making pudding(Jello band) with soy milk
Has anyone ever done this?
Would it set up?
I have in the pantry "better than milk" soy powdered milk that I keep on
hand for reconstituting when needed, or would purchased soy milk be best?
DH is allergic to milk & all derivatives & I want to make a dessert for
Easter (that calls for jello pudding) that he can enjoy with everyone else.
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