Diabetic Lemon Pudding - cooking recipe

Ingredients

1/4 cup cornstarch
1 cup skim milk (or plain soymilk)
1/2 cup sugar-free lemonade concentrate
1 tablespoon Splenda sugar substitute
1 tablespoon lemon zest
6 paper cups (3 oz size)

Preparation

Whisk all ingredients in a medium saucepan on low heat.
Bring to a simmer, stirring constantly.
Cook until mixture starts to thicken, 3 or 4 minutes.
Pour into cups and chill 2 or 3 hours.