I made this recipe as muffins because the batter was way too much to make a loaf. They turned out wonderfully after about 30 minutes. Thanks for the recipe!

Reviewed On: Dec. 26, 2010

I personally use SF brand name pudding (not sure if all brands use the same sugar substitute) for a lower calorie version - but if it's for a crowd, the recipe is perfect as is. Additionally, you can use 1 cup milk & 3/4 cup o.j. if you don't have concentrate. Thanks so much for such a versatile recipe - a side at a picnic, or a healthier dessert!

Reviewed On: Jul. 9, 2008

I am SO tired of reading reviews of a SPECIFIC recipe that someone made, when the reviewer took more that half of the ingredients and substituted, omitted, or added them. That's not even the same recipe anymore! Now, if you try it right the first time and then suggest other versions, that's helpful and your right. But don't kid yourself that your helping anyone by changing the recipe initially. If it was my recipe I'd find that very insulting. This recipe (as is) brought me back to Tarpon Springs, FL, a Greek shipping town - kudos to you!

Reviewed On: Feb. 25, 2008