Question For puddong lovers?
 

İ know puddings are best for us b/c of the low carb but I have to choke them down... Has anyone figured out a way to prepare differently so it tastes better? Someone had suggested making the butterscotch one into a hot drink by adding coffee and splenda-- I do not have any of that right now: just the strawberry one...

I like the chocolate with some peppermint or other flavors of extract...

I use the vanilla pudding to make cauliflower "rice" pudding...so good...see Recipes #2 thread. I use the chocolate pudding to make chocolate shakes in the blender with water, ice and one of the following depending on my mood: coconut extract, almond extract, WF peanut spread, WF marshmallow dip. I've never had the strawberry one, but you could put it in the blender with water and ice to make a strawberry shake. You could also add some vanilla extract or WF chocolate syrup to the blender with it.

I agree with the suggestions below. Here's another, although I've never tasted the strawberry pudding. My coach doesn't carry it I guess.

One of my favorite foods in the whole world is sweetened strawberries doused with lemoncello [sweet lemon liquor], preferably consumed in Italy.

I think if you combined 8 oz water + strawberry pudding + 8 oz lemonade + ice you might come up with a great drink. Maybe go light on the water if you use lots of ice. Or play around with lemon pudding and strawberry?

As well as the butterscotch + coffee for breakfast, I also make this drink with vanilla and chocolate puddings

I really hated the lemon pudding, but I have a chocolate pudding every day! I love it! I just add about 8 oz. of water and make it into a chocolate drink.

I love the chocolate and the mocha pudding. Just ordered the strawberry and YUK, YUK. It isn't so much the flavor, but it doesn't disolve as well and has a chalking and gritty feel that reminds me of something I was give for an upper GI xray. Tonight, I added 5 oz of tap water to mix it better and froze it for an hour. Reminds me more of frozen yogurt. Hope that helps you get it down

i wonder if the Walden Farms marshmello can be mixed with it. hmmmm

Sweetsina, do you have the number of the post? The search function on this site sucks. I tried searching in the IP forum, and then in the recipes 2 thread itself for "rice pudding," "vanilla pudding," and "cauliflower pudding" and it came up NADA. :mad::mad::mad: Help.

Thanks. I love rice pudding and am getting royally sick of the vanilla on its own.

I actually can't stand the vanilla on its own. The cauliflower rice pudding recipe is post #79 on the Recipes 2 thread (page 6). I've been making it once a week since Miss Zelda posted it. I use alot of cinnamon in mine. :D

try a tsp of sugar free jello mix like cherry or orange in with the vanilla pudding to make it a shake. tastes like a dreamsicle :)

I actually love the chocolate pudding. I add a little bit of salt to them, and it sets it off nicely.

[QUOTE=LynnDear;3421256 Just ordered the strawberry and YUK, YUK. It isn't so much the flavor, but it doesn't disolve as well and has a chalking and gritty feel that reminds me of something I was give for an upper GI xray. [/QUOTE]

That's exactly why I hated the lemon pudding. It reminded me of the stuff you have to drink before a colonoscopy. It was a lot better with 10 oz or more water added and drinking it through a straw.

When I saw this thread, I was trying to figure out what a "puddong" was! :lol:

I add cinnamon to the vanilla and lemon and it makes it palatable at least. Really cold also helps.

Like others have said, make sure your water is extra cold. I add cinnamon to the vanilla and it makes a big difference. reminds me of cake batter....which for me is a good thing....always licked the bowl after I made cakes. :o

Didn't know that English teacher you were. A powerful ally is the spell check. :cool:

English I do not teach, but strong am I with the language. :comp:

The force is strong with these two.... (in an accent)
Sorry forgot to do the double quote thingy

Hey, hey! I am an English teacher (or was one in my previous life) and I knew exactly what the OP was referring to. It's a kind of pudding that tastes as though it's just past its peak--on the edge of turning, like milk. Like the doleful note of the final angelus being rung: Ding, DONG.

Clear as a bell, to me. :D

HA! Between you and Wannabe, these boards are cracking me up. :rofl:

Wannabe?? How can you trust a thing she says? Take a good look at her:

http://pic100.picturetrail.com/VOL63.../390508684.jpg

She's obviously up to her eyes in martinis.:rolleyes:

That's why I love her! :hug:

But I love you. too... :D

I like them shaken :hyper: not stirred :stir:(also in an accent).... and I mean the puddong (too lumpy) :p:rofl:

:lol3::rofl::lol3::rofl::lol3::rofl::lol3:

(Sorry we hijacked your thread, Zebra... we're just being silly!)

In vino veritas. I was enjoying my vanilla puddong with cinnamon, Zebra, and I was nowhere near these two at the time. :devil:

Hijacked the thread you two have. Uncertain the future (of the thread) is. Knock it off you should... ;)

:nose:

Agreed. Outta here I am... :wave:

:cry::cry:Sorry.....:nono: I will be good....:s::s:

Crocodile tears. :devil:

You crazy fools have me laughing out loud looking a crazy nut!

:sssh: sssshhhhhhhh.... i'm not supposed to be over here, so keep it down.

We aim to please, ma'am. ;)