Lemony Cottage Pudding

From Dukan Diet Recipes | Desserts | American

This moreish, low carb dessert can serve to non-dieting dinner guests as well as be a treat just for yourself.

Low cal Calories 120kcal
fat Total Fat 6g
sat fat Saturated Fat 2g
High chol Cholesterol 131mg
Low sodium Sodium 81mg
Low carbs Total Carbohydrate 10g
Serving size 110g Calories from fat 54kcal Fiber 1g Protein 7g Sugar 4g


  • 400 ml skim milk
  • 4 eggs separated
  • 6 Tablespoons cornflour
  • 10 sheets gelatin (enough to set 500 ml of water )
  • 1 Tablespoon sugar substitute
  • 1 lemon , zest and juice
  • 1 teaspoon lemon essence (optional)
  • 1 teaspoon vanilla essence


  1. Place the sheets of gelatin in a bowl of cold water to soak.
  2. Place the egg yolks in a pot (saucepan), and the whites in a metal bowl.
  3. To the pot add the cornflour and sugar substitute (eg Splenda).
  4. Add the milk to the pot, stirring slowly all the time to first form a lump free paste and then thin down with the remaining milk.
  5. Cook over a moderate heat until the custard is thick. Take the pot off the heat.
  6. Squeeze the water from the gelatin and add tot he pot stirring until it is disolved.
  7. Add in the lemon zest and juice along with the essence.
  8. Add 200 gm of lite cream cheese to the custard.
  9. Pass 500 gm lite cottage cheese through a sieve and add to the custard.
  10. Cool then place in the fridge until chilled.


  • cool in a sink of cold water. Do not let the bowl float, add water about as deep as the liquid is deep in the bowl and adjust from there.
  • Instead of skim milk you can use your favourite low fat milk including soy milk.
  • Serve alone or with sweetened quark on the side.