Guest guest Posted July 24, 2003 Report Share Posted July 24, 2003 This is what I do ... I add up the calories and fiber for all of the ingredients in the recipe, and then when it is done I put it all in a really big measuring pitcher to see how many cups are in the recipe. Then I divide the total calories and fiber by the number of cups, which gives me the calories and fiber in each cup, and figure the points for that. It's kind of cumbersome, but I'm kind of compulsive. It's something that has always irked me that the Weight Watchers cookbooks (at least the ones I have) do not tell you how big a serving is. Sharon M California ----Original Message Follows---- Reply-To: Weight_Watchers_Member_Support_Group To: Weight_Watchers_Member_Support_Group > Subject: Re: Re: Splenda Date: Thu, 24 Jul 2003 19:38:31 -0700 (Pacific Daylight Time) Thanks to everybody that wrote to the list and privately to tell me it was okay what i had done. I thought i had done a boo boo . but I didnt think there could possibly be anything wrong with sending in the splenda site. I have not tried any of the recipes yet either. but my mom made some homemade banana pudding with splenda and skim milk and it was delicious , I know it still had some fat in it from the vanilla wafers and bananas , but i have no idea how to get the points out of it. she has the amounts of everything she put in it but I wouldnt know how to figure it.I only at a little bit since i didnt no how to count it but it was out of this world. IF anyone has any tips on how to get the point value from a recipe let me know PLeeease. I know if i was to make it I would make it in individual dessert cups and that way i would not exactly what i got . but she just made a big bowl of it. thanks Jackie -- Re: Splenda Jackie, Please don't let one person keep you from posting or benefitting from this group!!!! I too appreciate that website and do not at all consider it Spam! Leisha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2003 Report Share Posted July 24, 2003 Oh, and I religiously use the WW measuring tools, which are priceless ... I love the serving spoons that are in the cup and half-cup sizes, as well as the cups and spoons with the built-in levels. I also have the digital scale, which is worth its weight in gold ... it's great because you can put a plate with bread on it and turn it on and it will register zero, so you can then just weigh the amount of roast beef or turkey you are putting on top of the bread! Sharon M California ----Original Message Follows---- Reply-To: Weight_Watchers_Member_Support_Group To: Weight_Watchers_Member_Support_Group Subject: Re: Re: Splenda Date: Thu, 24 Jul 2003 18:01:01 -0700 This is what I do ... I add up the calories and fiber for all of the ingredients in the recipe, and then when it is done I put it all in a really big measuring pitcher to see how many cups are in the recipe. Then I divide the total calories and fiber by the number of cups, which gives me the calories and fiber in each cup, and figure the points for that. It's kind of cumbersome, but I'm kind of compulsive. It's something that has always irked me that the Weight Watchers cookbooks (at least the ones I have) do not tell you how big a serving is. Sharon M California ----Original Message Follows---- Reply-To: Weight_Watchers_Member_Support_Group To: Weight_Watchers_Member_Support_Group > Subject: Re: Re: Splenda Date: Thu, 24 Jul 2003 19:38:31 -0700 (Pacific Daylight Time) Thanks to everybody that wrote to the list and privately to tell me it was okay what i had done. I thought i had done a boo boo . but I didnt think there could possibly be anything wrong with sending in the splenda site. I have not tried any of the recipes yet either. but my mom made some homemade banana pudding with splenda and skim milk and it was delicious , I know it still had some fat in it from the vanilla wafers and bananas , but i have no idea how to get the points out of it. she has the amounts of everything she put in it but I wouldnt know how to figure it.I only at a little bit since i didnt no how to count it but it was out of this world. IF anyone has any tips on how to get the point value from a recipe let me know PLeeease. I know if i was to make it I would make it in individual dessert cups and that way i would not exactly what i got . but she just made a big bowl of it. thanks Jackie -- Re: Splenda Jackie, Please don't let one person keep you from posting or benefitting from this group!!!! I too appreciate that website and do not at all consider it Spam! Leisha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2003 Report Share Posted July 24, 2003 Yes it is expensive but i Deserve it .Hahaha. the fat free foods are so high. I cant believe how expensive the fat free weiners are. I pay $1.29 for the reg ones and $3.95 for the fat free ones. Jackie -- Re: Splenda SPAMMED??? I have no idea why you would think that! This site is GREAT and I appreciate it when list mates post valuable information. I use Splenda EVERYDAY in everything. I like it because you can cook with it, whereas with Equal and other sweetners, you cannot. Just this past weekend I made a blackberry cobbler sweetened with Splenda. I thicked my berries with corn starch and used low-fat biscuits rolled into strips and made sort of a crust on top. I then topped each serving with a dollop of FF Cool Whip and WALLA - a GREAT low-fat/low-point dessert. I served this to my family and they were shocked when I told them it was sugar-free! My ONLY complaint about Splenda (and all low-fat/FF foods for that matter) is the COST! I'm eating less and healthier, but my grocery bill is skyrocketing! Pam Elissa Feit wrote: Ok, I know we've just been spammed, but I'm curious: has anyone tried splenda and how is it? I've seen several new sweeteners around, and I wonder what's the low down? I'm familiar with saccharin and aspartame (phenylalanine). I avoid both of them... What are these new things, and are there known negatives? thanks much, Elissa Splenda for those of you that like sweets you can find good recipes here. http://www.splenda.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2003 Report Share Posted July 25, 2003 To figure out how many points you have in a certain recipe you need to figure out the total calories, then fat and fiber for the whole thing then divide it by the number of servings. i.e.: say there were 3 ingredients 1 has 240 cal. 2 fat and 1 fiber, the next has 100 cal 0 fat and 3 fiber, the last has 50 cal 1 fat and 0 fiber. You would have 390 calories, 3 fat, 4 fiber. Now that makes 4 servings so you would divide each number by 4. 