http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x65857Oh my.
One notices the sparkling husband primitive's trying to look "continental," using "sorbet" rather than the good old American English "sherbet."
Stinky The Clown (1000+ posts) Wed Jun-10-09 12:16 AM
Original message
Has anyone ever found a successful recipe for sugarless sorbet made in an ice cream freezer?
I found one made just like a sugar sorbet, but with Splenda. Anyone ever try such a thing?
hippywife (1000+ posts) Wed Jun-10-09 11:03 AM
Response to Original message
1. I tend not to trust artificial sweeteners, even Splenda, so I have a tendency to use sugar in things, just less of it and just adjust my taste buds accordingly. It just depends on what it is I'm making.
Grandma's right.
kfred (21 posts) Wed Jun-10-09 12:04 PM
Response to Reply #1
2. I'd be more trusting of stevia
Cargill is test marketing a sweetner made from the stevia plant, they are marketing it under the name Truvia. No calories and suitable for diabetics.
At least you can grow your own stevia herb, though I haven't a clue how it's used.
hippywife (1000+ posts) Wed Jun-10-09 12:54 PM
Response to Reply #2
3. I am more trusting of Stevia because it isn't an artificial product, but more so of the original like Sweetleaf. I trust nothing in the hands of Cargill.
Unfortunately for the primitives, though, who are always demanding cheap groceries, a great deal of food production has to lay in the hands of Cargill.
As long as the primitives want cheap, they have to trust the hands of Cargill.
The empressof all (1000+ posts) Wed Jun-10-09 01:16 PM
Response to Original message
4. I actually made this one the other day but it uses Agave
It's lower glycemic not lower in calories
http://www.chow.com/recipes/12156
I froze fresh strawberries over-night and used a bit more than 10 oz. It was good. Not spectacular. Too high in calories for me to really enjoy often.
The problem I have found with Stevia in the ice cream/frozen desserts is the licorice like aftertaste which I'm not fond of.
Whey Low makes a blend especially for Ice Creams. I've been eyeing this for a while and haven't tried it so I can't vouch for it. The Whey Low is a good product though so it might be worth a try. They have some recipes at their site.
http://www.wheylow.com/Whey-Low-For-Ice-Cream-low-cal-s...
