Davinci Sugar Free Syrups

[mizski]

Re: Davinci Sugar Free Syrups

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]

Re: Davinci Sugar Free Syrups

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]

Re: Davinci Sugar Free Syrups

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]

Re: Davinci Sugar Free Syrups

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]

Re: Davinci Sugar Free Syrups

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!

[Elizellen]

Re: Davinci Sugar Free Syrups

LOL at the shelf life comment. Mizski

[GRAPES]

Re: Davinci Sugar Free Syrups

I bought them right from the website...and boy do they show up fast in the states! Then you have about 50 flavors to choose from. I have tried the toffee and caramel flavors and liked them. I use them in coffee with cream and also in a pumpkin custard concoction I came up with. It sounds like I'm in the minority, but I quite like them.

[locarbman]

Re: Davinci Sugar Free Syrups

You may be interested in my Splenda/Sucralose refractometer tests on the Da Vinci and Torani ‘unflavored Sweeteners’…they can be used with LorAnn flavorings to produce many of your own delightful syrups… ;-)

Sweetening Syrup (Da Vinci Gourmet, SF): (Price per 750ml bottle = $7.49 at Netrition.com)
Color: Clear
Ingredients: Water, cellulose gum, Sucralose (SPLENDA Brand), citric acid, sodium benzoate (preservative).

5/1/2009 (Freshly opened bottle)

Test Results: Grams = 0.5, Milliliters = 100, Strength = 3.6 times sugar (estimate, do not know the effect of cellulose gum on refractometer reading)

Price per 1 cup Sugar Equivalence = $0.66 (13.3 teaspoons syrup ;-)

Per Online Conversion Site: 750 milliliters = 152 teaspoons[US]
Per Test: 1 teaspoon sweetener = 3.6 teaspoons sugar equivalence
1 bottle sweetener = 547.2 teaspoons sugar equivalence (152*3.6)
1 bottle sweetener = 11.4 cups sugar equivalence (547.2/48 )
1 cup sugar equivalence = 13.3 teaspoons sweetener (152/11.4)
1 cup Sugar Equivalence = $0.66 ($7.49/11.4)

11 - Sweetener (Torani, SF): (Price per 750ml bottle = $3.74 at Cash&Carry, Spokane WA ;-)
Color: Clear
Ingredients: Purified water, Sucralose (SPLENDA Brand), sodium benzoate and potassium sorbate (to preserve freshness), xanthan gum, citric acid.

5/1/2009 (Freshly opened bottle)

Test Results: Grams = 0.8, Milliliters = 100, Strength = 5.9 times sugar (estimate, do not know the effect of xanthan gum on refractometer reading)

Price per 1 cup Sugar Equivalence = $0.20 (8.1 teaspoons syrup ;-)

Per Online Conversion Site: 750 milliliters = 152 teaspoons[US]
Per Test: 1 teaspoon sweetener = 5.9 teaspoons sugar equivalence
1 bottle sweetener = 896.8 teaspoons sugar equivalence (152*5.9)
1 bottle sweetener = 18.7 cups sugar equivalence (896.8/48 )
1 cup sugar equivalence = 8.1 teaspoons sweetener (152/18.7)
1 cup Sugar Equivalence = $0.20 ($3.74/18.7)

DEFINITIONS (Results):

Grams = the number of grams Sucralose per 100 milliliters of the sample solution.

Milliliters = the volume of liquid used in a % gram weight/volume solution.

Strength = the volume measure of solution to the same volume measure of sugar equivalence (ie: a strength of 3.6 means 1 teaspoon of solution is equal to 3.6 teaspoons sugar equivalence).

Happy Low Carbing… ;-)

[kpoll19]

Re: Davinci Sugar Free Syrups

I used them to flavor my coffee instead of sweetener. SF White chocolate was heavenly!!!

[mission to lose]

Re: Davinci Sugar Free Syrups

Hi All,

Anyone have any idea how a serving of Davinci or Torani SF syrups figures into how much sweetener we can have each day? Davinci bottle says 2 Tablespoons= 1 serving.


Thanks.

[JohnC]

Re: Davinci Sugar Free Syrups

You can buy DaVinci syrups directly from the manufacturer. Just use www.davincigourmet.com. Hope this helps. BTW, the pancake syrup is really good. I use it on my low-carb pancakes.

[Elizellen]

Re: Davinci Sugar Free Syrups

Hi All,

Anyone have any idea how a serving of Davinci or Torani SF syrups figures into how much sweetener we can have each day? Davinci bottle says 2 Tablespoons= 1 serving.
Thanks.

I would count each 2 tabelspoons as being one of my maximum 3 servings per day of sweetener.

[mission to lose]

Re: Davinci Sugar Free Syrups

I would count each 2 tabelspoons as being one of my maximum 3 servings per day of sweetener.

Hi Elizellen,

What's new?

Thanks for the response. I don't use the syrup very often, want to use it mainly for baking for the holidays. But it is seeming impossible to find how it is comparable to our servings of sweetener each day. Your reply seems pretty reasonable.

Thanks, Mary