SUBS for GOODIES

"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

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

In article ,
says...
Was wondering if you could give some measurements for the " ice cream "
would love to try it. I'm a lurker. Been lurking for a couple of years.
Really enjoy this NG.

Hi Jean, welcome to the group!

--
Saffire
205/140/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

Thanks Saffire for the welcome. I don't do a lot of writing but I do a
lot of reading.
Jean

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)
|