Re: Other gums, besides guar

[Guest guest]

I too have experimented with guar only. I'm beginning to find (thanks to

Suzie's delicious key lime " pie " ) that the addition of a bit of FF milk or

yogurt to my guar puddings produces a superior product. It tastes better,

is fluffier, is more filling, and best of all: I have less gas. Also it

can be eaten alone, as it already contains food which it's meant to be

eaten with and thus can serve as a between meal snack as well as an after

dinner dessert.

OTOh the addition adds a small amount of calories. The calories however are

not significant as I find I eat much less pudding than I normally would as

it's more satiating.

I plan to keep experimenting and will report any new findings.

on 9/11/2002 1:34 AM, Suzanne Cart at massuz@... wrote:

> Jeoffh2 and all,

>

> Here are some examples of my experiments. All of these are done in a blender.

> As you can see, my ideas thus far have all been dairy and/or fruit-based,

> except for pumpkin (which comes from a can this time of year!)

>

> Pumpkin " pie " : Two parts pureed pumpkin, one part water, pumpkin pie spices

> (cinnamon, allspice, nutmeg, and/or ginger), sucralose to taste and guar.

>

> Apple " pie " : 1 part unsweetened natural style applesauce* and 1 part water,

> apple pie spices, optional spoonful of rice and/or oat bran, sucralose, and

> guar. (*I make the applesauce with a food processor.)

>

> Raspberry mousse: Kefir, frozen raspberries, sucralose and guar.

>

> Key lime " pie " : Peeled limes cut into wedges, one part plain non-fat yogurt to

> three parts water, sucralose, guar.

>

> Banana creme " pie " : Over-ripe banana in blender with water, vanilla,

> sucralose and guar.