Sugar Free Flavored Syrups make Low Carb Treats

Who says life must be dull and flavorless? Who says we can't have delicious low carb desserts? Whoever THEY are, they're WRONG! Dead wrong.

I use and recommend both DaVinci Sugar Free and Torani Sugar Free Flavored syrups.

http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=2926001&prrfnbr=3048730

Both can be found on the links section of this blog. Come on!! Are you craving ice cream or yogurts? You can have a very reasonable substitute in flavoring cottage cheese and plain yogurt. Go ahead. Mix up a pina colada yogurt using pineapple and coconut syrups and adding a sprinkle of Splenda.Add nuts. Almonds are low carb, too!

Do you miss your Starbucks? Why don't you mix your own? I can have a sugar free White Chocolate coffee anytime I want using the syrup. Did you know whipping cream has even less carbs than milk? Go ahead and indulge in that morning brew. Just make it yourself and pocket what you didn't spend at Starbucks.

Flavored teas? Same thing. Ordinary instant tea powder, a little Splenda, and a teaspoon of flavored syrup in a whole teapot, and you're transported to Nirvana for pennies. I'm a writer. I spend hours at my desk, so a teapot on a heating pad (yeah, from the pharmacy...it can do more than warm an aching muscle, you know) can keep my fingers warm and flying until the muse lets me go.

And now...for the Ultimate in Versatility using Sugar Free Syrups...

Go back and look at my posting on Impossible Cheesecake. (October 21, 2008) Think again, adding all those flavors of syrups for no additional "charge" on the carbs!! White Chocolate! Raspberry! Kahlua! Peanut Butter! Irish Creme! Mango! Lime! Is your mind scintillating with the champagne of possibilities?

Think of the holiday treats now within your grasp. I've posted how many delicious low carb recipes that can be changed with the mere alteration of flavor? Think of the plain chocolate sugar free pudding mousse, now elevated to sublime with Irish creme for the upcoming St. Patrick's Day celebration, or perhaps you'd like the butterscotch pudding enhanced with a few drops of English Toffee syrup?

Plain Knox gelatin mixed with your own flavoring, perhaps? What would you create? Jigglers for Mommy to nibble upon?

Comments

Post a Comment

Popular posts from this blog

Forgiving Myself and Literally Moving On

Okay, I confess. You haven't seen much of me lately because I've been naughty. I fell off the wagon and piled on ten pounds. Could I blame stress? Yeah, but the point is that no one put a gun to my head and made me eat more carbs. I did it. I think the point is to forgive myself and get back on the bandwagon. There will be days like today (Thanksgiving) where I'll indulge. However, I can say no to certain things like mashed potatoes and dressing and say yes to things like more turkey. I had just a sliver of pumpkin pie instead of pigging out. For me, total denial means I get resentful and eventually defiant. Giving in to a little and having what I want in reasonable portions means I avoid a self-hating binge in secret later. So, now I have to come up with strategies to increase my calorie burn when I can't control what I eat. That means increasing my exercise. That's as easy as getting out of the chair. I can take a walk or dance to my MP3 player. I can do a lot of ...
Read more

Is Humiliation Part of the Treatment?

Just how much humiliation am I supposed to take? Today was a group session at the surgeon’s. You know what I learned? What an ass one of the surgeons is. That’s it. After the weigh in, in which I gained a whole half-pound, we had the usual and repetitive lecture on how important it is we shrink our livers. I was feeling pretty good about my weight, actually. I’d had a full bladder and heavy winter clothing on, but the scale said only half a pound. I could live with that. I knew also I’d had a few too many macadamia nuts over the past few days and vowed to cut them out. Finally, the surgeon appeared. He was as handsome as rumor had claimed. I had a hard time understanding his accent, since he was from South Africa. The Afrikaners I’ve known can seem to mumble a bit to our American ears. I’d had an Afrikaner teacher back in real estate school and I’d adored him, so I was prepared to like the surgeon, Dr. Cywes. How wrong I was. After introducing himself and matching faces to files, he im...
Read more

The Best Spices-- Never say Low Carb is bland again

Image
Our Spices Gifts & Accessories Recipes Blog Events Our Stores St. Patrick's Day the Right Way. For  real home made brined corned beef, you need to get started soon, as you need around two weeks for the brining process. St. Patrick's Day is one of our favorite holidays here in Chicago, and not just because the river is dyed green .  With our long history in the meat industry, we love any holiday that traditionally features a giant piece of slowly marinated beef.  Sure, you can get pre-made or quick-cooking corned beef, but for the real thing, you need to start with good beef and let it brine until it's perfectly flavored and meltingly tender.  Our brine recipe will give you the best corned beef, whether you eat it straight, slice it into Reubens, or make...
Read more