Parmesan rind syns - your thoughts please!

[jaylou]

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??

 

[bettylollypop]

Not sure about that, sorry hun. I love that, the fact that you freeze those end bits, i need to start doing that! x

 

[crimson_noir]

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?