Atkins Chocolate Recipes

Ingredients:

6 oz pecan/walnut halves, chopped (1 1/2 cups )
18 packet sugar substitute
2 tbsp butter, softened
1 env unflavored gelatin
1 cup cold water, divided
2 package cream cheese, softened
1 tbsp orange/lemon zest, grated
1 tsp vanilla or lemon extract
2 oz unsweetened chocolate, melted, cooled
fresh berries for garnish, (optional)
pecans for garnish, (optional)

Instructions:

The two-toned filling is a snap to prepare, and it doesn't need baking
because it's set with gelatin.

1. Heat oven to 400°F. Butter a 9-inch springform pan. In medium bowl,
combine pecans, 6 packets sugar substitute and butter. Mix well and press
onto bottom and 1 up sides of prepared pan. Bake 10 minutes, until golden.
Cool on wire rack.

2. In small saucepan, sprinkle gelatin over 1/2 cup cold water. Let soften
1 minute. Stir over low heat until dissolved; set aside.

3. Place cream cheese in large bowl and beat with an electric mixer at high
speed until fluffy. Beat in remaining sugar substitute, zest and vanilla.
At low speed, beat in dissolved gelatin and remaining cold water. Set aside
1 cup mixture. Spread remainder in pecan crust.

4. Return reserved mixture to bowl and beat in chocolate. Place dollops of
chocolate mixture into plain mixture and swirl with knife, being careful
not to blend mixtures. Refrigerate 3 hours. If desired, garnish with
berries and pecans.

Prep time: 20 minutes

Bake/Cook time: 10 minutes

Chill time: 3 hours

Carbohydrates: 9 grams

Net Carbs: 6 grams

Fiber: 3 grams

Protein: 7.5 grams

Fat: 42 grams

Calories: 421

Servings: 8