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Post by Darth Boo Boo Kitty @#*& on Apr 11, 2008 21:19:49 GMT -5
I heart Grape Nuts, but does it taste good without ice or whipped cream? Also, do you make it with whipped cream skim milk? Have you tried it with egg whites?
I'm going to try a lighter version this weekend. I'll let you know how it goes.
this already cuts the sugar my mom used by about 70% i use 1% when i make it and it still sets up. i think you need the yolk for the custard to set up. chef might have some expert advice on that. maybe egg beaters would work?
you have to remember to stir it though. i set the timer for 15 min each time so i know im doing it. if you dont, the grapenuts settle to the bottom and you get a grapenut layer and a custard layer. you get that in restauants sometimes because they dont bother stirring... oh, plus the cinnamon will float, so stirring also incorporates it better...
When you were talking about grapenut pudding, that's pretty much what I figured it was. I'll have to give it a try. I've had grapenuts hot before, but never in a custard like that.
It should work using any kind of milk, although I wouldn't suggest using skim. Soy milk ought to turn out okay. I wouldn't mess with eggbeaters. Replacing the sugar with Splenda shouldn't be a problem.
When you were talking about grapenut pudding, that's pretty much what I figured it was. I'll have to give it a try. I've had grapenuts hot before, but never in a custard like that.
It should work using any kind of milk, although I wouldn't suggest using skim. Soy milk ought to turn out okay. I wouldn't mess with eggbeaters. Replacing the sugar with Splenda shouldn't be a problem.
i use 1% when i make it and it still sets up. i think you need the yolk for the custard to set up. chef might have some expert advice on that. maybe egg beaters would work?
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