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Saturday was my Mom’s birthday, so I offered to make one of her favorite desserts: Lemon Torte. Now that I’ve looked closer at the box of Jello lemon pudding, I won’t be able to make that again. “Happy Birthday, Mom, enjoy all these rotten preservatives and artificial flavors!”
I actually made both a Lemon Torte and a Chocolate Torte, but for the chocolate I used a box of organic pudding. I’ll show you the differences in ingredients between the box of Jello lemon pudding and the box of Dr. Oetker’s organic chocolate pudding. Granted, homemade pudding would be even better, and hopefully someone will share a good recipe with us, but these are what I used this time.
photo by rochelle, et. al.
Ingredient list in Jello lemon pudding:
“Sugar, modified food starch, contains less than 2% of natural flavor, disodium phosphate and tetrasodium pyrophosphate (for thickening), mono- and diglycerides (prevent foaming), yellow 5, yellow 6, BHA (preservative).”
When you can’t pronounce some of the ingredients, that’s never a good sign.
Now look at the ingredients in Dr. Oetker’s organic chocolate pudding:
“Organic cane sugar, organic cornstarch, organic cocoa, salt.”
That’s more like it.
Dreamy-licious
We’ve had this recipe in the family for years, but I’ve made some changes to get rid of some of the junky stuff. It consists of 4 layers of fun: a crust, a cream cheese layer, a pudding layer (you can make whichever flavor you’re feeling like that day – variations below), and a whipped cream layer on top.
Take a look at the recipe and I’ll show you ways I made it a little better, but still not ‘healthy’ due to the sugar.
If you’re like me though, and you know you’re going to make something like this now and then to take when you go somewhere, my changes at least get rid of the high fructose corn syrup, preservatives, artificial colors, etc. And with the better ingredients I use, it adds a few healthier nutrients, like part whole wheat flour, crispy nuts, and the healthy fats in the butter, cream cheese, and real cream.
TORTE DESSERT
Crust layer:
- ¾ c. melted butter (I use organic)
- ½ t. sea salt
- ¾ c. pecans chopped small (even better, use crispy nuts)
- ¾ c. organic whole wheat flour (sprouted flour would be even better)
- ¾ c. white flour (Bob’s Red Mill Organic)
Mix all together and spread into a 9×13 glass or stainless steel baking dish. Bake at 375* for 15 minutes. Meanwhile, start working on the other layers…
Pudding layer:
- Start the box of organic pudding (I’ve only seen Dr. Oetker’s vanilla or chocolate flavors – 4.5oz.), using about ½ c. less milk than it calls for, so it’s a bit thicker. If you don’t use the Jello junk (1 or 2 boxes of 3.4 oz. size/instant), then you’ll need to stand there and stir it for 15 minutes or so while it thickens. Yes, it’s a pain, but here’s my secret: have your kids help! Give them a stool and let them sit there and stir. (Obviously, only do this if they’re old enough to safely be that close to the stove.) Once it’s thick, set it in the frig to set up more until you’re ready to spread this layer on.
- UPDATE: see the homemade pudding recipes in the comments!
I was just thinking that if I wanted a lemon pudding, maybe I could use the organic vanilla and just add juice from an organic lemon…? Or I have some organic lemon oil, I wonder if that would give it a stronger lemon taste instead of the juice? Sorry to think as I write, but I need your help with this one!
Whipped cream layer (I don’t use Cool Whip – ICK) – start mixing:
- 2-3 cups of real cream / whipping cream (If you buy it at the store, remember do not by the ultra pasteurized kind, even if it is organic – that stuff is terrible!) A tip: you probably all know this already, but if you pour your cream in a bowl, and set that bowl on top of another bowl with ice in the bottom, it whips up a little faster. Be patient, it takes at least 5 minutes of mixing/whipping – put another kid on this job if you can trust them not to lift up the mixer and send it all over the kitchen. Once it thickens, add the next ingredients…
- 1-2 t. vanilla
- Add powdered sugar to taste and keep mixing. I like it sweet – bet you guessed that, eh? I don’t measure it, but I’d suggest you start at ½ cup and see if that’s enough for you before adding more. (Anybody know of a better alternative for recipes that call for powdered sugar?) Put this in the frig until you need it.
Cream Cheese layer – mix together:
- 8 oz. cream cheese ( If I ever figure out how to edit movies, I’ve made my first video blog, which shows how I make homemade raw cream cheese – so easy! MUCH easier than figuring out how to edit videotape. If someone knows of a good free software I can download for that, please enlighten me before I throw my laptop through the window.)
- ¾ c. powdered sugar (Anybody? Ideas for healthier alternative please? Or just shut your eyes and pour the stuff in and enjoy every stinking bite like I do.)
- ½ c. of your whipped cream (above)
When your crust is cool, start layering:
- Cream cheese layer on top of the crust
- Pudding layer
- Whipped cream on top
- Garnish with whatever might go with your flavor of pudding: more crispy pecans, shaved chocolate, organic chocolate syrup drizzled around the top, bits of lemon zest, mini chocolate chips – things like the nuts and chocolate chips are nice if you’re taking it somewhere, so you can put a little Press & Seal on top without it getting onto the whipped cream.
