On 16 Mar 2007 10:26:59 -0700, "
> wrote:
>
>Try my recipe for the pudding. You get a lot more pudding for fewer
>calories and the gelatin makes it set extra firm. Surprisingly, adding
>all that water does not seem to alter the taste much at all. Getting
>more food for fewer calories is what it is all about for me, so I
>would never add nuts to the meringue, but it sounds good. I remember
>the Schaumtorte at Peter's Keller in Salzburg and these meringues
>remind me of those, but of course they were made with sugar, giving
>them more texture and flavor than Splenda.....and a lot more calories.
>dkw

Adding water to pudding sounds icky to me. When I make pudding I
always add an extra cup of milk to the packet and use three cups of
milk instead of two - it sets up a little softer but it's still plenty
sweet enough.