I went out a puchased some sugar-free syrups in Raspberry, Chocolate,

Hazelnut and Vanilla (on sale at Safeway), now what do I do with them

except use them in beverages?

I use them to flavor my home-made yogurts, mostly, or to make flavored SF

Soymilk drinks, or "mug muffins".  I wonder if you could make flavored meringue

cookies with them?  Or flavored whipped cream?  Just off the top of my head :). 

Mostly I flavor my yogurt, because I make about a gallon plain (with whipping

cream and half'n'half - very rich!), then I pour the syrup over it in my bowl

when I eat it.



Oh yeah!  I use them in my hot cereal too!  (1 part oatmeal, 1 part ground nuts,

2 parts oat bran - I don't care for a lot of flax, myself...)



His,

Sherry

My Website - Itty Bitty Birdie Bites - Facebook - Blog - YouTube

Music is the companion of joy and the medicine of sorrow. ~ anonymous



----- Original Message -----

From: "Jo" <jlr53257@...>

>I went out a puchased some sugar-free syrups in Raspberry, Chocolate,

> Hazelnut and Vanilla (on sale at Safeway), now what do I do with them

> except use them in beverages?



[Non-text portions of this message have been removed]

Can you please tell me where to get that yogurt recipe

Thanks!!



--- In low-carb-recipe-exchange@yahoogroups.com, "Sherry UpNorth"

<upnorth@...> wrote:

>

> I use them to flavor my home-made yogurts,

I use them a lot in baking. But my most frequent use of them is to

make my own flavored water. Somehow I just can't manage to force

myself to drink enough plain water. So I add a couple of teaspoonfuls

of a sugar-free syrup to a glass. I love it that way, and can get my

recommended water intake with no trouble at all.



Nadine



--- In low-carb-recipe-exchange@yahoogroups.com, "Jo" <jlr53257@...>

wrote:

>

> I went out a puchased some sugar-free syrups in Raspberry, Chocolate,

> Hazelnut and Vanilla (on sale at Safeway), now what do I do with them

> except use them in beverages?

>

Drizzle over pancakes! The raspberry syrup with a few real raspberries

and some whipped cream on pancakes would be delish. The hazlenut with a

few pecans baked into and sprinkled over the pancake and topped with a

little whipped cream  sounds good too.



Pancakes:

5T. vital wheat gluten

4T. heavy cream

1T oil

4 eggs

2t. sugar twin



Separate eggs. Beat egg whites til soft peaks begin to form, beat

remaining ingredients together, then fold into whites

. Plop by 1/3C amounts and fry like regular pancakes.

My husband even likes these and always asks why I didn't make more!



Ann N









--- In low-carb-recipe-exchange@yahoogroups.com, "Jo" <jlr53257@...>

wrote:

>

> I went out a puchased some sugar-free syrups in Raspberry, Chocolate,

> Hazelnut and Vanilla (on sale at Safeway), now what do I do with them

> except use them in beverages?

>

I don't use a recipe, I just make yogurt, but I'm sure there are recipes all

over the place online. Otherwise I can tell you what I do:



Fill a 2 gal. thermal container with HOT HOT HOT water and seal tightly; set

aside.  Scald a stainless dutch oven to kill any bacteria, set on stove to

dry (takes only a couple of minutes for the water to evaporate out); scald

large metal spoon and small bowl.  Put 3 quarts of half'n'half and 1 quart

of heavy cream in dutch oven; heat over warm, stirring to keep from burning

on the bottom, until it starts to steam and bubbles form around the sides -

do not boil.  Let cool until a skin forms over the top and remove skin.

Remove 1/2c of cream and stir with 1/2c plain full-fat yogurt.  (Choose a

yogurt that has the probiotics you want in your yogurt.)  Pour back into the

pan and stir well.  Dump the hot water out of the thermal container and

replace with cream/yogurt mixture before the container has a chance to cool.

Cap tightly and set in a warm place (I use the top of my fridge) for 24

hours.



Remember to keep back 1/2c of your yogurt to use to culture your next batch.



I will tell you this: once you make your own yogurt, you will NEVER go back

to store-bought!  The cultures will eat the sugars out of the cream and you

will be left with a delicously thick and rich yogurt that doesn't even

compare to what comes in a plastic cup!



His,

Sherry

Houghton Lake, MI

www.owly.net





----- Original Message -----

From: "gigi8094" <cfontanin@...>

> Can you please tell me where to get that yogurt recipe

this yogurt sounds so good-can someone tell me how many carb per serving?



-----Original Message-----

From: Sherry UpNorth <upnorth@...>

To: low-carb-recipe-exchange@yahoogroups.com

Sent: Wed, 14 Jan 2009 2:07 pm

Subject: Re: Recipe Exchange - Low-Carb.com Re: Sugar-Free Syrups













I don't use a recipe, I just make yogurt, but I'm sure there are recipes all

over the place online. Otherwise I can tell you what I do:



Fill a 2 gal. thermal container with HOT HOT HOT water and seal tightly; set

aside. Scald a stainless dutch oven to kill any bacteria, set on stove to

dry (takes only a couple of minutes for the water to evaporate out); scald

large metal spoon and small bowl. Put 3 quarts of half'n'half and 1 quart

of heavy cream in dutch oven; heat over warm, stirring to keep from burning

on the bottom, until it starts to steam and bubbles form around the sides -

do not boil. Let cool until a skin forms over the top and remove skin.

Remove 1/2c of cream and stir with 1/2c plain full-fat yogurt. (Choose a

yogurt that has the probiotics you want in your yogurt.) Pour back into the

pan and stir well. Dump the hot water out of the thermal container and

replace with cream/yogurt mixture before the container has a chance to cool.

