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Thread: The ULTIMATE and COOLEST gelatin thread EVER MADE.

  1. #371
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    Jan 2014
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    pecans or walnuts
    Half a stick of Smart Balance 50/50 butter blend with omega-3
    1.5 cups Splenda or your favorite sugar-equivalent substitute
    1.5 cups of Calorie Countdown
    1 package (8 oz) fat-free cream cheese
    sugar-free pie filling
    Oh god

  2. #372
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    Quote Originally Posted by Elliot View Post
    Oh god
    Yeah. Yayyyy PUFA partay.

  3. #373
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    sugar-free pie filling
    Quote Originally Posted by Elliot View Post
    Oh god

    lol. i got so distracted by the "calorie countdown", i TOTALLY missed this!
    As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

    – Ernest Hemingway

  4. #374
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    Quick question.... If I put the one tablespoon of gelatin in my coffee while IFing does that "break" the fast?

  5. #375
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    Quote Originally Posted by bpmcadoo View Post
    Quick question.... If I put the one tablespoon of gelatin in my coffee while IFing does that "break" the fast?
    Yeah, it would likely count as breaking the fast... Technically, I define intaking any calories as breaking a fast. Some people define fast-breaking as when the blood glucose level spikes (but didn't specify how much), in which case fat would be the only macro that doesn't count as breaking a fast.

  6. #376
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    Hey I love this thread! Question for gelatin experts... I have been googling up a storm trying to find out if I can make jello jigglers out of puréed mango. Has anyone done this?

    Several websites say mango has the same enzyme that pineapple does which prevents gelatin from firming up... But I need firm! (This is for my kiddo's school birthday treat to share next week)

    If no one knows, I can experiment, but I don't want to use all my fresh mangos & gelatin up if someone knows the answer.

    If mangos won't work, I'll use some berries, but the kiddo loves mango.
    Jen, former Midwesterner, living in the middle of nowhere.

  7. #377
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    Quote Originally Posted by Jen AlcesAlces View Post
    Hey I love this thread! Question for gelatin experts... I have been googling up a storm trying to find out if I can make jello jigglers out of puréed mango. Has anyone done this?

    Several websites say mango has the same enzyme that pineapple does which prevents gelatin from firming up... But I need firm! (This is for my kiddo's school birthday treat to share next week)

    If no one knows, I can experiment, but I don't want to use all my fresh mangos & gelatin up if someone knows the answer.

    If mangos won't work, I'll use some berries, but the kiddo loves mango.


    It solidifies.



    http://gelatinrecipes.blogspot.com/2...ardRecipe.html

  8. #378
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    Quote Originally Posted by TQP View Post
    Awesome, thanks! I might try with coconut milk too; that sounds like a delicious combo. Wonder if I have to increase the gelatin to make it extra firm?
    Jen, former Midwesterner, living in the middle of nowhere.

  9. #379
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    Quote Originally Posted by Jen AlcesAlces View Post
    Awesome, thanks! I might try with coconut milk too; that sounds like a delicious combo. Wonder if I have to increase the gelatin to make it extra firm?
    2T per 8oz creates a pretty firm product. I usually like a "normal" firm so 1-1.5T gelatin/8oz fluid for me.

  10. #380
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    I used 2T per 8oz last week and it was quite firm like Jigglers, maybe even a little firmer. I scaled back to 1T in the coconut milk for the layer on top and I would say it was still Jiggler like.

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