Atkins Dessert Recipes

Ingredients:

1 packet gelatin
1/4 cup cold water, plus
3 tbsp cold water
1/4 cup Atkins Sugar-Free Hazelnut Syrup
2 cup heavy cream
8 packets sugar substitute
1 tbsp fresh lime juice
2 tbsp freshly-grated lime peel
1/4 cup shelled undyed pistachios
Lime peel, for garnish

Instructions:

Spray six 6-ounce molds or dessert cups with cooking spray.

In small bowl sprinkle gelatin over 3 tablespoons of water. Let sit 5
minutes, until softened.

Meanwhile, in medium saucepan combine hazelnut syrup, heavy cream,
remaining 1/4 cup water, sugar substitute, lime juice and grated lime peel;
bring to a boil over medium heat. Remove from heat, stir in gelatin
mixture to melt.

Divide mixture among prepared molds. Cover with plastic wrap to prevent
skin from forming. Refrigerate 4 hours or overnight.

Turn out molds onto serving plates, sprinkle with pistachios and garnish
with lime peel.

This recipe yields 6 servings.

Carbohydrates: 5.5 grams
Net Carbs: 4.5 grams
Protein: 4 grams
Fat: 32 grams
Calories: 310

Comments: Our version of panna cotta, Italian for "cooked cream," is true
to the original with two significant differences. To cut carbs, we used
sugar substitute and Atkins Sugar Free Hazelnut Syrup. The dish takes 15
minutes to whip up; the hard part is waiting for it to chill so you can
revel in its tangy flavor and creamy texture! Then sprinkle with pistachio
nuts and enjoy. To unmold, dip a clean dishtowel in hot water, wring out
and wrap around each mold for 15 seconds, then remove. Repeat, if
necessary.

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): 293 Calories; 29g Fat (88.4%
calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 109mg
Cholesterol; 45mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 6 Fat; 1/2
Other Carbohydrates.


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

Preparation Time: 0:00

Servings: 6