LC Lemon Pudding TNT
Jan 26, 2008 15:56:46 GMT -8
Post by barbogold on Jan 26, 2008 15:56:46 GMT -8
Kevin's Lemon Pudding Tweek
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Was really intrigued by Kevin's really low carb pudding that he made.
Since a jello pudding mix sugar free is 24 grams carb it makes way too many
carbs by the time you add the milk etc. His recipe was very good, but
after chilled it still reminded me of Jello. Here's what I did:
1 package 4 servings size, sugar free lemon Jello
2 cups of CC Hood Low Carb milk
2 eggs, beaten
Place all in a non-stick sauce pan over medium heat and whisk until
it gets thick. Be careful as you do NOT want scrambled eggs. Stay with
it. Remove from heat and pour it into a bowl for quick chilling. When chilled
add a lemon for more flavor and the zest, I used a combination of sweeteners to get it sweet enough for us. DiabetiSweet, liquid Splenda,
and some powdered erythritol (just to taste) add about 1/3-1/2 c. heavy
cream and use hand held blender and work until it's nice and creamy.
Re-chill. It's delicious. Right before I serve it I shall re-blend it and
top with sweetened whipped cream.
Thank you Kevin for your always bright ideas.
Now I have lovely lemon pudding which I love and it will be going
into those little tart crust eventually. Right now we shall eat pudding
__________________
Barbo
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Was really intrigued by Kevin's really low carb pudding that he made.
Since a jello pudding mix sugar free is 24 grams carb it makes way too many
carbs by the time you add the milk etc. His recipe was very good, but
after chilled it still reminded me of Jello. Here's what I did:
1 package 4 servings size, sugar free lemon Jello
2 cups of CC Hood Low Carb milk
2 eggs, beaten
Place all in a non-stick sauce pan over medium heat and whisk until
it gets thick. Be careful as you do NOT want scrambled eggs. Stay with
it. Remove from heat and pour it into a bowl for quick chilling. When chilled
add a lemon for more flavor and the zest, I used a combination of sweeteners to get it sweet enough for us. DiabetiSweet, liquid Splenda,
and some powdered erythritol (just to taste) add about 1/3-1/2 c. heavy
cream and use hand held blender and work until it's nice and creamy.
Re-chill. It's delicious. Right before I serve it I shall re-blend it and
top with sweetened whipped cream.
Thank you Kevin for your always bright ideas.
Now I have lovely lemon pudding which I love and it will be going
into those little tart crust eventually. Right now we shall eat pudding
__________________
Barbo