Variations:
- You could use vanilla pudding, then shave some chocolate on the top.
- Or squirt a little organic chocolate syrup on the cream cheese layer, use vanilla pudding, and more organic chocolate syrup to make a little design with it on top.
- Before I became a freak about every food out there, my brother Doug & I came up with some baaaad ideas:
–Turtle Torte: on the cream cheese layer we’d drizzle a jar of caramel ice cream topping, use chocolate pudding, then add pecans on top of the whipped cream layer. It was yummy, if you don’t mind the all the heart-killer high fructose corn syrup and fake flavorings in the caramel topping. (For Caramel torte use the same as above only we used vanilla pudding instead.)
–Chocolate/Peanut butter torte – chocolate pudding, along with a PB layer, made with PB, powdered sugar & butter.
–I also used to love a layer of crushed Heath bars on top of the whipped cream layer…it was tasty, just trust me on this one.
That’s it, more information than you probably wanted about pudding. Homemade pudding really can’t be that tricky, though, does anyone have an easy, yummy recipe to share with us? Please?!
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Kelly – I’m thinking along with you, but I’d probably experiment first with the lemon oil. OR Country life has some wonderful lemon extracts available. Remember, you’re going to making the pudding up with milk, and the lemon juice straight will have a tendancy to sour your milk. (Remember – when you want to “make” buttermilk in a pinch – you add some lemon juice to milk and let it sit and “curdle”. I’m thinking it wouldn’t be a good idea in the pudding!)
Shauna
Shauna,
And by the way, I actually think what I have in the cupboard is an organic lemon extract, now that you mention it.
Ah yes, this is why it’s never good for me to think alone.
Thanks for this recipe. I have a friend who was famous for what she called “Chocolate Delight”, it was delicious, but something a person could only eat once in a while. Nice to have a healthier version of it. The lemon version sounds delightful, and I love lemon.
To replace artificial gelatin Jello, I suggest you use agar. This healthy, tasteless seaweed is a source of fiber and calcium (and remember that calcium is useless without proper amount of Vit D!).
Agar is also what is used the the first ever entirely natural, kosher, vegan jello dessert to be launched soon. Please feel free to visit jelaia.com.
Hi Kelly… your post made me chuckle. Growing up my Mom never bought a box or package of anything. When we made a lemon meringue pie or chocolate pudding pie, we ALWAYS made it from scratch. (Same for vanilla and butterscotch too.) Lemon juice and grated lemon peel are what give the strong lemon flavor. Grace recently noticed the boxed pudding mixes at the store and asked about them. I told her I would show her how to make real pudding at home. I want her to know that food, even treats, come from real ingredients and not boxes and mixes. My yummy recipes are the same ones I've grown up with my entire life — from the Better Homes & Gardens red plaid cover cookbook. If you'd like me to post them I can, but they will take up a bit of space in the comments section.
The key to not curdling the milk is to mix the lemon juice in with other igredients before you add the milk
Carla
2 tb Butter (grass fed)
1 c Sugar (raw)
2 Eggs, separated (cage free)
2 tb Flour (I use Bob's red mill gluten free-all pourpose)
1 Lemon, juice & grated rind (organic)
1 c Milk (raw)
Beat butter and sugar together in a mixing bowl until fluffy. Add egg yolks, lemon juice and rind and beat until well combined. Add flour and milk and beat again. In another bowl beat egg whites until stiff. Fold egg white gently into the milk mixture. Turn batter out into a buttered pudding dish or 9 x 9 pan. Set pudding dish in a shallow pan of water, making sure water is not deep enough to boil over into the pudding. Bake in a preheated 350 oven for about 45 minutes or until toothpick inserted comes out clean.
Serves 6-8.
Here is a recipe for chocolate pudding that I love and the link to the original blog where the recipe originated.
http://heavenlyhomemakers.com/blog/category/natural-sugar-treats/page/2
Chocolate Creamy Pudding
2 1/2 cups milk
3 egg yolks
2/3 cup rapadura or 1/2 cup real maple syrup
1/4 cup cocoa powder
4 T. arrowroot powder
1/4 t. sea salt
3 T. butter
1 t. vanilla
In a medium saucepan, whisk together milk, egg yolks, rapadura or maple syrup, cocoa, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Remove immediately from the heat, and continue to stir until pudding is creamy. Add butter and vanilla and continue to stir until mixed. Pour into serving dishes and serve warm, or chill for two hours and serve cold.
Kelly, Although the Dr. Oetker’s pudding is good and easy, I make my a homemade chocolate pudding (from the More With Less cookbook), just like “Anonymous”. Economical and just as easy when I don’t have packaged on hand:
1/3 c. sugar or honey
2 T. cornstarch
2 T. cocoa powder
2 c. milk
Cook above over med-high heat and stir constantly until thickened (this can take awhile).
Add:
1 tsp. vanilla
1 T. butter
Serves 4.
Also, just an addition to your “make your own whipped cream” tip: You can place stainless steel bowl and utensils in the freezer for and hour or so before whipping and that might save the ice step!
