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.
>

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.

> 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.

And forget the wafers, unless she wants to make something with egg whites,
almond or coconut flour, artificial sweetener, and vanilla. (Actually,
something like that could be quite good...)

On Fri, 8 Apr 2011 14:29:30 -0400, "Janet" >
wrote:

>> 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.
>
>And forget the wafers, unless she wants to make something with egg whites,
>almond or coconut flour, artificial sweetener, and vanilla. (Actually,
>something like that could be quite good...)


How about a nut crust made with artificial sweetener too?

my mom now makes nut crusts for my brother and his blueberry pies, blech, i
love all berries but for some reason blueberry pie freaks my tastebuds all
kinds of out, Lee
"Evelyn" > wrote in message
...
> On Fri, 8 Apr 2011 14:29:30 -0400, "Janet" >
> wrote:
>
>>> 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.
>>
>>And forget the wafers, unless she wants to make something with egg whites,
>>almond or coconut flour, artificial sweetener, and vanilla. (Actually,
>>something like that could be quite good...)
>
>
> How about a nut crust made with artificial sweetener too?

if i were making it i would make some sort of merange,sp but he has asked
for graham crackers, which is a new one to me, Lee
"Janet" > wrote in message
...
>> 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.
>
> And forget the wafers, unless she wants to make something with egg whites,
> almond or coconut flour, artificial sweetener, and vanilla. (Actually,
> something like that could be quite good...)
>

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.

so far i think its going to be the instant banana sugar free pudding with
greek yogurt instead of milk, fat free/sugar free crackers instead of nilla
wafers, bananas sliced lengthwise and very thin to use less bananas but
still have the things there, a drop or two of banana extract and a drop or
two of vanilla... we are both trying to decide about the whey powder.

Lee
"Evelyn" > wrote in message
...
> 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.
>

I always add whey to mine because nutritionally speaking the Jell-O is
useless the whey gives it value

KROM


"Storrmmee" wrote in message ...

so far i think its going to be the instant banana sugar free pudding with
greek yogurt instead of milk, fat free/sugar free crackers instead of nilla
wafers, bananas sliced lengthwise and very thin to use less bananas but
still have the things there, a drop or two of banana extract and a drop or
two of vanilla... we are both trying to decide about the whey powder.

good point
"KROM" > wrote in message ...
>I always add whey to mine because nutritionally speaking the Jell-O is
>useless the whey gives it value
>
> KROM
>
>
> "Storrmmee" wrote in message ...
>
> so far i think its going to be the instant banana sugar free pudding with
> greek yogurt instead of milk, fat free/sugar free crackers instead of
> nilla
> wafers, bananas sliced lengthwise and very thin to use less bananas but
> still have the things there, a drop or two of banana extract and a drop or
> two of vanilla... we are both trying to decide about the whey powder.
>

good point
"KROM" > wrote in message ...
>I always add whey to mine because nutritionally speaking the Jell-O is
>useless the whey gives it value
>
> KROM
>
>
> "Storrmmee" wrote in message ...
>
> so far i think its going to be the instant banana sugar free pudding with
> greek yogurt instead of milk, fat free/sugar free crackers instead of
> nilla
> wafers, bananas sliced lengthwise and very thin to use less bananas but
> still have the things there, a drop or two of banana extract and a drop or
> two of vanilla... we are both trying to decide about the whey powder.
>

i can assure you he won't eat it often, in fact he requested her to make
this so he wouldn't do it himself... she has dealt with diabetics before but
her husband of thirty years never ate puddings... this new friend has
requested she make it, and at her house so he can taste it but not have it
in his frig talking to him, she can take or leave puddings so he can have a
serving for lunch, they will watch his levels for the hourly schedule and
then go from there, i know they make instans sugar free banana, as a friend
once made some, not telling me it had nutracrap in it, that cost me almost
three hundred dollars at the urgent care.

i was also wondering if she used a little vanilla if that would help
taste... and he has specified graham crackers... like his mom makes? never
heard of g/c for banana pudding... but i know those come in fat free and low
salt just not sure about sugar free. Lee
"Janet" > wrote in message
...
> 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.
>

In article >,
"Storrmmee" > wrote:

> i can assure you he won't eat it often, in fact he requested her to make
> this so he wouldn't do it himself... she has dealt with diabetics before but
> her husband of thirty years never ate puddings... this new friend has
> requested she make it, and at her house so he can taste it but not have it
> in his frig talking to him, she can take or leave puddings so he can have a
> serving for lunch, they will watch his levels for the hourly schedule and
> then go from there, i know they make instans sugar free banana, as a friend
> once made some, not telling me it had nutracrap in it, that cost me almost
> three hundred dollars at the urgent care.
>
> i was also wondering if she used a little vanilla if that would help
> taste... and he has specified graham crackers... like his mom makes? never
> heard of g/c for banana pudding... but i know those come in fat free and low
> salt just not sure about sugar free.

