Does anyone have any idea if there is a SF pudding? Jello brand has fat free made with aspartame but it still shows 8 g carbs.

Oetker brand makes a light chocolate and vanilla mousse. I love the chocolate one. I make it with between 1/2 and 2/3 cups of whipping cream (see prior thread on whipping creams and watch the carb count in yours) and fill to the 1 c level required on the directions with water. The carb count before the cream is 3.3 per serving based on 5 servings per pkg. The cream will of course add to it depending on how much you use and the carb count in the type you use.

Expert Foods (wise choice) makes a pudding mix - has anyone tried it?

It's very handy, but you add your choice of flavoring and sweetener, just like all their products. Lots of servings of what's a zero-carb (all soluble fiber) thickener and texturizer, though.

Made a great lemon curd with it, chocolate pudding recipe and more is right on the pouch.

I like the stuff.

Where can you buy the Experts Food pudding mix? I'm in Kitchener.

I am in Kitchener also, and it sux that no one around here is really into the low carb products
Makes it very difficult

I've never seen it either and I'm in Brampton and shop at Fortino's -- any suggestions?

I gave up looking. Anything I tried tasted too yucky! I make my own

I make my own too. Here's my recipe:

Ingredients:
0.5 cup Heavy whipping cream
2 large egg yolks
2 TBLS Cocoa Powder
1 TBLS Splenda

How to Prepare:

Just throw all ingredients into a saucepan and heat until thickened, making sure to constantly whisk to keep eggs from scrambling. Once thickened, pour in two serving dishes and cool. 4 carbs per serving.

Tastes like dark chocolate pudding.

0.5 cup cream?
is that right or a misprint?
thanks

Yup, half a cup! Makes 2 servings.

okie dokie thanks again
1/2 cup it is
I just tried it and I added a touch of butter and a touch of cream cheese to it
was good
thanks again

EASY COCONUT VANILLA CUSTARD
Ingredients: 2 cups heavy cream
1 cup unsweetened coconut milk
1 cup of Splenda
4 eggs
1 vanilla bean OR 1 tsp. vanilla extract
How To Prepare: In a saucepan mix the eggs, cream and coconut milk with a whisk until blended. Whisk in the Splenda and then scrape the insides of the vanilla bean into the pan (or add the vanilla extract). Place over VERY low heat and whisk continuously just until the mixture comes to a boil. This can take a long time so be patient or you'll get lumps. Remove from heat and pour into individual bowls for portion control and refrigerate. Thickens as it cools. You can serve this with a dollop of whipped cream and a few fresh berries for a very elegant LC dessert.
Number of Servings: 4-6

This is my favourite. I usually beat the mixure with a wisk before putting in the fridge to make it creamier