Sentences with phrase «much sugar if»

Juices, typically, they're gonna have too much sugar if it's a store - bought juice, so smoothies, you're gonna have the whole fruit in there.

You may not need as much sugar if you are going this route.

Not exact matches

If you think about it pretty much everything is better with a little blood sugar rush... including church!

It's extracted from birch trees and has a very low glycemic index, much lower than even agave or coconut palm sugar, and it tastes similar (if a little fresher) than sugar.

Therefore I'd really appreciate it if you could explain to me why they are so much better than refined sugar?

I was just wondering (It is okay if not) if you knew the calories of fat (g) and sugar (g) in your recipes or how I could work out (as and average) how much was in them?

This looks really amazing, full of protein too, but two bananas is way too much sugar, even if it's natural.

But if these are your first attempt at sugar free and gluten free brownies, or are making this for kids or other people, I would definitely go for the raw brownies instead, as they are much sweeter and probably more «likable».

Surprisingly, snacks like granola bars, protein bars and dried fruit can contain as much, if not more, sugar than their unhealthy rivals, such as chocolate bars.

It seems as if there is too much powdered sugar added.

Way too much sugar, I have to go half plain instant and Peaches in cream if I really want it, but I will put canned peaches that were packed in water or their own sugar (light), less total calories.When are you folks going to make a diabetic version????

Well, if you are washing the cabbage in warm water there is not going to be much yeast or bacteria on it so perhaps what it is doing is adding sugar.

I also add almond butter for extra protein, and coconut sugar for lower glycemic index... just a few twists that don't change the taste much if at all.

There are a lot of flavours in granola and if there is too much sugar it is just overpowered.

I did notice that it seemed like most options were heavily marketing themselves as vegan or paleo but there didn't see to be much variety if you wanted something low in sugar or carbs.

So, we've established how much I love salad and sugar cookies (not together), and if there's one thing that I will choose over a good salad at a restaurant, it's a bowl of chili.

Mine do get puffy, however, it's possible (if there's no way you accidentally used cake flour with leavening or mis - measured your leavining, adding too much) that it's a chemical thing with the lighter brown sugar... lighter color, less molasses, molasses add some acidity which I believe negates some of the baking soda, blah blah.

I stress out too much wondering if I'm washing all of the sugar off the sides or adding too much water as I wash with the other method.

Yours are so much darker than mine, and I am wondering if you used an extra dark molasses or brown sugar?

For the berries, opt for one tablespoon honey if you're working on limiting sugar consumption, or don't tend to eat much sugar, like me.

Glucose is given a GI of 100 and if a food has a GI of 50, then it raises blood sugar half as much as pure glucose.

It doesn't have much fiber in it, and the sugar alcohol content is high, but it's a good option if your sole purpose is to get more protein in your diet.

I don't know if I'm over cooking the cream and sugar to much at the beginning or if its when I'm wisking the eggs in one at a time... help tell me what to do... I love custard... I know it has something to do w / the eggs.any help out there?

I don't know much about kombucha, but if there's yeast, the yeast will be fermenting the sugar and turning it into carbon dioxide,.

Will it turn out much differently if I replace the coconut sugar with maple syrup or honey?

I'm wondering how much extra sugar you might have to add in if you go the natural way.

So, if I love baking so much, why did I decide to give up sugar for this week?

And if you have children get them involved in the making, there won't be too much of a mess.These cookies are incredibly versatile and with ZERO, I repeat ZERO added sugar.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

It always seems to crisp up too much as if there is too much sugar in the cure.

Ok well, there is going to be a small amount of sugar in the chocolate, but if you choose wisely it should be such a small amount you needn't worry too much about it.

I do just use regular ones since it is such a tiny amount I don't worry about it too much but if you really can't do the sugar then maybe go with cocoa nibs or just leave them out completely, you could even switch to some chopped nuts.

Take care using too much of the color however, because it will make your sugar too wet and may cause clumps or uneven color if over saturated.

Yogurt and granola is one of those breakfast foods that can easily become overloaded in sugars, especially if you buy commercial flavored yogurt, some of which has as much as sugar as soft drinks.

Also, if you use fresh ground peanut butter (without any sweetener) you will avoid too much sugar intake.

Plus you can control how much sugar, if any, needs to be added to the drink.

However if you can cut down on the sugar, this is so much better for you!

Would the points value change if the brown sugar was omitted completely??? if I used only half as much of the brown sugar??

If the nuts cool too much, the cinnamon / sugar will not adhere to the nuts and fall right off.

Use your cravings as your own gauge to determine how much is right for you and know that fruit absolutely can be part of a healthy lower sugar diet long term if you want it to be.

(See: Youtube, sugar the bitter truth) There is a lab that say they can test if HFCS has been added and just how much, within 5 % Are such tests in the pipeline for Foodsafetynews?

* if you don't have raw sugar, turbinado is pretty much the same, light brown sugar would be next best * if substituting table salt for Kosher reduce by about a third

I don't think they put much, if any, sugar.

(See: Youtube, sugar the bitter truth) There is a lab that say they can test within if HFCS has been added and how much within 5 % Are such tests in the pipeline for Foodsafetynews?

* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.

If I want to sub brown sugar for the maple syrup (can't afford to use 1/2 cup maple syrup), how much brown sugar would you suggest?

My personal stance is that if you can find a chocolate that is sweetened with a natural sugar -LCB- like cane sugar -RCB-, then it's a much better choice.

Note that mulberries are naturally sweet, so you may want to taste them to determine how much sugar to add, if any.

Just so you know, the seizing - when - you - add - the - cream is normal, not something you did wrong; the sugar is over 300 degrees and solidifies when you add the much cooler cream (happens too if you add butter, or any other ingredient in whatever caramelly - yumminess you're making).

If you're going with a two - ingredient bar, just cocoa and sugar, the origin of the beans is that much more important, as their flavour will be prominent.