Originally Posted by kearniesue
Sorry, I should have mentioned that. I used the sugar free, and I had no grit
Yes, that is important because I am finding so many are completely against the sugar-free anything when it comes to cake/pies... I have one lady who is so scared of Splenda because it makes her hemorrhage...others tell me the Aspartame gives them headaches...do not want that liability.
I think one could put the pudding into their blender or (clean)coffee bean grinder to take away the grit...that is what I do with my salt for my buttercream...it keeps the little spots from occurring in the finished product.
Remember, it is NOT the sugar that is the problem, but the carbs...so tell the clients to take smaller pieces