Glucerna Hunger Smart Powder, Diabetic

Muy buena
Muy buena

Work with it, it’s good
I don’t understand why some users are so upset that this doesn’t have the same texture and taste as the bottled ready to drink version. That same thing is true of ready to drink milk and its powdered versions. So what I do to make it delicous and creamy is as follows:1 Use milk instead of water,2 Use a blender, instead of stirring3 Add something creamy. (like peanut butter with the chocolate flavor)4 Refirgerate to let the foam settle,5 one more quick pulse on the blender and it good to go . . . .EnjoyIt’s a good product, Not GREAT, good

Gets overly foamy after shaking. Disappointed.
…also be mindful of gaps that get created in the scoop as powder is compacted (1st image). I know the scoops don’t have to be exact, but my OCD gets triggered when I’m not using a “full” scoop.The foaming is gross to me as I just keep drinking and letting it ooze into my mouth. Then when my mouth is full of foam and swish it back and forth like I’m gargling to try and turn the foam into liquid then swallow whatever state it’s in.I tried these due to the lower cost. I won’t be reordering this powder and will just go back to the more expensive 12 pk of 16oz ready to drink shakes. This powder doesn’t taste as good as the ready to drink version.

NOTHING like the bottled versions. Chalky, will not dissolve
EDIT: I have found a solution to this powder’s excessive foaming and inability to dissolve.I am mixing with hot fluid about the temperature of hot water coming out of your kitchen faucet. Specifically: In a 32oz mason-style jar with a screw-on lid, I mix 8 oz of water and 8 oz of milk. Uncovered, I heat it in the microwave for about 90 seconds. Enough so its hot but the glass is still not too hot to handle. Then I add two scoops of Glucerna powder to create a double serving. Volumewise, this nearly fills the 32 oz jar. I screw on the lid tightly and shake vigorously. Amazingly, there is no foam and none of the nasty, persistent clumps you see in if you are using tap water or milk from the fridge. It still does not truly dissolve, as described below in my initial review. But you can drink it so long as you shake it before your drink. Also you have to let it cool off or refrigerate it before its drinkable.This one change – unstated in the product directions – makes the product usable. I am still leaving only one star as if anything this solution does not make the product better… rather, it adds one more thing done wrong (bad directions). At least I won’t throw the stuff away now.My original unchanged review follows.—–Stay away from this powder.I have tried the chocolate and vanilla version in the 8 oz bottles and they are absolutely delicious to me. But the price makes even just one a day a pricey habit. I decided to try the less expensive powder and boy was that ever a mistake.The flavor is ok. Nowhere near as good as the bottled chocolate, but I could have used it as a meal replacement without disliking it. The problem with this stuff is it does not dissolve either in water, or milk, or a combination of the two. After a lot of effort It will *suspend* in water, but the little specks will remain no matter what you do and do NOT dissolve. So when you drink it you feel all those little flecks in the liquid as it goes down. In the two pictures I have included, you are not just looking at foam, but also a layer of chunks that won’t go away without vigorous repeated shaking in a closed-up jar. You can see the flecks clinging to the sides of the jar and those are in the fluid throughout even after you break up all the chunks.Pouring water over the powder in a glass, you know you are in trouble when you see the pouring water bead off the lump of Glucerna powder as the still-dry remnant just floats to the top of the glass.To get this stuff to an acceptably drinkable level, I had to use a Mason jar with a lid. Pour in the water over the drink powder, seal it up, and then shake the bejesus out of it. Then do it again after a few minutes and repeat. Then I let it sit in the fridge where it will separate – the chocolate forming a sludge level at the bottom of the jar, but that sludge can be re-suspended in the liquid with more shaking. I got into a routine where I made double-servings of 16 oz, and made it the day before so I could shake it up and try to get it as smooth as possible.I went as far out as two days, shaking it every few hours, whenever I opened up the fridge. One day of that effort is as good as you are going to get with it.Trying to put it in as a flavoring for my coffee was a disaster. It clumps up just like it does in cold water but you want to drink hot coffee a lot sooner than a day later. The lumps are chewy and I tried that only once. I’m not sure wehat use I can put these two cans of powder to that will not involve way more effort than they are worth.