Reply #30: Well, the thing about a tablespoon of syrup... [View All]

is that I'd rather have none at all if I can't really pour it on there. And what would I do with that other half of the banana?

Long ago I just gave up on some real favorites like tapiocoa and rice puddings, or rice dishes in general, simply because the tablespoon, or third of a cup, or whatever other miniscule amount just made it silly to even bother with the stuff. Giving up high sugared syrup and other carb-laden things is light action compared to what a lot of other people have to deal with-- including not having much food at all, like half the world seems to be troubled with.

(I do use real maple syrup as a "secret ingredient" in some cooking or baking where it's for others and it's easier to resist the temptation to wolf down a dozen muffins or a whole fruit pie-- at such times only the best will do.)