I recently bought food flavorings on the Dutch Dukan diet webshop www.mijndukandieetwebshop.com because I couldn’t find any ‘new’ flavorings beside the ‘classical’ ones (vanilla, lemon, almond) in the supermarket. I chose the following flavorings: Melted butter, Crème brulée, Hazelnut, Pistachio, Walnut, Cheddar, Dark chocolate, Caramel and Honey.
NB: I am not following the Dukan diet -I’m not trying to lose weight and I don’t “diet”, I just try to eat healthy 90% of the time- but I enjoy the Dukan diet’s dessert recipes to prepare low-calorie treats because of my big sweat tooth.
My favorite #1 flavoring has to be the hazelnut flavoring. I make myself delicious Starbucks caffé lattes: I put unsweetened soy milk in my milk frother for 1 min, then add the milk foam to a good coffee with a few drops of hazelnut flavoring and vanilla extract and here it is: a fancy latte that doesn’t cost 4 euro and doesn’t have a ton of sugar or any weird sweeteners!
I frequently mix a few drops of the hazelnut flavoring with fat-reduced cocoa and fat free Greek yogurt for a Nutella-flavored snack in case of chocolate craving emergency.
Greek yogurt, cocoa, hazelnut flavoring.
When I really want to cut down the calories, I replaced the cocoa with the dark chocolate flavoring, which is my second favorite flavoring. It really does the trick, tastes like chocolate so I’m using it a lot to cut down on the cocoa in my home-made recipe experiments.
The walnut flavoring comes 3rd in my “favorite flavoring top 3”. I love using it in reduced-fat brownie recipes like my hemp protein brownies.
I enjoy the caramel and honey flavorings in fancy coffees or home-made chai tea mixtures but they don’t taste as natural and “real” as the dark chocolate and walnut flavorings.
The pistachio flavoring is nice but I couldn’t figure out many recipes with it except flavored custards or puddings:
I was disappointed by the crème brulée flavoring: it just tastes like eggs and doesn’t add any new “layer of flavor” to custards and crèmes.
The melted butter flavoring does add a buttery taste to cookies but the flavor quickly becomes too present after more than 2 drops: the cookies then taste like dehydrated mashed potato powder.
The worst flavoring has to be the cheddar flavoring: it tastes like the melted butter flavoring but stronger. I guess it could be ok in a recipe for a savory cake with ham and fat free cottage cheese.
I tried a recipe from the Dukan patisserie cookbook with the melted butter flavor. This is a Dukan adaptation of a French butter cookie called “langues de chat”. These cookies are usually eaten by old ladies when they have afternoon tea in France.
The ‘regular’ cookies look like this:
|Langues de chat|
In the Dukan patisserie cookbook they look like this:
|Dukan langues de chat|
And my cookies were a complete disaster and looked like this:
|I had never made such ugly cookies before!|
Here is the Dukan recipe:
– 3 tbsp of splenda
– 4 tbsp of corn starch
– 1 tsp of baking powder
– 1 fat free yogurt
– 5 drops of melted butter flavoring
– 10 drops of vanilla flavoring
– 6 egg whites
– a pinch of salt
Mix everything together except egg whites. Whip egg whites until stiff. Fold egg whites in the batter. Bake for 15 to 20 min at 180 degrees Celsius (350 F).
Do you have any flavoring suggestions that I should try? Has anybody tried other Dukan food flavorings like goat cheese or apple crumble?