here you go
I haven't tried any of these yet.. I won them on ebay. Enjoy!
Sheri
FLAVORED SYRUP (like DaVinci)
To make 1 cup syrup:
1 cup water
1/2 tbsp extract
1 tbsp liquid splenda, or 24 pkts
1/2 tsp guar gum
To make 1/2 cup syrup:
1/2 cup water
3/4 tsp extract
1 1/2 tsp liquid splenda, or 12 pkts
1/4 tsp guar gum
To make 1/4 cup syrup:
1/4 cup water
1/2 tsp extract
3/4 tsp liquid splenda, or 6 pkts
1/8 tsp guar gum
Boil water with extract and sweetener. Remove from heat and add guar gum, 1/4 tsp at a time and stir WELL. This will thicken upon cooling.
Guar gum clumps easily. I stir in 1/8 tsp at a time and whisk very well
Carb counts: with liquid splenda = 0. Each pkt of splenda is .5 carbs.
Chocolate Syrup
1 1/2 cups Splenda sweetener
1 cup cocoa
dash salt
1 cup hot water
2 teaspoons vanilla
2 teaspoons guar gum
-In a medium saucepan, over medium heat, add Splenda, cocoa & salt.
-Gradually add the hot water, stirring to keep mixture smooth.
-Cook,stirring constantly until it boils; cook & stir for 3 minutes.
-Remove from heat & stir in vanilla & guar gum {put back on stove if it doesn't thicken right away}
-Cool to room temperature then pour into a sealable container & refrigerate.
-Makes 2 cups syrup.*** 2.7 carbs minus 0.9 gr. fiber= 1.8 carbs per T.
-Good to use on low carb ice cream, white chocolate pudding or drizzled on cheesecakes & waffles...the ideas are endless.
Raspberry Syrup
1 cup raspberry juice -- recipe below
1/3 cup splenda
3/4 teaspoon guar gum -- mix with water
-Pour the juice into a small pot over medium low heat;bring to a boil.
-Remove from heat, add the splenda & the guar gum, whisk well.
-Return to heat & boil until thickened.
-If all the guar gum doesn't blend in strain, through a mesh strainer.
-Store in a covered container in the fridge.
-Serve on pancakes or dessert crepes, in homemade yogurt or over cheesecakes.
-Per tablespoon: 1.4 minus 0.5 gr. fiber= 0.9 carbs.
Raspberry Juice for Syrup
1 pint fresh raspberries -- or frozen
1 cup cold water
-Place berries in a saucepan over medium low heat;add the water.
-Bring to a boil & let simmer for about 15 minutes.
-When cooked, pour into a cheesecloth lined container & let drain until all the liquid is out of the berries & only pulp remains.{do not squeeze the cheesecloth as the juice will be cloudy}
-Measure out the juice & then proceed with making a syrup.
-*If necessary add more water to bring the juice up to 2 cups.
Strawberry Syrup
1 cup strawberry juice
1/3 cup splenda
3/4 teaspoon guar gum -- mixed in a water
-Pour the juice into a small pot, over medium heat & bring to a boil.
-Remove from heat, whisk in the guar gum & splenda.
-Return to heat & boil until thickened.
-If any lumps are visible, strain through a mesh strainer.
-Pour into a container, cover & store in the fridge.
-Per tablespoon:1.3 minus 0.3gr. fiber= 1 carb.
Strawberry Juice for Syrup
1 pint fresh strawberries
1 cup cold water
-Place berries in a saucepan over medium low heat; add water & bring to a boil.
-Simmer for about 15 minutes.
-Pour mixture into a cheesecloth lined container so that the juice can drip into the container.
-Let the fruit drip until only a "dry-like" pulp remains{do not squeeze the cheesecloth or the juice will be cloudy}
-Measure amount to equal 2 cups, then if possible record into master cook as "Strawberry Juice" to use in future syrup recipes.
-*Nutritional info on the strawberries is taken from the USDA site on the internet.
Maple Syrup Low Carb
1 ? c. water
1 c. Splenda
2 tsp. maple extract
? tsp. vanilla extract
3-4 tb. butter (optional)
1/8th tsp. salt
<= tsp. guar gum
Microwave water in a 2 cup microwave safe bowl. Place in blender. Add everything else and whirl until smooth. Place container into refrigerator. Heat before using.
Makes 1 ? c. syrup with 1 gram carb per tablespoon. 17 calories per tablespoon with butter. Without butter the calories are almost ˆ0- .03 per tablespoon
Espresso Syrup
1 cup heavy cream
1/4 cup finely ground espresso
1 square unsweetened chocolate
2 tsp. sweetener
Pinch salt
1 tsp vanilla
POUR cream and espresso into a saucepan. Scald (heat to just before boiling) Remove from heat. Strain. Add chocolate, vanilla, sweetener and salt. Pour over dessert
Berry Syrup
1/2 c strawberries
2 T orange juice
pinch of sweetener
Puree strawberries, add orange juice and sweetener. Microwave to a simmer then allow to cool before using.
2 T serving is 2 gram carbs
Blueberry Syrup
(1 serving)
Put about 1/4-1/2 cup of frozen blueberries in a small saucepan. Heat the berries slowly until they burst, and you have a good amount of warm juice in the pan. Serve warm over pancakes with butter.
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