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Parmesan rind syns - your thoughts please!

jaylou

Gold Member
#1
Bit of a strange on this but I need some like minded (SW) peoples thoughts...

Being a frugal type I don't like to waste anything so I freeze left over fresh parmesan rind (you know, the hard bit at the end of the block that always gets thrown away!).

I use this when I am cooking minestrone soup or a risotto or something similar and remove it at the end of cooking - nothing comes off this, it goes all gooey but it does add a heap of flavour and uses up those left over bits!

So, my question is..... would you add any syns??
 
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bettylollypop

soon to be skinny minnie
S: 16st8lb C: 16st1lb G: 11st0lb Loss: 0st7lb(3.02%)
#2
Not sure about that, sorry hun. I love that, the fact that you freeze those end bits, i need to start doing that! x
 
S: 12st6lb C: 11st12lb G: 8st6lb BMI: 28.5 Loss: 0st8lb(4.6%)
#3
I would assume that whilst melting fat is being released in to the soup, so maybe add some syns or have less hex a dairy for that day?
 


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