Lemon Pudding_Desserts

Source: Copyright, Diane Hartman, The Food Allergy Kitchen Cookbook

Basic Pudding Mix
Combine:
3/4 cup granulated sugar
1/4 cup potato starch
1/8 tsp. sea salt
1/2 cup Dari Free powder
3/4 to 1 teaspoon gelatin or equivalent in agar powder

This portion can be stored for later use, if desired, or used for
recipes that call for dry pudding mix. If you decide to prepare mix in
advance, I would recommend placing it in an airtight zip lock bag or
tightly closed container.

To prepare Lemon Pudding:

Combine pudding mix with 2 cups of water and 2 teaspoons gluten free/casein free Lemon Flavoring in a medium saucepan. Blend to remove all lumps. Stirring constantly, bring to boil. Allow to boil, while stirring constantly for
45 seconds to one minute, or until mixture thickens. Remove from heat
and add 2 Tbsp acceptable margarine or safe cooking oil.