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Old 03-13-2012, 07:58 PM   #271
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Beautiful!
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Old 05-09-2013, 02:47 PM   #272
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bumping for the summer
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Old 05-10-2013, 06:04 AM   #273
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I love this recipe and have made it many times but cannot find the sugar free vanilla cook and serve pudding anymore in any store.
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Old 05-10-2013, 10:48 AM   #274
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Skeeter, I just use instant sugarfree. And, it works just great.
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Old 05-10-2013, 11:10 AM   #275
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Originally Posted by SCOTTSDALEJULIE View Post
Skeeter, I just use instant sugarfree. And, it works just great.
The instant didn't seem to gel up for me at all.
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Old 05-10-2013, 05:32 PM   #276
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I don't know if this will help , but I use unflavored gelatin & strawberry kool-aid when I make this.
But when I use pudding I make it with almond milk and gluc.

I got 5 lbs. of strawberries today for $5. bucks. Yum
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Old 01-03-2015, 09:56 AM   #277
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I made this recipe with the "faux graham cracker crust" in post #5 for Christmas. It was delicious. Thanks so much for the recipes.
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Old 06-10-2015, 06:28 AM   #278
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Old 06-16-2015, 11:50 AM   #279
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I make a sugar free pudding mix that avoids all the things I hate about the boxed mixes. No aspartame no artificial flavor. Simple to make too. If you look at the ingredients on a box of jello pudding mix, you'll see the main ingredients are cornstarch,other thickeners artificial flavors aspartame and other sweeteners.
I make my own with Jennifer's thickening agent vanilla, and ez sweetz Splenda. Add to half and half or half water half cream and cook till thickened. You could sub the pudding miix with that and save a few carbs.
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Old 06-16-2015, 09:33 PM   #280
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Sounds great!
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Old 06-16-2015, 10:08 PM   #281
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Good one! Can I ask what you mean by Jennifer's thickening agent? Also, when you made this, did you do your own jello too? Thanks!
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Old 04-19-2017, 08:07 AM   #282
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So worth bumping. I couldn't find s/f cook n serve vanilla pudding last year but think I can order it through Walmart.com this year.
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Old 04-19-2017, 09:29 AM   #283
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Thanks for bumping. Waiting for some good strawberries to show up.
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Old 04-19-2017, 12:58 PM   #284
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What crust is best with this? A nut crust is texture wise similar to a graham cracker crust. Would a smoother crust be better? What do you use
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Old 04-19-2017, 02:01 PM   #285
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You know, I think an almond/coconut flour crust would be best. You don't want to detract from the strawberries. Next time I make this, I'll do an almond flour crust
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Old 04-19-2017, 02:02 PM   #286
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Quote:
Originally Posted by CarolynF View Post
You know, I think an almond/coconut flour crust would be best. You don't want to detract from the strawberries. Next time I make this, I'll do an almond flour crust
I too thought an almond coconut flour crust would be best
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Old 04-19-2017, 08:44 PM   #287
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I just made this tonight, but haven't eaten it - it's cooling and I am impatient!

I did make a nut crust - Bobo's or a variation of Bobo's nut crust.

Melt 3 Tbsp. butter, add 2 Tbsp. Swerve or a combination of sweeteners to equal
I add 12 drops Capella Graham Cracker flavor drops - smells incredible while baking
Mix all into 1 cup almond flour and press into pie plate
Bake 350 degrees for about 12 minutes.
Do not allow to brown

Thank you for the recipe, Carolyn!
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Old 04-21-2017, 01:16 PM   #288
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Judy, never heard of graham cracker flavor. Sounds amazing!!!
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Old 04-22-2017, 02:11 PM   #289
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Mine is cooling now. No cook and serve sugar free vanilla so I used instant. I made a pecan crust can't wait to try it!!!

Last edited by Giveahoot; 04-22-2017 at 02:12 PM..
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Old 04-22-2017, 02:13 PM   #290
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Mine is cooling now. No cook and serve sugar free vanilla so I used instant. I made a pecan crust can't wait to try it!!!
The s/f cook n serve vanilla with the s/f strawberry jello begins to gel as it cooks on the stove. The instant though may work did not do this for me
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Old 04-22-2017, 03:33 PM   #291
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Unfortunately, I can't use ANYTHING with aspartame. I have interstitial cystitis, and aspartame is one of my biggest triggers. Even a small amount brings on all the lovely symptoms of a bladder infection. I make my own "jello" with unflavored gelatin and splenda sweetened drink mixes...like Mio or Wylers. I don't have a good pudding recipe, so I'm going to try Cat's method but use konjac for the thickener.
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Old 04-23-2017, 04:14 PM   #292
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I'm SO glad this recipe got bumped, just in time for me to make it for an event last night - wonderful! I'm now going to go through the 10 pages of thread, and see what variations people have come up with. I got as far as "strawberry-rhubarb", which got me thinkin' "Gooseberries???" Hmmm...