Have you posted how to make your own cream cheese??
sue
I didn’t know anyone made organic pudding yet. I’ll keep my eye out for it. I quit making Jello and pudding altogether a while ago, because it just seemed like so many wasted calories.
Fred, I’d like to check out the ingredient label on the all-natural jello – I didn’t see one at your site.
Thanks for the homemade recipes everyone – I can’t wait to try them, especially the baked pudding, so I don’t have to stand there stirring.
Liz, my mom made a lot of food from scratch, but pudding was never one of them!
Kelly
YUM that looks so delicious!
Great post, Kelly!
A substitue for any kind of sugar in whipping cream (whether it calls for powdered sugar or other sugar) is to use stevia. I make my whipping cream with stevia and vanilla extract and it’s wonderful! No sugar needed.
… I just came across this (I’m still trying to figure out a way to make pudding with goat milk that doesn’t taste, um, “goaty”
SOMEDAY!!!), and thought I’d throw my 2¢ in… I make powdered Rapadura sugar by blending it in the blender (although I guess you could use a food processor) until it’s really fine, and then sifting. I do it several pounds at a time because otherwise it’s just a hassle when I’m trying to get things done. It’s worked really well each time, and other than that hint of “molasses” flavor, no one’s noticed. 
Meg’s last blog post..Titus 2 Thursday: Why we cannot continue to be surprised
I’ll put my 2 cents with Meg and maybe we’ve got something! My mom made powdered sugar in our Vita-mixer one time when I was a kid. It was just sugar and cornstarch. I looked up the proportions online and it is 1 cup sugar to 2 T of cornstarch. Are there any good substitutes for cornstartch?
I’ve thought of making my own powered Rapadura also just for the recipe you posted! Also if you don’t have access to raw milk, coconut milk is a great substitute in a recipe like this.
I know this is an older post, but I thought I’d mention that canned coconut milk diluted 1/2 with water makes wonderful cooked pudding. I try to save my raw milk for only raw consumption, and have found that coconut milk subs great in nearly everything. No coconut taste, and extra lauric acid to boot! I keep cans of it in my pantry and mix it up for this kind of thing. I have used it for banana pudding, chocolate pie, coconut pie, for the milk in biscuits and other baked goods, etc.
Meg, good scoop, thanks!
Marsha, maybe you could use organic corn starch? I found some the other day.
Nancy, no coconut taste in coconut milk, really? I love the idea to use this to fill in when we run out of our raw milk!
Kelly
Kelly, I am talking about the canned coconut milk (Thai brand is what I can get here). Surprisingly, no, it doesn’t taste like coconut at all! It is a very mild, rather bland flavor that is slightly sweet, but not so at all when you dilute it. Not any sweeter than milk anyway. I think you’d like it. Sally F. uses it in many of the recipes in Eat Fat Lose Fat. I bought that book years ago when I started cooking/eating more traditional foods. I went to the bookstore to try to get Nourishing Traditions and they didn’t have it, so I figured this one by her would be the next best thing to read while I waited for the other one to come in. I should write a review for your “good books” post, because EFLF was wonderful and explained the good fat/bad fat issue more understandably than anything I have read by her or Mary E. or anyone else.
As I write this, I am drinking a mug of chicken (bone) broth with coconut milk in it…so good, and as much as I love coconut, it doesn’t taste like it at all. I also add it to my chicken and rice soup for a little more body (and lauric acid) in the broth. I make a wonderful chicken recipe where I brown sliced onions and garlic and chicken pieces (usually thighs and breasts, bone in, skin off) in coconut oil and then pour a can of UNdiluted coconut milk over it. I cover it loosely with a lid, and simmer it until the chicken is nearly done. Then I lay 2 long sprigs of fresh rosemary over the top of the meat and cover it. I let that simmer for another 10-20 minutes or so and oh, man, is it good (if I do say so myself)! It is a favorite with my children. I tried some of the Thai dishes that use coconut milk, and my Southern family just couldn’t wrap our taste buds around them. Traditional cooking adapts so well to the way we cook in the south, and I have really embraced it after trying for so many years to “lowfat” all the recipes of our heritage. What was I thinking?!
I have also made powdered Rapadura in the blender and food processor. It works great. I’ve never tried to make enough to make icing, but have used it in whipped cream and to sweeten cream cheese. It is wonderful for that…add some chopped dried apricots and some pecans…mmm!
Hey…I should also mention that coconut milk is another good way to get medium chain triglyceries in our diets, esp when we have reluctant children (teens esp) to please. It took one of my sons awhile to be able to like coconut oil. I could make a smoothie for him and add oil and he’d give me “the look,” but when I made it half and half with raw milk and coconut milk, he didn’t even know it!
Okay, you can tell it is a slow day at my house! Sorry!
Oops…I brown the chicken in half coconut oil, half butter. Sorry!
Such great scoop, Nancy, I love it!
Feel free to write up as much as you’d like to about the EFLF book, that would be great!
Oh, and I’m going to make that yummy recipe next week for sure.
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