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    Home » Desserts » Lemon Pudding | Weight Watchers

    October 11, 2018

    Lemon Pudding | Weight Watchers

    Jump to Recipe Print Recipe
    A glass dish of self saucing lemon pudding
    Lemon pudding in a serving dish
    A bowl of lemon pudding on a white table

    So, I'm in love! In love with this tasty self saucing Lemon Pudding! It is both sweet and tangy, with a fluffy sponge sitting on top of a thick creamy lemon sauce.

    Best of all it is just 4 SmartPoints per portion on Weight Watchers Blue & Purple plans. It is also 4 SmartPoints on the old Freestyle plan if you are still following that! It is 5 SmartPoints on the WW Green plan.

    To find out how many Personal Points this recipe will be for you & to track it in the WW App, click on the blue button in recipe card below!

    A glass dish of Lemon Pudding on a wooden table

    I used to make a version of this Lemon Pudding prior to my WW days. I recently worked out the points for it and discovered that it came out at a massive 19 SmartPoints per portion! Yep you read that right, 19 SmartPoints per portion!

    So, I decided that I would work on reducing the points.  That way I could carry on eating it but not blow my point budget every time I did!

    By swapping the butter for a low fat spread / margarine and using sweetener rather than sugar I got it down to a very manageable 4 SmartPoints per portion (Blue & Purple). It is 5 SmartPoints per portion on the Green plan.

    It still has the sweetness of the original dessert which is cut through with the tangyness of the lemons.

    It's a bit of a magic pudding this one!

    It self sauces 😀

    Once baked, you get a thick layer of creamy, lemon sauce which is topped with a soft moist sponge. How good is that!

    And, just in case you didn't hear me before, all this for 4 SmartPoints per portion (Blue & Purple)!!

    The portion isn't a small one either - you get a good serving for your points!

    Process photographs of making lemon pudding

    Tips for making this Self Saucing Lemon Pudding:

    • These tips will help you bake this fab dessert with a saucy bottom 😀 😀 😀 and a spongy top (Pic 1)
    • When making most sponge batters you tend to cream the butter and sugar together until it has turned light and creamy. In my experience, you are unable to do this with low fat spread! Mix the spread and sweetener together very briefly before adding the other ingredients one by one.
    • When separating the eggs I  find it easiest to crack the egg into my clean hand over a clean bowl. I catch the egg yolk in my hand and allow the egg white to run through my fingers into the bowl. I then put the egg yolk into the spread & sweetener mixture. (Pic 2)
    • Make sure that the bowl which you are whisking the egg whites in is very clean. Any fat (including egg yolk) will prevent the egg white from whisking properly.
    • You want to whisk the egg whites to a soft peak stage. When you remove the whisk from the bowl the peaks should hold their shape for a second or so before folding in on themselves.
    • Don't panic if you over whisk the whites to a stiff peak.  This will work too it just works better when beaten to the soft peak stage! (Pic 3)
    • Very gently fold the mixtures together. I tend to do this using a metal spoon in a figure of eight motion.
    • Don't over mix as you will loose the air that is needed to help the sponge rise (pic 4).
    • This dessert needs to be baked in a water bath.
    • Do this by filling a baking tray half full of hot water and placing the oven proof dish of mixture in the middle. The water should come approximately a third of the way up the dish. This helps create the self saucing aspect of this pudding (5)
    • The Lemon Pudding should turn golden brown on top.
    • Cover with a light dusting of icing / powdered sugar and serve warm (Pic 6)

    Although this dessert is best served straight out of the oven, it is also delicious served cold.

    It is perfect eaten as is,  but can also be served with a dollop of fat free yogurt or with some half fat cream if you have the Points available.

    What I used to make this dessert:

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Visit this page to see what that means.

    I used an electric hand whisk, like this one, available from Amazon.

    I used a lemon squeezer which can be brought from Amazon, to juice the lemons. So easy!

    More WW Dessert Recipes

    If you like this recipe for Lemon Pudding, you may like this Raspberry Jam Sponge or this fruity Summer Pudding.