Sharon, I was glad to read your post about making your own gelatin, and flavoring it with Splenda sweetened drink mixes; the little squirt bottles, I assume? Though SF Jello is so easy to use, I would prefer a more subtle color of pink.
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Old 04-23-2017, 06:48 PM   #293
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this recipe sounds pretty good
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Old 04-23-2017, 10:54 PM   #294
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Quote:
Originally Posted by SunnyKsGirl View Post
I'm SO glad this recipe got bumped, just in time for me to make it for an event last night - wonderful! I'm now going to go through the 10 pages of thread, and see what variations people have come up with. I got as far as "strawberry-rhubarb", which got me thinkin' "Gooseberries???" Hmmm...

Sharon, I was glad to read your post about making your own gelatin, and flavoring it with Splenda sweetened drink mixes; the little squirt bottles, I assume? Though SF Jello is so easy to use, I would prefer a more subtle color of pink.
Yes, I use the little squirt bottles, but lately Wylers has made their powdered drink mixes without aspartame, too. I used their cherry limeade the other day and it worked fine, too for jello. (I was making the whipped cream and jello fluff.)
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Old 04-28-2017, 10:02 AM   #295
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I made this for my birthday dessert yesterday, and took it to the neighbors. Everyone loved it! I made Judy's crust (post 287), and used instant cheese cake pudding mix, plain gelatin with 1/2 t. Watkins Strawberry Extract, about 9 drops of EZSweets, and a smidge of red food coloring...perfect.

Strawberries are nice, because their tartness really knocks out any fakey sweetner taste.
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Old 05-02-2017, 08:20 PM   #296
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Carolyn,
Thanks for bumping up the recipe. I made it many years ago and forgot
all about it. We went to all the regular super mkts. in our town and no one
had the cook and serve. I was majorly pssd. Talked to a manager and gave her
a squaking about not carrying this to accommodate folks with diabetes and all
the others who do not use SUGAR....

I doubled the recipe and use two small pkgs. instant vanilla and one large pkg.
of sf Jello, used part cream and part water and cooked. It thickened up very
quickly and set nicely. Does not need a crust and we just had whipped cream topping.
Nice big slices. YUM
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Old 05-07-2017, 09:41 AM   #297
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Judy, I've made your crust twice now, even splurging on the Graham Cracker flavoring, very nice.

I was wondering if you press it up the sides of the pie pan,or just cover the bottom?

TIA!
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Old 05-10-2017, 02:30 PM   #298
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Carolyn I just came across your recipe for s/f vanilla pudding. I can't find the s/f cook n serve pudding. Would this work???????

Homemade LC vanilla pudding

3/4 cup or less of Splenda (sweetfreez, too)
2 Tbs. of cornstarch
2 cups of Homemade Low Carb Milk or CC milk or 1 cup cream/1 cup water
2 beaten eggs
1 Tbs. of butter
1 1/2 tsp. of vanilla

In a medium saucepan add cornstarch, milk, and sweetener. Cook until it starts to thicken, stirring constantly. This will take about 2-4 minutes. Then
cook for 2 minutes, stirring. In a 2-cup measuring cup or bowl, beat the eggs, then slowly stir in 1 cup of the hot liquid.

Return the eggs/milk mixture to the saucepan and cookand stir for 2 minutes on low. Remove from the stove and add the vanilla and the butter, stirring until the butter is melted.

Pour into 4 cups..placing saran wrap on top of the pudding so a skin doesn't form. Or you can also pour this into a bigger bowl. Chill.

http://www.lowcarbfriends.com/bbs/sh...d.php?t=554954
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Old 05-11-2017, 04:44 PM   #299
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I wonder if you could sub glucomannan for the cornstarch? MUCH less though LOL. That would cut 14 g carbs from the recipe. I've had very good luck subbing glucomannan for cornstarch. Not sure how much to use because I use a shaker bottle and just shake in a little and see if it is thick enough for me, and keep adding a little at a time until it is the right consistency. Since it sets without heat, you could add the gluc at the end with the vanilla and butter.

I'm going to give it a try with almond milk and glucomannan.
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Old 05-11-2017, 05:14 PM   #300
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Sharon,
How did your pudding turn out?
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