I was surprised at how quickly I went through my first bottle of Kroger's Apriva. The label states that it contains 200 servings and a serving is one "squirt". The first day that I used it, I marked the date on the bottom of the bottle so that I could see how long it lasted. It looks like two weeks is about it for me and I only used it to sweeten my coffee. At the most, I drank coffee three or four days per week and I drank three or four cups (mugs) each time that I made coffee for myself. I've been using 4-5 squirts of the sweetener per mug of coffee. If I've done the math correctly, that works out to no more than 160 squirts per bottle, not 200. Also, there were some days when I lost interest and only drank two or three cups and some days when I used less of the sweetener so 160 is being generous. The number of servings in my bottle was probably closer to 120-130. There might be a couple of squeezes left in there after my first cup of coffee this morning but there's not enough that I can hear or feel it sloshing around when I shake the bottle.
I still like the convenience of this product. It would be great to take on a trip or when going to a restaurant, but I rarely travel and we almost never eat out. I did buy another bottle of Apriva this week because Kroger had it on sale but that will probably be the last one I'll buy. A large bottle of Sweetzfree goes a lot farther for the money, I think.
It appears that the second bottle of Apriva that I bought is not good. It's very weak and it takes at least 8 squirts to get even a tiny bit of sweetness. After putting about 8 squirts in my cup of coffee, with no result, I added 2 drops of Sweetzfree and then it finally tasted sweet. One drop of Sweetzfree would have been enough to do it, but the second drop come out by accident.
ReplyDeleteI made coffee again this morning and verified that it does take at least 8 squirts of Apriva from the new bottle to get my coffee only slightly sweet.
DeleteOff topic question................
ReplyDeleteI am about to make another batch of the Emerald Isle Soup, one of my faves, and wondered why you recommended not freezing? Is it due to the heavy cream?
I would like to make a double batch and store portions of the soup for later.
BTW
I just put together your recipe for Season Salt, it is very good. Why have I been buying Lawry's all these years. DUH!
I'm sure that it was because of the cream. You could make the soup up to the point where the cream is added and freeze it. Then, add the cream when you reheat it later.
DeleteThe trouble with Lawry's seasoning salt is that it's basically spicy sugar.
So, I am confused. [happens a lot, lol]
DeleteI also have your delicious Cream of Chicken in my freezer, made with heavy cream, and the instructions say it can be frozen. I have taken servings out of the freezer and re-heated, gently, on a very low temp such as defrost. No problem.
Why is this different?
I think maybe the xanthan gum in the Cream of Chicken Soup helps keep the cream from separating but I'm just guessing.
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