View Single Post
  #21 (permalink)   Report Post  
jimbo
 
Posts: n/a
Default

On Tue, 06 Sep 2005 18:36:01 -0400, Trinity
> wrote:

>Nicky wrote:
>> "Sherry" > wrote in message
>> . 97.142...
>>
>>>From the Global Gourmet:
>>>
>>>1 lb. sweet butter
>>>1 lb. filo pastry
>>>1-2 lbs. blanched almonds, chopped
>>>1 lb. shelled walnuts
>>>2/3 cups sugar
>>>2 teaspoons ground cinnamon
>>>1 teaspoon allspice
>>>3 dozen whole cloves

>>
>>
>> Well, that bit doesn't look impossible, especially with Splenda. I wonder
>> what it would taste like with a Da Vinci poured over?
>>
>> Nicky.
>>

>Speaking of splenda. I could just sprinkle some on the just phyllo dough
>butter snack. I do admit though, the pine nuts really add a kick to it,
>so maybe with some trial and error, we could actually come up with a
>carb friendly version.
>
>
>Trinity


Da Vinci does make just a suger-free simple suger syrup, that might
work out well for a base.

Jelly
T2 since1999
A1C 5.7
Meds to numerous to name