Hi all

Saw Nigella making a "rhubarb fool" last Friday on the tele - (NZ TV 1) looked reallly yummy !!! - thought it could be adapted fairly easily using Splenda.
Have conflicting carb counts for rhubarb between this site and another book.
Any help apppreciated

I LOVE rhubarb fool - here's a link to all the info you need....

http://www.lowcarb.ca/karen/recipe043.html

Let us know how it goes if you do try it!!

Hi Jaddles

I didn't think to look in Karen's recipes -duh - the rhubarb is cooking at this very moment - so will try for desert tonight.
Thanks for your helpful reply

how did the rhubarb go?

i got my ex to get me a box of splenda the other day and some cream so i could make a pavlova....because the boxes were so small he bought two back, at a cost of 4.79 each...ouch!

well it's going to be an expensive pav i thought...but wow that was an understatement...went to make the pav only to find that my two boxes of splenda only totaled just over 1/2 a cup...and i needed a cup and a 1/2. so in fact if i'd made the pav, it was going to cost me 30 bucks!?!?!?

so no pav

and ya know what they can do with their splenda right?

Logan that doesn't sound right, how did you calculate that 2 boxes = 1/2 cup. Even with the small boxes we get here you would get about 3 cups at a guess out of it.

Remember 1/2 cup sugar = 1/2 cup splenda, don't go by weight.

...ya know i swear i'm just so thick sometime...lmao!!!

you are right of course...i just went to check my box and squeezed it and yeah there is about a cupful at least in each box, i was going by weight before...duh!

otoh - i just read the carbo count on the box too...seems a little high, or would i be reading that wrong too?

Logan ~

Rhubarb fool - great success

Hi Logan - the rhubarb fool was a great success - enjoyed by those both on and off LC in our house.

Yes the Splenda is pricey in NZ - and the boxes are small -55gr - something I have noticed though, is that it is really sweet - I made Natrushka's Mock Danish and it was yummy but too sweet so the second time I made it used less splenda and it was just right ("said Goldilocks"!)

Cheers

Remember what it is showing you on the panel is by weight, and the weight of splenda is fairly light. It is still a little high when you need to use a cup of it.

Have you tried using the splenda tablets, you can finely crush them or dissolve them in some hot water (if you had to use water in the receipe), the carb count on these is a lot lower. However my brother came out in a rash when I used the tabs in a receipe, so we have gone back to the granules.

i only wanted the spenda to make a pav, and needed something 'granually' to beat with the eggs. just a bit weary now to try it as ivé never made a pav before and am loathe to make a 'flop' that expensive...lol.

but who know..i might get brave one day.



Logan ~

Splenda granular has 24 g carbs per cup - so remember to count this. I've made pavlova and pav rolls several times, and I just use sucryl.

You get a slightly different consistency using artificial sweeteners since you're not using sugar, but it still tastes yummy.

Cheers
Tara

Hi Tara

Are those Pav recipes on this site (Karen's) or are they your own? ......And can you share please?

Thanks
BTW cograts on your stats - super

I originally got the recipe from lowcarboz yahoo group, and I've modified it slightly.

Pavlova Roll

6 egg whites (1.02g carbs)
1/2 C sugar-equivalent
1/2 tsp cream of tartar (0.922g carbs)

Beat ingredients together until very firm peaks form. Place baking paper or foil onto an oven tray. Spread mixture evenly over paper into a rectangle shape (approx 23x35cm). Bake at 180C for 10 mins or until just beginning to brown. Once cool, peel off paper/foil. Cover with whipped cream and strawberries and roll up. Serve.

If you want to make the traditional circular pav, just spread the mixture into that shape, then bake at 100C for 1 hour. Turn off oven, open oven door and leave until cold.

I use sucryl (saccharin) for the sweetener as it's zero carb. If you use splenda, remember to count the carbs.

Cheers
Tara

thanx for that Tara

sounds excellent (wot a great "diet" this is!!!!)

cheers

Thanks Tara

Now is that 1/2 a cup of the liquid sucaryl or 1 tbs of the liquid which would equal 1/2 a cup of sugar???

You can see I'm new to using sucaryl

Thanks again for the recipe

It's "whatever amount of your sweetener" that is equal to 1/2 cup of sugar. So bulk splenda you need 1/2 cup, for Sugromax (like sucryl) it's 1/2 tablespoon.

Cheers
Tara