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Old 05-18-2005, 01:05 PM   #31
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Where is everyone getting liquid Splenda? I thought you couldn't get that anywhere.

Thanks!
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Old 05-18-2005, 04:35 PM   #32
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Quote:
Originally Posted by LindaSue
I don't see why not, but you'd still have to eat it right away because there are no gums and additives to keep it scoop-able. The reason I came up with this idea was so that I wouldn't need an ice cream maker. I do have one, but I didn't want to bother with the ice and salt and all that for such a tiny batch.
i make an easy ice cream w/out gums and it stays scoop-able. it does have crystalline fructose though, so i'm sure that's why it stays soft. it contains:

cream
water
fructose
powdered egg whites
vanilla
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Old 05-19-2005, 09:37 PM   #33
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mmmmm

I made this tonight with some SF Torani's black cherry syrup and I must say it was out of this world!!

LindaSue - I must say that I am on day 6 of induction and I don't think that I would have made it if it wasn't for your website full of resources and great recipies! Thank you!!
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