Butterscotch Pudding (Diabetes-Friendly Recipe)
For you pudding lovers…
My wife and I love to watch political debates.
The verbal sparring is fascinating.
Some words are always off-limits for politicians.
They don’t say certain words or phrases because they’re either controversial or offensive or otherwise inappropriate.
I want you to imagine you’re a politician from today onwards.
I want you to add a word to your own ‘off-limits’ list:
You need to stop calling yourself A diabetic.
Stop using the word altogether.
You are NOT a diabetic.
As soon as you call yourself an diabetic, you’re admitting defeat.
When you think of yourself as someone who control your blood sugar you become someone who can’t control their blood sugar.
You were not born with type-2 diabetes so there is no reason why you should live with diabetes.
The mind is hugely powerful.
Write down this phrase:
“If I don’t have perfect blood sugar today it’s no big deal. I’ll just relax and an do better tomorrow.”
Put it next to your bed and read it to yourself every night before going to bed.
It’s time to stop putting pressure on yourself to be perfect. Trust me and give this a try!
This tasty treat (which is low-carb if you can believe it) will help:
Since vanilla is American’s #1 flavor, this alternate recipe is for those who prefer vanilla to chocolate. It’s the same great custard base with a slight variation.
- 3 1/2 cups of heavy whipping cream for base
- 1/2 cup of heavy whipping cream for “whipped cream”
- 1/2 cup lightly packed dark brown sugar or alternative like Swerve or monk fruit
- 10 eggs—separated 1/8 teaspoon. of salt
- 1/4 teaspoon cream of tartar
- 1 tablespoon of vanilla extract
- Heat 3 1/2 cups cream over medium heat until warm.
- Mix the egg whites with cream of tartar and whip until they form peaks.
- Separately, whip the 1⁄2 cup of cream into whipped cream.
- Whisk the yolks together with salt and sugar until creamy (about 2 minutes).
- Then slowly whisk them into the heated cream. Stir the egg/cream mixture constantly over medium heat for about 10 minutes until the mixture coats the back of a wooden spoon. Make certain mixture is thick or the pudding will be too thin even after refrigerating. Note: Straining the egg/cream mixture at this time will remove any small cooked egg particles that coat the bottom of pan.
- Add vanilla. Mix.
- Add whipped cream into the strained mixture, and fold into it.
- Add the egg whites and fold into mixture.
- Pour into small individual bowls and chill at least 4 hours. Cover each container if you don’t want a “skin” to form.
- With a choice of butterscotch pudding, everyone will do anything you tell them (like gladly and willingly cleaning up their rooms for a cup of the butterscotch Pudding!).
- Add chocolate shavings if desired!
- When heavy cream and lots of eggs are used it is extremely difficult to get “fluffiness.” No one has a pudding of this caliber. I guarantee it is worth the extra effort.
About Vanilla: Vanilla bean is a “fat soluble” bean, which means there has to be sufficient contact time with the bean and the liquid for the bean to impart its flavor. The vanilla bean seeds don’t have to be scrapped out because the flavor will be sufficient. The flavor of the vanilla bean is always superior to the “extracts.”