Puddings, lemon, dry mix, instant, prepared with 2% milk
Whole food · Sweets
This is a classic instant lemon pudding, transformed from a pale yellow powder into a smooth, creamy, and vibrantly tart dessert when whisked with cold milk. Its texture is silky and spoonable, with a bright citrus flavor that is both refreshing and comforting. Nutritionally, it's a light treat, providing a modest 107 calories per 100g, primarily from carbohydrates.
Calorie split: 10% protein · 75% carbs · 14% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, sunny flavor and foolproof convenience—it's a reliable way to satisfy a sweet craving in minutes. Its smooth, creamy texture and bright taste make it a versatile base for toppings like whipped cream, berries, or a sprinkle of cookies.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its high carbohydrate content relative to other nutrients, which can cause a rapid blood-sugar spike, especially when consumed alone. To counteract this, pair a small portion with a source of protein or healthy fat, like a handful of nuts or a dollop of Greek yogurt, to slow digestion and promote satiety. Be aware that some mixes may contain common allergens like milk derivatives or artificial colors.
Key benefits
- Quick and easy to prepare with minimal equipment
- Provides a source of calcium when made with milk
- Offers a consistent, portion-controlled dessert option
- A familiar, comforting flavor for many palates
- Low in fat compared to many custard or cream-based desserts
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'instant' setting power in these mixes comes from modified food starch and tetrasodium pyrophosphate, which work together to thicken the pudding rapidly without the need for cooking.
Full nutrition (USDA data · scales with serving)
| Water | 74.2 g |
| Energy | 107 kcal |
| Energy | 449 kj |
| Protein | 2.8 g |
| Total lipid (fat) | 1.7 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 20.2 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 101 mg |
| Iron, Fe | 0.06 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 207 mg |
| Potassium, K | 130 mg |
| Sodium, Na | 268 mg |
| Zinc, Zn | 0.33 mg |
| Copper, Cu | 0.01 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 2.0 ug |
| Vitamin C, total ascorbic acid | 0.80 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.14 mg |
| Niacin | 0.07 mg |
| Pantothenic acid | 0.27 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Vitamin B-12 | 0.30 ug |
| Vitamin A, RAE | 46.0 ug |
| Retinol | 45.0 ug |
| Carotene, beta | 10.0 ug |
| Vitamin A, IU | 170 iu |
| Vitamin D (D2 + D3), International Units | 33.0 iu |
| Vitamin D (D2 + D3) | 0.80 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.97 g |
| SFA 4:0 | 0.05 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.16 g |
| SFA 16:0 | 0.43 g |
| SFA 18:0 | 0.20 g |
| Fatty acids, total monounsaturated | 0.48 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 0.45 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.10 g |
| PUFA 18:2 | 0.07 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 6.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.04 g |
| Threonine | 0.13 g |
| Isoleucine | 0.17 g |
| Leucine | 0.27 g |
| Lysine | 0.22 g |
| Methionine | 0.07 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.13 g |
| Tyrosine | 0.13 g |
| Valine | 0.18 g |
| Arginine | 0.10 g |
| Histidine | 0.07 g |
| Alanine | 0.10 g |
| Aspartic acid | 0.21 g |
| Glutamic acid | 0.58 g |
| Glycine | 0.06 g |
| Proline | 0.27 g |
| Serine | 0.15 g |
FAQ
Can I make this with a milk alternative like almond or oat milk?
Yes, you can, but the pudding may not set as firmly and the flavor will be milder. Use an unsweetened, plain variety and ensure it's very cold for the best results.
Why is my pudding lumpy?
Lumps often form if the milk is not cold enough or if the mix isn't whisked vigorously enough. Try using ice-cold milk and whisking for a full two minutes after combining to ensure a smooth texture.
Is this the same as lemon curd?
No. Lemon pudding is a starch-thickened, milky dessert, while lemon curd is a rich, cooked custard made with eggs, butter, and lemon juice, resulting in a much more intense flavor and denser texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.07 kcal/g · 10% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.06 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.