Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Shortcake Pudding Cups (No Sugar!)

  • Author: Healthy Bites

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

Scale

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://exorecipes.com/strawberry_shortcake_pudding_cups_no_sugar/