I use on average 4 25.4 oz bottles a month. $3.50 each at my local Cash & Carry. http://www.smartandfinal.com/store_locations.asp

Here is a link to an Internet supplier at the more usual prices of $7.95 bucks a bottle. http://www9.netrition.com/cgi/prices.cgi?manu_id=121

If you always purchase on average an extra bottle every other month you end up with lots of variety. Evaporates VERY, VERY, slowly with plastic shot nipples. And lids can also be kept.

Mostly I put a shot or two (not very specific about amounts used) in every other glass of iced tea I drink. No mixing needed, it emulsifies immediately by its self. I drink about 1-1/2 gallons of tea a day. Lipton Iced Brew tea using Gallon size tea bags. (24 bags for $6.50) I simply pinch a bag in the top of a 3 quart pitcher filled with cold water, stick it in the fridge, then a couple hours later toss the bag and add 8 Sweet & Lows. NO BREWING involved. My friends love it. Bleach sanitize pitchers twice a month. Cristal clean tea and never bitter. (3 pitcher in fridge, one at double strength, the other 2 single bags. Always tea ready to drink.) Egg Nog, Bannana, Carmel, Spice, cherry, Pineapple, etc.

(Caffine is actually part of an extensive medicine regimin for my health issues. Lab work every 6 months. Kidneys are great.)

Iced Tea: Egg Nog, Carmel, Peach, Ineapple, Banana, Etc.

Soda Pop: Carmel, Cinnamon Spice, Etc.

Whipped Cream: Mix some in with fresh Whipped creme. Doesn't loose thickness, adds a ton of taste..

Peanut Butter: Mixing Banana Syrup with Adams or other natural Peanut Butter Is terrific. Try this!

Rice: Pour a flavor over cold or heated up rice meals; fun and flavorful.

Popcorn: Splashed over a big bowel, cover shake bowel and sprinkle twice more. Yes a little soggie but tons of flavor. Carmel, Banana are my favorites but use lots of others. Of course you can add any other spices and they will stick to the syrup but not as much as to butter.

Ok, now what do you all use Da Vinci Sugar Free Syrups in ??

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My "5 Flavors of Low Carb Chocolate Candies."

I was going to go to our local Cash and Carry Friday, but they closed at 4:00. I've gotta go now! I'm ashamed to say I only have the one flavor I was able to find at the grocery store: Vanilla. How boring am I? After reading your post, Stephen, I feel like I have no life!

I AM looking forward to using some of the fruitier flavors to make myself some sno-cones this Summer. I bought a couple of "sugar-free" sno-cones from the Hawaiian Ice place this past Summer and they leave alot to be desired.

I do love egg nog, and would love to try some in some l/c milk (here I go, popping a lactase supplement so I can have dairy!). But, the thought of egg nog flavoring in iced tea makes me kind of queasy! LOL!

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Coconut milk, it's my sleepy time drink. I like to add a shot or two of coconut syrup to a 1/4 cup of heavily frothed half-and-half. I add a 1/4 tsp of Thicken/Thin not Sugar, which helps with the frothing. I often add some powdered glucosamine/chondroitan, and that gives it more body, too. Sometimes, I can beat it up to a full 8 oz.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Maxibee, remember there is no fat in the De Vinci flavorings, so Spice Blend or Chia Tea or Egg Nog is just a clean spicy flavoring. But differant things sound good to differant people. For instance I was never a fan of Vannila.

Snow cones sound like fun for this summer, provided we have a Summer here in Washington. I have a barely used blender.

TeelBee, I could really dig the Coconut, haven't tried it yet. Not much for milk but that sounds great for when my friend Annie stays overnight. I can just hear her saying "Yummers."

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My "5 Flavors of Low Carb Chocolate Candies."

Since we're on maintenance now, we add German Choc. Cake sf syrup to Breyers SF Carb Smart Rocky Road ice cream. We also love adding Cookie Dough sf syrup to Breyers SF Carb Smart Butter Pecan ice cream. Yum!!

Great PianoMom2003;
You've just told us of yet another way to use these SF syrups.

I wonder if anyone mannages to bake with them and retain the flavor. Candies in particular. I made 24 refridgerated chocolate candies (Splenda) last night with 8 differant flavors but none of them use De Vinci yet. Would have to offset for more liquid. When I baked small cakes with it the flavor didn't make it through, maybe not enough syrup.

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My "5 Flavors of Low Carb Chocolate Candies."

