DaVinci's syrups just arrived...what to make besides coffee?? Help!

[Carol21950]

I use mine for Fat Fast Flan.

6 eggs
1 cup DaVinci's or Torani syrup (vanilla, French vanilla, caramel, etc.)
2 cups heavy cream

Preheat oven to 325. You will need a 10" pie plate and something larger to set that in, for a water bath. I use a disposable foil turkey-roasting pan.

Beat the eggs and syrup together till thoroughly combined. Lift up your beaters and make sure there aren't any "strings" of egg hanging from them! Then SLOWLY stir in the cream.

Pour into the pie plate. Open the oven door, pull out the rack, and set the larger pan on the rack. Carefully set the pie plate in the larger pan. Now, pour water into the larger pan till it's halfway up the side of the pie plate. Gently slide the rack back and shut the oven door.

Bake for 1 hour. The top of the Flan should be faintly brown.

Carefully remove the whole thing from the oven and set it on a rack to cool. I use my turkey-basting syringe to suck out a lot of the water. Then I take the pie plate out and set it on a rack. When it is totally cool, cover with plastic wrap and refrigerate.

Cut into 8 slices. One slice is one Fat Fast meal. You can sprinkle it with a little grated nutmeg before serving.

If you use Caramel syrup, this will really taste like a flan. I have tried fruit flavors and just don't like them as much as the vanilla, hazelnut, English toffee, and caramel flavors.

[Steak_Fanatic]

I would make some LC shakes. My usual is a pb milkshake.

[debkeversole]

Originally Posted by Purple Drink

This thread made me order a bunch of syrups, and I should have them early next week! I'm getting Toasted Marshmallow, Strawberry, English Toffee, Chocolate, Huckleberry, and French Vanilla. Yah I went nuts, but I was so excited after reading all the reviews!

I kid you not, I have had a container of heavy whipping cream in the fridge for a few weeks, and I have never known what to do with it. I was going to add it to coffee, but I like my coffee black. Don't even know why I bought it. Well lo and behold, I am now going to make Italian sodas! I tried an experiment where I added 2 TBS of heavy whipping cream to a Cherry Coke Zero and had it over ice... it was delicious. And then I remembered this thread and the syrups. The rest is history.

Anyway, hopefully I can provide some "recipes" or at least my thoughts on these flavors soon!

YUM
made this with kahula and DH said it would be aawesome with strawberry if you make it care to let me know how you like it?? i haven't found any out and it will b e two weeks before i can order any syrups online

ITALIAN ALMOND CREAM or PANNA COTTA
1 envelope unflavored gelatin *
2 cups heavy cream
1/3 cup granulated Splenda or equivalent liquid Splenda
1/2 teaspoon almond extract or 1 teaspoon vanilla

Spray six 6-ounce custard dishes with non-stick spray. In a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let stand 5 minutes to soften. Bring the cream, 1/2 cup water, Splenda and extract to a boil on medium heat (I used the microwave on HIGH for about 6 minutes or so, watching closely). Remove from the heat; add the gelatin mixture; stir until the gelatin is completely melted. Pour into custard cups. Cover the surface with plastic wrap to prevent skin from forming, if desired. Chill at least 3 hours.

Makes 6 servings
Do not freeze

* Click here for some tips for working with unflavored gelatin.

With granular Splenda:
Per Serving: 285 Calories; 29g Fat; 3g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per serving: 280 Calories; 29g Fat; 3g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs



I got this recipe from the Atkins book and the Atkins website has the Panna Cotta version, which is the same, but is flavored with vanilla instead of almond. This tasted very good, but some of the gelatin settled to the bottom of the custard cups forming a sort of clear layer that looked ugly and didn't have much flavor. I wonder if it was from the added water. I may try leaving out the water and maybe use some Da Vinci flavored syrup instead and leave out the Splenda.

When I served this for my sister and I, I stirred the separated part into the creamy part and spooned it into a dessert dish and topped it with a few raspberries. With the little bits of gelatin, the texture and flavor were almost like tapioca. I will definitely make this again, but still would like to find a way to keep it from separating.

UPDATE: After making this again using Knox gelatin instead of the store brand, I'm pretty sure that was my problem last time. The cheap brand of gelatin didn't absorb the water during the blooming process. It just sat on top in a big clump. The Knox soaked the water right up and blended easily with the boiling liquid.

