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Medical Forum / Diseases and Disorders / Diabetes / March 2006Recipe: tapioca pudding
I just crunched the numbers for my basic tapioca pudding. I have not made this in months because I figured it had to be horrible - I saw a spike of nearly 300 after I ate two spoonsful of the stuff at a salad bar, after all. 3T instant perle tapioca 2 eggs 3c 2% milk 1/4c sugar Combine, allow to rest for 5-10 minutes, slowly bring to a rolling boil, remove from heat, stir in 1T vanilla, cool, serve. 6 generous portions, 8 if everyone fills up on salad! The entire recipe is about 90g of carb per the nutrition analysis tool at the UofI, or 15g carb per serving. I can live with that, I think. Note: I do not like sweet custard so I use less than the recommended quantity of sugar. The recipe on the tapioca box calls for 1/3c and I found it too sweet. My MIL's recipe (for the same quantities of tapioca perles, milk and eggs) wants a whopping full cup of sugar. Also, use just one egg if you absolutely cannot stand the thought of *all that cholesterol* in your 1/6th recipe portion :D +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... >I just crunched the numbers for my basic tapioca pudding. I have not > made this in months because I figured it had to be horrible - I saw a [quoted text clipped - 5 lines] > 3c 2% milk > 1/4c sugar Why not try this: http://www.kozyshack.com/productdetail.html?id=10 It's only 7 carbs. I'm all for home cooking, but sometimes its just easier to buy it. I've tried them all and think they're pretty good for a late snack.(IMHO)  SignatureJoe W T2 Nov '05 30mg Actos, 3gr(1/2 tsp or 500mg pill) Cinnamon, Diet(>100 carbs) & 30 minute walk(everyday) & BowFlex 3x/week *****Diabetes, be proactive, not reactive.***** >>I just crunched the numbers for my basic tapioca pudding. I have not >>made this in months because I figured it had to be horrible - I saw a [quoted text clipped - 10 lines] > it. I've tried them all and think they're pretty good for a late > snack.(IMHO) The nutrition label said 11 grams of carbs and 4 of fiber. The way we were educated, if the dietary fiber is less than 5 grams, you can't subtract it. JMHO Signature----------- Janet Wilder The Road Princess http://janetwilder.blogspot.com > The nutrition label said 11 grams of carbs and 4 of fiber. > The way we were educated, if the dietary fiber is less than 5 grams, you > can't subtract it. JMHO Who told you this? I've seen three dieticians and all said to subtract it. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm > >>I just crunched the numbers for my basic tapioca pudding. I have not > >>made this in months because I figured it had to be horrible - I saw a [quoted text clipped - 14 lines] > The way we were educated, if the dietary fiber is less than 5 grams, you > can't subtract it. JMHO Interesting. Never heard that one before. I normally subtract any fibre no matter what size ;) : > >>I just crunched the numbers for my basic tapioca : pudding. I have not [quoted text clipped - 21 lines] : than 5 grams, you : > can't subtract it. JMHO : Interesting. Never heard that one before. I normally : subtract any fibre no matter what size ;) I ws also told by my dietician tht I could subtract the fiber if it was over 5 grams. I hae no idea why I was tld this, but I generally subtrace al teh fiber. Why woudl eating one cracker that cotains 2 grams of fiber be different from eating 2 1/2 cracker that contains a total of 5 grams of fiber? Same cracker, same sffect? No? Wendy > : > >>I just crunched the numbers for my basic tapioca > : pudding. I have not [quoted text clipped - 30 lines] > be different from eating 2 1/2 cracker that contains a total of 5 grams of > fiber? Same cracker, same sffect? No? You're right. I don't subtract the fiber if it's less than 1 gram, but otherwise I net out the carbs all the time. Priscilla >> Why not try this: http://www.kozyshack.com/productdetail.html?id=10 It's >> only 7 carbs. I'm all for home cooking, but sometimes its just easier to [quoted text clipped - 4 lines] > The way we were educated, if the dietary fiber is less than 5 grams, you > can't subtract it. JMHO I guess I'm the luckly one, my body doesn't understand that new math stuff(old school). I don't care if it's 1, 2, 3 or 24 grams of fiber, I subtract them all. SignatureJoe W T2 Nov '05 30mg Actos, 3gr(1/2 tsp or 500mg pill) Cinnamon, Diet(>100 carbs) & 30 minute walk(everyday) & BowFlex 3x/week *****Diabetes, be proactive, not reactive.