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Snow Pudding

User Rating 4.5 Star Rating (7 Reviews)


Updated May 21, 2014

Custards topped with gelatin
Jeff Kauck/Photodisc/Getty Images
Snow pudding is light, delicious, and has almost no carbs, fat, or calories. It was one of my favorite special desserts as a child, only without the sugar. It is traditionally served with custard sauce. Raspberry sauce is good, too. You can also substitute lime juice for the lemon, or use some of each.


  • 1 Tablespoon plain gelatin powder with 1/4 cup cold water
  • 1 C boiling water
  • Artificial sweetener to equal a cup of sugar (zero carb sweetener such as liquid sucralose is best
  • 1/4 cup lemon juice
  • 3 egg whites


1. Mix the gelatin with the cold water in a large mixing bowl. Let sit for about 2 minutes to soften.

2. Add boiling water and stir to dissolve.

3. Add sweetener and lemon juice. Place uncovered in refrigerator to cool. Stir every 10 minutes or so, until it begins to thicken (this could take up to an hour). My mother's recipe says the spoon should "leave a trail" when you stir it, but if the mixture is obviously thickening, it works.

4. With mixer on high, beat gelatin mixture until fully frothy, 1 to 2 minutes. A whisk attachment helps. You can use a regular whisk, but be prepared for some arm exercise!

5. Add egg whites and beat until stiff (soft peaks are good enough if they hold their shape fairly well). This might be another 2 to 5 minutes, so keep checking. Leave in bowl or transfer to another bowl or mold. Refrigerate -- you can serve it any time, but it will set up well in about 15 minutes.

Serve with custard sauce, or defrost some frozen raspberries and sweeten to taste - this makes a nice sauce.

Nutritional Analysis:Each of 8 servings has (drum roll) about half a gram of carb and 11 calories. Raspberry sauce made from 1/4 cup frozen raspberries (no sugar added) adds 2 grams usable carbs and 2 grams fiber. Custard sauce adds about the same.
User Reviews

Reviews for this section have been closed.

 4 out of 5
I like it!, Guest Paige

I made the recipe as is except that instead of regular lemon juice I used a heaping teaspoon of TrueLemon and dissolved it in the water to make 1/4 cup lemon juice. I dont believe I would describe this as a pudding, though. Snow Fluff, maybe? lol It's a delicate meringue-like dessert and is quite tasty. I just put it in the freezer to try it as was suggested. Two thumbs up from me!

22 out of 22 people found this helpful.

See all 7 reviews

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