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Storrmmee Storrmmee is offline
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Default Jello sugar-free fat-free instant pudding

i could do this, Lee
"Janet" > wrote in message
...
> BlueBrooke wrote:
>> On Sat, 9 Oct 2010 13:15:26 -0400, "Janet" >
>> wrote:
>>
>>> In a weak moment I purchased a box of this in cheesecake flavor. It
>>> said to make it with non-fat milk, but since all I had in the house
>>> was light cream, that's what I used. But 1 cup, half of the full
>>> amount. The result was thick and mousse-like. (This is similar to a
>>> recipe for mousse-like cake filling used by a lot of cake pros, made
>>> with heavy cream and instant pudding, called "Marida's Mousse" in
>>> honor of its inventor.)
>>>
>>> The whole box has 24 gms of carb. Not a terminally bad way to
>>> satisfy a dessert craving....but I confess I didn't test afterward.
>>> I didn't want to know!

>>
>> Hi, Janet --
>>
>> I've tried those and have tested -- the results weren't encouraging.
>> :-) I don't have any on hand now, but IIRC even though there's no
>> sugar, there's quite a bit of corn starch? Anyway -- here's my
>> solution to that problem. It's based on the "no-bake cheesecake"
>> recipe I found on the Low-Carb Friends bulletin board. The carbs are
>> negligible, but it's very rich and high in calories, so you need to
>> really watch portion size.
>>
>> 1 small box sugar-free lemon Jell-O
>> 1 cup heavy whipping cream
>> 1 6-oz package cream cheese
>> Splenda to taste (2 packages for me)
>>
>> Dissolve the Jell-O in one cup boiling water. Cool, but don't
>> refrigerate.
>>
>> Mix the Jell-O, cream cheese and Splenda until smooth and creamy.
>>
>> Whip the heavy whipping cream to soft peaks; fold in cream cheese
>> mixture.
>>
>> Refrigerate.
>>
>> I have a bunch of little 1/2-cup Glad containers with lids, and I put
>> it in there. Portions are already taken care of. 1/2-cup sounds
>> really small, but one cup is just too much, as rich as it is.

>
>
> Thanks--will try it. Actually, I'm thinking about using flavorless gelatin
> and lemon juice in place of the jello...probably better flavor.
>
>