I work in the food industry, so I have a little insight to these issues: 1st: It doesn't matter which milk you use if making this for a diabetic because the difference between skim,2%, whole & 1/2-n-1/2 is that they take more of the fat content out of it. It still has the natural sugar in it. 2nd : It is correct about the cocoa..the Dutch is just less acidic not less bitter so just add some vanilla 1/2 - 1tsp should do it and the Baking powder to make it rise a little 1/4 tsp. The dry chocolate pudding is a nice complement but to the diabetics out there please remember to adjust your carbs according to the nutrition label on the pudding box.
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I work in the food industry, so I have a little insight to these issues: 1st: It doesn't...