I've used the lemon, orange and peach (different batches) in muffins and the flavor seemed to come through. I used it for the primary liquid (i.e. egg, oil, davinci) and it was not "in your face", but very nice.

I've also used the coconut in the 3 minute chocolate cake for a sort of German's chocolate version, but I also added some unsweetened coconut to the recipe as well.

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ok i have to admit that your posts today inspired me to check out my local smart & final and i found a bunch of torini brand sugar free (sweetened with splenda) syrups. i picked up a bottle of black cherry, strawberry, coconut, chocolate, vanilla, caramel, and butter toffee. yum!!! i've opened the coconut (had a little with some cream), the butter toffee (had a little taste), the caramel, & the chocolate. they are all so yummy!

i came up with a strange concoction i thought i'd share-- i mixed a little of the caramel & a little of the chocolate with some ricotta cheese i had on hand. i love ricotta cheese, and sometimes mix splenda with it and eat it with berries. it was pretty good with the syrups, though you have to like the texture of ricotta. i'll be anxious to try it with the berry flavor syrups as well.

i can't wait to start using these syrups in my beverages & cooking-- as a topping for cheesecake & with berries. thanks for telling me about them!

:jump:

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These are all good ideas. Keep em coming!

I use most of my syrups (English Toffee, Hazelnut, Irish Cream, Peach, etc.) in my tea. I also have watermelon that I plan to freeze with a bit of water to make a mock snowcone when it warms up.

But I've not found a good use for the chocolate flavoring. It smells good, but it leaves a lot to be desired in my tea. Suggestions?

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Melissa

Hi Maggie,
I made my first 3 Minute Chocolate Cake and it was great. The Almond poweder allows the chocolate flavor through so well. I will try swapping De Vinci in place of water in that and other recipes. I did actually mix in some Spice Blend with some whipped cream to top the second cake I made right after the first. Amazing how well that works. I found putting the whipped-cream-syrup-blend in the freezer for a while and then back into the fridge, it kept its form quite well. In fact I made a small sculpture on a paper plate on my desk. It was recognizable in the morning and still taste good.

Melissa,
I suspect the chocolate syrups might work well in a latte or a chocolate cake recipe, ot maybe in the wipped creme for a fast frosting effect. I usually just try one new flavor a month because ther will be the occational weener mixed with the winners. I think it was Roasted Hazelnut realy didn't smell good to me. In fact inretrospect it was so bad I think it was a bad bottle. Also some flavors need a little more or less volume than the others. Melissa, is it hot or iced tea you use them in?

Way to go JessiCat!
Good for you. Your going to have fun with these syrups for a long time. I haven't used that brand but I bet it's real good too. Like everything in life it never hurts to shop around. But all the while enjoying what we have already found. My kitchen counter looks like a bar too. But it is all good clean fun.

You know one of us mentioned snow cones, and thats a must do. But I wonder if it would be possible to make Slurpies like you get at 7-11?

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My "5 Flavors of Low Carb Chocolate Candies."

check out this link

great site with recipes for all the different flavors of torani syrups-- i'm sure any brand would work!

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Right on Jess, you have inspired me!

Heres the comparable link at DaVinci:
http://www.davincigourmet.com/750.html
And again Jess's link to Torani:
http://torani.forest.net/action.lass....html&-findall

Browsing around both of these sites will yield some surprises.
Both collections of Sugar Free flavors are made with Splenda.

THREE sugar free Tea concentrates:
http://www.davincigourmet.com/page.p...28f6a&x=46&y=3
Torani SITE map:
http://www.torani.com/find/sitemap.shtml

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My "5 Flavors of Low Carb Chocolate Candies."

what sort of recipes other than beverages can you use the davinci sugar free syrups in?
Thanks

I've used it a lot in baking (i.e., 3-minute Chocolate Cake, flaxmeal pancakes and muffins, cookie substitutes).

Sometimes, when my salad dressing needs a little citrus kick, I use just a small amount of the orange DaVinci. Frankly, I don't like this flavor - it tastes pretty "artificial" to me - baby asprin orange. But it has proved useful when a little orange flavor is just a side note.

I have not tried this myself, but someday I will: thickened DaVinci syrup - as a topping for ice cream or pancakes.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

I find the cherry kind of like that, too...like cherry cough drops. And the peach I think tastes like peach-flavored something rather than actual peaches. Now the raspberry I really like in the fruit flavors. I often use them to flavor a little cottage cheese or plain yogurt.

Aderyn