tag:blogger.com,1999:blog-32429786.post1988408199839916172..comments2010-09-05T23:02:34.232-07:00Carolyn Blount Brodersenhttp://www.blogger.com/profile/14710402634730511249noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-32429786.post-50462706374388823182010-09-05T23:02:34.232-07:002010-09-05T23:02:34.232-07:00HI!<br /><br />Nice blog! good one....<br />Great job! thanks for posting this blog... keep it up..<br /><br /><br /><br />James Parker….<br /><a href="http://chefgulzar.com/" title="Chef Gulzar recipes in Urdu" rel="nofollow">Chef Gulzar recipes in Urdu</a>Chef Gulzarhttp://chefgulzar.com/noreply@blogger.comtag:blogger.com,1999:blog-32429786.post-3241294150853128762007-12-03T17:45:00.000-08:002007-12-03T17:45:00.000-08:00Wait! Splenda and other artifical sugar users--there is one sweetener that is even better (it's natural instead) called Stevia. I first tried some because it was offered alongside the free coffee at Trader Joe's. It tastes great, but does it work in cooking?<BR/><BR/>About Stevia:<BR/><BR/>http://www.stevia-extract-sweetener.com/Tumericahttp://www.blogger.com/profile/14710402634730511249noreply@blogger.comtag:blogger.com,1999:blog-32429786.post-44407441951083002862007-12-03T17:41:00.000-08:002007-12-03T17:41:00.000-08:00Hi, Lemming Herder,<BR/><BR/>Nice to see you here! Haven't tried Splenda in ice cream, but of the artificial sweeteners, it seems to be the least harmful so far. Here's a level-headed report on the potential dangers (in a nutshell, not too bad in small doses for short periods, but long-term use could cause problems):<BR/><BR/>http://www.holisticmed.com/splenda/<BR/><BR/>As a foodie, I have to admit, I prefer the lovely flavor of raw sugar (turbinado, dried cane juice), maple syrup, honey, and juices to artificial sweeteners any day. The same as for the high-fat content of ice cream, I figure, if you are eating ice cream and concerned about your health, scoop out a small scoop (you can get ice cream scoops in 1" sizes!) and enjoy a small amount of the good stuff rather than a larger amount if the questionable stuff.<BR/><BR/>If you do try Splenda ice cream, let me know how it goes. Probably better with sorbet than ice cream, but I don't know for sure.Tumericahttp://www.blogger.com/profile/14710402634730511249noreply@blogger.comtag:blogger.com,1999:blog-32429786.post-8834275490834982007-12-03T16:32:00.000-08:002007-12-03T16:32:00.000-08:00I've used the small ice cream freezers for a while now and love them. Have you tried using Splenda for a portion of the sugar? Curious to know what, if any, effect it will have on the taste but even more likely on the texture.<BR/><BR/>http://www.dontbealemming.comLemming Herdernoreply@blogger.comtag:blogger.com,1999:blog-32429786.post-81958055061951930242007-11-19T12:05:00.000-08:002007-11-19T12:05:00.000-08:00Thanks, Margaret! It's been a revelation to me that it's so easy to make homemade ice cream and sorbet--I'd admit it's a life-changer. We had dinner guests over on Saturday and I served them homemade pomegranate ice cream (tart and sweet and dreamy!) on fresh persimmon pie. They were wowed and it was easy for me to whip up. AND, it's cheaper than, say, Baskin-Robbins and Haagen-dazs. You can go wild and make cranberry or pumpkin ice cream! Yeehah! Enjoy and happy holidays.Tumericahttp://www.blogger.com/profile/14710402634730511249noreply@blogger.comtag:blogger.com,1999:blog-32429786.post-44349279040307460952007-11-18T15:04:00.000-08:002007-11-18T15:04:00.000-08:00Thank you for sharing this delightful way of making home-made ice cream. Now I know what for Christmas...an ice cream maker!<BR/>I am always on the lookout for healthier ways to eat! My family loves ice cream, but I don't like all the additives in commercial brands.<BR/>http://hot-wholefoodnutrition.blogspot.com/Margaret at whole food nutritionhttp://www.blogger.com/profile/08468141761231678075noreply@blogger.com