SF Pudding with protein Powder??

mom2twoboys · 10-20-2006, 11:14 AM

I posted this in the Muscle Matters section also but I was wonder ing if any of you super experimenters and tweakers has ever tried this. I was going to make some SF Choch pudding because I am all out of the Stallone pudding and I am not ready to place an order yet. A brain cell went off and I thought how about adding choc designer whey to this, maybe 2 scoops to a package with some extra CC milk?
Any thoughts - I hate to waste food so I am always so afraid to experiment.
Thanks
Maria

Pam · 10-20-2006, 12:25 PM

I'm not sure if this recipe is what you had in mind. It's by Tater Head & Iscoop. It's VERY GOOD!!!

This is a “cook on the stove” kind of pudding mix that I keep in the cupboard.

Polyd Dry Pudding Mix.....invented by Iscoop (my tweaks)

The mix:
1 cup cocoa powder
1/2 cup CarbQuik
1 cup polydextrose
1/2 cup plain whey protein powder…..or vanilla
1/2 cup erythritol…..1/4 c. erythritol
1/4 cup diabetisweet.....1 – 2 pkts. Sweet One
1/2 cup splenda granular
1 teaspoon salt

To make the pudding:
use 7/8 cup of dry mix, which is approx. 1/2 cup + heaping 1/3 cup
1 cup carb count down…..use ¾ c.
1 cup heavy cream…..use ¾ c.
1 teaspoon vanilla extract

Place milk in a medium pot. Add the dry mix, cook over med-hi heat, stir constantly using a wire whisk until it comes to a low boil, then turn down heat to low, cook for 3-4 minutes, continuously whisking (it should cover back of spoon when done) . Remove from heat, stir in vanilla. Pour mixture through a wire strainer over a water pitcher, then into individual pudding dishes.

Last edited by Tater Head : 07-09-2006 at 08:32 AM.
As for other flavors, I have a dry batch in the cupboard of Coconut Cream. What I did to replace the 1 cup of cocoa powder was, to add 1/2 cup unsweetened coconut and 1/2 cup extra whey powder to the dry mix. I also add into the milk 1 tsp coconut extract.

For Butterscotch, I add in, 1/2 cup extra whey, plus 2 T brown diabetisweet in place of 1/2 the DiabetiSweet (so 2 T each) This is so nice to have a big batch on hand and you just add milk and heat just like in the old days when I used to make cooked pudding.

Btw, the reason I use the sweeteners I use is because I hate that gassy bloated feeling you get when you use maltitol, xylitol and others. The DiabetiSweet can do a number on you as well, that's why the small amount in my tweaks.

I like to use a very fine whey powder, so I use Whey protein isolate 100% Microfiltered, the Now brand from netrition.

mom2twoboys · 10-20-2006, 05:00 PM

WOW Thank you, no I was hopeing for an easy way out like making the boxed pudding and just adding a scoop or two of protein powder.

Bfranke · 10-20-2006, 05:50 PM

Marie, try it. I doubt you will need much more milk, 1/8-1/4 c, probably. Put it in ******, and see what you come up with nutrition wise, see how it compares.
HTH,
Bette

Kevinpa · 10-20-2006, 06:04 PM

Have you guys tried Dixie diner Carb Counters Instant Pudding Mix. Its a bit pricey but pretty good.

Bev-Ann · 10-20-2006, 06:21 PM

I'm lactose intolerant so had to come up with a way to make a mousse without milk ingredients. I stumbled across a recipe for a mousse using tofu and decided to experiment. Trust me, you won't taste the tofu.

700g traditional tofu, well drained and diced
sweetener equivalent to 1 1/2 cups*
1/2 cup Dutch processed cocoa powder
1 tsp vanilla extract

Blend tofu in a food processor until smooth. Add remaining ingredients and blend until well combined. Divide into serving cups and refrigerate at least one hour.
Makes 6 servings. Per serving is 130 calories, 6g fat, 3g net carbs and 11g protein. You could add chocolate whey protein isolate to bump up the protein even further.

*Sweetener blend I use
3 tbsp erythritol
3 tbsp DiabetiSweet (or isomalt with a tiny amount of stevia extract powder)
24 drops Sweetzfree

scott123 · 10-20-2006, 11:03 PM

Maria, I'm not sure a whey protein based pudding would be very tasty. The Stallone pudding is caseinate based. Caseinate, the other milk protein, tastes a lot better than whey. I would give Tater's recipe a shot, but at the same time, in the future, you might want to invest in some calcium caseinate. With caseinate, cocoa, the right combination of sweeteners, and a little experimentation, you might be able to come up with a really good Stallone knock off- not only would it taste better than the Stallone pudding, but it would be quite a bit less expensive as well.

