Thanks for the info...I remember seeing the sugar free vanilla at Second Cup, but I didn't pay much attention to it. I was filing the memory with respect to my coffee because I love the vanilla lattes. The sf syrup I bought at either Sobey's or Save on Foods. I have been stopping at either on the way home from work lately, so bought it at one or the other.
Where do you get the light ricotta? One of the other ladies at work and I have looked at a lot of places and have only been able to locate the regular. I have been using it, but sparingly.
I am also fortunate with the Canadian bacon...I work at a college that teaches trade programs, one of which is meatcutting. I get the instructors to do up special lean meats for me, and special packages of lean bacon.
Have any of you tried bison? We have several bison herds around the acreage where we live, so bison meat is plentiful here. I was reading the info on it and it is even more lean that chicken or fish. We tend to eat quite a bit of it instead of beef. Slightly different texture in a roast, but when I serve to company, most people don't know that they have eaten bison and comment on how tender it is.
The only problem that I have is with the DS's girlfriend who is currently living with us. She claims that she can tell the difference and doesn't like it, but when I tell her it is beef she eats it...then I have to feel guilty for the lie.