98 cal, 1fat, and 1 fiber. Then you would run that on your slide. hope that helps. Roxie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2003 Report Share Posted July 25, 2003 Ok, I know we've just been spammed What are you talking about??? That is the whole purpose of this group!! To give helpful information! Thanks much for the info. Jackie! I really appreciate it! And PLEASE don't stop posting things like this! These are the kinds of posts we NEED! Lori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2003 Report Share Posted July 26, 2003 Ooh, sorry! I didn't realise you were actually a member. I thought you were a splenda salesperson! Sorry, again. If you're part of this group, just sharing something you've found that's good, thanks! I didn't mean to offend you, and I certainly didn't intend to get anyone to stop sharing! -Elissa Splenda for those of you that like sweets you can find good recipes here. http://www.splenda.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2003 Report Share Posted July 26, 2003 Hey, I thought it was an ad. An unsolicited ad from someone who saw all the fatties and thought they could get a free audience. I don't need to chill. I appreciate you wrote that back for Jackie's benefit, and this IS a support group, so I appreciate you supporting Jackie, but please don't cut me up in order to support someone else. It isn't helpful for my healing. Again, I'm sorry for having jumped to wrong conclusions, Jackie. (It might have been really helpful for me - and if you read my response, I specifically did try to learn more about the product - had you actually put some testimonial in the posting. I'm glad to hear you actually like the product. It gives me the impetus to try it. Again, sorry, and thank you.) -Elissa RE: Splenda Jackie, I for one appreciate that site. I am always looking for new recipes. Some people need to chill and learn where the delete button is if they don't like something! Roxie well i am sorry if this is called spam , i was just passing on a great website I had found .I use both equal and spelda . sorry again i will not send anything again. Jackie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2003 Report Share Posted July 28, 2003 Elissa, I'm sorry that you are offended but maybe next time if you just hit the delete button in stead of possibly hurting someone's feelings it would be better. Now I am done. We all need to be good to one another. Roxie I don't need to chill. I appreciate you wrote that back for Jackie's benefit, and this IS a support group, so I appreciate you supporting Jackie, but please don't cut me up in order to support someone else. It isn't helpful for my healing. Again, I'm sorry for having jumped to wrong conclusions, Jackie. (It might have been really helpful for me - and if you read my response, I specifically did try to learn more about the product - had you actually put some testimonial in the posting. I'm glad to hear you actually like the product. It gives me the impetus to try it. Again, sorry, and thank you.) -Elissa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2003 Report Share Posted July 29, 2003 Hi Roxie, Not to beat a dead horse, but I'm convinced you completely misunderstood my whole post. I was never criticising someone for "spamming". I accidently thought it was spam and said "I know this is spam, but..." as a way to apologise in advance to the list because I was asking further questions about the product. (I.e., had it been an advertisement, as I believed, it would have been bad form to start a conversation about it.) I cannot be responsible for the fact that people sometimes say things that inadvertantly hurt someone's feelings. I inadvertantly did that. And I apologised. (And I meant it sincerely, and still do). It was never my intention. I'm here to support, and to be supported. I have no bones to pick with anyone. I'd be much happier if, in turn, someone would accept my apology, and if you would be aware that you kinda hurt my feelings as well. Basically, the places we all are sensitive are the places that we need to heal. They're good pointers to unresolved issues. They're learning experiences. - Elissa RE: Splenda Elissa, I'm sorry that you are offended but maybe next time if you just hit the delete button in stead of possibly hurting someone's feelings it would be better. Now I am done. We all need to be good to one another. Roxie I don't need to chill. I appreciate you wrote that back for Jackie's benefit, and this IS a support group, so I appreciate you supporting Jackie, but please don't cut me up in order to support someone else. It isn't helpful for my healing. Again, I'm sorry for having jumped to wrong conclusions, Jackie. (It might have been really helpful for me - and if you read my response, I specifically did try to learn more about the product - had you actually put some testimonial in the posting. I'm glad to hear you actually like the product. It gives me the impetus to try it. Again, sorry, and thank you.) -Elissa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2006 Report Share Posted January 27, 2006 In a message dated 1/27/2006 5:37:31 A.M. Central Standard Time, South-Beach-Diet-Getting-It-Right writes: The thing I judge it by is pretty simple -- does this compound occur naturally, as in is it already in nature somewhere such as in a plant. The answer is no. If it isn't in nature in some capacity, then maybe it ain't so smart to be ingesting it. You seem very informed. I was wondering, what is your opinion of Stevia? Keiva Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2006 Report Share Posted January 27, 2006 > You seem very informed. I was wondering, what is your > opinion of Stevia? I use it to sweeten drinks and intend to do some baking with it if I can ever find my blasted stevia cookbooks (moved recently and still have boxes everywhere). I am toying with the idea of growing my own this year (tried it last year but lost interest) to see how I can use the actual leaf as opposed to the refined versions. Quote Link to comment Share on other sites More sharing options...
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