Re: Ice cream/
- From: "Emmett Galsworthy" <ej.galsworthy@xxxxxxxxxxx>
- Date: Tue, 04 Dec 2007 17:57:04 GMT
"ray" <ray@xxxxxxxxxx> wrote in message
news:pan.2007.12.04.16.27.56.764349@xxxxxxxxxxxxx
On Mon, 03 Dec 2007 01:30:09 -0600, Oleg Lego wrote:Is a serving 1/2 cup?
Well, I picked up an ice cream maker on Friday, popped the bowl into
the freezer, and made my first batch of no-sugar vanilla. I used the
small sweetener packets, and it turned out VERY tasty.
Unfortunately, storing it in the freezer resulted in a very hard
product that sort of crumbles when I try to scoop it out. It's still
tasty, but the texture/consistency is all wrong.
Could this be from the sweetener, or is there something I can do to
fix it?
FWIW - Carb Smart ice cream, marketed by ?reyers (don't recall whether
that's B or D) has 4 grams net carb per serving. I've not experienced any
problem with texture.
Here's a peanut butter cookie recipe that was in my HOA monthly newsletter,
which might be good with a sugar
substitute 1c. peanut butter
1c. sugar
1 egg
1t. vanilla extract
Preheat oven to 325 deg. and combine ingredients in a bowl. Next, shape
dough into 1-inch balls place on cookie sheet and flatten each with a fork
in a crisscross design. Bake for 8 to 10 minutes until lightly browned.
.
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