Lemon Pudding with Raspberry Coulis and berries

Carolyn Haas


Sugar-free pudding is a frequent indulgence that fits into my WW plan. I had some raspberries that were not going to last much longer, so made a coulis. I like the combination of raspberries with lemon and blueberries. It's pretty simple, but tasty and looks pretty. Cook time does NOT include chilling time.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 1 pkg
    pudding, sugar-free lemon
  • 2 c
    skim milk
  • 1/2 pt
    fresh raspberries
  • 2 Tbsp
  • 1 pt
  • ·
    whipped topping, aerosol

How to Make Lemon Pudding with Raspberry Coulis and berries


  1. Make coulis - simmer raspberries in 1/2 -3/4 cup water until very soft and have lost their color. Crush with spoon as they cook. Strain and discard seeds and remaining mass. Put strained raspberry liquid back into pot with sugar. Bring to boil, lower heat and simmer until liquid reduces and thickens. Cool.
  2. Make lemon pudding according to package directions. Pour into 4 individual serving containers.
  3. To serve - pour 1/4 of the chilled coulis on the pudding in each bowl. Sprinkle some blueberries on the coulis and top with a generous squirt of whipped cream.

Printable Recipe Card

About Lemon Pudding with Raspberry Coulis and berries

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Low Fat Low Carb
Other Tag: Quick & Easy

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