Chocolate Pudding or Mousse (Jamie)
8
ounces of whole milk
2 tablespoons unsweetened cocoa
two -three teaspoons of Xantham gum
1-2 tablespoon of marshmallow dip
2 packets of Splenda
(
Jamie says she eyeball everything, so these are estimates)
Whisk
everything together. Then set in the fridge 15-30 minutes for pudding. You can
choose to use a hand held blender and it becomes a nice mousse. Very yummy and
filling.Chocolate Mousse (Val)
I8 oz. Stoneyfield Farm plain whole milk yogurt
1 teaspoon of cinnamon
1 Tablespoon of baker's unsweetened cocoa
1 packet of Sweet-n-Low
Mix together and refrigerate for 2 hours.
Eat with a very small spoon. The cocoa changes the consistency. |
Custard (Mitch)
Heat ¼ cup of hot water to a boil
Dissolve a packet of sugar free wild cherry sugar-free Jell-O in it
Let it cool a bit, added a few ounces of milk
Pour it into a cup and a half of yogurt
Add a Splenda packet (if you like it sweet) and blend it together.
Pour it into two bowls and let it chill.
It was terrific... like cherry custard.
Pour into 4 serving dishes.
Counts as 1oz milk, 1 oz yogurt – per serving.
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