Re: Fun with Guar or Experiments with Frozen Desserts

[Guest guest]

Port: congrats on your success! Have you tried any of our guar recipes?

Our " key lime pie pudding " and others like it are great.

Doug, can you add the pina colada to our guar section in the files? BTW,

there is such a thing as pina colada flavoring - just add sucralose or

splenda.

on 7/6/2003 3:08 PM, Portmaster1000 at portmaster1000@... wrote:

>

> 'Nother day, 'nother batch. Pina colada? Why not. Here is the

> method I used:

>

> Started with 1 3/4 cup of water (from frig depenser) and about a cup

> of crushed ice placed in a blender. Blended until ice was melted and

> was left with very cold water. Mixed in about 10 packets of Splenda.

>

> Put the blender on low and slowly sifted in 1 tsp of guar gum. As

> the visocity increased I increased the speed. In the end, it was

> about as thick as a simple syrup.

>

> I next added 1/3 of a frozen banana, 1/2 cup of yogurt along with a

> splash of pineapple, coconut and rum flavorings to the blender.

> Mixed this on " warp speed " until the banana chunks were

> incorporated. I was left with a slightly foamy, creamy mixture.

>

> I froze this mixture in my ice cream maker and I must say it was the

> best result yet. No, it didn't have a super-creamy texture but was

> very sorbet-like. After freezing, it made a quart and a half of pina

> colada sorbet (four good-sized servings at around 30 calories a pop).

>

> I welcome ideas for improvement and will continue to tinker with it

> on my own.

>

> PM1K

[Guest guest]

> was left with very cold water. Mixed in about 10 packets of

Splenda.

Hello,

As I am extremely allergic to Sucralose (Splenda) and

Aspartame, I'd like to try these and other pudding/desert type

recipes using Stevia instead. Has anyone attempted this?

Is the sweetness ratio similar?

Thanks much to all who can help,