pudding

KellyC · Posted: Fri Mar 07, 2008 8:24 am Post subject: pudding

How do you make your pudding?
I like the taste of both the choco and vanilla, but the consistancy is never right when I follow the directions.. and experimenting has not given good results either.

I usually take 4oz old water, as it suggests, dump the pkt in and whisk with a fork. it's always lumpy and/or has pockets of dry powder no matter how much I whisk it. I've tried making 2 pkts at a time in the MB, but i find it does not keep well in the fridge for even 3 hours.

On an unrelated note.. I was in a grocery store in the States yesterday to pick up some things for my MIL and SIL that you can't get in Canada.. and I found raspberry extract! A drop in my RTD this morning was heaven!

rodeomom · Posted: Fri Mar 07, 2008 11:18 am Post subject:

I use 1/2 cup of water and an ice cube in a magic bullet. Most of the time I also add about a tablespoon of cream cheese (fat free or regular). This really makes it CREAMY!

Tawanda · Preferred Member 60# Club Joined: 07 Feb 2007 Posts: 2878

Kelly, I like the pudding but could not get it mixed well enough with a fork. I use one of the MF shaker containters to measure my water and I put just a bit more than 4 oz of water in the containter (1/8" maybe). I then add it to the pudding in a soup mug and use a small wire whisk to mix the pudding. A fork just never did a good job for me and the whisk does an excellent job of mixing and getting all the powder dissolved. I often add 2 TBS. of the PB2 into my pudding so I will add the 4+ oz of water and then dribble in a tiny bit as I whisk the pudding until it looks like it is the consistancy that I like.

Hope that helps.....

pinkbugs471 · Posted: Fri Mar 07, 2008 11:55 am Post subject:

I could never get the pudding right either. I don't remember who suggested this, but it works. I use 4 oz of water in the shaker jar, put in the pudding mix and

shake it till it is thick. It only takes a minute or so.

rodeomom · Posted: Fri Mar 07, 2008 12:37 pm Post subject:

When I do not have a Magic Bullet type blender available (like at horse shows) I do the same thing as Pinkbugs, only I still add a cube of ice. Seems like the colder it is the better it sets up AND the ice acts kinda like a "mixer" and helps it get all mixed up.

DogMa · Posted: Fri Mar 07, 2008 12:56 pm Post subject:

When I used to make it, I used 4 ounces of cold Crystal Light (raspberry ice flavor, usually) and gave myself a good workout shaking it in the shaker jar till it was thick. Then I'd usually leave it in the fridge a bit longer to set up (but don't leave it too long, or it'll get thin and runny again).

Serendipity · Posted: Fri Mar 07, 2008 5:28 pm Post subject:

I shake it in my MF shaker for about 100 shakes with almost 6 oz. of water and 2 tbl. of PB2. After 100 shakes, it's pudding consistancy. I like mine semi-frozen, so I pop it in the freezer for an hour or so. The edges freeze and the middle is cold and creamy.

Oh yeah, and I always put it in a fancy schmancy dessert dish.

Mike · Posted: Fri Mar 07, 2008 5:40 pm Post subject:

I use a spoon and press the lumps out along the side of the container. Usually works for me.

Some actually drink the pudding as a shake. Its also useful in making the muffin and brownie recipes

KellyC · Posted: Sat Mar 08, 2008 6:57 pm Post subject:

I haven't been able to successfully make any of the recipes using MF stuff, except the broccoli soup crackers.
I don't mind the meals so much as they are, I will add extracts to the shakes and that's it really.

Thanks for the suggestions y'all, I'll give them a try. I want so much to like the pudding, lol..

Sojourner · Posted: Sun Mar 09, 2008 1:37 am Post subject:

Hey, Kelly ~ I had the same trouble with the pudding. Nothing I did made it palatable for me. The taste was okay, but I could never get it smooth like pudding should be. It was waaaaay too gritty even after using the coldest water and shaking or whisking like crazy. I really wanted to enjoy the pudding, too ~ and now I've found the perfect thing for it! It's that little hand mixer that Mike has talked about for shakes. I've found that it works really well for the pudding. I blend until it starts to get thick enough to make the mixer bog down a bit (less than a minute), and then I pop it in the fridge for just a few minutes.

I realize that this may not be good for the mixer's little motor, but so far so good. I've only had it for a couple of weeks, but it was inexpensive enough that I bought another one in case the first one goes kaput. They're only $7.99. Here's the link if you're interested: https://prohealth (dot) com/Shop/product (dot) cfm/product__code/MX01

I'm gonna' have to order more pudding now because I like it so well!

mombarnes · Posted: Mon Mar 10, 2008 11:20 am Post subject: What's PB2?

Maybe I'm just being dense today. I read all these posts because I want to be able to enjoy the pudding & have had the same issues as others mention. There were references to PB2 that I just can't figure out. Whazzit?

DogMa · Posted: Mon Mar 10, 2008 1:42 pm Post subject:

It's a powdered, defatted peanut butter product called PB2. If you do a search, you'll find a whole thread (probably more than one) devoted to it.

summergirl · Posted: Mon Mar 31, 2008 2:53 pm Post subject:

On the lines of PB2-when you guys are saying that you add it to the pudding...do you add it in powder form or do you mix it with the water and add it like that? Mine arrives tomorrow and I can't wait to start using it.

Also, we're allowed 2TB a day, right? Is that 2TB of powdered or 2 TB of prepared? Sorry if this has been asked before....

Mike · Posted: Mon Mar 31, 2008 3:07 pm Post subject:

Powdered. You add water to the pudding, so you just add a tad more with PB2 in it.

Remember, its your snack for the day....