Hey all,

I have a question regarding a possible modification to the ever-favourite sugarfree jello pudding. The directions say to make it with fat free milk giving it a net carb value of 7 grams per serving. If I made it with say...full fat cream or half and half cream will the net carbs go down? Will the taste be the same?

Has anyone tried this or can anyone offer some advice.

By the way, for some really odd reason Canadian supermarkets don't carry sugar free jello pudding. I have NO IDEA why.... I got this on my last trip to the US. Very strange.

Your advice is appreciated!

Thanks in advance....
Krystyne

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http://hockeygirl34.blogspot.com

I've used half heavy cream and half water with great success and it's very tasty and creamy that way. It's less carbs than the full amount of half & half.

Hmmm, no SF pudding huh?? That IS strange!

Char

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Hmmmm, that is kinda weird. I wonder why they don't sell it in Canada?
I don't very often eat sf pudding, but I have made it with half cream and half water. If you use all cream it gets way too thick. I will sometimes make an almond flour crust and put s/f butterscotch pudding in it, topped with whipped cream made with caramel s/f syrup. Pretty yummy, but I only eat tiny servings of it.

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Trina

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I've made it with carb countdown milk at 3 carbs per cup. And I use 1 1/2 cups instead of the 2 cups in the directions. I also rarely eat it, though the chocolate and chocolate fudge is extremely good. It;s just that if I make it I will eat the whole bowl full.

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fortunately for me... i have the grandson to eat some of it.. so if i DO make the butterscotch that i bought.... and i make it with carb countdown.. how bad IS IT to have?
i have seen the sugar free ones ..or no sugar added... preMADE ones... but i figured they used low fat milk to make..although i never read the package yet..

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i have made it w/ heavy whipping cream.. for some reason none of the grocrie markets in my area carry anything other than those realy small containers of heavy cream.. so i buy the bigger container that is whipping cream.. zero carbs.. i use it for my coffee if i make pudding i use it and usualy do 1/2 it 1/2 water.. other thing that is REALY GOOD to do.. mix the pudding mix w/ the water... (if it is the instant kind, if not i dont know how one would do this..) anyway.. mix pudding w/ water... and use mixer to whip up the heavy cream/whipping cream.. then fold in the pudding that was mixed w/ water.. makes a VERY fluffy almost like moose.. mmmm

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4/03/08- 261 -
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Yah!!!

Thanks all, will try your suggestions! I can't wait... mmmm...

Regards,
Krystyne

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Start - May 7th, 2004, 175/157/145



http://hockeygirl34.blogspot.com

Last time I made it I also used Carb Countdown, as Rob said. Turned out great, keeps well in the fridge.

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I think that if you make it with carb countdown the net carb content for the entire 4 serving package is 35. Not bad if you share it but bad if you eat it.
Kumus - I found it didn't keep well in my refrigerator - It was gone in 2 hours!LOL.

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one note on any pudding.. when putting in fridge cover the top w/ seran wrap.(actualy laying it on top of the pudding not just the rim of container.) to prevent a film... i do that w/ any pudding say it be for the kids.. or me.. it gets coverd twice... 1 seran wrap.. 1 time sealing lid.

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01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

thanks for this info. I have been wondering about using carb countdown, or heavy whipping cream in it myself. Now I think I'll try it... has anyone noticed how much the price of heavy cream has gone up, or is it just happening in my area???

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In the cookies of life, we are the chocolate chips.

Lou, the price of cream & butter is up everywhere. Hmmmm, and they say LC is waning, I don't think so!

Rob

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Gilley:


WHAT? No pudding skin?!

I LOVE pudding skin!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!