On Fri, 8 Apr 2011 14:24:21 -0400, "Janet" >
wrote:

>Storrmmee wrote:
>> like i said this won't be a regular menu item, its a special treat...
>> and we all agree it won't ever be totally friendly just that she
>> wants to limit the harm as much as possible... and being himself, if
>> he does eat it she wants it to be as friendly as possible, Lee
>> "Janet" > wrote in message
>> ...
>>> xanthan gum is good for thickening things. I really can't imagine
>>> banana pudding ever being really diabetic-friendly. Simply adding
>>> the bananas will blow it.
>
>Better to find other flavors that he likes that CAN be made more "diabetic
>friendly," IMHO, if she wants to do him a favor. What will happen here, I
>bet, is that he will have it too often since he will think it is okay, and
>it will blow his BGs every time. But anyway...
>
>The best solution for comparatively low-carb banana pudding might be to
>simply go to the store and buy an instant artificially-sweetened pudding in
>a flavor like cheesecake or white chocolate, prepare it according to package
>directions, and add the sliced bananas to it. (Who knows, they may even make
>it in banana flavor.) And if she wants to make it more mousse-like, tell her
>to use half the stated volume of liquid and make it cream instead of milk.


I think that is what I would do if I were doing it. A nice topping
could be sugar free cool whip, or even real whipped cream with
splenda.