-=> Quoting Dave Drum to Jim Weller <=-

 DD> If I'm going to take the sugar hit on my diabetes I think I'd just as
 DD> soon have real I scream.
 
 JW> Consider SugarLike (TM) made with Erythritol and monk fruit extract.
 JW> Roslind swears by it.

 DD> I'd still rather have I scream (or Gelato) than sorbet or sherbet.

I wasn't suggesting you make your own sorbet so much as trying out
SugarLike. It doesn't have the nasty after taste of the other
artificial sweeteners and you can cook and bake with it. Some
cookies and other things truly need the structure that only real
sugar can provide and for those recipes she blends SL and sugar
half and half wHich still lightens the carb load considerably.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bean Salad - Piyaz
 Categories: Middle east, Arabian, Side dish, Spreads, Beans
      Yield: 4 Servings
 
    200 g  Dried white beans
      1    Lemons
     12    Olives, black
      4 tb Olive oil
           Salt & pepper
 
  Soak the beans for 5 or 6 hours. Then slowly cook them in a
  covered pot & drain. Take 2 or 3 tablespoon of beans & set them
  aside. Put the rest into a blender. Season with the olive oil,
  lemon juice, salt & pepper.
  
  Stir gently, then serve at room temperature, garnished with the
  pitted olives & the whole beans.
  
  From: ARAB COOKING
  By: CASA EDITRICE BONECHI [http://www.bonechi.it]
  Typed by: KEVIN JCJD SYMONS, NOVEMBER 2005
 
MMMMM

Cheers

Jim


... This summer, eat all the ice cream you possibly can.

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