Splendiferous Sugar-Free Pudding Ideas

Today we're going to be talking about things to make using sugar-free pudding. Ok, look, try not to make fun of my first attempt at a Pic Monkey graphic too much. It's a little sad, I know. Whatevs. This little experiment came up when I was aimlessly checking out the contents of our pantry and realized we had a box of, you guessed it, sugar-free pudding. I actually haaaate the taste of anything sugar-free, so when I decided I wanted to do something with it, I figured I needed to pick something that would camouflage the taste. These aren't the healthiest recipes, but they are actually low amylose (EXCEPT that my sugar-free pudding had Splenda in it, which has maltodextrin, which is a big ol' no-no. So try to find one without that). I used Lieber's brand, so Idk if Jello brand has Splenda in there too, but either way it probably tastes better than my kosher one. And anyway, it's Bill Cosby approved:

K so first up is the imitation Wendy's Frosty. Now, I've kept kosher for about the past decade (!!!) so I admittedly haven't had one of the real guys in a while. A long while. But this was close enough (even with all of my stupid tweaks) that I got where they were going with it. In high school my friend and I would go through the Wendy's drive-thru for a Frosty and then drive next door for Burger King fries, because they were infinitely better there. My parents never let me pull that crap though. It was all or nothing. :) So here you go:

Imitation Wendy's Frosty (original recipe found here)
Ingredients:

• 1 cup milk
• 2 TBS sugar-free chocolate pudding mix (I used vanilla and was wondering why it wasn't so chocolatey until right now)
• 1 tsp vanilla extract
• 1tsp unsweetened cocoa*
• 1/2 TBS Splenda (2-3 small packets)*
• 7 ice cubes
• (optional) 2 TBS cool whip (I skipped this- cool whip isn't kosher ;))

* I actually used a little bit of maple syrup and a little bit of sugar-free chocolate syrup but I do not recommend using my substitutions on the Frosty. The lady that posted it said it was amazing and she'd love it even if she wasn't on a diet. Mine was okay, but still had a lot of that Splenda taste. Shocker.
This one is super easy. All you do is throw it all into the blender until it hits your desired consistency.

Next up:
No-Bake Greek Yogurt Cheesecake
Crust Ingredients (recipe from here- I want to try that full recipe w/ almond or cashew butter instead of peanut butter- I'd already made the pudding when I found this crust recipe, so I was kind of locked into cheesecake!)

• 1 cup ground almonds
• 1 cup dried, unsweetened coconut (I used 1/4c shredded coconut, 3/4c coconut flour)
• 1/2 cup chopped (pitted) dates
• 1 tbsp maple syrup
• 1/2 tsp vanilla
• 1/2 tsp salt
• ~1 tbsp water (depends on the moisture from the dates- add this last) 

Throw all of this into a food processor, adding a little water at a time until you can pinch it with your fingers and it sticks together.  Then pat it into the bottom of your pan.

 

(Close inspection shows that I've got real chunks of date in there. Oh well.)

Filling Ingredients (recipe from here)

• 12 oz Plain Greek yogurt 
• 1 package Sugar Free Fat Free Cheese Cake Pudding Mix (I used sugar free vanilla)
• 1 Cup milk (any kind; I used dairy)  

I threw these ingredients into the blender for maybe 1.5 minutes. Just until it seemed incorporated. Then I poured it on top of the crust, made a little design with some of that sugar-free chocolate syrup, and popped it into the refrigerator for a few hours. That's what's up.

 Lemme know if you try this, and what additional tweaks you make that are amazeballs. Any other sugar-free pudding recipes out there? :)