If someone were to find themselves in an especially adventuresome mood, he/she might even take Tater's carbquik (I'd probably use carbalose)/polyd approach and blend it with a caseinate version to create a carbalose/polyd/caseinate hybrid. I think there's potential there. It could be the best of both worlds- caseinate could cut the taste of the carbalose and provide a milky taste/texture, while the carbalose could provide the traditionally starchy taste/texture associated with homemade pudding.

Bev-Ann, fyi, accounting for synergy, your sweetener blend comes out to about 2 cups sweetening equivalent.

Bev-Ann · 10-21-2006, 06:05 AM

Quote:

Originally Posted by scott123

Bev-Ann, fyi, accounting for synergy, your sweetener blend comes out to about 2 cups sweetening equivalent.

That's interesting. I've been lurking on these forums for awhile now and when I found your suggestions for sweetener blends, I tried them. They just were not as sweet as the sugar amounts being replaced. When I tinkered a bit, mine came out to be pretty darn close. Maybe the brand of erythritol I'm using isn't as sweet as others? I've also found that the suggestion of 25 drops of Sweetzfree is not enough to replace 1 cup sugar. It takes 32 drops for me. And I've never had a sweet tooth, so most things taste too sweet to me.

BTW, I'm forever grateful to you for all the work you've done with polyd. Your research and experimentation is the reason I started using it.

Tater Head · 10-21-2006, 09:03 AM

Quote:

Originally Posted by mom2twoboys

WOW Thank you, no I was hopeing for an easy way out like making the boxed pudding and just adding a scoop or two of protein powder.

This couldn't get any easier, after you make the mix up all you do when you feel the need for pudding is add milk and cook.

Scott at the time this recipe was made we didn't have carbolose yet. I agree with you carbolose would be a better choice in this then carbquik.

Although, this pudding is darn close to tasteing like real cook on the stove pudding. I also like the convenience of having the dry mix on had in the cubboard. I have also made chocolate cream pie with this pudding and my pie crust recipe topped with whipped cream

theislandgirl · 10-23-2006, 08:34 PM

When I'm feeling really pressed for time, I add 2 big scoops of my fave protein powder (I've got a blackberry one going right now) to some plain yogurt. Makes a nice "pudding".

When I feel like "butterscotch" or chocolate, I use the instant SF & FF pudding mix, and at the early stage where gently stirring the mix, I add in either vanilla or chocolate whey protein powder, just for the protein boost and to make it more filling.

Haven't tried the cooked pudding recipe yet, but mean to. Soon. I hope.

10-20-2006, 11:14 AM	#1
mom2twoboys MAJOR LCF POSTER! Join Date: Jan 2004 Location: Mom to 2 boys and a girl born 5/6/05. Posts: 1,124 Gallery: mom2twoboys WOE: Atkins Start Date: 10/26/05	SF Pudding with protein Powder?? I posted this in the Muscle Matters section also but I was wonder ing if any of you super experimenters and tweakers has ever tried this. I was going to make some SF Choch pudding because I am all out of the Stallone pudding and I am not ready to place an order yet. A brain cell went off and I thought how about adding choc designer whey to this, maybe 2 scoops to a package with some extra CC milk? Any thoughts - I hate to waste food so I am always so afraid to experiment. Thanks Maria

10-20-2006, 12:25 PM	#2
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 969 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	I'm not sure if this recipe is what you had in mind. It's by Tater Head & Iscoop. It's VERY GOOD!!! This is a “cook on the stove” kind of pudding mix that I keep in the cupboard. Polyd Dry Pudding Mix.....invented by Iscoop (my tweaks) The mix: 1 cup cocoa powder 1/2 cup CarbQuik 1 cup polydextrose 1/2 cup plain whey protein powder…..or vanilla 1/2 cup erythritol…..1/4 c. erythritol 1/4 cup diabetisweet.....1 – 2 pkts. Sweet One 1/2 cup splenda granular 1 teaspoon salt To make the pudding: use 7/8 cup of dry mix, which is approx. 1/2 cup + heaping 1/3 cup 1 cup carb count down…..use ¾ c. 1 cup heavy cream…..use ¾ c. 1 teaspoon vanilla extract Place milk in a medium pot. Add the dry mix, cook over med-hi heat, stir constantly using a wire whisk until it comes to a low boil, then turn down heat to low, cook for 3-4 minutes, continuously whisking (it should cover back of spoon when done) . Remove from heat, stir in vanilla. Pour mixture through a wire strainer over a water pitcher, then into individual pudding dishes. Last edited by Tater Head : 07-09-2006 at 08:32 AM. As for other flavors, I have a dry batch in the cupboard of Coconut Cream. What I did to replace the 1 cup of cocoa powder was, to add 1/2 cup unsweetened coconut and 1/2 cup extra whey powder to the dry mix. I also add into the milk 1 tsp coconut extract. For Butterscotch, I add in, 1/2 cup extra whey, plus 2 T brown diabetisweet in place of 1/2 the DiabetiSweet (so 2 T each) This is so nice to have a big batch on hand and you just add milk and heat just like in the old days when I used to make cooked pudding. Btw, the reason I use the sweeteners I use is because I hate that gassy bloated feeling you get when you use maltitol, xylitol and others. The DiabetiSweet can do a number on you as well, that's why the small amount in my tweaks. I like to use a very fine whey powder, so I use Whey protein isolate 100% Microfiltered, the Now brand from netrition. __________________ Pam

