Sugar-Free Vanilla Pudding (Made with Yellow Squash)
This creamy sugar-free vanilla pudding uses steamed yellow squash as the secret ingredient for a silky texture without starch, sugar, or heavy coconut milk. It's low-carb, surprisingly easy, and sets beautifully in the fridge. A guilt-free dessert worth trying tonight.
Equipment
- Medium saucepan
- Blender or food processor
- Steamer basket or steamer insert
- Whisk
- Medium mixing bowl
- Glass storage container with lid or 4 individual ramekins
Ingredients
- 3 medium yellow summer squash about 2 cups pureed after steaming
- 1 cup unsweetened almond milk, hemp milk, or coconut milk
- 2 teaspoons alcohol-free vanilla extract adjust to taste
- 2 tablespoons Lakanto Monk Fruit Sweetener or equivalent sweetener to taste — approximately 2 teaspoons of sugar-equivalent sweetness
- 1 pinch ground cinnamon
- 1 tablespoon unflavoured powdered gelatin 1 packet
- 5 drops alcohol-free vanilla stevia optional, for extra sweetness and vanilla flavour
- 1-2 inches deep water for steaming
Instructions
- Slice the yellow squash into ½-inch rounds. Steam for 8-10 minutes until fork-tender. Transfer to a blender and puree until completely smooth, scraping down the sides as needed. Set aside.
- Pour the milk into a bowl and evenly sprinkle the gelatin over the surface to not clump up.
- Whisk milk and gelatin to combine and let it sit for 5 minutes.
- Combine the pureed squash, vanilla extract, sweetener, and ground cinnamon in a medium saucepan. Cook over low-medium heat for 3 minutes, stirring frequently, until warmed through and fragrant.
- Add the milk and gelatin mixture to the saucepan and whisk until combined.
- Cook for 3 minutes more over low heat, stirring constantly. Do not let the mixture boil — boiling breaks down gelatin and prevents the pudding from setting properly.
- Let the mixture cool for 10 minutes at room temperature. Pour into a glass container with a lid or divide among 4 individual serving dishes. Cover and refrigerate for 6-8 hours or overnight until firmly set.
Notes
- Storage: Cover tightly and refrigerate for up to 4 days. The gelatin keeps the pudding well-set. Not recommended for freezing as the texture becomes grainy when thawed.
- Make-ahead: This pudding must be made ahead — it needs 6-8 hours to set in the fridge, so prepare it the night before you plan to serve it.
- Substitutions: Swap almond milk for hemp milk or light coconut milk. Replace Truvia or Lakanto with any granulated sugar-free sweetener you prefer, adjusting to taste. For a dairy-free and vegan version, substitute the gelatin with 1½ teaspoons of agar agar powder (bloom and boil per package directions).
- Pro tip: Sprinkle the gelatin evenly over cold milk and let it bloom for the full 5 minutes before whisking — this prevents rubbery clumps in your finished pudding.
- Squash prep: Choose young, tender yellow squash with thin skin for the mildest flavour and smoothest puree.
Nutrition
Serving: 1servingCalories: 24kcalCarbohydrates: 5gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 3mgPotassium: 385mgFiber: 2gSugar: 3gVitamin A: 294IUVitamin C: 25mgCalcium: 23mgIron: 1mg
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