Hey Saffire, about the jello

On Wed, 17 Nov 2004 05:47:11 +1000, yuluwirri
wrote:

I can get splenda and the gelatin but what is cool aid?

Essentially, think unsweetened cordial 'base' in a powder form.

Okay. I will have to look for some. I wonder if Woolies has it?

It doesn't here, but it might be different at your local one.
I
sometimes get a friend in the US to send some to me, since it's pretty
inexpensive and easily posted, but it's not all that great to my
Aussie tastes. Even without adding any sweetener at all, I find they
are extraordinarily oversweet compared to Oz Cordial mixes. You could
probably use some diet cordial and adjust the water amounts
accordingly - that is, if you use a half-cup of undiluted cordial, you
reduce the water amount added to the gelatin by half a cup.

This sounds like a good idea. Thanks!

That is, of course, always supposing you can get a cordial you can
tolerate. I can't since I'm made ill by pretty much every sweetener
except Splenda.

I have looked at the "diet" jellies available here and they are not
acceptable on the Atkins plan.

Most of the diet jellies are fine - they don't use Splenda (Cottees
used to, but they switched back to aspartame, to which I'm horribly
allergic) but they are OK. If you don't react badly to either
aspartame or saccharin (which I think the Weight Watchers jellies use)
then you should be fine. Atkins *does* approve the use of Diet Jello
in the US which (IIRC) is aspartame sweetened.

Oh really? I thought he was very against aspartame? Doesn't matter
because I, like you, do not react very well to it either. :/ I'm
hankering for something sweet so I thought jelly and cream would be
nice for dessert.

He encourages you to use alternatives, but many people use aspartame
with no trouble.

Personally I get massive headaches and a depressed breathing reflex
(not good in an asthmatic) with aspartame. Even when it's been
'hidden' in a food by 'helpful' friends trying to prove to me it's all
in the mind I've gotten this reaction. Unfortunately, I have a long
history of developing allergies and intolerance reactions so I'm very
wary about such things. I don't use Splenda very often either simply
because I'd hate to become ill from using the only sweetener I seem to
'get away with'.

When I was able to get Splenda-sweetened Jelly I used to sometimes mix
about 100g of soft cream cheese with the jelly mix and whip it with an
electric mixer (or even a stab-blender when I was being lazy) so it
made a creamy mousse-like texture. Very tasty and satisfying.

Thanks Aramanth.

You're welcome.

Aramanth