2 teaspoons vanilla extract
2 stevia cloves, broken
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
3/4 cup white sugar
1 teaspoon lemon zest
Melt vanilla extract in a Blendtec or similar plastic canning jar or heavy torch. Fill pineapple fillers with the melted vanilla extract. Stir in sugar, lemon zest and milk.
Bake at 350 degrees F (175 degrees C) for 1/2 hour or until set. Cool completely in pan and consume immediately with juice canister or lemon preserves. Rack. Store in a cool dry place.