Davinci Sugar Free Syrups

[allegra15]

I agree with Mizski...the flavors sound tantalizing, but most don't live up. I use the raspberry for seltzer spritzers (very good). I do a lot of protein shakes so I thought I would LOVE them. And as Mizski says, the flavors I've tried all tend to taste very similar. Peanut butter does NOT have a strong, striking PB taste -- more of a toasted "nougat" perhaps -- but then, lo and behold, it tastes...like the french vanilla! ...and the egg nog? a weaker version of the french vanilla with a bit of PB taste thrown in. I use them occasionally, but I surely don't love them. Perhaps the fruit flavors are better! Not bad, not great ...

[jcapulet]

I bought my first bottle of the Da Vinci syrup today, french vanilla flavor. It tastes great in my coffee with a little heavy cream. I just made some cheesecake bars from Linda's low carb website, and it called for 1/2 cup of the syrup. It will be interesting to see how sweet it turns out...still in the oven.

[mission to lose]

Originally Posted by jcapulet

I just made some cheesecake bars from Linda's low carb website, and it called for 1/2 cup of the syrup. It will be interesting to see how sweet it turns out...still in the oven.

MMmmmmm....I can smell it all the way over here in Chicago!

[jcapulet]

Originally Posted by mission to lose

MMmmmmm....I can smell it all the way over here in Chicago!

LOL! The whole kitchen smelled like french vanilla when it was baking, it was making everybody hungry . The cheesecake bars turned out pretty well.

[LageNomAi]

Originally Posted by jcapulet

LOL! The whole kitchen smelled like french vanilla when it was baking, it was making everybody hungry . The cheesecake bars turned out pretty well.

I was hoping you'd post a review! Now I'm off to check out the recipe...

[mizski]

Originally Posted by Aways2Go

Hey Mizski, I know you cook a lot - I haven't purchased any of these flavored syrups myself, but have noticed them in a number of Linda's Low Carb recipes that I might like to try. Not knowing how leaving them out might affect the recipe (loss of liquid, for example, even if I added in some vanilla flavoring and stevia to sub for the vanilla syrup), I was thinking I would have to buy some in order to try a few of those recipes. This was several weeks ago when I was cruising through her website, wish I could remember more specifically. Maybe some bread type items or muffins, along with a few desserts. Seems like it was usually about a half cup of vanilla syrup in this or that - seemed like a lot of liquid to just remove from something and still have it turn out right.

Do you have any particular ideas on that, or would it be recipe specific? I wonder if I could just add water or watered down cream, some vanilla flavoring and stevia...
(I'm wanting to try a few recipes out to get ready for the holidays - would like to find some things to put on the table that others would enjoy besides just me, LOL!).

Thanks for any ideas.

When substituting for the SF syrups you DO need to replace the liquid so for example 1/2 c. of SF syrup would be vanilla + the amount of water needed to make 1/2 c. Count the extract/flavoring towards the amount of liquid.

Keep in mind that the SF syrups are very sweet. I'm not sure if you can get that amount of sweetness with stevia without making the finished item bitter (and with a funky aftertaste). Last year I ruined a cheesecake that way (too much stevia). Perhaps a combination of stevia and other sweeteners would work better (something like Truvia)?

Back to the SF syrups in Linda Sue's recipes: I think it calls for a lot of it in some of the recipes but I guess a lot of people like really sweet things. For the holidays I'm thinking of trying using less SF syrup and making up the liquid amount with water. Don't know how that works yet though as I haven't made any goodies like that yet.

[Elizellen]

Mizski is right - many of the lowcarb recipes are very sweet if you use the recommended amount of sweetener.
I usually cut the amount by at least half the first time I make anything for my husband and see how he likes it. Usually it is fine with the lesser amount.

[EverLosing]

I, too, have used this in coffee....but rarely. I have enjoyed using it in making soy flour pancakes. That was really good. I've also used it to sweeten up a little pumpkin fluff stuff! The recipe called for Splenda anyway so I used this instead and it gave it an interesting flavor. I'm not into pure pumpkin unsweetened.

[imagood1]

I have 3 flavors - have tried each of them and would like to find someone who would take them off my hands - they were terrible tasting and once again, a waste of money. I've got myself off sweets completely and have no desire to go back to sweet tasting or funky flavored foods. I like whole foods better!

[mizski]

Originally Posted by imagood1

have tried each of them and would like to find someone who would take them off my hands

Me too! I went crazy buying all kinds of flavors back then...I must have 2 dozen or more bottles. I don't know anyone to give them to, if I throw the bottles out, then I feel bad that I didn't recycle the glass and I'm afraid I'll damage my septic system if I pour them down the drain.

I use so little sweetener now that even with holiday recipes, these bottles will outlive me. Their shelf life is probably longer than mine too!