Thanks for the recipe Doug, it looks great. I'll give it a try tomorrow.

It's not that I really wanted rice, as I rarely if ever eat it anyway, I think mentally I'm feeling carb- delirious/deprived and what would be a greater source of concentrated carbs than rice! Addiction is a terrible thing!

Umpa, Mouseissue, thank you for the welcome back. Its encouraging to see the familiar faces that are now much slimmer. Maddysmom, Sherripie and Jo - Wow you guys look amazing! Mouseissue - congrats on reaching your 1/2 point! Way to go, Dude! Praying your wife is doing as well also!

Blessings everyone - have a wonderful week.

Happy Belated Birthday Mouseissue!!

Sherripie
Divinity is about the only thing I miss when it comes to Christmas treats. I found a recipe and they say it tastes "just like divinity" here it is:

1 cup of heavy whipping cream (beat to a peak)
Splenda to taste
1 pk of SF pistachio pudding
After beating the heavy whipping cream to stiff peaks, beat in the SF pistachio pudding. It doesn't say what to do with it after that so maybe put dollops on some waxed paper or parchment and chill?  I would think it would be a fairly stiff mixture.

But . . .
I was thinking of maybe trying some unflavored gelatin dissolved in water, Walden's Marshmallow Dip, and into that beat in one box of SF vanilla pudding mix, vanilla extract, Xylitol, and one of the thickener ingredients. Then chill. It should set up to make the "divinity". Would probably need to stay refrigerated though. Could even stir in a bit of chopped pecans if you wanted. I'm ordering some Walden's marshmallow dip this weekend. Wish me luck!

Umpa, Beebs, Shihtzumom, Owensmath - any ideas?

Happy Birthday Paula!!
May the blessing of Numbers 6:24-26 be yours today and always.

P.S. Doug~ was that a baby Brett Michaels opening the Birthday set? 

You can also put soaked raw almonds through the blank screen on a juicer like Green Star or Champion (or a food processor) and make wonderful almond butter as well. You won't need to add butter, which cuts down on the fat level as well.

The only kind of xylitol I've found is that kind. I haven't found the powder kind yet. I bought it at a health food store.

I'm not sure if this is what you meant, but I did find powdered Xylitol on Amazon. It's by Ideal Sweetners made by Heartland Sweetners. Unfortunately because of the cornstarch to make it powdery it's 11 net carbs for 1/4 cup, 30 grams before deducting the 19 grams for the Xylitol. 

My experience with the noodles was exactly like thedaltons6.  I just figured I didn't prepare them correctly.....so I tried again & cooked them in a non stick pan for a little while after rinsing, rinsing & rinsing.   Honestly, I think that I just didn't like the texture.  Maybe boiling them would change that..??  Next I am going to try "Miracle Noodles".   

I agree with you both. I rinse them in a colander for about a minute or so, then drop them into very hot but not yet boiling water for nearly 2 minutes. After that drain well and dry them over heat in the same pan keeping them moving so they don't stick, then finally onto paper towels. The fishy taste and smell are definitely gone. I had even thought about a teaspoon of lemon juice or vinegar in the water when they were boiling. I haven't found much difference between the Shiratake or Miracle Noodles despite the style (fettuccine, angel hair, etc). They are definitely taking some getting used to as an alternative to pasta - as an alternative to rice noodles or yam threads, not so much. The texture is still odd to me, but when the pasta craving hits its these until I come up with a recipe for FTS friendly pasta dough. Does anyone have one?