1 large (2.1 oz) box instant sugar-free chocolate pudding mix
1 1/2 c milk
1 (16 oz) container frozen whipped topping, thawed
Mix together pudding mix and milk with wire whisk until well combined. Fold in whipped topping. Can be served immediately, but keep refrigerated.
Shortly after attending culinary school to become a pastry chef, I was diagnosed with diabetes. Mercy! I was devastated, as I absolutely loved to bake and loved to eat sweets. I experimented with a lot of artificial sweeteners and was mainly disappointed with the results. I thought, there has to be a better way to bake great tasting products from my kitchen that will be enjoyable for diabetics to eat. After all, our love of eating is what got most of us into this mess to begin with! After many experiments, I developed a formula that consistently turned out delicious confections even a non-diabetic would love. This blog contains the methods and results of my pastry creations. I am sharing my techniques in the hopes that you will experiment and perform your own culinary wizardry!