Cap tightly and set in a warm place (I use the top of my fridge) for 24

hours.



Remember to keep back 1/2c of your yogurt to use to culture your next batch.



I will tell you this: once you make your own yogurt, you will NEVER go back

to store-bought! The cultures will eat the sugars out of the cream and you

will be left with a delicously thick and rich yogurt that doesn't even

compare to what comes in a plastic cup!



His,

Sherry

Houghton Lake, MI

www.owly.net



----- Original Message -----

From: "gigi8094" <cfontanin@...>

> Can you please tell me where to get that yogurt recipe













[Non-text portions of this message have been removed]

Well, no more than the sum of its parts, and certainly less since the sugars

are consumed during culturing.  When I do my figuring, though, I use 8g/cup,

based upon a discussion several years ago on ASDLC.



His,

Sherry

Houghton Lake, MI

www.owly.net





----- Original Message -----

From: <susie5553@...>

> this yogurt sounds so good-can someone tell me how many carb per serving?

THANKS SHERRY-CAN'T WAIT TO TRY IT...



-----Original Message-----

From: Sherry UpNorth <upnorth@...>

To: low-carb-recipe-exchange@yahoogroups.com

Sent: Wed, 14 Jan 2009 10:38 pm

Subject: Re: Recipe Exchange - Low-Carb.com Re: Sugar-Free Syrups













Well, no more than the sum of its parts, and certainly less since the sugars

are consumed during culturing. When I do my figuring, though, I use 8g/cup,

based upon a discussion several years ago on ASDLC.



His,

Sherry

Houghton Lake, MI

www.owly.net



----- Original Message -----

From: <susie5553@...>

> this yogurt sounds so good-can someone tell me how many carb per serving?













[Non-text portions of this message have been removed]

You're welcome :).  You will love it I'm sure!



His,

Sherry

Houghton Lake, MI

www.owly.net





----- Original Message -----

From: <susie5553@...>

> THANKS SHERRY-CAN'T WAIT TO TRY IT...

--- In low-carb-recipe-exchange@yahoogroups.com, "Jo" <jlr53257@...>

wrote:



I use them to flavor cream cheese to use with "muffles" (carbquik

muffins cooked in a waffle iron instead of a muffin tin).  I sandwich

cream cheese between two waffles to make a danish-style breakfast.  I

use hazelnut with pecan waffles, vanilla with banana nut & chocolate

chip, lemon with lemon poppyseed, etc.



Sharon

>

> I went out a puchased some sugar-free syrups in Raspberry, Chocolate,

> Hazelnut and Vanilla (on sale at Safeway), now what do I do with them

> except use them in beverages?

>

Thank you that sounds great!  How much syrup do you add to the mix?



Jo from Oregon





--- In low-carb-recipe-exchange@yahoogroups.com, "Sharon Wertz"

<sbwertz@...> wrote:

>

> --- In low-carb-recipe-exchange@yahoogroups.com, "Jo" <jlr53257@>

> wrote:

>

> I use them to flavor cream cheese to use with "muffles" (carbquik

> muffins cooked in a waffle iron instead of a muffin tin).  I

sandwich

> cream cheese between two waffles to make a danish-style breakfast.

I

> use hazelnut with pecan waffles, vanilla with banana nut &

chocolate

> chip, lemon with lemon poppyseed, etc.

>

> Sharon

> >

> > I went out a puchased some sugar-free syrups in Raspberry,

Chocolate,

> > Hazelnut and Vanilla (on sale at Safeway), now what do I do with

them

> > except use them in beverages?

> >

>

--- In low-carb-recipe-exchange@yahoogroups.com, "Jo" <jlr53257@...>

wrote:



I use about a tablespoon to 8 oz cream cheese.  We like it rather

sweet, so I add a little extra splenda.  It makes it too runny if you

add too much of the syrup.  Heat the creamcheese in the microwave

until it is soft and stir the syrup and splenda into it.  You can

also use vanilla, lemon, almond, or orange extract.  The orange goes

really well with cranberry orange waffles.



There are only the two of us, so my basic recipe is 1 cup carbquick,

1 tbsp oil, 1 egg, whatever additions (nuts, cranberries,

blueberries, chocolate chips, etc) and enough water to make a pancake

batter consistency.  Then bake it in the waffle iron.  Be sure to

spray the iron with pam before each waffle or they will stick.

This makes two 8" round waffles in my iron.  Filled and folded in

half and cut into wedges, it makes 4 "muffles".



Sharon



Sharon



Sharon

>

> Thank you that sounds great!  How much syrup do you add to the mix?

>

> Jo from Oregon

>

>

> --- In low-carb-recipe-exchange@yahoogroups.com, "Sharon Wertz"

> <sbwertz@> wrote:

> >

> > --- In low-carb-recipe-exchange@yahoogroups.com, "Jo" <jlr53257@>

> > wrote:

> >

> > I use them to flavor cream cheese to use with "muffles" (carbquik

> > muffins cooked in a waffle iron instead of a muffin tin).  I

> sandwich

> > cream cheese between two waffles to make a danish-style

breakfast.

> I

> > use hazelnut with pecan waffles, vanilla with banana nut &

> chocolate

> > chip, lemon with lemon poppyseed, etc.

> >

> > Sharon

> > >

> > > I went out a puchased some sugar-free syrups in Raspberry,

> Chocolate,

> > > Hazelnut and Vanilla (on sale at Safeway), now what do I do

with

> them

> > > except use them in beverages?

> > >

> >

>