SF DaVinci/Torani Syrups=? Sweetener Servings?

[mission to lose]

Ok,

Before all of the SF syrup haters come out yelling at me, I don't want to use them on a daily basis. I want to make a few Atkins friendly desserts for the upcoming Holiday events. Probably cheesecakes.
Anyway, I wanted to use a SF Syrup in the ingredients. There is a store near me that carries all of the flavors of the Torani! So the cheesecake flavor possibilites are endless!

So my question is, Does anyone know how the servings convert over to a serving of Splenda. The bottle said each serving is 2 TAB. And of course the label says no carbs, but I know there are some carbs.

I have determined from the ADBB that 1 Splenda packet = 2 tsp of granulated Splenda. Any experts where the SF syrups fit in? And an approximate Carb count?

Thanks,
~Mary

[atkinsgal08]

Re: SF DaVinci/Torani Syrups=? Sweetener Servings?

A whole bottle has around 4-5 carbs.

>> I have determined from the ADBB that 1 Splenda packet = 2 tsp of granulated Splenda.>>

That's only in terms of sweetening.

As my cheesecake uses granular Splenda, I can't help you with using liquid ... seems to me one needs the bulk of the granular.

[mission to lose]

Re: SF DaVinci/Torani Syrups=? Sweetener Servings?

A whole bottle has around 4-5 carbs.


As my cheesecake uses granular Splenda, I can't help you with using liquid ... seems to me one needs the bulk of the granular.

Thanks Atkins gal,

That is a good point you brought up. I have seen and heard talk of using liquid Splenda instead of granular. I would think you would need the granular for things such as cheesecake, as you do. I have not used any liquid Splenda yet for anything.

As for the Toranni...Maybe I can just ease up "a little" on the Splenda for the recipes. I really want the syrup for the flavoring, not the sweetening. So maybe I will have to experiment a little. I was hoping to not have to do that.

[atkinsgal08]

Re: SF DaVinci/Torani Syrups=? Sweetener Servings?

Well ... it took me a few cheesecakes to get the granular Splenda down to a little less than 1/2 cup!

You could use pumpkin pie spice if that's the flavor you want ... or even canned pumpkin.

Then you would get a nice color.

[mission to lose]

Re: SF DaVinci/Torani Syrups=? Sweetener Servings?

Well ... it took me a few cheesecakes to get the granular Splenda down to a little less than 1/2 cup!

You could use pumpkin pie spice if that's the flavor you want ... or even canned pumpkin.

Then you would get a nice color.

J-
I guess I could whip up a few "experiments" but I will have to have a cheesecake party first, so I am not "stuck" having to finish off all of the goodies myself!!! LOL!
~Mary

[mizski]

Re: SF DaVinci/Torani Syrups=? Sweetener Servings?

You could take a look at the Da Vinci syrup recipes to find a similar recipe to get some ideas on amounts. Keep in mind these recipes are regular desserts but it will give you an idea on syrup and sugar substitution amounts (SF syrup and Splenda).

I found the amounts of syrup suggest by Da Vinci and sometimes, Linda Sue's desserts to be very sweet. When I cut the amount of syrup down I then lost some of the syrup's flavor. I started experimenting with extracts instead. I found extracts in lots of flavors: vanilla (of course), almond, rum, brandy, lemon, orange, banana, strawberry, raspberry, pineapple, apple, hazelnut, chocolate, walnut, anise. I got a better product with Splenda, spices and extracts than I did with the large amount of syrup. I would definitely do a trial run of whatever recipe(s) you are thinking of before you serve them to holiday guests. Mr. Ski ate a lot of my experiments.

As I posted elsewhere, I bought a ton of these syrups back when I was on Medifast. I wasted my money but oh well, lesson learned. A couple that I still enjoy are the raspberry in yogurt or whey shakes (dairy rung) and the Kahlua, Irish Cream or B52 in coffee (these had really good flavor but it was weird drinking them without the kick from the alcohol).

[mission to lose]

Re: SF DaVinci/Torani Syrups=? Sweetener Servings?

You could take a look at the Da Vinci syrup recipes to find a similar recipe to get some ideas on amounts. Keep in mind these recipes are regular desserts but it will give you an idea on syrup and sugar substitution amounts (SF syrup and Splenda).

I found the amounts of syrup suggest by Da Vinci and sometimes, Linda Sue's desserts to be very sweet. When I cut the amount of syrup down I then lost some of the syrup's flavor. I started experimenting with extracts instead. I found extracts in lots of flavors: vanilla (of course), almond, rum, brandy, lemon, orange, banana, strawberry, raspberry, pineapple, apple, hazelnut, chocolate, walnut, anise. I got a better product with Splenda, spices and extracts than I did with the large amount of syrup. I would definitely do a trial run of whatever recipe(s) you are thinking of before you serve them to holiday guests. Mr. Ski ate a lot of my experiments.

As I posted elsewhere, I bought a ton of these syrups back when I was on Medifast. I wasted my money but oh well, lesson learned. A couple that I still enjoy are the raspberry in yogurt or whey shakes (dairy rung) and the Kahlua, Irish Cream or B52 in coffee (these had really good flavor but it was weird drinking them without the kick from the alcohol).

Good Idea about looking at the other recipes...Thanks.

And you are right, the extracts are probably a better idea, don't want to lose the flavor by cutting back on the sweet syrup!

AHHH, Sweet Kahlua, my old friend.

Kahlua for the sweet tooth days,
Absolute Vodka for the tougher days, and
Black Russian for any day!!!!!
HA HA LOL!

You want to come over and help me sample the goodies?