* Exported from MasterCook *
Berries With Chocolate Ganache
Recipe By :n/a
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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2 pints strawberries
1 cup raspberries
1 cup blueberries
3 Aikins Endulge bars, broken in pieces,optional
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Rinse berries and pat dry. Halve strawberries. Mix berries and divide
in 8 dessert dishes.
In a double boiler (or in a heatproof bowl set over, but not touching,
a pot of simmering water), melt Endulge bars with cream. Stir until
smooth; mix in vanilla extract. Cool slightly; drizzle sauce over
fruit.
This recipe yields 8 servings.
Carbohydrates: 11.5 grams
Net Carbs: 7 grams
Fiber: 4.5 grams
Protein: 1.5 grams
Fat: 10.5 grams
Calories: 148
Description:
"This festive and delicious dessert couldn't be simpler to prepare.
If you want to gild the lily, top each portion with a dollop of
sweetened whipped cream mixed with a little sour cream."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-24-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 92 Calories; 6g Fat (54.6%
calories from fat); 1g Protein; 10g Carbohydrate; 3g Dietary Fiber;
20mg Cholesterol; 7mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1
Fat.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Cranberry Parfait
Recipe By :n/a
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 cup fresh cranberries
= (fresh or frozen)
1 cup Atkins Sugar Free Vanilla Syrup
2 scoops Atkins Strawberry Shake Mix
3 cups water -- divided
2 1/2 envelopes unflavored gelatin
4 packages sugar substitute
In a blender, combine cranberries, vanilla syrup and shake mix. Puree
until smooth.
In a mixing bowl, pour 1 cup cold water; sprinkle gelatin into water
and let stand 1 minute.
Combine remaining 2 cups water with sugar substitute and bring to a
boil (either in a microwave or on the stovetop). Add hot water mixture
to gelatin mixture; stir until gelatin dissolves. Add berry mixture
and stir until smooth. Pour into eight custard cups. Chill at least 3
hours to set.
This recipe yields 8 servings.
Carbohydrates: 2 grams
Net Carbs: 1.5 grams
Fiber: 0.5 grams
Protein: 5 grams
Fat: 1 grams
Calories: 37
Description:
"Sweet, creamy and refreshing. For Thanksgiving, cranberries are
traditional, but unsweetened strawberries, blueberries or raspberries
can be substituted."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-29-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 109 Calories; trace Fat (0.2%
calories from fat); 2g Protein; 26g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 72mg Sodium. Exchanges: 0 Fruit; 1 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Fresh Fruit Kabobs With Almond Crème
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
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2 kiwis -- each cut 4 rounds
16 raspberries
16 blackberries
1/2 pint strawberries
1 star fruit -- cut 8 slices
3/4 cup plain whole milk yogurt
1/4 cup heavy cream
1 1/2 tablespoons granular sugar substitute
1/2 teaspoon almond extract
8 twelve-inch skewers
Onto each skewer thread 1 kiwi slice, 2 raspberries, 2 blackberries, 1
strawberry and 1 star fruit slice.
In a medium bowl, whisk yogurt, heavy cream, sugar substitute and
almond extract. Pour into serving dish. Serve kabobs with dipping
sauce.
This recipe yields 4 servings.
Carbohydrates: 18 grams
Net Carbs: 12.5 grams
Fiber: 5.5 grams
Protein: 3 grams
Fat: 7.5 grams
Calories: 147
Description:
"If you wish to prepare the kabobs ahead of time, place damp paper
towels over them and cover tightly with plastic wrap. The accompanying
yogurt dipping sauce is so good you'll find yourself inventing dishes
to put it on."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-20-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 366 Calories; 8g Fat (17.8%
calories from fat); 5g Protein; 77g Carbohydrate; 32g Dietary Fiber;
20mg Cholesterol; 6mg Sodium. Exchanges: 5 Fruit; 0 Non-Fat Milk; 1
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Lynne's Chocolate Dipping Sauce
Recipe By :Lynne Axiak
Serving Size : 0 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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1 ounce unsweetened chocolate
2 tablespoons cocoa butter
1 tablespoon heavy cream
1 teaspoon vanilla
Splenda® granular -- to taste
GENTLY melt chocolate and butter, remove from heat, stir in cream and
vanilla and sweetener, fold in crushed nuts. Dip fresh washed and dried
strawberries or lowcarb walnut cookies or whatever you choose to dip.
