Post by eyeofthestorm on Jun 3, 2010 11:14:31 GMT -5
Not really a pudding, more of a happy accident, but it was sort of/more like pudding than bread.
I mixed 1 cup of hm fat-free biscuit mix, 1 c water, 1 T coconut oil, and 24 packets of splenda. I greased the crock of the small crock pot (2 qt?) and poured this is. Then I mixed 2 or 3 cups of frozen blueberries with anoth 24 packets of splenda (can you tell this was an odds-and-ends special?). I poured this on top, turned it to high for 2 hours and 15 minutes. I pulled it away from the side with a spoon, and could see the batter had cooked up like a quick bread. Then I turned it off, put the crock in the fridge, and went to bed.
Last night, I was surprised the fruit stayed on top; in the morning, the whole thing had sort of collapsed, and the fruit had kind of cooked into the top part of the bottom. The bottom was not biscuit like at all, but very, very moist.
It tasted fine. It's gone. FWIW, 24 pkts of splenda is equivalent to 1/2 c sugar.
I mixed 1 cup of hm fat-free biscuit mix, 1 c water, 1 T coconut oil, and 24 packets of splenda. I greased the crock of the small crock pot (2 qt?) and poured this is. Then I mixed 2 or 3 cups of frozen blueberries with anoth 24 packets of splenda (can you tell this was an odds-and-ends special?). I poured this on top, turned it to high for 2 hours and 15 minutes. I pulled it away from the side with a spoon, and could see the batter had cooked up like a quick bread. Then I turned it off, put the crock in the fridge, and went to bed.
Last night, I was surprised the fruit stayed on top; in the morning, the whole thing had sort of collapsed, and the fruit had kind of cooked into the top part of the bottom. The bottom was not biscuit like at all, but very, very moist.
It tasted fine. It's gone. FWIW, 24 pkts of splenda is equivalent to 1/2 c sugar.