Linda Sue is a genius

Linda's Low Carb Menus & Recipes

[Purple Drink]

Yay, syrups arrived today! Already made one awesome beverage...

2 pumps DaVinci Sugar Free Chocolate
2 pumps DaVinci Sugar Free Toasted Marshmallow
HWC
Freshly brewed coffee

Pretty much a "hot chocolate" mocha. It's delicious.

[kittycitygirl]

Going to have to try this Purple

[Purple Drink]

Had an idea today while staring at my syrups. Will try it tomorrow after work, will report back...

NEAPOLITAN CREAM SODA
2 Pumps French Vanilla DaVinci Sugar Free Syrup
2 Pumps Chocolate DaVinci Sugar Free Syrup
2 Pumps Strawberry DaVinci Sugar Free Syrup
Soda water + ice + HWC

[kittycitygirl]

I'm out of choc. Davinci...Hoping they can ship fast!

[Purple Drink]

Oh heck yes, my NEAPOLITAN CREAM SODA recipe above turned out great. VERY delicious. I was afraid maybe the flavors wouldn't mix well together, but they do. And the drink even comes out a very nice creamy pink color, not brown because of the chocolate syrup.

[PghPALady1974]

I just skimmed the thread but the white chocolate is wonderful in peppermint tea! Tastes like peppermint bark!!

[manc]

Hi folks. A while back I remember reading a post by lowcarbman in which he gave a recipe for homemade coffee flavors similar to Da Vince and Torino. I recently received 2oz of sucralose powder and have it mixed with water and ready to go. I just need to make a few flavors (almond and vanilla etc) for my coffee. 6 months ago I made some vanilla extract using vanilla beans and vodka and it is now ready. I was wondering if it would be suitable for coffee.

[manc]

I just noticed that that was my first post, I thought I had posted a couple of times in Nov. but obviously not. I would just like to add that I have been a low carber for almost one year and I'm now on maintenance of approx. 60 to 70 carbs per day which has kept me at my desired weight of 170lbs for quite a few months now. I have been keeping a daily journal for the past year and my calories have been approx 2000 per day. I am retired (70) and I fast walk a minimum of 10 miles per week to stay fit, but I recently discovered almond cake and choc. peanut butter cups, and since they were so delicious I couldn't leave them alone. As a result my daily calories jumped to between 2500 and 2800 per day, and even though my carbs were kept within the range of 60 to 70 I managed to gain 5lbs over the last 10 days...................Low carb work great but ya gotta watch those calories lol.

[manc]

I'm sorry for 3 in a row but I forgot to ask if someone would kindly post me a link to LCmans recipe for coffee flavors. I can't find it. Thanks a million.
manc

[Soobee]

Not sure what you are looking for. Here are 2 possibilities.
http://www.lowcarbfriends.com/bbs/lo...sf-syrups.html
http://www.lowcarbfriends.com/bbs/lo...-liqueurs.html

[manc]

thanks soobee the syrups link helped.

[kittycitygirl]

Needing to restock! Getting more Choc. Mmmmmm!!!!

[kittycitygirl]

Choc. is on back order!!! How will I survive!?!

[Dottie]

I just got my Netrition order with torani lemon and salted caramel syrups!
I haven't tried the lemon yet, but the salted caramel is wonderful

[slh72454]

Anyone ever tried these on crushed ice like a sno-cone? I have a sno-cone/slushie maker and thought about getting some of these to try out. They only have sugar free flavors in Cherry and Grape at my local Wal-Mart so I was looking into Da Vinci for some other flavors.

[CindyCRNA]

I just ordered Monin O'Free's mango syrup and caramel syrup. The mango is new but I have had the caramel before and it is very good. I also have Monin's blackberry which is fab!

[kittycitygirl]

Originally Posted by slh72454

Anyone ever tried these on crushed ice like a sno-cone? I have a sno-cone/slushie maker and thought about getting some of these to try out. They only have sugar free flavors in Cherry and Grape at my local Wal-Mart so I was looking into Da Vinci for some other flavors.

Yep! It is good! A little HWC mixed in makes it wonderful!!!

