I add powdered milk to skim milk to increase the amount of calcium in my
diet. Reconstituted with water the stuff's awful, but it makes the milk
thicker & kind of tastier (reminds me of the good old days of drinking
chocolate milk!). I've been wondering if this would be good for people
who like the consistency of whole milk but not the fat - maybe it could
help folks making the transition to a low-fat diet.
Kristin
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