***** > The nutrition label said 11 grams of carbs and 4 of fiber. > The way we were educated, if the dietary fiber is less than 5 grams, you > can't subtract it. JMHO When I calculate a meal, I add eveything togather and then look at the total fiber. If I have a sandwich on a high fiber wheat wrap, an apple, some carrots/veggies I take the total carb count and then subtract the total fiber. It works for me. The one thing I've found that I can't subtract is for Thomas' Wholegrain Light English Muffins. The package says one has 22g total carbs, 8g of fiber. If I only bolus for 14g of carbs I end up high. If I bolus for 22 I'm fine. For all other high fiber bread products like wraps/tortillas, subtracting the fiber works as it should. SignatureLiz Type 1 dx 4/1987 MM Paradigm 5/2005 >> The nutrition label said 11 grams of carbs and 4 of fiber. >> The way we were educated, if the dietary fiber is less than 5 grams, you [quoted text clipped - 10 lines] >I'm fine. For all other high fiber bread products like wraps/tortillas, >subtracting the fiber works as it should. Hi Elizabeth Your last comment there is so important - whether you are type 1 or type 2. The numbers on the packet are only a guide to what will happen to us as individuals; often a good guide - but still not to be trusted until we've eaten that food and tested the result. So, whenever I add a food new to my menu, I eat only a small portion and test to provide real data to base things on for the next time. Cheers, Alan, T2, Australia. d&e, metformin 2x500mg SignatureEverything in Moderation - Except Laughter. So, am I like, the only one who always thought tapioca pudding looked like fish eyeballs in custard? Susan <just sayinzall> > x-no-archive: yes > > So, am I like, the only one who always thought tapioca pudding looked like > fish eyeballs in custard? > > Susan <just sayinzall> It may look funny, but it tastes great! :-) SignatureBest Regards, Evelyn (to reply to me personally, remove 'sox') >x-no-archive: yes > >So, am I like, the only one who always thought tapioca pudding looked >like fish eyeballs in custard? > >Susan <just sayinzall> It reminds me of caviar, just sweet and not salty.... Will, T2 Will, how many of us do you think eat caviar on a regular basis if at all. hahahahaha. I loved it. Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. Susan, thanks for the laugh, I just got a picture in my mind and you are so right. hahahaha Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. > On Sat, 18 Mar 2006 13:28:32 -0500, "Elizabeth Blake" >>The one thing I've found that I can't subtract is for Thomas' Wholegrain [quoted text clipped - 19 lines] > Cheers, Alan, T2, Australia. > d&e, metformin 2x500mg Alan, When I buy a new packaged food I also weigh the serving. Once I bought a package of rolls and it said the serving was 1 roll, 56g. That's the weight, not the carb grams. I weighed one roll and it was 80+ grams. When a can or package says something has "about 2.5 servings" I know it's time to get the scale. Do they think people don't understand 2.8 servings, or 2.3 servings? Okay, maybe some people don't... But, if you're someone who likes exact information it's a pain. However, the fiber count usually works for me. It's just that one item that baffles me. It won't stop me from eating them; I just count the full 22g when I bolus. SignatureLiz Type 1 dx 4/1987 Minimed Paradigm 715 5/2005 I like it too. -- Cheri Joe wrote in message ... >Why not try this: http://www.kozyshack.com/productdetail.html?id=10 It's >only 7 carbs. I'm all for home cooking, but sometimes its just easier to buy [quoted text clipped - 7 lines] >30 minute walk(everyday) & BowFlex 3x/week >*****Diabetes, be proactive, not reactive.***** >Why not try this: http://www.kozyshack.com/productdetail.html?id=10 It's >only 7 carbs. I'm all for home cooking, but sometimes its just easier to buy >it. I've tried them all and think they're pretty good for a late >snack.(IMHO) Most premade pudding tastes yucky to me. DelMonte's chocolate pudding is the exception but I think I was weaned on that stuff so I'll always have a soft spot for it. At any rate. Making tapioca pudding really isn't that much of a challenge and only dirties two dishes and one implement done correctly: a saucepan, a liquid measuring cup, a whisk. Granulated sugar doesn't make a dirty measuring cup, and I eyeball the vanilla. The "stir constantly while bringing to a boil" can become tiresome, but that's what children are good for once they're old enough to see over the top of the saucepan while standing on the floor. :D +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... > Why not try this: http://www.kozyshack.com/productdetail.html?id=10 It's > only 7 carbs. I'm all for home cooking, but sometimes its just easier to buy > it. I've tried them all and think they're pretty good for a late > snack.