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The aged wines are then blended and steeped with herbs, spices and fruit peel and sweetened with a special flavoured mixture of alcohol and grape juice.
A blend of raw peanuts and oats (or sometimes bulgur, with the chance addition of puréed banana), and sweetened with a strong dose of brown sugar, it was flavorful and sustaining.
The two best desserts were a sheep's milk mahalabia —a Middle Eastern pudding, as the glossary will tell you — that was flecked with pistachios and sweetened with a pomegranate syrup; and a mixed nut tart that tasted like a sheet of spongy, non-brittle brittle.
For dessert in Phase 1, Agatston recommends sugar free Jell-O and ricotta cheese with vanilla or almond extract and sweetened with a sugar substitute.[4] He also suggests chilled espresso custard and, after Phase 2, lime cheesecake, chocolate-dipped strawberries, and poached pears in red wine[1].
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You can add 1/4 oz by weight of corn sugar (dextrose) or cane sugar to carbonate the soda and sweeten with a substitute.
A strong tea made of the leaves and sweetened with honey is a traditional remedy for nose, throat, and lung afflictions and is sometimes applied externally to bruises.
In the morning, you blend them and eat them raw, flavoured with berries and sweetened with dates for a creamy, satisfying start to the day.
Slathered in a fermented soybean-and-chili paste that is mellowed and sweetened with cream, it's a glam-rock sop for the cocktails.
They are seasoned with an undercurrent of bacon, and sweetened with onions.
It's then blended with a base of Barolo wine and sweetened with sugar.
Dessert was blueberry slump, made with blueberries simmered with dumplings and sweetened with maple syrup.
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