Velvety Smooth Low-Carb Chocolate Pudding Entered In KODAK Contest
Time's a tickin' away in the KODAK "Picture Perfect Low-Carb Holiday" Contest that ends this Friday, December 14, 2007 at midnight! If you have been meaning to enter your favorite holiday dish photo into this contest, then please don't delay and get that to me TODAY! What's at stake? A FREE (yes, that would be NO CHARGE TO YOU!) KODAK EasyShare 5300 All-In-One Printer! WOO HOO! Who says you don't win cool prizes at the "Livin' La Vida Low-Carb" blog? :D
I've already shared with you entries with pictures of a delicious Thanksgiving capon and some yummy low-carb quiches as well as a fabulous photo of individual lemon meringue pies that are livin' la vida low-carb approved! There's another contestant to share with you today, so here it is:
Submitted by MARK M. from Tennessee
A dessert to satisfy the strongest of chocolate cravings without any of the guilt. Great for the whole family--and they won't even realize it is low-carb. Besides being extremely low-carb it is also full of fiber, very rich, great-tasting and above all very chocolaty.
GOOD LUCK in the contest, Mark! He was kind enough to share his special recipe with us for this amazing dessert he has created. It's made with powdered shirataki noodles, aka glucomannan. ENJOY!
VELVETY SMOOTH LOW-CARB CHOCOLATE PUDDING
2-1/2 Tsp Glucomannan Powder (available in health food stores)
1 Tbs Hershey Special Dark Chocolate Powder
2 Cups Water
2 Tbs DaVinci Vanilla Syrup
3 Tbs DaVinci Caramel Syrup
3 Tbs Sierra Mist Free Soda
1/4 Tsp Stevia Extract Powder
10 Splenda Mini Tablets
In a blender add all liquid ingredients and sweeteners. Start blender on lowest
setting. Pull center out of blender lid and first add the Glucomannan Powder and
then add the Chocolate Powder. Put the center back in the lid and let blend on
medium for about 30 seconds. Pour into covered bowl and put in the refrigerator.
Best if sits in fridge for at least 5-6 hours.
Serve with a little cream and DaVinci Syrup of your choice on top (Caramel is my
favorite, but Raspberry is good too), or serve with homemade sugar-free whipped
cream as pictured.
I've already shared with you entries with pictures of a delicious Thanksgiving capon and some yummy low-carb quiches as well as a fabulous photo of individual lemon meringue pies that are livin' la vida low-carb approved! There's another contestant to share with you today, so here it is:
Submitted by MARK M. from Tennessee
A dessert to satisfy the strongest of chocolate cravings without any of the guilt. Great for the whole family--and they won't even realize it is low-carb. Besides being extremely low-carb it is also full of fiber, very rich, great-tasting and above all very chocolaty.
GOOD LUCK in the contest, Mark! He was kind enough to share his special recipe with us for this amazing dessert he has created. It's made with powdered shirataki noodles, aka glucomannan. ENJOY!
VELVETY SMOOTH LOW-CARB CHOCOLATE PUDDING
2-1/2 Tsp Glucomannan Powder (available in health food stores)
1 Tbs Hershey Special Dark Chocolate Powder
2 Cups Water
2 Tbs DaVinci Vanilla Syrup
3 Tbs DaVinci Caramel Syrup
3 Tbs Sierra Mist Free Soda
1/4 Tsp Stevia Extract Powder
10 Splenda Mini Tablets
In a blender add all liquid ingredients and sweeteners. Start blender on lowest
setting. Pull center out of blender lid and first add the Glucomannan Powder and
then add the Chocolate Powder. Put the center back in the lid and let blend on
medium for about 30 seconds. Pour into covered bowl and put in the refrigerator.
Best if sits in fridge for at least 5-6 hours.
Serve with a little cream and DaVinci Syrup of your choice on top (Caramel is my
favorite, but Raspberry is good too), or serve with homemade sugar-free whipped
cream as pictured.
Labels: chocolate, contest, Kodak, Kodak Easyshare 5300, pudding, recipe
posted by Jimmy Moore at
12/12/2007 07:10:00 PM
1 Comments:
Wow Jimmy, thanks for posting my recipe. Hope everyone enjoys. I buy my glucomannan from: http://www.konjacfoods.com/ or you may also find it at a local Asian Market.
Mark
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