Atkins Chocolate Recipes

Ingredients:

1 cup cream
1 cup water
5 tsp unsweetened cocoa powder
2 pkt Splenda, or other sweetener
1/2 tsp vanilla extract
1/2 tsp almond extract
1 stick cinnamon

Instructions:

&1: 2" long, preferably delicate Mexican variety

The Aztecs made hot, spiced beverages with chocolate centuries before
Europeans came into contact with the precious cocoa bean. Their modern
Mexican descendants still spice hot chocolate with cinnamon and nuts to
make an intriguing beverage.

1. Combine all ingredients in a small saucepan. Heat over medium flame
until scalded but not boiling; stir with a whisk. Turn off heat; cover and
let steep 2 minutes. Stir well, and serve with a cinnamon stick in coffee
mugs.

Servings: 2

Prep time: 5 minutes

Carbohydrates: 6.5 grams

Net Carbs: 5.5 grams

Fiber: 1 grams

Protein: 3.5 grams

Fat: 44.5 grams

Calories: 436


NYC Nutrition Analysis (entire recipe):
water=426.1 g; calories=502; protein=8.24 g; total fat=47.57 g;
carbohydrate=14.2 g; dietary fiber=2.97 g; ash=2.17 g; calcium=247.8 mg;
phosphorus=257.8 mg; iron=1.37 mg; sodium=104.7 mg; potassium=435 mg;
magnesium=68.45 mg; zinc=1.34 mg; copper=0.38 mg; manganese=0.36 mg;
vitamin A=1521 IU; vitamin E=0.4 mg ATE; thiamin=0.08 mg; riboflavin=0.38
mg; niacin=0.35 mg; pantothenic acid=0.69 mg; vitamin B6=0.09 mg;
folate=8.39 ug; vitamin B12=0.53 ug; vitamin C=1.82 mg; saturated fat=29.57
g; monounsaturated fat=13.79 g; polyunsaturated fat=1.76 g;
cholesterol=158.6 mg; alcohol=1.49 g; caffeine=20.6 mg; selenium=2.72 ug;
refuse=0.%; %cal as carb:prot:fat=11:6:83; WW Pts=13.82; (incomplete
analysis)

Servings: 1