Lemon Pudding Wafers

Source: wailana
Prep time: 1 hourCooking time: 30 minutesTotal time: 1 1⁄2 hours

Description

This very light dessert can also be a satisfying low-fat snack. Cashew milk, which gives the pudding its rich, creamy texture, is also an excellent source of protein, potassium, and phosphorus.

Lemon Pudding Wafers - Wai Lana Recipe

Ingredients

   
--Filling:
3⁄4 c
Fresh cashew milk*
1⁄4 c
Fresh lemon juice
3⁄4 c
Raw sugar or granulated fructose
1 Tbsp
Eggless mayonnaise
1⁄2 tspn
Vanilla
1⁄8 tspn
Turmeric
3 Tbsp
Cornstarch mixed with 3 Tbsp. water
   
--Wafer:
1 c
Unbleached white flour
2 tspn
Egg replacer powder
1⁄2 tspn
Baking powder
1⁄16 tspn
Baking soda
1⁄8 tspn
Salt
1⁄4 c
Safflower oil
3 1⁄2 Tbsp
Water
   
Confectioners sugar for garnishing

Instructions

  1. Prepare the cashew milk as directed. Place in a small saucepan along with the next 5 filling ingredients and bring to a boil on medium heat. Slowly add the cornstarch mixture, whisking until thickened. Cook until very thick, then pour into a lightly oiled 8-inch square pan, spreading to fill the dish evenly. Chill until completely firm, at least 2 hours.
  2. Preheat the oven to 375°F. For the wafers, combine the first 5 dry ingredients in a bowl. Add the oil, mixing until evenly crumbly. Slowly add the water until the dough forms a soft ball. Turn onto a well-floured work surface, kneading and turning a few times. Roll the dough into a 10x14-inch rectangle about 1/16 to 1/8 inch thick, adding a little more flour if necessary.
  3. Using a sharp knife, cut the pastry into 2x1½-inch rectangles. (To get straight edges and even sizes, it's helpful to use a ruler.) You will need 32 wafers. With a spatula, place the pastry pieces on an oiled cookie sheet.** Bake for 10 minutes, then flip over and bake a further 2 minutes, or until crispy and golden brown. Cool.
  4. To assemble, cut the lemon pudding into sixteen 2-inch pieces. Place each section of pudding between 2 wafers. Serve sprinkled with confectioners sugar if desired.

Notes

*Cashew milk: Blend 1/4 cup raw cashew pieces with 1 cup hot water until smooth. Strain through a fine strainer.

 

**For best results, I recommend using a cookie sheet that has a layer of air sandwiched between two sheets of metal; this promotes even cooking and minimizes the risk of burning.

 

Nutritional Information Per Serving:
Calories: 123, Fat 4.7g (43 cal), Carbohydrate 19g (76 cal), Protein 1.1g (4 cal)
Added information: Saturated Fat 0.4g, Cholesterol 0mg, Sodium 49mg, Dietary Fiber 0.3g