(IMHO) I've tried the Kozy Shack tapioca and it's only okay. Very thick & chewy. The rice pudding it better. -- Liz Type 1 dx 4/1987 MM Paradigm 5/2005 I love the kozy shack, I would buy that before I made it Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. > I just crunched the numbers for my basic tapioca pudding. I have loved tapioca since childhood, but it is made from cassava root which is one of the most carb-laden white underground roots available. Since it is about 89% carb, it isn't exactly a diabetic friendly food no matter what you mix with it. Jim >> I just crunched the numbers for my basic tapioca pudding. > [quoted text clipped - 5 lines] > >Jim Most of what you get with tapioca pudding is boiled custard; the tapioca perles provide texture, and nothing else, really. A carb is a carb. I'm not proposing you eat a gallon of the stuff for dinner some evening, but one serving after a low-carb meal didn't kill me and might be OK for you too. +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... > >> I just crunched the numbers for my basic tapioca pudding. > > [quoted text clipped - 9 lines] > tapioca perles provide texture, and nothing else, really. A carb is a > carb. Except when it isn't ;) A 15 gr carb serve would most likely just cause a quick bg response rather than a sustained high one. The size of the serving may not be enough for me :) But with some sugar free jelly/jello and a few strawberries, it might be worthwhile ;) : >> I just crunched the numbers for my basic tapioca pudding. : > [quoted text clipped - 5 lines] : > : >Jim : Most of what you get with tapioca pudding is boiled custard; the : tapioca perles provide texture, and nothing else, really. A carb is a : carb. I'm not proposing you eat a gallon of the stuff for dinner some : evening, but one serving after a low-carb meal didn't kill me and : might be OK for you too. You can, of course, slightly reduce the carbs in this pudding by using an artificial sweetener, like Splenda. You could also reduce it by using unsweetened soy milk with has about 5 grams of carb per cup adn adding a little more sweetener. This, of course, is if you find the original recipe spike you, whatever it's carb coount. If it doesn't, in a small portion, no reason not of use it adn encorrate its carbs into your general plan. I sometimes, pasrticualrly at holiday times, will eat one cookie rather tan the usual piece of fruit I have with my dinner. Wendy >>> I just crunched the numbers for my basic tapioca pudding. >> [quoted text clipped - 11 lines] > evening, but one serving after a low-carb meal didn't kill me and > might be OK for you too. Your right! it didn't kill you. What was your BG after? A carb is a carb and I cut them whenever I can. It was just a suggestion for an lower carb option, but do as you may and good luck with that. > +++++++++++++ > > Reply to the list as I do not publish an email address to USENET. > This practice has cut my spam by more than 95%. > Of course, I did have to abandon a perfectly good email account... SignatureJoe W T2 Nov '05 30mg Actos, 3gr(1/2 tsp or 500mg pill) Cinnamon, Diet(>100 carbs) & 30 minute walk(everyday) & BowFlex 3x/week *****Diabetes, be proactive, not reactive.***** >Your right! it didn't kill you. What was your BG after? Dinner was grilled fish with a pile of salad and a slice of my home-baked rye bread. At one hour my BG was 121 so I ate the pudding. An hour after that I tested 132, two hours after the pudding I was back to 100 on the nose. In the "betweens" I did KP, schlepped laundry around and mopped most of the house so it isn't as if I was sitting on my a.s waiting for a spike. Had I done so I probably would have been in the 140s or worse. >A carb is a carb and I cut them whenever I can. I do too, generally, but I'm pretty pleased when I find a dessert that my subconscious agrees is a dessert and that I can enjoy occasionally and in moderation. +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... > >>> I just crunched the numbers for my basic tapioca pudding. > >> [quoted text clipped - 15 lines] > A carb is a carb and I cut them whenever I can. It was just a suggestion for > an lower carb option, but do as you may and good luck with that. 15 grams of carb in a dessert is very doable for me. I'm glad I've been reminded that I don't necessarily need to avoid tapioca, which is one of my favorites. I think personally I'd use some extra cream in the milk, probably jumbo eggs, and use sugar substitute for the sugar. Woo hoo! Thanks, Wooly! Priscilla > I just crunched the numbers for my basic tapioca pudding. I have not > made this in months because I figured it had to be horrible - I saw a [quoted text clipped - 12 lines] > The entire recipe is about 90g of carb per the nutrition analysis tool > at the UofI, or 15g carb per serving. I can live with that, I think. I belong to Calorie King and I entered your recipe into their food diary. Calorie King came up with a total of 114g of carbs for the entire recipe. I also like tapioca pudding. I'm Type 1 and cover everything I eat with insulin, so I tend to not freak out over carbs. If I have a choice between two similar items, I do choose the lower carb version. -- Liz Type 1 dx 4/1987 MM Paradigm 5/2005 I would use splenda instead of sugar and cut the carbs even more. I would probably use eggbeaters to cut the total cholesterol and it will probably taste awful, but it will be healthy lol Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. |
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