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Old 12-15-2007, 08:38 PM   #31
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Kevin - that cooked squash or pumpkin called for in the bar recipe? I assume just canned pumpkin or squash will do? I think I'm going to try these tomorrow or maybe Monday since I have to dry the cranberries first.

I do have 4 delicata squash that I need to cook this weekend - would about a cup of mashed delicata work?

Also, all my cranberries are frozen, do I need to thaw them out before soaking in the syrup - yeah I suppose they need to be thawed to soak it up, right?
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Old 12-15-2007, 08:44 PM   #32
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I actually used a sweet dumpling squash in mine but yes, canned pumpkin or squash works as long as its cooked.
Also my cranberries were thawed.
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Old 12-15-2007, 09:05 PM   #33
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Then I guess the delicata should be fine. Isn't all canned pumpkin and squash cooked?
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Old 12-16-2007, 04:52 PM   #34
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I didn't get to the bars yet, but the cranberries are in the oven! Didn't cook any delicata squash today either but I do want to make the bars Monday or Tuesday for a company dessert Wednesday evening. Now my biggest decision is -- delicata or canned pumpkin?
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Old 12-16-2007, 05:17 PM   #35
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I will be making more tomorrow. The ones I made I froze and between my DW, DD, and SIL they were all gone today. I went to get one today and to my chagrin, there were none left.
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Old 12-16-2007, 09:14 PM   #36
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What a great recommendation! Can't wait to make some tomorrow, well I guess that's later today now.
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Old 12-17-2007, 08:17 AM   #37
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I made another batch of these this morning but instead of diabetiSweet I used raw yacon syrup. I like the taste much better this way
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Old 12-17-2007, 08:25 AM   #38
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what the heck is raw yacon syrup Kevin?? Inquiring minds wish to know--
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Old 12-17-2007, 08:28 AM   #39
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How sweet is it and what is the flavor like? What else have you used it in? It sounds very promising!
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Old 12-17-2007, 08:29 AM   #40
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and you find it where?
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Old 12-17-2007, 08:31 AM   #41
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I love the yacon syrup - it's like a raisin-y molasses and nearly as thick. I bought mine online - do a little Google and the prices vary widely so shop around a bit!
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Old 12-17-2007, 08:44 AM   #42
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hokay! Just ordered some on Amazon.com
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Old 12-17-2007, 08:51 AM   #43
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It's every bit as sweet and as Charski said it has a cross between a rasin and a molasses flavor to it. I bought mine online also and use it as a lc sub for molasses since it has 4 net carbs per Tablespoon and molasses is 13 carbs.
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Old 12-17-2007, 09:16 AM   #44
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Quizoid - when I did a search on Amazon all that came up were books. How did you find the syrup?
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Old 12-17-2007, 09:49 AM   #45
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Quote:
Originally Posted by Tweaker Geek View Post
Quizoid - when I did a search on Amazon all that came up were books. How did you find the syrup?
If you search for yacon syrup under gourmet foods on amazon you will find it tweak.
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Old 12-17-2007, 05:33 PM   #46
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When I looked earlier I searched "raw yacon syrup", I checked again and left off the raw and it came up. Thanks.
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Old 12-17-2007, 09:08 PM   #47
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There's a lot of discussion on this stuff, the Yacon syrup, right here in this forum already, sometime this last 6 months or so (maybe less, my time sense is whacko). A quick search here and you'll get tons more info.

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Old 12-18-2007, 06:26 AM   #48
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I put a handful of these in my http://www.lowcarbfriends.com/bbs/lo...grapenuts.html this morning. Yummo!
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Old 12-18-2007, 10:44 AM   #49
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Me too! Great stuff! Gotta go get more cranberries!

Jen
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Old 12-18-2007, 12:54 PM   #50
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Is it as strong as black strap? I find that I need to use so little black strap to give the taste I want that the added carbs are almost negligible. Is it worth it?
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Old 12-18-2007, 01:01 PM   #51
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I like the taste better than molasses, black strap or otherwise, so to me its worth it.
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Old 12-19-2007, 01:02 AM   #52
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...but it's not as strong as blackstrap, at least mine isn't...I should check out the Amazon, coudn't believe how much it was in my local HFS!

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Old 12-19-2007, 01:03 AM   #53
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Quote:
Originally Posted by Kevinpa View Post
I made another batch of these this morning but instead of diabetiSweet I used raw yacon syrup. I like the taste much better this way
Did I miss it, Kevin? Same amount of Yacon syrup as of Diabetisweet?

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Old 12-19-2007, 01:41 AM   #54
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Did I miss it, Kevin? Same amount of Yacon syrup as of Diabetisweet?

No you didn't miss it but yes that's what I did 1:1 sub. They remind me of those crasins that you can buy.

Last edited by Kevinpa; 12-19-2007 at 01:43 AM..
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Old 12-19-2007, 09:58 AM   #55
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No you didn't miss it but yes that's what I did 1:1 sub. They remind me of those crasins that you can buy.
Alright, that does it. I'm in. Gotta have it. DANG I'm going to go broke buying all these new products. I came VERY close to spending $15 for a freakin pound of SF fudge the other day when my batch flopped. Stopped myself just in time!
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Old 12-23-2007, 06:03 AM   #56
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I made up 15 cups of these last night since I am finding so many ways to use them. After they were dried I vacuum sealed most of them to be stored in the freezer and pantry.

I tried a couple of variations to the general recipe but the one I liked the best was using monin White Chocolate syrup. Talk about a gourmet taste. Yummmmm !! I can't wait to use them in a cookie.
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Old 12-23-2007, 09:40 AM   #57
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Kevin - have you tried any using Agave Nectar?
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Old 12-23-2007, 11:44 AM   #58
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Kevin - have you tried any using Agave Nectar?
No I haven't tried it yet.
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Old 12-23-2007, 12:41 PM   #59
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Kevin, I didn't know Monin made a sugar free white chocolate syrup. Where did you get it?

Thanks, Ginny
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Old 12-23-2007, 01:25 PM   #60
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Kevin, I didn't know Monin made a sugar free white chocolate syrup. Where did you get it?

Thanks, Ginny
Before netrition started carrying monin syrups I ordered some from monin so I guess I got it there.
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