10-20-2006, 06:21 PM	#6
Bev-Ann Senior LCF Member Join Date: Aug 2006 Location: Calgary, AB Canada Posts: 403 Gallery: Bev-Ann Stats: Ht 5' 2.5" Size 10 / 8 / 2 WOE: High Protein, LC Start Date: Sep. 2008	Bev-Ann's Chocolate Mousse I'm lactose intolerant so had to come up with a way to make a mousse without milk ingredients. I stumbled across a recipe for a mousse using tofu and decided to experiment. Trust me, you won't taste the tofu. 700g traditional tofu, well drained and diced sweetener equivalent to 1 1/2 cups* 1/2 cup Dutch processed cocoa powder 1 tsp vanilla extract Blend tofu in a food processor until smooth. Add remaining ingredients and blend until well combined. Divide into serving cups and refrigerate at least one hour. Makes 6 servings. Per serving is 130 calories, 6g fat, *3g net carbs* and 11g protein. You could add chocolate whey protein isolate to bump up the protein even further. *Sweetener blend I use 3 tbsp erythritol 3 tbsp DiabetiSweet (or isomalt with a tiny amount of stevia extract powder) 24 drops Sweetzfree

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10-20-2006, 05:00 PM	#3
mom2twoboys MAJOR LCF POSTER! Join Date: Jan 2004 Location: Mom to 2 boys and a girl born 5/6/05. Posts: 1,124 Gallery: mom2twoboys WOE: Atkins Start Date: 10/26/05	WOW Thank you, no I was hopeing for an easy way out like making the boxed pudding and just adding a scoop or two of protein powder.

10-20-2006, 05:50 PM	#4
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,921 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	Marie, try it. I doubt you will need much more milk, 1/8-1/4 c, probably. Put it in ******, and see what you come up with nutrition wise, see how it compares. HTH, Bette

10-20-2006, 06:04 PM	#5
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Have you guys tried Dixie diner Carb Counters Instant Pudding Mix. Its a bit pricey but pretty good.

10-20-2006, 11:03 PM	#7
scott123 MAJOR LCF POSTER! Join Date: Apr 2004 Location: Morristown, NJ Posts: 2,145 Gallery: scott123 Stats: 245/220/205 WOE: Atkins Start Date: 2/6/04	Maria, I'm not sure a whey protein based pudding would be very tasty. The Stallone pudding is caseinate based. Caseinate, the other milk protein, tastes a lot better than whey. I would give Tater's recipe a shot, but at the same time, in the future, you might want to invest in some calcium caseinate. With caseinate, cocoa, the right combination of sweeteners, and a little experimentation, you might be able to come up with a really good Stallone knock off- not only would it taste better than the Stallone pudding, but it would be quite a bit less expensive as well. If someone were to find themselves in an especially adventuresome mood, he/she might even take Tater's carbquik (I'd probably use carbalose)/polyd approach and blend it with a caseinate version to create a carbalose/polyd/caseinate hybrid. I think there's potential there. It could be the best of both worlds- caseinate could cut the taste of the carbalose and provide a milky taste/texture, while the carbalose could provide the traditionally starchy taste/texture associated with homemade pudding. Bev-Ann, fyi, accounting for synergy, your sweetener blend comes out to about 2 cups sweetening equivalent.

10-23-2006, 08:34 PM	#10
theislandgirl Major LCF Poster! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,462 Gallery: theislandgirl Stats: forever and ever WOE: Atkins/PP/semi-paleo Start Date: July 1998	When I'm feeling really pressed for time, I add 2 big scoops of my fave protein powder (I've got a blackberry one going right now) to some plain yogurt. Makes a nice "pudding". When I feel like "butterscotch" or chocolate, I use the instant SF & FF pudding mix, and at the early stage where gently stirring the mix, I add in either vanilla or chocolate whey protein powder, just for the protein boost and to make it more filling. Haven't tried the cooked pudding recipe yet, but mean to. Soon. I hope.