Guest guest Posted October 29, 2004 Report Share Posted October 29, 2004 At 11:40 AM 10/29/04, staceypmartin@... wrote: >As winter approaches, many sellers won't send the syrups as they fear they'll >freeze in shipping, so those of us in the northern areas need to order soon. >I need some french vanilla - my favorite. Have tried and not liked >raspberry. Caramel is ok, as is rootbeer (good over low carb vanilla ice >cream), and >they have a simple syrup too, like a diluted liquid splenda. I went to their site and although I saw the simple syrup mentioned in their little Flash ad, I couldn't find it listed. I ordered some of that simple syrup from another source some time ago, though, but found it much too dilute for adding to, say, coffee or tea. I wish the folks that make Splenda would provide just the pure liquid because that would eliminate the carbs you get in every dry spoonful from the maltodextrin they add to dilute the sweetness. They seem to think that we aren't smart enough to figure out how to dilute the pure liquid if they sold it. That's what they say, anyway. I think they just make more money the other way. In any event, I responded to your message because I was curious about how you use the syrups. I got some once but never really figured out a way I liked it. With the autumn season upon us I'd love to find some fake spiced apple cider or way to have some spiced mulled wine. Heck, I'd LIKE some hot buttered rum or Irish coffee, but I think that's pretty much out. I'm sure alcohol would send BP sky-high. sky Inside every older person is a younger person wondering what the heck happened. http://www.skydancers.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2004 Report Share Posted October 29, 2004 > me, it seems that dairy carbs are different from veggie carbs, just as wheat > carbs don't work well for me either. The combination of mayo and chicken > doesn't keep me up like the full fat yogurt does, hence my concclusion that > something in the yogurt is keeping BG up. I'm still experimenting. Some yogurts use things like cornstarch to thicken. I'm assuming the Greek yogurt does not, but I've never seen any, so I don't know. Gretchen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2004 Report Share Posted October 30, 2004 At 01:31 AM 10/30/04, Data-Pro wrote: >I like to use the Carmel as a brown sugar substitute in recipes - eg - I >used it for a lovely baked apple. The Vanilla I have used also in baking >(of couse have to adjust recipe's liquid) >I love Amaretto - sometimes low carb Cakes & muffins that are dry and >tastless become wonderful deserts soaked in Da Vinci with a bit of Whipped >Cream! It is also great in coffee or cocoa. Am looking forward to trying >Butter-Rum, B52, Creme de menthe and Kahlua! Thanks, CJ, and also thanks to everyone else who has posted some of the things they use the DaVinci syrups for. The amaretto mention reminds me that I used to love a splash of real Amaretto in hot chocolate. Seems that could be done with the syrup in hot chocolate made from diluted cream, pure cocoa powder, and Splenda. sky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2004 Report Share Posted October 30, 2004 Connie wrote: >I live in the Seattle area ... can DaVinci syrups be bought in stores? Since I live in Wisconsin, I would have no idea except that I have found some in Sam's upon occasion. I get mine online from www.davincigourmet.com or www.n101.com . Sandy Quote Link to comment Share on other sites More sharing options...
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