Making Instant pudding

I have a package of sf ff Jello chocolate fudge pudding. It says to add low
fat milk. How do I make it low carb? Heavy cream and water? Thanks.

tenplay wrote:

I have a package of sf ff Jello chocolate fudge pudding. It says to add low
fat milk. How do I make it low carb? Heavy cream and water? Thanks.

Mix 1/4 package sugar-free instant pudding in a blender with 8 oz water,
1 oz heavy cream, 1/4 cup unflavored, unsweetened protein powder and a
few ice cubes. Pour out of the blender *fast* as it solidifies really
fast and gets all stuck in the blades.

I "invented" this by mistake trying to flavor shakes (you need a lot
more liquid to make it as a shake).

--
As you accelerate your food, it takes exponentially more and more energy
to increase its velocity, until you hit a limit at C. This energy has
to come from somewhere; in this case, from the food's nutritional value.
Thus, the faster the food is, the worse it gets.
-- Mark Hughes, comprehending the taste of fast food

On Mon, 17 May 2004 02:47:45 -0500, "revek"
wrote:

The runes were cast, the portents thundered and then tenplay
proclaimed:
I have a package of sf ff Jello chocolate fudge pudding. It says to
add low fat milk. How do I make it low carb? Heavy cream and water?
Thanks.

Yes. But. Notice the carb count on the package. That is from the
cornstarch used to thicken the pudding. That does not go away if you
use cream/water, half & half, Hood's Carb Countdown or soy milk. Budget
accordingly.

Oddly, Dr. Bernstein allows Jell-o sugar-free pudding on his otherwise
extremely low-carb diet.

Carol

Damsel wrote:

Oddly, Dr. Bernstein allows Jell-o sugar-free pudding on his otherwise
extremely low-carb diet.

I think you may have misread; I think he is big on sf jello, not sf pudding.

I mean, his diet doesn't allow packet sweeteners even if you count the
carbs, I doubt he allows pudding.

--
As you accelerate your food, it takes exponentially more and more energy
to increase its velocity, until you hit a limit at C. This energy has
to come from somewhere; in this case, from the food's nutritional value.
Thus, the faster the food is, the worse it gets.
-- Mark Hughes, comprehending the taste of fast food

"Jackie Patti" wrote in message
...
tenplay wrote:

I have a package of sf ff Jello chocolate fudge pudding. It says to add
low
fat milk. How do I make it low carb? Heavy cream and water? Thanks.

Mix 1/4 package sugar-free instant pudding in a blender with 8 oz water,
1 oz heavy cream, 1/4 cup unflavored, unsweetened protein powder and a
few ice cubes. Pour out of the blender *fast* as it solidifies really
fast and gets all stuck in the blades.

So if I want to make the whole package, do I simply multiply the ingredients
by 4? I'll probably throw all the ingredients in my Vitamix. Easy to clean
up. Thanks.

tenplay wrote:

"Jackie Patti" wrote in message
...

tenplay wrote:


I have a package of sf ff Jello chocolate fudge pudding. It says to add

low

fat milk. How do I make it low carb? Heavy cream and water? Thanks.

Mix 1/4 package sugar-free instant pudding in a blender with 8 oz water,
1 oz heavy cream, 1/4 cup unflavored, unsweetened protein powder and a
few ice cubes. Pour out of the blender *fast* as it solidifies really
fast and gets all stuck in the blades.

So if I want to make the whole package, do I simply multiply the ingredients
by 4? I'll probably throw all the ingredients in my Vitamix. Easy to clean
up. Thanks.

If you've got room for it. My blender wouldn't hold that much.

And as noted, this was an accidental discovery. Given that I was trying
to make a shake rather than pudding, I was using just a fraction of the
pudding for sweetening and flavoring.


