Quote:
Originally Posted by taming
I just ran the recipe through FitDay. I got a total of 28 carbs for the whole thing, which would mean the recipe on a per serving basis (and I don't see it making 8, 8 ounce servings) would be OK.
This recipe was supposedly developed by Splenda. It's hard to believe they would make this sort of error.
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I just popped it through my customized MasterCook, and I've got a total of
34g carbs and
0g fiber (and I've been doing this a long long time, so I believe the MasterCook at this point)...
I agree with you, the total volume of the ingredients MAYBE comes to about 4 Cups, or 4 x 8 fl oz, unless they're adding a LOT of air in the beating. So I checked the volume of my standard custard ramekins and they
literally hold
4 fl oz each. So I'm guessing the typo is in the serving size. One SHOULD be able to get eight 4 fl oz servings (or 8 half-Cup servings) out of this recipe...
As written, this makes it:
Per Serving (8 x 4 fl oz servings): 236 Calories; 21g Fat (78.9% calories from fat); 8g Protein; 4g Carbohydrate; 0g Dietary Fiber; 118mg Cholesterol; 180mg Sodium. Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.
Now that's not too bad at all. Oh, by the way, this is calculated with large eggs (including the white) and full-fat ricotta -- yet I've had a tough time finding rull-fat ricotta in this country, one mostly finds part-skim ricotta (still plenty creamy
) at 10% butterfat. To put it to scale, that's only 7g less fat and 0.5g more carb per 8 fl oz Cup of ricotta.
The only possible explanation for their really weird carb, sugars and fiber counts is that they actually used Fat Free dairy products (and didn't mention it) because as we all know, they are pumped up with thickeners (usually carbs) and sweeteners (usually carbs) to make up for the lack of fats...though that doesn't explain their other numbers for protein and fats per serving...completely whacked, those recipe counts, I would just ignore them.
ps: I ran their numbers through my Hidden Carb Calculator that assumes the calories are correct, subtracts the proteins and fats calorie values from the total cals, leaving only carb cals in theory, and that one says that IF THEIR CALS ARE CORRECT for the products they're using, the carb count is somewhere around 17g per serving. Go figure. So either the Cals are totally wrong, or the products are as I suggested and not as listed.
Quote:
I'm thinking I could use 1/4 of a cup of heavy cream and make up the liquid amount by using 1/4 cup of DeVinci syrup (to replace some of the the granular Splenda). Do you have any idea how much Splenda a sf syrup would replace? I planned on using the vanilla syrup, and eliminating the vanilla in the recipe.
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If you still want to reduce the carbs (by my calculation, sitting at 4g per serving of 4 oz ramekin), here's the deal with the liquid DaVinci Syrup (I have this from the DaVinci people, as posted elsewhere here in this KitchenTalk forum):
1 Tbsp DaVinci SF Syrup = 1 Tbsp + 1 Tsp sugar sweetness ( 1 & 1/3 as sweet).
So if Splenda is spoon-for-spoon, then for every 4 Tsp of Splenda granular, you can use 3 Tsp of DaVinci liquid.
Of course, if you use Karen Barnaby's synergy method, use half Splenda granular and half Canadian Sugar Twin (or other sweetener of your choice), and then cut the total amount of combined sweeteners in half! It actually works! So to replace 1/2 Splenda granular in this recipe, you could use roughly 1/8th Cup (2 Tbsp) of Canadian Sugar Twin and 1/8th Cup of DaVinci (2 Tbsp) -- close enough at this level -- to get this:
Whole Recipe: 1844 Calories; 166g Fat (80.7% calories from fat); 66g Protein; 24g Carbohydrate; 0g Dietary Fiber; 942mg Cholesterol; 1602mg Sodium. Exchanges: 9 Lean Meat; 1/2 Non-Fat Milk; 28 1/2 Fat.
Per Serving (8 x 4 fl oz): 230 Calories; 21g Fat (80.7% calories from fat); 8g Protein; 3g Carbohydrate; 0g Dietary Fiber; 118mg Cholesterol; 200mg Sodium. Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.
It's a LOT of errors in one recipe, but it has been known to happen...that's why we all look out for each other here, eh?