Splenda Sweetened Homemade Yogurt

Splenda Sweetened Homemade Yogurt

Ingredients:
1 quart heavy cream
2 T plain yogurt
2 T splenda sweetened DaVinchi syrup
Put heavy cream into heat-proof container, and put in a pot of simmering water which
comes about half-way up the sides of the container. Simmer the cream for 20 minutes.
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Remove the jar from the water and allow to cool to room temperature. Stir in plain
yogurt, making sure it has live culture. Cover and leave at room temperature for 48
hours. Refrigerate.
I used vanilla syrup, and this was excellent. It was very rich, though, and I would
probably use whole milk next time. (The yogurt culture converts the lactose in the milk
to lactic acid, and thereby "eats" some of the carbs. One cup of yogurt made with milk
has about 4 carbs, rather than the 11-12 that is listed on the container of milk.)
Chocolate Truffles
Note: Makes as many pieces as you cut it into! The better quality chocolate has a
smoother texture than the more commonly available Baker’s chocolate due to its high
cocoa butter content. Callebaut, Valrhona and Scharffen Berger are all good choices.
Total Carbohydrates with nuts: 33, Total Carbohydrates without nuts: 22