I’ve been in the kitchen with Icelandic Provisions Skyr creating these Lemon Drop Pudding Cakes. It seems like everyone is ready for a new evening treat, and here it is! It’s the perfect sweet treat, and I’m delighted to say that it’s gluten-free. It’s somewhere between a cake and pudding: cake on the outside, gooey on the inside. If you haven’t discovered Icelandic Provisions Skyr yet, this is the moment. I am proud to partner with Icelandic Provisions, since they are committed to making a clean, delicious product that is non-GMO. Its unique and delicious taste comes from heirloom cultures that have been handed down from generation to generation for hundreds of years. It’s made with 4x the milk of regular yogurt—so it’s packed with far more protein, but it also has much less sugar. And the new Krimi is made with whole milk for extra creaminess!
It’s great on its own, and perfect for creating dips, smoothies, or desserts like these Lemon Drop Pudding Cakes! Once you make them, be sure to tag me or leave a comment and review telling me how you liked it!
Click HERE to find Icelandic Provisions Skyr near you or to order it online through Amazon Fresh or Instacart. It can be found in grocery stores such as Whole Foods, Target, Kroger, Sprouts, Ralphs, Jewel Osco, Acme, Meijer, and many more!Print
4 one-cup ramekins (can be purchased at the grocery store)
2/3 cup sugar
¾ cup gluten-free flour (needs to be something with xanthan gum, Cup4Cup, or Bob’s Red Mill) OR All-Purpose Flour if not gluten-free
3 eggs, separated
2 tablespoons butter, softened, plus more for buttering the ramekins
2 packages Icelandic Provisions Lemon Krímí Skyr
1 cup whole milk
5 tablespoons fresh lemon juice
2 teaspoons lemon zest
Preheat the oven to 350F.
Butter, or spray all ramekins evenly and thoroughly and set aside.
In a medium bowl, combine the sugar and flour and whisk well. Set aside.
In a large bowl, add the egg yolks and the butter, whisking until well combined. Set aside.
In a medium bowl, add the Icelandic Provisions Lemon Krimi Skyr, the milk, lemon juice and zest and whisk until combined well. Add this mixture to the bowl with the egg yolk and butter mixture and whisk until well combined.
Slowly add the wet ingredient mixture to the dry ingredients bowl, consistently whisking until combined. Set aside.
In a large bowl, use an electric mixer on high to mix the egg whites until they form stiff white peaks. Then gently fold this into the batter in the other bowl. Pour the batter evenly into the buttered ramekins.
Fill a baking dish with hot water 1 inch up the sides of the dish. Place the ramekins in the baking dish and bake until done, about 45 minutes. Remove, let cool for 5-10 minutes before serving.