On Mar 16, 8:52 pm, Karen AKA Kajikit > wrote:
> 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.

Well, you see, milk is mostly water to begin with, so adding more
isn't such a problem. My idea is to make a low calorie pudding. I'm
sure you could improve the taste of almost anything by making it
richer and adding more calories, but that defeats the purpose. dkw