Try these delicious Torani sugar free syrup flavors!
6 Pak Assortment ~ Chocolate ~ Irish Cream
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English Toffee Rum Drops
Makes 24 cookies
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4 egg whites
1/3 cup Torani English Toffee sugar free syrup
1/2 teaspoon rum extract
1/8 teaspoon cream of tartar
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Preheat oven to 225 F. Line cookie sheet with parchment paper. Make sure your metal or ceramic mixing bowl is super clean. With a good hand mixer beat egg whites and cream of tartar on HIGH until foamy.
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In a small bowl mix vanilla & English toffee syrup together. Add to the eggs a few drops at a time while still mixing. Beat until meringue starts to forms soft peaks and looks glossy. Don’t beat until stiff.
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Drop 24 spoonfuls onto a parchment paper cookie sheet. Bake for 1 hour. Turn off the oven, open the door a crack and let rest for 5-10 minutes.
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Remove from oven and allow to cool away from drafts to firm up. Carefully remove from parchment paper when cool and store in airtight container. Make these on a low humidity day in southern states!
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Strawberries & Cream Protein Shake
Serves 1
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1 scoop strawberry protein powder
2 tablespoons Torani strawberry sugar free syrup
2 oz light cream
8 oz water
1 cup crushed ice
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Combine ingredients, blend in your Magic Bullet for 30-60 seconds until frothy and thickened, then enjoy!
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Almond Roca Low Carb Cheesecake Fluff
Serves 8
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8 oz pkg light cream cheese
1 packet unflavored gelatin
8 oz water
4 oz light cream
4 tablespoons Torani Almond Roca sugar free syrup
2 teaspoons vanilla extract
6 packets Splenda
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In a small bowl add water and sprinkle gelatin over it. Let sit for 5 minutes or until softened. Add cream and stir well. In a medium bowl beat cream cheese, cream mixture, 3 tablespoons almond roca syrup, vanilla and Splenda on high until fluffy.
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Spoon into 8 individual dessert dishes. Drizzle a bit of Almonda Roca syrup over the top and drag a toothpick through to make a swirl design, if desired. Chill 4 hours or more, serve & enjoy!
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Tip: Can also be poured into an 8×8″ baking pan treated with cooking spray. Chill & serve as above.
