I am on a SB regime. Not my choice....but I must follow
regulations. Jello makes a sugar free cheesecake pudding mix which,
by itself, is not bad. As we sit around the kitchen counter...it
was suggest that we add 2 ounces of Bailey's Irish Creme with the
balance of no fat milk.

Wow.. this was the best enhancement. The "coffee" flavor changed
everything. I had made a large batch of profiteroles for New Year
Eve celebration and put the unused portion in the freezer. Tonight,
they came back to life in the convection oven. Returned them to the
original crisp shells with the addition of the Bailey's Creme. I hope
you can enjoy as much as we did!

On Tue, 5 Jan 2010 17:26:23 -0800 (PST), Brawny >
wrote:

>I am on a SB regime. Not my choice....but I must follow
>regulations.

SB?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Tue, 5 Jan 2010 17:26:23 -0800 (PST), Brawny >
> wrote:
>
>> I am on a SB regime. Not my choice....but I must follow
>> regulations.
>
> SB?
>
South Beach.

--
Jean B.

sf wrote:
> On Tue, 5 Jan 2010 17:26:23 -0800 (PST), Brawny >
> wrote:
>
>> I am on a SB regime. Not my choice....but I must follow
>> regulations.
>
> SB?
>

South Beach?

-
tracy

On Tue, 05 Jan 2010 21:56:18 -0500, Tracy > wrote:

>sf wrote:
>> On Tue, 5 Jan 2010 17:26:23 -0800 (PST), Brawny >
>> wrote:
>>
>>> I am on a SB regime. Not my choice....but I must follow
>>> regulations.
>>
>> SB?
>>
>
>South Beach?
>
OK, that makes sense. Thanks!

--
I love cooking with wine.
Sometimes I even put it in the food.

Billy wrote:

> I am on a SB regime. Not my choice....but I must follow
> regulations. Jello makes a sugar free cheesecake pudding mix which,
> by itself, is not bad. As we sit around the kitchen counter...it
> was suggest that we add 2 ounces of Bailey's Irish Creme with the
> balance of no fat milk.
>
> Wow.. this was the best enhancement. The "coffee" flavor changed
> everything. I had made a large batch of profiteroles for New Year
> Eve celebration and put the unused portion in the freezer. Tonight,
> they came back to life in the convection oven. Returned them to the
> original crisp shells with the addition of the Bailey's Creme. I hope
> you can enjoy as much as we did!

So you filled leftover cream puff shells with a mixture of Jell-O sugar free
instant pudding, nonfat milk, and Bailey's? And the main thing you noticed
was the flavor of COFFEE?

Bless your heart!

Didja happen to notice a passage like this on your box of instant pudding --
the ENTIRE list of ingredients?

"Food Starch Modified, Corn Maltodextrin, Tetrasodium Pyrophosphate
Thickener, Disodium Phosphate Thickener, Contains less than 2% of Milk Skim,
Flavor(s) Natural & Artificial, Salt, Calcium Sulphate (Sulfate), Xanthan
Gum For Smoothness, Mono and Diglycerides An Anti-foaming Agent, Aspartame,
Acesulfame Potassium, Yellow 5, Yellow 6, Color(s) Artificial"

Kee-rist, Billy, why not just eat a bunch of plastic-coated Freon?

Bob

On Wed, 6 Jan 2010 01:10:33 -0800, Bob Terwilliger wrote:

> Billy wrote:
>
>> I am on a SB regime. Not my choice....but I must follow
>> regulations. Jello makes a sugar free cheesecake pudding mix which,
>> by itself, is not bad. As we sit around the kitchen counter...it
>> was suggest that we add 2 ounces of Bailey's Irish Creme with the
>> balance of no fat milk.
>>
>> Wow.. this was the best enhancement. The "coffee" flavor changed
>> everything. I had made a large batch of profiteroles for New Year
>> Eve celebration and put the unused portion in the freezer. Tonight,
>> they came back to life in the convection oven. Returned them to the
>> original crisp shells with the addition of the Bailey's Creme. I hope
>> you can enjoy as much as we did!
>
> So you filled leftover cream puff shells with a mixture of Jell-O sugar free
> instant pudding, nonfat milk, and Bailey's? And the main thing you noticed
> was the flavor of COFFEE?
>
> Bless your heart!
>
> Didja happen to notice a passage like this on your box of instant pudding --
> the ENTIRE list of ingredients?
>
> "Food Starch Modified, Corn Maltodextrin, Tetrasodium Pyrophosphate
> Thickener, Disodium Phosphate Thickener, Contains less than 2% of Milk Skim,
> Flavor(s) Natural & Artificial, Salt, Calcium Sulphate (Sulfate), Xanthan
> Gum For Smoothness, Mono and Diglycerides An Anti-foaming Agent, Aspartame,
> Acesulfame Potassium, Yellow 5, Yellow 6, Color(s) Artificial"
>
> Kee-rist, Billy, why not just eat a bunch of plastic-coated Freon?
>
> Bob

but it's really *great* modified food starch!

your pal,
blake