Place on waxed paper and chill until hardened.
if your chocolate is separating, try warming the cream to room
temperature by nuking for 2-3 seconds or leaving out for an hour before
making the chocolate. Some people say they never have this problem if
they use already premelted chocolate (ie: nestles) or by using the
microwave to melt the chocolate.
Cocoa butter: can usually be found in the lotion aisle of the a health
food store. Make sure you buy 100% pure cocoa butter.
Cuisine:
"Low Carb"
Source:
"http://pages.cthome.net/axiak/chocpage.html"
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Per Serving (excluding unknown items): 453 Calories; 48g Fat (89.4%
calories from fat); 3g Protein; 10g Carbohydrate; 4g Dietary Fiber;
20mg Cholesterol; 10mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 9 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Rhubarb-Strawberry Pie
Recipe By :Tracey Seaman
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Amount Measure Ingredient -- Preparation Method
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1 prebaked Atkins Pie Crust -- (see recipe)
4 rhubarb stalks - (1 1/4 lbs) -- finely diced
1/2 cup water
4 packets sugar substitute
1 pint strawberries -- hulled, quartered
1 tablespoon ThickenThin Not/Starch thickener -- plus
2 teaspoons ThickenThin Not/Starch thickener
1/2 teaspoon fresh lemon juice
1/8 teaspoon salt
1 cup heavy cream
1 teaspoon pure vanilla extract
In a medium saucepan, combine rhubarb, water and sugar substitute.
Bring to a boil. Reduce the heat and simmer 10 minutes, until rhubarb
is falling apart.
Stir in berries, thickener, lemon juice and salt. Stir over low heat
until thickened, about 3 minutes. Adjust sweetness by adding more
sugar substitute, if necessary. Let cool, stirring occasionally.
Pour filling into prepared pie shell. Chill until set, about 2 hours.
(Allow enough time for the pie to set up, at least 2 hours. Otherwise
it will be too soft to cut into slices.)
Before serving whip the cream with vanilla until stiff peaks form.
Pipe or spoon over the pie in a decorative fashion.
This recipe yields 8 servings.
Carbohydrates: 10.5 grams
Net Carbs: 6.5 grams
Fiber: 4 grams
Protein: 3 grams
Fat: 22 grams
Calories: 274
The challenge: Creating a fruit pie that is relatively low in
carbohydrates. The solution: We used rhubarb, a relatively low-carb
vegetable that cooks and tastes like fruit. Rhubarb is often paired
with strawberries in a traditional springtime pie. But with frozen
rhubarb and the year-round availability of strawberries, this pie can
be enjoyed anytime. Blueberries or raspberries may also be substituted
for strawberries for variety. ThickenThin gives the pie consistency,
and is the carboydrate controlled alternative to cornstarch. We've
kept this version on the [censored] side, but if you prefer sweeter desserts,
add an extra packet or two of sugar substitute. This pie is delicious
topped with whipped cream sweetened with sugar substitute or Atkins
Sugar Free Strawberry syrup.
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-30-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 116 Calories; 11g Fat (84.1%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 41mg
Cholesterol; 47mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Rum Custard Sauce
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Accompaniment Desserts
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup whole milk
1/2 tablespoon real sugar
1 tablespoon Splenda
1/2 heavy cream -- whipped with
Artificial sweetener -- to taste
2 tablespoons dark rum
1/3 cup heavy cream
1 piece vanilla bean - (1" long)
2 egg yolks
Heat milk and cream with vanilla bean to just below a boil in top of a
double boiler. Discard vanilla bean.
Beat egg yolks, Splenda, and sugar until light and lemon colored.
Gradually stir in whole milk and cream mixture. Strain mixture back
into double boiler and heat over simmering water. Stir with a wooden
spoon until custard thickens and coats the spoon.
Immediately set pan into cold water to stop cooking. At serving time,
stir the rum into custard and fold in whipped cream.
This recipe yields 2 cups; 1/2 carb gram per tablespoon.
Comments: For use on blueberries, sliced peaches, or strawberries.
Note: You can use artificial rum flavor (sold with extracts) to reduce
carbs and eliminate alcohol, but it's pretty negligible anyway and the
real stuff makes it pretty good.
Source:
"Low Carb Recipes at http://www.lowcarbluxury.com"
S(Formatted for MC6):
"06-12-2003 by Joe Comiskey - Mad's Recipe Emporium"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 917 Calories; 86g Fat (89.7%
calories from fat); 12g Protein; 10g Carbohydrate; 0g Dietary Fiber;
708mg Cholesterol; 129mg Sodium. Exchanges: 1/2 Lean Meat; 1 Non-Fat
Milk; 16 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban