Has anyone tried to do this? I'm not big on artificial flavorings. I made too many of them in chemistry...

I was thinking that if I boiled water with splenda, then added natural extracts (vanilla, nut extracts, mint, etc.) it might work.

Has anyone tried to do this?

Thanks!
Loni

I haven't tried it, but it sounds like it might be a good idea. I'd be interested in know how it works out too. Lots of great ideas here.

Colin has taken a crack at this and has posted here somewhere about this.

Do try the SEARCH feature out... see the little globe in the upper right hand corner of your screen?

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.

Any suggestions or good recipes for the Atkins flavored syrups?

Are they similar to the DaVinci?


Thanks

Waterbaby

word is the Atkins syrups are very similar to DiVinci.. i think Atkins contracted Divinci to make them.

I had bought some guar gum for things like this.....anyone tried this with maple extract? I was going to, but havent yet.

I tried the maple extract. GREAT !! a little thick but who cares

danny

VickyRenee,

I would look for a maple flavoring that is alcohol-free like Frontier™ brand, you can usually find it in a health food store.

Tastes better.

Birdy...


VickyRenee wrote:
I had bought some guar gum for things like this.....anyone tried this with maple extract? I was going to, but havent yet.