MAPLE SYRUP
This recipe is from Jennifer Eloff's "Splendid Low-Carbing" cookbook, page 172. It was a disappointment and turned out like a very slightly maple flavored, sweet gravy. It actually looks just like beef gravy in color and consistency. It's too salty, oily and the maple flavor is very weak. There are also problems with how the recipe is written. It says to add the Thickening Agent to the hot syrup and it never says to heat anything until later. Then it also says to sprinkle the Thickening Agent over the syrup, but it never says to whisk it in. Of course I knew better than to just let it sit on the surface and turn to glue, but someone else might not.
With granular Splenda:
Per Tablespoon: 13 Calories; 1g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per 1/4 cup: 57 Calories; 4g Fat; trace Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Tablespoon: 9 Calories; 1g Fat; trace Protein; trace Carbohydrate; trace Dietary Fiber; 0g Net Carbs
Per 1/4 cup: 41 Calories; 4g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
