Atkins Dessert Recipes

Ingredients:

4 oz cream cheese
1/4 cup cottage cheese
1/4 sour cream
1/2 cup heavy cream
2 packets sugar substitute
1 tsp vanilla extract
1 pinch salt

Instructions:

Poke several holes in bottoms of disposable muffin tins. Wet cheesecloth,
wring out and fold in half. Drape cheesecloth over tin and press into
molds, leaving a 2-inch overhang along border of tin.

In food processor combine cream cheese, cottage cheese and sour cream until
smooth, scraping sides occasionally as needed; transfer to medium bowl.

With an electric beater, whip cream, sugar substitute, vanilla and salt
until stiff. In three additions, fold whipped cream into cheese mixture.
Divide among tins, cover with overhanging cheesecloth.

Place tin on rack over baking sheet. Refrigerate 24 hours or until solid.
To unmold, take cheesecloth off top of molds and invert tin onto a
platter. Remove tin and gently pull off cheesecloth. If desired, serve
with berry purée, sweetened with sugar substitute.

This recipe yields 6 servings.

Carbohydrates: 2 grams
Net Carbs: 2 grams
Protein: 3 grams
Fat: 16 grams
Calories: 167

Description:
"This rich classic French dessert, traditionally made in a large,
heart-shaped mold, is usually served with a strawberry purée."
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): 167 Calories; 16g Fat (86.3%
calories from fat); 3g Protein; 2g Carbohydrate; 0g Dietary Fiber; 53mg
Cholesterol; 130mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 3
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6