--
As you accelerate your food, it takes exponentially more and more energy
to increase its velocity, until you hit a limit at C. This energy has
to come from somewhere; in this case, from the food's nutritional value.
Thus, the faster the food is, the worse it gets.
-- Mark Hughes, comprehending the taste of fast food

On Mon, 17 May 2004 13:03:23 -0400, Jackie Patti
wrote:

Damsel wrote:

Oddly, Dr. Bernstein allows Jell-o sugar-free pudding on his otherwise
extremely low-carb diet.

I think you may have misread; I think he is big on sf jello, not sf pudding.

I mean, his diet doesn't allow packet sweeteners even if you count the
carbs, I doubt he allows pudding.

There's a recipe in the back of the 1997 book for Rhubarb Pie which
calls for two packets of sugar-free lemon pudding mix. I thought it
was strange, too, given his take on powdered artificial sweeteners. I
have yet to find out if he finds granular Splenda acceptable. From
reading portions of his website, I know that the current formulation
of Jell-O has maltodextrin in it, and is therefore now on his no-no
list. I eat it every day anyway. Doesn't seem to have any effect on
my blood sugar (sorry, my mom was a type 1 diabetic, and I grew up
using the term, "blood sugar").

Thanks to Priscilla, I recieved a copy of Bernstein's book last Friday
(Sorry Priscilla, for not letting you know - I'm on Crash's computer,
and your addy is in mine). Unfortunately, the ad for the book was
misleading. It's the 1997 version, as well. I am going to donate it
to my clinic so they can get some enlightenment about the proper
dietary treatment of diabetes.

The End
Carol

tenplay wrote:
I have a package of sf ff Jello chocolate fudge pudding. It says to add low
fat milk. How do I make it low carb? Heavy cream and water? Thanks.

1 cup heavy cream and one cup water, or save some calories with 1/2 cup
heavy cream and 1 1/2 cups water.

But it's still rather carby. Sugarfree pudding mix has 6g cornstarch per
serving in the dry mix itself, and chocolate flavors have an additional
2g carb. Plain heavy cream with no carby additives has 6.6g carb per cup
(not to mention about 800 calories).

Another option, if you can afford the cream calories, is to whip a
half a cup of heavy cream, and when it's almost done whipping, blend in
about a teaspoon of the pudding mix. This will flavor it, and thicken
it to a thick mousse, and you get 10 or 12 servings from a small box of
pudding mix.

--
jamie )

"There's a seeker born every minute."

Damsel quoth:

Thanks to Priscilla, I recieved a copy of Bernstein's book last Friday
(Sorry Priscilla, for not letting you know - I'm on Crash's computer,
and your addy is in mine). Unfortunately, the ad for the book was
misleading. It's the 1997 version, as well.

Now that ****es me off! False advertizing. I'm going to give them some
lousy feedback.

I am going to donate it
to my clinic so they can get some enlightenment about the proper
dietary treatment of diabetes.

That will be a good use.

I'm so sorry it turned out to be the old one, Carol! *sigh*

Priscilla, muttering
--
"Come to Planet Earth! Watch people with brains not use them! Several
shows daily! Free admittance!" Keera Ann Fox in alt.support.menopause

On Mon, 17 May 2004 21:56:04 +0000 (UTC), Priscilla H Ballou
wrote:

Damsel quoth:

Thanks to Priscilla, I recieved a copy of Bernstein's book last Friday
(Sorry Priscilla, for not letting you know - I'm on Crash's computer,
and your addy is in mine). Unfortunately, the ad for the book was
misleading. It's the 1997 version, as well.

Now that ****es me off! False advertizing. I'm going to give them some
lousy feedback.

I am going to donate it
to my clinic so they can get some enlightenment about the proper
dietary treatment of diabetes.

That will be a good use.

I'm so sorry it turned out to be the old one, Carol! *sigh*

Priscilla, muttering

That's okay, Priscilla. It gives me a chance to maybe educate some
medical types. You know ... pay it forward. I'll buy a copy of the
new one next month.

You're a saint. But remind me not to **** you off! G

Carol