[Soobee]

Seth, I frequently make snow cones. My favorite flavoring is one of those tubes of drink mix to flavor a bottle of water. Empty the powder into your container, dissolve with a few tablespoons of water, and crush your ice. I like raspberry and lemonade best myself.

[slh72454]

I've tried sugar-free kool aid, frozen like ice cubes and crush, it's good, but messy, lol.

[Dottie]

How is the Monin Mango? I'm usually disappointed in the fruit flavors, but the torani lemon is SO good I may try others again.
Except raspberry. Never again. lol.

[Iwantlessofme]

Originally Posted by manc

Hi folks. A while back I remember reading a post by lowcarbman in which he gave a recipe for homemade coffee flavors similar to Da Vince and Torino. I recently received 2oz of sucralose powder and have it mixed with water and ready to go. I just need to make a few flavors (almond and vanilla etc) for my coffee. 6 months ago I made some vanilla extract using vanilla beans and vodka and it is now ready. I was wondering if it would be suitable for coffee.

Can you tell me how much liquid this makes? How much water do you add? Do you have to make it all at once?

Thanks.

Sorry for the thread jack.

Mindy

[Iwantlessofme]

I take one sf chocolate pudding (the ones that come pre-packaged with 4 individual cups) and mix with 8 oz of softned cream cheese and add chocolate chip cookie dough davinci. Whirl in my ninja and tah dah, the best darn chocolate chip cookie dough mousse ever!

If you are feeling really frisky, sprinkle your serving with sugar free chocolate chips. Oh, I am drooling. Please excuse me I have all the ingredients and must go make this now.

Mindy

[kittycitygirl]

Dang girl! ...and my order didn't come yet!

[LisaG]

Just received my SF coconut and white chocolate. Some great ideas. I am going to try that mouse with the SF pudding packets. Holla!!!!!

[kittycitygirl]

New Davincis in the house

[LILHOPSD]

I missed my Sbucks Chai Tea Lattes...the DaVinci Chai Tea flavor in some hot water with a splash of HWC is really yummy!

[locarbman]

Originally Posted by manc

I'm sorry for 3 in a row but I forgot to ask if someone would kindly post me a link to LCmans recipe for coffee flavors. I can't find it. Thanks a million.
manc

Hi manc,

Just happened to scan this thread...you may be referring to Post #157 of this thread:

http://www.lowcarbfriends.com/bbs/lo...splenda-6.html

" Update - Homemade Sucralose Syrups
My LorAnn Oil Hazelnut Fireside Coffee flavoring arrived today and I proceded to make up a 750ml bottle of Sugar Free Hazelnut Syrup to mix with whipping cream for my coffee.

I mixed 740ml water with 7.5g Sucralose powder and 1 bottle Hazelnut flavoring (1/3oz or 9.9ml). Works as well as my Torani Sugar Free Hazelnut Syrup but is not cost effective for me ;-( I can purchase a 12 bottle case of the Torani Syrup at my local Cash & Carry for $43.08 or $3.59 per bottle. The ingredients for my homemade syrup cost $8.95 (7.5g Sucralose powder @ $0.76/gram, Hazelnut flavoring @ $3.25 per 1/3oz bottle). Anyway, it was a fun project...lol!

PS: Am still using Stevia powder to make it sweeter...it's cheaper than Sucralose powder... ;-)

Last edited by locarbman; 03-13-2009 at 06:05 PM.. "

or Post #22 of this thread:

http://www.lowcarbfriends.com/bbs/lo...n-newtame.html

"Hi again, made my own equivalent DaVinci/Torani Sweetening Syrup today... ;-)

I used 1/8t (20 cups sugar equivalence) Neotame Powder in an empty 750ml bottle and filled with water. I then prepared my coffee sweetener by placing 3/4 cup 'sweetener' in a 2nd empty bottle and filled with heavy whipping cream...it tastes the same as the original (have been using sweetener syrups by the case ;-0) and this is a very cost effective use for me... ;-)

PS: I've located my calculations (above) at my Sucralose Refractometer BLOG as 'Sucralose alternative Neotame' ;-)

http://www.lowcarbfriends.com/bbs/bl...g-results.html"

Posts #13 and 15 of this thread may help:

http://www.lowcarbfriends.com/bbs/lo...id-stevia.html

Good luck with your syrups...I'll be happy to help if any questions...I'm 74 now and isn't retirement great! ;-)

locarbman