Mon, Apr-09-01, 02:17
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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OTOH
Remind me, LCSue, are you in Victoria too?
On the subject of 'syrups' and the replacement of 'thickeners'... Lifestyle Markets (and the Colwood House of Nutrition, too) carries both Guar and Xanthan gums. I haven't checked the local (Victoria) Capers, yet. They both do the job nicely, Guar is cheaper, Xanthan is less, um, 'icky' in texture.
Then there's not/Starch and not/Sugar, both are special blends of 4 vegetable gums (including Guar and Xanthan), and are a lot less likely to lump if you don't stir fast enough. My vote is with the not/Sugar, which is specifically designed to replace the thickening and texturizing effects of sugar, as it works in Syrups, Shakes, etc...
And I'm (personally) more inclined to either NOT sweeten the fruit-based syrups or to use Stevia or a liquid sweetener as needed. The bulk Splenda can add a lot of carbs, and the fruit already has quite a few.
Hope it isn't too obvious, but I'll also point out that since home-made syrups have no preservatives, they should be stored in amounts that won't take TOO long to finish off (no more than a couple of weeks), and be refrigerated or frozen.
Hope this helps!
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