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Updated at the end! 2/28/10
I can do this! Chocolate Cream Frosty while on a diet? Count me in!
I love Love LOVE Atkins.com! Have you checked out some of the recipes they have there? You can search by Phase or by Course, and a couple other options I haven’t yet explored.
Today, as I was checking out the dessert section I found the recipe for this yummy, wonderful bit o’ chocolate fabulousness! But I don’t own any sugar-free chocolate syrup. Matter of fact, if I even knew that such a thing existed I surely would have bought it already, but I never even imagined it. So, I sat here and wondered a little, wondered about what store I oughtta call and see if they have this nifty, guilt free indulgence, and several thoughts struck me all at once.
- Hey! I know how to make regular chocolate syrup.
- I have Splenda in the pantry and I KNOW you can cook with that!
- I can make sugar-free chocolate syrup!
I just substituted the Splenda for the sugar and made some delicious elixir.
Sugar-Free Chocolate Syrup
You’ll need:
- ¾ cup water
- 18 pkts Splenda *see update at end!
- ½ cup cocoa powder
- dash salt
- ½ tsp vanilla
Combine the first four ingredients in a small/medium sauce pan. Cook over low heat, stirring frequently, for about five minutes. Remove from heat and stir in the vanilla.
Pour into ½ pint jar.
Too easy!
Here, dip your finger in! Give it a taste! It’s marvelous!
Chocolate Cream Frosty a la Atkins
This recipe is doubled so you can let the kids have a tiny taste and not feel like you got gypped!
You’ll need:
- 6 large ice cubes
- 1 cup water
- ¼ cup heavy cream
- ¼ cup sugar-free chocolate syrup
Combine all ingredients in the blender and give it a good whirl until it’s rather frothy.
Here’s the good word! According to Atkins.com this has only 2 gr. of carbs!
Enjoy!
Update: Looks like I better switch to Stevia for this and all my other sweet purposes. Check out this info Mommaofmany turned me on to. Can’t be eatin’ these harmful chemical soups or feedin’ ‘em to my kiddoes!
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Well, Liberty, my only experience with carob are the carob-chip-cookies my mom used to make way back when. Maybe it wasn’t fresh, ‘cuz if was fairly gross, or maybe it was doe to the expectation my taste buds had for chocolate.
You could also substitute carob powder for anything chocolate, because carob is naturally sweet. My son made a pan of carob “chocolate” today which only needed two tablespoons of agave nectar, due to the natural flavor of the carob. Chocolate is bitter on its own, but nice fresh carob isn’t.
Just checking in on you. You haven’t posted in a few days. Hope all is well with your family.
Oh we still have agave nectar in the house. Hubs uses it in his tea. I don’t use it because, although it’s lower than sugar, the carbs are still there. Can’t remember the numbers off the top of my head, but more than I need.
What happened to the agave nectar that you turned my family onto? We tried stevia and like the taste of the agave better. We found the stevia to have an aftertaste we didn’t care for. We did grow some stevia in the herb garden too but only a couple of plants. We loved inviting people to chew on a leaf (after it turns brown) and then be surprised at the sweetness.
Well, Mommaofmany, i really had my head in the sand on that one. Thanks for the link. Now I wonder, can I use Stevia in my chocolate syrup? Anybody know?
Please, Mother Hen, look into the dangers of Splenda. It is an icky, man-made substance that isn’t healthy at all.
http://www.splendaexposed.com/