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Erythritol and monk fruit extract
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<blockquote data-quote="satkins" data-source="post: 1176880" data-attributes="member: 280152"><p>So I made some ice cream with it. 2 cups heavy cream (35%), 1 cup milk (2%), 1/2 cup of the monk fruit blend and 2 tsp vanilla. Mix it all together and toss it in the ice cream maker. Fight with it for 20 to 25 minutes and boom, home made ice cream.</p><p></p><p>The results: It tasted really sweet and almost had a whipped cream taste and texture. So next time may be a little less cream and a bit more milk. I had about 1 cups of it. The wife and son had about the same amount. We still have about a cup left in the freezer.</p><p></p><p>Hows the BG you ask? Well I started at a 6.3. It was higher then normal because I had a couple slices of pizza 3 hours earlier. Sorry but I still like pizza. An hour after the ice cream it was still at 6.3. After two hours I was down to a 5.4. So over all I don't think it had that much of an effect on me. I'll try it again in a couple of days to see for sure.</p></blockquote><p></p>
[QUOTE="satkins, post: 1176880, member: 280152"] So I made some ice cream with it. 2 cups heavy cream (35%), 1 cup milk (2%), 1/2 cup of the monk fruit blend and 2 tsp vanilla. Mix it all together and toss it in the ice cream maker. Fight with it for 20 to 25 minutes and boom, home made ice cream. The results: It tasted really sweet and almost had a whipped cream taste and texture. So next time may be a little less cream and a bit more milk. I had about 1 cups of it. The wife and son had about the same amount. We still have about a cup left in the freezer. Hows the BG you ask? Well I started at a 6.3. It was higher then normal because I had a couple slices of pizza 3 hours earlier. Sorry but I still like pizza. An hour after the ice cream it was still at 6.3. After two hours I was down to a 5.4. So over all I don't think it had that much of an effect on me. I'll try it again in a couple of days to see for sure. [/QUOTE]
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