If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#31
|
|||
|
|||
"Luna" wrote in message
... That's actually a great way of looking at it. Thank you for that. I think we've evolved to eat lots in times of plenty, to store fat for the times of famine. Thing is, we don't _have_ those times of famine anymore. When I have lots of different good things to eat in the house, I've noticed I sometimes get this strange panicky feeling like I have to eat it all NOW. I need to tell that feeling to shut up. Store more of that good food at the grocery store, huh? -- No Husband Has Ever Been Shot While Doing The Dishes |
#32
|
|||
|
|||
On 2 Jun 2005, Doug Freyburger wrote:
OmManiPadmeOmelet wrote: Now I just wish they made a sugar free Nutella..... or I'm going to have to learn to make a substitute! It's called Neat or Treat or similar. I have seen it in DeBoer's Twist. I've only had the hazelnut - it was a religious experience, but I'm an athiest so I don't keep it in the house any more. At the risk of enabling, Netrition carries it. Cost Plus World Market next to the regular Nutella. It is not as addictive as Nutella (good thing). It is made with sugar alcohols and I chose to not deduct sugar alcohols from my count so "sugar free" does not resemble "carb free". As usual with sugar alcohol some will have digestive problems so stay within shooting range of a toilet the first time you try it. Ventilation's important too. Martha, just saying. -- Sig pending |
#34
|
|||
|
|||
Thanks Saffire for the welcome. I don't do a lot of writing but I do a
lot of reading. Jean |
#35
|
|||
|
|||
O yummy, yummy! Thanks for the recipe. Have you calculted the
carb content? Raleighgirl "Lass Chance" wrote in message ... | well, Jean...uh...I wish I could give you the exact measurements! | But...i didnt measure. sorta eyeballed it. Plus, it's up to you | whether you prefer more Ricotta, which adds a grainy texture, or more | whipped cream, if you prefer a smoother concoction. | | I'd say I used about one cup of whipped cream to about a half cup of | Ricotta, a tsp. of Vanilla and a splash of Ameretto flavored daVinci | sugar-free syrup. | | Put it in the freezer for an hour--it can get too hard if you freeze it | too long. | | LassChance | | | Start LC~5-16-05 | 202-195-165 | (i only weigh on Sunday) | |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Donatos tortillia subs | Sunshyne | Low Carbohydrate Diets | 0 | May 25th, 2004 07:41 PM |
Splenda (or subs) How MUCH do YOU use? | Timber 285 | Low Carbohydrate Diets | 18 | May 12th, 2004 02:17 AM |
Jimmy Johns Subs | Naduah | Low Carbohydrate Diets | 0 | December 20th, 2003 01:31 AM |