Sugar-free muhallebi is a light Turkish pudding made by thickening milk with cornflour and sweetening it with erythritol. Stirred constantly over low heat, it delivers the texture of the classic pudding with a low-calorie profile.
Whisk part of the milk with the cornflour until smooth, then add the remaining milk.
Cook the mixture in a pot, stirring constantly, over low heat for 12 minutes until thickened, then stir in the erythritol and vanilla.
Divide into bowls, let cool to room temperature, and dust with cinnamon before serving.
Stir the mixture constantly, or it will catch on the bottom and turn lumpy. Lower the heat once it starts to boil, or it will overflow. Allergens: contains milk and dairy.
Dusting with grated lemon zest instead of cinnamon gives a more refreshing aroma.
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