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From:	Deborah (Recipes.vegsource.com)
Subject:	the reason for putting in the pudding...
Date:	July 3, 2008 at 1:42 pm PST

In Reply to: Re: Substitution for instant pudding..... posted by julia meyer on July 3, 2008 at 12:24 pm:

The reason recipes call for instant
pudding rather than cocoa powder or
anything like that is... it has the
instant thickener in it (the pre-
cooked cornstarch) as well as the
flavoring. So if that is the purpose
of the pudding (to add thickening),
just adding cocoa, or whatever, would
flavor it but not thicken it. In other
words, a frosting (or other recipe) that
calls for instant pudding would probably
fail without the instant pudding.

----

Instant Vanilla Pudding Mix

6 Tbs Instant ClearJel (precooked cornstarch)
1/2 - 3/4 cup natural sugar
1/4 cup soymilk powder
1 tsp vanilla powder

Mix all ingredients in ziplock bag.

For Pudding:
Mix with 2 cups cool water, and whip with beater
until smooth.
Chill.
For thicker pudding, add additional Instant
ClearJel.

For Pie Filling:

Mix with 1 cup soymilk and 1 cup whipped silken
Tofu
(or a combination of soymilk, silken Tofu and
Tofutti Cream Cheese),
and beat with electric beater until smooth.
Put into pie shell.
Chill.

VARIATION:

Chocolate Pudding Mix

To Vanilla Pudding Mix (dry mix), add 1/4 cup
cocoa powder.

----

NOTE

Be sure to use INSTANT ClearJel if you want
instant pudding mix.
Regular ClearJel is not instant, and needs to be
cooked.

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