    Lemon Pudding | Weight Watchers

    Marianne
    This delicious self saucing lemon pudding is just 4 SmartPoints per portion on Weight Watchers Freestyle Blue & Purple plans. It is 5 SmartPoints on the Green plan. 
    4.64 from 38 votes
    Print Recipe WW Personal Points WW Personal Points(UK)
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 4 people
    Calories 176 kcal

    Ingredients
     
     

    • 3.5 tbsp low fat margarine (50g)
    • 3 tbsp sweetener I used Natvia
    • 2 lemons juice from both, zest from one
    • 3 eggs separated
    • 6 tbsp all purpose flour
    • 1 cup skimmed milk (250ml)
    • 1 tsp vanilla paste or extract
    • 1 tsp icing sugar / powdered sugar to dust

    Instructions
     

    • Preheat the oven to 180°C / 160°C Fan /Gas 4 / 350°F.  
    • Place the low fat spread / margarine, the sweetener and the zest of 1 lemon into a bowl and using a hand held mixer, whisk until just combined. 
    • Add the lemon juice of both lemons, vanilla paste, egg yolks, flour and milk one by one, whilst continuing to mix until you have a smooth batter.
    • Clean your whisk attachment thoroughly.
    • In a separate clean bowl whisk the egg whites until they produce soft peaks - when you remove the whisk the peaks will just hold their shape for a second or so before collapsing. 
    • Gently fold the two mixtures together using a metal spoon.
    • Don't over mix as you want to keep the mixture light and fluffy with as much air left in as possible to get some rise.
    • Spoon the mixture into an ovenproof dish ( I used one that measured 7 ½ inches square).  
    • Fill a baking tray half full of hot water and place the ovenproof dish in the centre.
    • Place in the middle of the oven and bake for 45 - 50 minutes until the top turns golden brown and has set.
    • There will be a creamy lemony sauce below. 
    • Top with a light dusting of icing / powdered sugar. 

    Notes

    Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc.  It should therefore be considered as an estimate.
    PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.
    PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.

    Nutrition

    Nutrition Facts
    Lemon Pudding | Weight Watchers
    Amount per Serving
    Calories
    176
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    2
    g
    13
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    124
    mg
    41
    %
    Sodium
     
    151
    mg
    7
    %
    Potassium
     
    232
    mg
    7
    %
    Carbohydrates
     
    29
    g
    10
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    315
    IU
    6
    %
    Vitamin C
     
    29
    mg
    35
    %
    Calcium
     
    109
    mg
    11
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword self saucing pudding, weight watchers dessert, weight watchers family favourite, weight watchers pudding
    Tried this recipe?Mention @PointedKitchen or tag #pointedkitchen!

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    Comments

    1. Kirsty says

      May 12, 2019 at 10:39 pm

      This is my favourite dessert in the world (the full fat/sugar version)
      I’m delighted you’ve gone to great length to make it WW Style. I’m definitely going to make this. You’ve made my day!

      Reply
      • Marianne says

        May 13, 2019 at 8:13 pm

        Thank you for your comment Kirsty! I love the original version too but this recipe is a good compromise when the full fat / full sugar version is off the menu 😀 I hope that you enjoy it & good luck with your WW journey. Kind regards Marianne x

        Reply
    2. Julie Michaelson says

      July 04, 2019 at 9:56 pm

      Could I make this pudding with gluten free flour ?

      Reply
      • Marianne says

        July 05, 2019 at 10:45 am

        Hi Julie
        I have never tried to make this pudding with gluten free flour but I can't see why you couldn't.
        I'd be really interested to hear how you get on with it.
        Good luck with your WW journey!
        Kind regards
        Marianne

        Reply
    3. Jean Davis says

      October 21, 2019 at 6:42 pm

      Can I use almond cooking milk instead of cow’s milk?

      Reply
      • Marianne says

        October 22, 2019 at 7:42 am

        Hi Jean
        I have never used almond cooking milk in this recipe but I can't see why you couldn't.
        Let me know how you get on.
        Kindest regards
        Marianne

        Reply
    4. Karen says

      June 16, 2020 at 8:26 pm

      The recipe does not say how much lemon juice to mix in. Could you give me the measurement of lemon juice. Also couldn't you just zest one lemon and then juice the same lemon, so as not to have to use 2 lemons?

      Reply
      • Marianne says

        June 18, 2020 at 8:36 am

        Hi Karen
        Thank you for your comment, I have just amended the recipe card.
        I use the juice from both lemons and the zest from one in this recipe.
        You could just use the juice and zest of one lemon if you prefer - I just like this dessert with a good tang of lemon!
        Kind regards & best of luck with your WW journey.
        Marianne

        Reply

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