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Old 03-10-2010, 03:23 PM   #1
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Help with Sugar Free Pudding (Jello)

I have a box of sugar free pudding that says........

It is 6g per serving. A serving is 1/4 of the package and the package has 4 servings. This is without milk.

What if I make the pudding with almond milk? Would that work?

Any ideas what I can do with this stuff? I have several flavors of it....choc, vanilla, cheesecake.
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Old 03-10-2010, 03:46 PM   #2
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I've not made it with almond milk, but I believe some have tried it with varying degrees of success. I think if you use PART almond milk and PART cream, that's more likely to work, IIRC. Something about having SOME dairy in there seems to help it set up properly.

I've used 1/2 cream and 1/2 water for the called-for milk and that works fine too.
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Old 03-10-2010, 03:51 PM   #3
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I make it with 1/2 HWC and 1/2 full-fat yogurt and it comes out perfect. Don't know about almond milk - but do post if you try it, I'd love to know.
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Old 03-10-2010, 04:00 PM   #4
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I mix with heavy cream and whip so I get more volume hence "more " servings
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Old 03-10-2010, 04:13 PM   #5
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I would love to know if the almond milk works
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Old 03-10-2010, 04:57 PM   #6
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I'll try it with almond milk then; so I can let you all know. HWC and half and half have some carbs, but the almond milk I have is so low (I'll look again and report).

The directions on the box say to use fat free milk and omg....isn't that blue milk even thinner than almond milk? I never could understand why people would throw away their money on white cloudy water!
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Old 03-10-2010, 05:12 PM   #7
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<<<< waiting for the report
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Old 03-10-2010, 05:29 PM   #8
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Okay, I just put 4 ramkins of (hopefully) pudding made with almond milk in the frig.

About my Almond Milk. It's organic unsweetened almond vanilla. 1 cup contains.......

40 calories
2.5 g. fat
180 mg sodium
2 g. carb
0 fiber
1 g. protein

I used 2 cups for the box of pudding. It says that it sets up after 5 min. We shall see.

Waiting...........waiting.......waiting.......wait ing..........waiting...... ah never mind, I'll post again when it's pudding!
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Old 03-10-2010, 05:37 PM   #9
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I make it with Almond milk all the time. Usually sets up OK if I wait for that to happen
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Old 03-10-2010, 06:11 PM   #10
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Originally Posted by treebunny View Post
I make it with Almond milk all the time. Usually sets up OK if I wait for that to happen
good to know !
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Old 03-10-2010, 06:29 PM   #11
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Well, it's been in the frig for an hour now and is the consistency of egg nog. I don't think it's gonna work. I'll check again later.
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Old 03-11-2010, 09:00 AM   #12
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So, after being refrigerated all night, it thickened up a bit but still pourable. I don't think I'll be eating it. I took a little taste and it's to sweet for me.
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Old 03-11-2010, 12:27 PM   #13
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Instead of thrwoing it out you could whip some heavy cream and slowly pour it in while still beating , like a mouse
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Old 03-11-2010, 01:09 PM   #14
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another great use for SF pudding is mixed w/greek yogurt. The SF cheesecake mixed w/a few blueberries is out-of-this world good!!
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Old 03-11-2010, 01:26 PM   #15
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Originally Posted by CheriR View Post
another great use for SF pudding is mixed w/greek yogurt. The SF cheesecake mixed w/a few blueberries is out-of-this world good!!
Could it be mixed with Sour Cream? Or Cream Cheese? I may give to give it a try.
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Old 03-11-2010, 06:19 PM   #16
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I used one little bit of it today in my protein shake. I'll try mixing it with greek yogurt too!
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Old 03-11-2010, 09:17 PM   #17
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Okay-- here's how my experiment went. I took 2 tablespoons of SF Cheesecake Jello pudding and mixed it with 4 tablespoons of sour cream. Then I beat the heck out of it. It got thicker and more cheesecake like-- yummy. (Hint) Let the Pudding mix hang out awhile on top of the sour cream, 'till you can see it melting.
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Old 07-12-2011, 02:24 PM   #18
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I make sugar free pudding with almond milk all the time. the trick to getting it pudding like is to use half the amount of milk that it calls for.
eg. instead of adding 2 cups of milk to the box of mix, add 1 cup of almond milk
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Old 07-12-2011, 02:32 PM   #19
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I mix 1 cup of HWC with a block of softened cream cheese until it's smooth, then I add in a box of pudding mix and whip the heck out of it.
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Old 07-13-2011, 02:04 PM   #20
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Glad to hear the suggestion for using half the almond milk as milk. Mine never "pudding'd" with almond milk -- more like a nice thick chocolate milk...
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Old 07-13-2011, 02:39 PM   #21
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I make it with Almond milk all the time. Usually sets up OK if I wait for that to happen
How much almond milk did you use for a box of pudding, 4 serving size?
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Old 07-13-2011, 04:38 PM   #22
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I always use half HWC and half water. It sets up nice. I was not thrilled with the Almond Milk but DH liked it well enough.
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Old 10-07-2011, 02:26 AM   #23
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How bout using half & half? Has anyone tried that?
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Old 10-07-2011, 06:04 PM   #24
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Originally Posted by GenStarX View Post
How bout using half & half? Has anyone tried that?
I'm sure someone has, but I have no idea who that might be.

Most of us are trying to save carbs in recipes like this so we go for the lowest carb count we can. The person who used almond milk was using 1 c which contained 2grams of carbs. One cup of half and half has about 10.4 grams, and heavy whipping cream has about 6.4 grams per cup.

When I try this I will probably use 1/2 c heavy cream and 1/2 water. I'll get the fat from the cream which satisfies my hunger and a lower carb count by adding water.
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Old 10-08-2011, 12:21 AM   #25
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I guess you're right. I guess I'm so used to using half & half in such small quantity, where its only .2g more carbs than HWC. But, when you multiply that into cups... definitely a difference, for sure. :\
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Old 10-08-2011, 02:10 AM   #26
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I have many boxes of pudding and jello. I'm making jello-shots with the jello and I've seen many recipes with pudding mix in them. I tried making pudding once but it didn't set at all. Maybe you can use it in ice cream or shakes?
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Old 10-08-2011, 04:14 PM   #27
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Ha!!
Did y'all see this??
Linda's Low Carb Menus & Recipes
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Old 10-08-2011, 04:57 PM   #28
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Quote:
Originally Posted by souzac View Post
Well, it's been in the frig for an hour now and is the consistency of egg nog. I don't think it's gonna work. I'll check again later.
Got here too late! Nut milks will not work, see this thread here: http://www.lowcarbfriends.com/bbs/lo...onut-milk.html
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Old 04-25-2012, 05:42 PM   #29
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I made the sf instant (5 minute) cheesecake pudding last night. I used 1 cup of heavy whipping cream, and 1 cup of half and half. Beat the heck out of it for two minutes. It bulked waaaay up-- there's at least 6-10 servings, taking that carb count waaay down.

1 cup half and half- 10 grams
1 cup Heavy whipping cream 6 grams
i box sf instant cheesecake pudding 24 grams

TTl Grams 40.0

for 4 extremely large servings, 10 grams each
8 medium servings, 5 grams each

Could somebody check my ttls?
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Old 04-25-2012, 05:56 PM   #30
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I made some the other day using 1 cup heavy cream and 1 cup calorie countdown using instant banana pudding, the kids loved it. I bet using 1 cup of cream and 1 cup of nut milk would work if it works with half cream and half water.
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