Guest guest Posted July 26, 2002 Report Share Posted July 26, 2002 : the pudding itself always tastes creamier and better the next day. The coldness of it sitting in the fridge overnight or for a couple of hours enhances the flavor as well. I am going to love combining the flavors such as: cherry cheesecake or strawberry cheesecake for example. I tried the root beer and didn't care for it, but as I suggested to Warren, these can be made into a delicious drink with either plain water or unflavored seltzer. I also think the flavors can be added to our recipes for baked goods (Sherm's megamuffins, Chessey Poo Cake - in our files). Can't you just see the cheesecake flavor or any of the fruit flavors really giving our healthy baked goods a real kick? on 7/26/2002 1:47 PM, Tiktin-Fanti at andreatf1@... wrote: > I made the guar pudding the other night and decided to > try some pectin along with the guar. I used two cups > of water and added 1 1/2 tsp of guar powder and 1/2 > tsp of pectin powder along with the cherry oil, > sucralose, and a drop of red food coloring. I was > disappointed when the pectin did not dissolve like the > guar did. There were funny little particles floating > in the mixture and they tasted funny. I almost threw > the batch out and then decided not to. The next day I > tasted it and found that these funny little particles > had hydrated into delicious tapioca-like morsels. The > texture of the pudding was firmer and I loved the way > it felt in my mouth. I tried it again with pumpkin > flavor and it was great. Glad I did not throw the > first batch away. > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
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