Strawberry Shortcake Pudding Cups (No Sugar!)
There’s something truly magical about strawberries, isn’t there? Their vibrant red hue, the way they burst with sweetness at just the right moment, and their ability to transport us back to childhood summers spent outside, with fingers stained and smiles wide. I remember visiting my grandmother’s house, where she had a small but bountiful garden. She would send us out with little woven baskets to collect strawberries, our hearts set on turning them into her famous strawberry shortcake. Today, I’m thrilled to share a modern twist on that classic dessert with these delightful Strawberry Shortcake Pudding Cups.
These pudding cups are not only a breeze to whip up, but they’re also free from refined sugars, making them a guilt-free treat you can savor any time of day. Gather around, dear friends, as I walk you through this simple yet satisfying recipe.
Ingredients You’ll Need
- 2 cups fresh strawberries – Choose the ripest ones you can find. Their natural sweetness will shine through, making our dessert flavorful without needing any added sugar.
- 1 cup almond milk – Feel free to use any milk you prefer, but I love the subtle nuttiness of almond milk which complements the strawberries beautifully.
- 1/4 cup chia seeds – These little seeds are our secret weapon for thickening the pudding and adding a delightful texture.
- 1 teaspoon vanilla extract – Just a dash to enhance the flavors and give it that comforting, homey aroma.
- 1/2 cup Greek yogurt – Creamy and rich, this is the base of our “shortcake” layer. Opt for plain, unsweetened yogurt to keep it sugar-free.
- 1/4 cup crushed graham crackers – Optional for a bit of crunch and a nod to the traditional shortcake base. Choose a sugar-free version if you want to keep it entirely sugar-free.
Step-by-Step Guide
Step 1: Start by preparing the strawberries. Rinse them well under cold water, pat them dry with a kitchen towel, and hull them. Then, dice them into small pieces. If you’re feeling a bit indulgent, save a few whole ones for garnish. They’re sure to make your pudding cups look extra special.
Step 2: In a medium-sized bowl, combine the almond milk, chia seeds, and vanilla extract. Stir well to mix everything together. Let this mixture sit for about 10 minutes, stirring occasionally. The chia seeds will absorb the liquid and swell up, transforming into a lovely pudding consistency.
Step 3: While the chia pudding is setting, let’s prepare the yogurt layer. In a separate bowl, mix the Greek yogurt with a splash of vanilla extract. This will be our creamy shortcake layer, adding a rich contrast to the fruity strawberry layer.
Stay tuned for the second half of this recipe, where we’ll bring it all together into delightful layers of deliciousness. Until then, enjoy the anticipation of what’s sure to become a new favorite in your dessert repertoire!
Strawberry Shortcake Pudding Cups (No Sugar!)
Welcome back, friends! As we continue our journey of creating delicious and healthy treats, I am thrilled to share more about these delightful Strawberry Shortcake Pudding Cups with you. They are not only a treat for your taste buds but also a celebration of the simple joys of life.
Pro Tips for the Perfect Pudding Cups
To achieve the creamiest texture, make sure to blend the pudding mixture until it’s smooth and free of lumps. A high-speed blender works wonders here. If you want to add a touch of elegance, consider chilling your serving cups beforehand. This simple step keeps the pudding refreshingly cool as you savor each bite.
Variations and Substitutions
One of the joys of this recipe is its versatility. If strawberries are not in season, swap them with raspberries or blueberries for a delightful twist. For those who love a bit of crunch, sprinkle some toasted almonds or granola on top just before serving.
If you’re looking for a dairy-free option, coconut milk is a fantastic substitute for the cream. It adds a subtle, exotic flavor that pairs beautifully with the strawberries.
What to Serve With Strawberry Shortcake Pudding Cups
These pudding cups pair wonderfully with a side of freshly brewed herbal tea. A light chamomile or a fruity hibiscus complements the sweetness of the strawberries perfectly. If you’re hosting a brunch, serve them alongside a selection of mini quiches or a vibrant fruit salad for a balanced and delightful spread.
Storage and Reheating
Store any leftover pudding cups in an airtight container in the refrigerator for up to three days. They are best enjoyed cold, so there’s no need for reheating. If you’ve added any crunchy toppings, keep them separate and add just before serving to maintain their texture.
Frequently Asked Questions
Can I make these pudding cups in advance?
Absolutely! These pudding cups are perfect for preparing ahead of time. Just keep them chilled and you’ll have a delicious dessert ready whenever you need it.
What if I don’t have a high-speed blender?
No worries! A regular blender or food processor will work too, just blend a little longer to ensure a smooth consistency.
Can I use frozen strawberries?
Yes, frozen strawberries can be used. Just make sure to thaw and drain them well before incorporating into the recipe to prevent excess moisture.
A Warm, Encouraging Final Note
Creating these Strawberry Shortcake Pudding Cups is more than just making a dessert; it’s about crafting a moment of joy and sharing it with loved ones. Whether you’re serving them at a gathering or enjoying a quiet moment alone, I hope these pudding cups bring a smile to your face and warmth to your heart. Happy cooking, and remember, every bite is a small celebration of life’s sweetest moments.
Strawberry Shortcake Pudding Cups (No Sugar!)
Description
Indulge in the classic flavors of strawberry shortcake with a healthy twist! These no-sugar-added pudding cups combine layers of creamy vanilla pudding, fresh strawberries, and fluffy cake for a guilt-free treat that’s perfect for any occasion.
Ingredients
For the Crust:
- Vanilla Pudding Layer
- 2 cups unsweetened almond milk
- 1/4 cup cornstarch
- 1/4 cup granulated erythritol
- 1 teaspoon vanilla extract
- Strawberry Layer
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 1 tablespoon granulated erythritol
- Shortcake Layer
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/4 cup granulated erythritol
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Prepare the Vanilla Pudding Layer: In a medium saucepan, whisk together the almond milk, cornstarch, and erythritol over medium heat. Cook while stirring until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let cool slightly.
- Prepare the Strawberry Layer: In a medium bowl, combine the sliced strawberries, lemon juice, and erythritol. Toss until well coated and let sit for 10 minutes to release their juices.
- Prepare the Shortcake Layer: Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, baking powder, and erythritol. Stir in the melted butter, egg, and vanilla extract until well combined. Spread the batter in a greased baking dish and bake for 15-18 minutes, or until golden brown. Let cool and then crumble into small pieces.
- Assemble the Pudding Cups: In individual serving cups, layer the ingredients starting with the vanilla pudding, followed by a layer of strawberries and their juices, and finish with a layer of shortcake crumbles. Repeat layers if desired.
- Chill and Serve: Refrigerate the assembled pudding cups for at least 1 hour before serving to allow the flavors to meld together. Top with additional strawberries or a dollop of whipped coconut cream if desired.
Notes
These pudding cups can be made a day ahead and stored in the refrigerator. For an extra touch, garnish with fresh mint leaves before serving.
