Today, I did it! Okay - here's the deal. I'll give you 2
links, below - one is for the regular version and one is for the lo-fat, lower
calorie version.
I made the regular version today. Exactly as they have it,
except I used sugar-free chocolate syrup, and I used artificial sweetener. The
low calorie version says to use either Splenda or Equal, but I didn't have
either one in stock, and used a generic for Sweet and Low, which is a saccharine
product.
Opinion:
It was easy to make. The "jamocha" flavor
was great - I love it. There is a very slight aftertaste and I think it might
have been the Sweet-and-Low, so I'll make another batch next week and use
either Equal or Splenda. But it was such a minor issue, and I really, really
love this.
Oh, and for me, the sweetness level was a little high. We
all know that artificial sweeteners are more intense than real sugar, so next
week, I might cut the sweetener by half - after all, the ice cream itself (I'm
partial to Breyer's Natural Vanilla) is sweet in itself, as is the sugar-free
chocolate syrup.
The recipe makes 32 oz, or 2-16 oz. shakes. In my case, I
divided it into 4 8-oz. servings. I've developed a habit over the past year or
so of picking up those little $1 mini-cookie snack -packs in the plastic cups
with plastic lids. I recycle the cups. I've used them for freezing yogurt
(which I transfer from a larger tub) and even some of my freezer crock pot
meals. They are perfect for these shakes, for me.
I'm tickled pink with this, and will keep some in the
freezer all summer, I'm sure.
Links:
Regular Version:
Lo-Calorie Version:
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