serving: 189 – 4 servings

Whipping breaks up the gelatin. It will get creamier as you mix the pudding.

Meyer lemons have a smoother skin and a bit smaller than regular lemons. Once you try them, see if you are hooked for life. Each year, I look forward to this delightful treat!

Toss in a couple of teaspoons of chia seeds, flax seeds, a few leftover blueberries. Instead of stevia use coconut sugar, Agave or Maple Syrup. You can add 1 frozen banana in place of sugar substitutes. Add Matcha powder for a greener pudding.

If you do not have Meyer lemons, substitute with a combination of mandarin oranges and regular lemons. 2 lemons + 1 mandarin orange. Clementine oranges are also a good substitute.

9 thoughts on “Meyer Lemon – Avocado Pudding (& Ice Cream)!”

Leave a Comment for SSF