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Greek Yogurt Lemon Pudding

Greek Yogurt Lemon Pudding

It only takes 5 minutes and 3 ingredients to make this Greek yogurt lemon pudding, a simple everyday dessert with protein and calcium.
Course Desserts
Cuisine Greek
Prep Time 5 minutes
Total Time 5 minutes
Servings 9 servings
Calories 206kcal
Author Marsha Maxwell


  • (12 Pack) Stainless Steel Sauce Cups 2.5 oz, Commercial Grade Dipping Sauce Cups, Individual Condiment Cups / Portion Cups / Ramekins by Tezzorio
  • Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
  • Pyrex Glass Mixing Bowl Set
  • Measuring Spoons: U-Taste 18/8 Stainless Steel Measuring Spoons Set of 9 Piece: 1/16 tsp, 1/8 tsp, 1/4 tsp, 1/3 tsp, 1/2 tsp, 3/4 tsp, 1 tsp, 1/2 tbsp & 1 tbsp Dry and Liquid Ingredients
  • OXO Good Grips Zester and Grater


  • 1 large container 1 quart or 1 kilogram plain lowfat Greek yogurt
  • 1 can 14 oz. sweetened condensed milk
  • 1 large lemon


  • Wash the lemon. Remove the lemon zest with a microplane, zester or grater, and set aside.
  • Juice the lemon.
  • In a large mixing bowl, whisk together the lemon juice, lemon zest and sweetened condensed milk to combine thoroughly.
  • Add the yogurt and whisk to combine.
  • You can eat the pudding right away, but if you have time, let it chill for at least half an hour in the refrigerator so the pudding thickens and the flavors blend together.
  • Spoon into individual serving dishes and top with fresh fruit, such as berries, kiwi, grapes or orange segments with the skin and pith removed.