I haven't followed the entire thread, but I just googled two low carb recipes

http://en.petitchef.com/recipes/suga...ng-fid-1016858

http://www.food.com/recipe/low-carb-...pudding-416513

plus this one which should be a good resource

http://www.americastestkitchen.com/s...=banana&page=1

it has premium content, but you can sign up for 14 days free

Also, I believe that Toranini has a sugar free banana flavored syrup

thanks Lee
"Malcom "Mal" Reynolds" > wrote in message
...
> In article >,
> "Storrmmee" > wrote:
>
>> i can assure you he won't eat it often, in fact he requested her to make
>> this so he wouldn't do it himself... she has dealt with diabetics before
>> but
>> her husband of thirty years never ate puddings... this new friend has
>> requested she make it, and at her house so he can taste it but not have
>> it
>> in his frig talking to him, she can take or leave puddings so he can have
>> a
>> serving for lunch, they will watch his levels for the hourly schedule and
>> then go from there, i know they make instans sugar free banana, as a
>> friend
>> once made some, not telling me it had nutracrap in it, that cost me
>> almost
>> three hundred dollars at the urgent care.
>>
>> i was also wondering if she used a little vanilla if that would help
>> taste... and he has specified graham crackers... like his mom makes?
>> never
>> heard of g/c for banana pudding... but i know those come in fat free and
>> low
>> salt just not sure about sugar free.
>
> I haven't followed the entire thread, but I just googled two low carb
> recipes
>
> http://en.petitchef.com/recipes/suga...ng-fid-1016858
>
> http://www.food.com/recipe/low-carb-...pudding-416513
>
> plus this one which should be a good resource
>
> http://www.americastestkitchen.com/s...=banana&page=1
>
> it has premium content, but you can sign up for 14 days free
>
> Also, I believe that Toranini has a sugar free banana flavored syrup

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.

On Sat, 9 Apr 2011 13:54:29 -0400, KROM wrote
(in article >):

> 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
>

What kind of whey protein powder do you prefer, Krom? I know nothing about
it and am interested in trying it.

TaniO

it is pricey but I like optimum nutrition's natural 100 percent whey

as long as it doesnt have a ton of extra junk in it..you can usually tell
by carb and calorie count..any carb over 3 per scoop is way to much..they
are adding filler or sugars.

when I'm broke I use ultimate nutrition's whey or whatever decent carb count
one I can get on sale at nutrition.com

but again I check for carb/calorie count per scoop should be about 120
calories per scoop and 2 carb

KROM


"TaniO" wrote in message
thlink.net...

On Sat, 9 Apr 2011 13:54:29 -0400, KROM wrote
(in article >):

> 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
>

What kind of whey protein powder do you prefer, Krom? I know nothing about
it and am interested in trying it.

TaniO

On Sun, 10 Apr 2011 14:39:43 -0400, KROM wrote
(in article >):

Thanks a lot. I will check these out!

TaniO



> it is pricey but I like optimum nutrition's natural 100 percent whey
>
> as long as it doesnt have a ton of extra junk in it..you can usually tell
> by carb and calorie count..any carb over 3 per scoop is way to much..they
> are adding filler or sugars.
>
> when I'm broke I use ultimate nutrition's whey or whatever decent carb count
> one I can get on sale at nutrition.com
>
> but again I check for carb/calorie count per scoop should be about 120
> calories per scoop and 2 carb
>
> KROM
>
>
> "TaniO" wrote in message
> thlink.net...
>
> On Sat, 9 Apr 2011 13:54:29 -0400, KROM wrote
> (in article >):
>
>> 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
>>
>
> What kind of whey protein powder do you prefer, Krom? I know nothing about
> it and am interested in trying it.
>
> TaniO
>

thanks, Lee
"KROM" > wrote in message ...
> it is pricey but I like optimum nutrition's natural 100 percent whey
>
> as long as it doesn't have a ton of extra junk in it..you can usually tell
> by carb and calorie count..any carb over 3 per scoop is way to much..they
> are adding filler or sugars.
>
> when I'm broke I use ultimate nutrition's whey or whatever decent carb
> count one I can get on sale at nutrition.com
>
> but again I check for carb/calorie count per scoop should be about 120
> calories per scoop and 2 carb
>
> KROM
>
>
> "TaniO" wrote in message
> thlink.net...
>
> On Sat, 9 Apr 2011 13:54:29 -0400, KROM wrote
> (in article >):
>
>> 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
>>
>
> What kind of whey protein powder do you prefer, Krom? I know nothing
> about
> it and am interested in trying it.
>
> TaniO

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.
>

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.
>

this is just killing me, i can't eat any of these puddings because of the
nutrea crap, Lee
"KROM" > wrote in message ...
> 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.
>>
>

you could make your own pudding using guar gum and or gelatin plus
flavorings and even carablos and milk.

I don't know what sweetener you can use but shouldnt be hard to make it
from scratch.

KROM


"Storrmmee" wrote in message ...

this is just killing me, i can't eat any of these puddings because of the
nutrea crap, Lee
"KROM" > wrote in message ...
> 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.
>>
>