if you mix it very well it helps add bulk and firmness to it making it a
firmer pudding.

if you buy a cheap whey like pure protein's from Wal-Mart it will separate
and leave you a pudding oozing liquid..not tasty..

I use a large lock n lock container and shake the heck out of it but a hand
mixer would be good to

I sometimes add unflavored gelatin and a tiny bit guar gum if I want it pie
like.

nice thing is you can adjust the sweetness and texture how you like it.

when I want it super sweet I add splenda with fiber along with the whey so
I get protein and fiber with a serving.

KROM


"Storrmmee" wrote in message ...

thanks, does they whey powder affect taste or mouth feel?
"KROM" > wrote in message ...
>I have in my hand a box of banana cream and pistachio jell-o pudding boxes
>
> they are the instant sugar free-fat free ones
>
> no two stores seem to carry the same flavors so I get them when I can.
>
> the white chocolates not bad and the lemons pretty good the chocolate and
> vanilla are not so good to me.
>
> the pistachio is exactly same as the regular one to me...so its my
> favorite.
>
> again I augment them with heavy cream for mouth feel and taste but they
> are fine with regular milk.
>
> oh I often mix 4 scoops whey protein powder into it for added value since
> they contain non regularly.
>
> the protein powder adds 21 g protein and 120 calories so a serving is 145
> calories
>
> KROM
>
>
> "Janet" wrote
> 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.
>