Atkins Dessert Recipes

Ingredients:

=== CRUST ===
1/2 cup finely-ground blanched almonds
1/4 cup Atkins Bake Mix
3 packets sugar substitute
1/2 stick butter, melted
=== FILLING ===
1 1/2 cup Atkins Sugar-Free Pancake Syrup
4 eggs
18 packets sugar substitute
5 tbsp butter, melted, and
cooled slightly
1 tsp vanilla extract
1/2 tsp salt
2 cup toasted pecan pieces

Instructions:

Heat oven to 350 degrees. Mix ground almonds, bake mix, and sugar
substitute in a large bowl. Stir in butter with a fork. Chill crumb
mixture 20 minutes. With your fingertips press crumb mixture on bottom and
sides of a 9-inch pie plate. Bake 7 minutes, until browned and set.
Remove from oven; cool. Increase oven temperature to 375 degrees.

For filling, bring Atkins syrup to a simmer in a small saucepan. Cook 10
minutes, until reduced by half. Remove from heat; cool to room
temperature.

In a large bowl, whisk eggs, sugar substitute, melted butter and extract.
Whisk in syrup. Add toasted pecans and combine well. Pour mixture into
prepared piecrust and bake 20 minutes until edges are firm (center will be
quivery). Transfer to a wire rack to cool.

Pie may be refrigerated for up to 3 days. Reheat in a warm oven before
serving.

This recipe yields 8 servings.

Carbohydrates: 9 grams
Net Carbs: 5.5 grams
Fiber: 3.5 grams
Protein: 7.5 grams
Fat: 39.5 grams
Calories: 417

Description:
"As close to traditional pecan pie as controlled carb baking gets."
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): 159 Calories; 15g Fat (85.7%
calories from fat); 3g Protein; 3g Carbohydrate; 0g Dietary Fiber; 128mg
Cholesterol; 303mg Sodium. Exchanges: 1/2 Lean Meat; 3 Fat; 0 Other
Carbohydrates.


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

Preparation Time: 0:00

Servings: 8