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.
>