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Old 11-11-2003, 08:01 PM   #1
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Sugar Free Pudding

I am new to Atkins (will end the fourth week on Thursday), and I am learning all I can about acceptable foods and how to prepare them, as I already know that I want to be an Atkian the rest of my life.

My question tonight is about sugar free puddings. I have read several posts and have read that sugar free puddings are used in several recipes. Is Jell-O instant pudding mix acceptable, or is everyone talking about a different type of SF pudding?

Thank you.

Pogie
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Old 11-11-2003, 09:18 PM   #2
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I make jello SF pudding, even the cook kind with soy milk, then its about 1/2 the carbs.
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Old 11-11-2003, 10:17 PM   #3
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Does anyone know how to make your own puddings as I will not eat Jello brand sugar-free because it is made with Aspartame? Why don't they start using Splenda? Grrrrrr!
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Old 11-12-2003, 07:07 AM   #4
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bump--i don't eat it either
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Old 11-12-2003, 07:19 AM   #5
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Here is a recipe I used last winter. It isn't as "creamy" as pudding, but it is a good substitute. I usually made banana or chocolate ( for chocolate I added cocoa and sf vanilla syrup as the syrup).

2/3 cup davinci syrup (whatever flavor you want to make)
1 tsp guar gum
1/4 tsp salt
1 cup heavy cream
1 cup water
3 large egg yolks
2 tbsp butter
1/2 tsp vanilla extract

*1 cup unsweetened coconut (when making coconut creme pudding)

in a saucepan, combine everything except butter and vanilla. bring to a gentle boil. cook and stir for 2 minutes until thickened. stir in butter and vanilla pour into serving bowls.

There are also many custard/flan recipes in the recipe room too.
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Old 11-12-2003, 08:04 AM   #6
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Here are locarbman's puddings with no aspartame:

-----

locarbman
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Registered: Jun 2002
Location: Spokane, Washington
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I make my own...

CHOCOLATE PUDDING:

2c Heavy Whipping Cream (13.2 carbs)
1c Torani Sugar Free Syrup (chocolate flavor, 0 carbs)
1t Vanilla Extract (1 carb)
3c Equivalent sweetener of choice (Liquid Stevia = 0 carbs ;-)
4 sq. Hershey's Unsweetened Baking Chocolate (foilwrap=2sq., 8 carbs)
3T Lecithin Granules (1.5 carbs)
1/4t Xanthan Gum (0 carbs)
1/16t Salt (0 carbs)

Heat chocolate and cream…the chocolate melts in the warming cream but doesn’t really mix up till I use a hand mixer. Add remaining ingredients with a hand mixer, chill in refrigerator, 3.5 cups, 23.7 total carbs, no aspartame... ;-)


-----

LOL Yvonne, it works! ;-) I let the vanilla recipe chill for 5 hours and it set up just like the chocolate, and it's yummy! I've tried making puddings with larger amounts of xanthan gum but they're not quite as good as this...

As for ice cream, you need to add 2T glycerine to this recipe to keep it spoonable from the freezer. You can also leave out the cocoa butter for an excellent ice cream...

VANILLA PUDDING:

2c Heavy Whipping Cream (13.2 carbs)
1c Sugar Free Syrup (Vanilla flavor*, 0 carbs)
3c Equivalent sweetener of choice (Liquid Stevia = 0 carbs ;-)
2oz Cocoa Butter (0 carbs)
3T Lecithin Granules** (1.5 carbs)
1/4t Xanthan Gum (0 carbs)
1/16t Salt (0 carbs)

Heat cocoa butter and cream (I zapped the cocoa butter for 1.5 minutes in the microwave and added to warming cream), add remaining ingredients with a hand mixer, chill in refrigerator, 3.5 cups, 14.7 total carbs, no aspartame... ;-)

*Any sugar free syrup flavor can be used...

**3 heaping tablespoons granules = 3 level tablespoons fine ground = 2 tablespoons liquid lecithin

PS: I added 1 teaspoon of my homemade vanilla bean/vodka extract for more flavor...0 carbs. These puddings will make great fillings for cream pies... (key lime, coconut, banana...;-)

-----

Here's one using Flavorings and Food Coloring (no DaVinci's ;-)

BUTTERSCOTCH PUDDING:

2c Heavy Whipping Cream (13.2 carbs)
1c Water (0 carbs)
1/4t LorAnn Butterscotch Flavoring (0 carbs)
Food Coloring for Orange Color:
4d(rops) Red food coloring (0 carbs)
6d Yellow Food coloring (0 carbs)
4c Equivalent sweetener of choice (Liquid Stevia = 0 carbs ;-)
2oz Cocoa Butter (0 carbs)
3T Lecithin Granules (1.5 carbs)
1/4t Xanthan Gum (0 carbs)
1/16t Salt (0 carbs)

Heat cocoa butter and cream (I zapped the cocoa butter for 1.5 minutes in the microwave and added to warming cream), add remaining ingredients with a hand mixer, chill in refrigerator, 3.5 cups, 14.7 total carbs.
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Old 11-13-2003, 01:24 PM   #7
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To lgpars: Manufacturers use aspartame instead of Splenda

because Splenda is hugely more expensive.
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Old 11-23-2003, 04:15 PM   #8
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sugar free pudding

ive seen several recipes for sf pudding containing xanthan gum....

where can i buy xanthan gum?? ive seen a couple places online i can order it, but i would much rather go out and pick some up. can anyone help?
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Old 11-23-2003, 04:16 PM   #9
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sugar free pudding

ive seen several recipes for sf pudding containing xanthan gum....

where can i buy xanthan gum?? ive seen a couple places online i can order it, but i would much rather go out and pick some up. can anyone help?
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Old 11-23-2003, 04:17 PM   #10
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sorry about the double post... its my first time using the BB
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Old 11-23-2003, 04:30 PM   #11
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You might be able to find guar gum, it can be subbed for xanthan gum. You might try health food stores in your area.
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Old 11-24-2003, 08:37 AM   #12
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I've found xanthan gum both in my local health food stores, and at Kroger in the health food/organics section with the Bob's Red Mill brand flours.

It's fairly expensive ($10 for a small package), but you won't use much at a time, and it will last a looooong time.
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Old 11-24-2003, 02:13 PM   #13
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Thanks everyone for all the pudding recipes. Can't wait to try some of them. I've noticed more and more manufacturers are going to Splenda so hopefully Jello will also. Maybe we should all write to them.
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