Re: Starting Glucophage

"W. Baker" <wbaker@xxxxxxxxx> wrote in message news:g4e4lk$cau$1@xxxxxxxxxxxxxxxxxxxx
Willy <wesk@xxxxxxxxxxx> wrote:
: actually I have a fancy ice cream maker (freezes itself and fully
: automatic)... and historically I've made my own version using canned
: condensed fat free milk, splenda, flavoring, and then usually 2%.

: Now (that I'm diabetic) I'm thinking if I use regular canned cream, splenda,
: flavoring, and fill with regular whole milk, I may have a winning
: combination that contains fewer calories.

: I'll test soon and let you all know - along with the exact recipe if
: interested. It's VERY good, but doesn't freeze well so you have to have
: friends help you eat ALL of it. LOL

: Willy

Notice I snipped lots to save everyboody scrolling time:-)

Evaporated mild is, like condensed, , milk with about half the water
removed, but no sugar. ou might start there. Just know that ices or ice
cream made withut sugar may have some problems freezing to a good
consistancy. It dtends to get icy and hard adn needs some thawing before
you can eat it. . You could however, probably get away wiwth using half
the sugar and half Splenda and the texture woul dbe better. I have oly
makde serbets adn water ised and find they do turn to ice.

Wendy


If you consume it once it becomes a thick custard consistency, everyone I've served loves it, and I use NO sugar at all, only splenda. The splenda is the baking type that measures the same as sugar, but it is NOT the sugar blended version.

But as you say, if you try to freeze it firm enough that you could scoop it, it's usually at the point where it's becoming icy. I would guess my ideal consistency is "extra thick milkshake"....

I think I'll make some this weekend... 3 day weekend for all us in America....

Willy

.

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