Light Lemon Pudding Desserts

Light Lemon Pudding Desserts
Serves 2
Bettina Zumdick, Kushi Institute teacher and counselor, has been involved in Macrobiotics for over twenty-five years. A native of the Baltic Sea area in Germany, she studied food science at the University of Muenster. Bettina has taught Macrobiotics and other mind-body-spirit related topics such as meditation, Tao Yin Yoga and chanting throughout Europe and the United States. Enjoy this refreshing dessert courtesy of Bettina. Learn more about Bettina at
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  1. 1 cup organic, unsweetened apple juice
  2. 1 1/2 tsp agar-agar
  3. 1-2 Tbs rice malt syrup
  4. 1-2 tsp kuzu diluted in 1/4 cup water
  5. 1 tsp lemon juice
  6. pinch of salt
  7. 1/4-1/2 tsp lemon zest
  8. Optional garnish: pumpkin seeds, mint, or fresh strawberries
  1. 1. Combine juice, flakes, rice malt syrup, and salt in saucepan, and bring to gentle boil.
  2. 2. Simmer and stir until agar-agar flakes are completely dissolved.
  3. 3. Slowly add kuzu (which has been diluted in the cold water) to the heated mixture and continue to stir.
  4. 4. The mixture will begin to thicken -- test a small amount (less than a teaspoon) on cooling plate if necessary.
  5. 5. Add the lemon juice and zest, stir into mixture, and turn off heat.
  6. 6. Pour into individual serving dishes.
  7. 7. Garnish.
  8. 8. Refrigerate.
Adapted from 10 Delicious Desserts for All Occasions
Kushi Institute

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