I used the DaVinci syrups on top of low carb chocolate cake when it didn't seem sweet enough- it made for a brownie like texture that was nice with whipped cream
Diane
"Bob (this one)" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Myra said:
Now that DaVinci has put out a simple syrup flavor, I want to retool some of my recipes to substitute some or most of the Splenda with the simple syrup. For my muffins/coffeecake recipe, I hope that it will not only decrease the carbs, but up the moisture.
What do you think?
Depends on the rest of the ingredients in the syrup. If there are gums to provide body, it will help some. I wouldn't expect that it'll do all that much unless it's seriously thick. My concern would be that *enough* syrup would be *too much* sweet.
