skypark86 3 Posted December 10, 2014 Any tips on keeping clumps out of the Optifast Soup? Share this post Link to post Share on other sites
kimpossible67 608 Posted December 10, 2014 IMO opinion that stuff is highway robbery and nasty. My sympathies. Share this post Link to post Share on other sites
skypark86 3 Posted December 10, 2014 My doctor required me to get it or else I wouldn't have :/ Share this post Link to post Share on other sites
JenWith 96 Posted December 10, 2014 I read an interesting tidbit on UnJury's website: For all powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >unjury flavors, do not use in liquids hotter than 140º F. Proteins, when heated, change texture. For example, you have seen an egg white go from a clear gel, to firm white, when cooked. For Unjury, in a hot liquid, the Proteins tend to clump. A food thermometer is a good way to get the temperature nicely warm...just right. I'm going to assume that Optifast is a Protein powder of some sort; then my tidbit of information helps. If it's not, I have no more advice to give. Share this post Link to post Share on other sites
nails211 17 Posted December 16, 2014 Use a whisk I used to love the chicken Soup but you do have to blend well Share this post Link to post Share on other sites
simplyblessed 15 Posted December 16, 2014 Don't pour hot Water into the Soup, pour warm water and then re heat. So sorry about the Optifast my DR required it too for my pre opt. The soup is best with added spices. Share this post Link to post Share on other sites
