Atkins Cake Recipes
Mixed Berry Shortcakes Recipe
This Mixed Berry Shortcakes Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Mixed Berry Shortcakes Recipe, is that they can
all be seen as diet recipes in one form or another.
Other sites of interest:
Looksmart:
Diabetic
Recipes
Yahoo:
Weight Loss
Others who enjoyed this Mixed Berry Shortcakes Recipe, also visited the following
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Mixed Berry Shortcakes Recipe
Ingredients:
1 cup Atkins Bake Mix
1/2 cup pecan halves
3 tbsp granular sugar substitute, plus
2 tsp granular sugar substitute, divided
1 tsp salt
6 tbsp cold butter, cut small pieces
1 2/3 cup heavy cream, divided
1/4 cup sour cream
1 egg
3 cup mixed fresh berries
= (such as strawberries, blueberrie
raspberries)
Instructions:
In a food processor, pulse bake mix, pecans, 3 tablespoons of the sugar
substitute and salt until nuts are finely ground. (If you don't have a
food processor, grind the nuts in a nut or coffee grinder.) Add the butter
and pulse until butter pieces are the size of peas.
In a liquid measuring cup or bowl, whisk 2/3 cup of the heavy cream, sour
cream and egg. Pour evenly over the dry mixture and pulse just until
combined. Transfer dough to a baking sheet.
Separate dough into 12 equal-sized pieces (you'll need about 3 1/2
tablespoons of dough for each piece). Pat each piece into a disk measuring
2 1/2 to 3 inches across. Space disks evenly on baking sheet; chill in
refrigerator 30 minutes. (Dough may be kept for 1 one day at this point.)
Heat oven to 375 degrees. Bake shortcakes about 17 minutes, until bottoms
are golden brown. Cool on baking sheet set on a wire rack.
With an electric mixer on medium speed, beat remaining cup of heavy cream
with remaining 2 teaspoons sugar substitute until soft peaks form.
To assemble: Dollop 1/4 cup whipped cream on 6 six shortcakes, top with
1/2 cup berries and cover with remaining shortcakes.
This recipe yields 6 servings.
Carbohydrates: 16 grams
Net Carbs: 10.5 grams
Fiber: 5.5 grams
Protein: 16 grams
Fat: 49.5 grams
Calories: 558
Description:
"Nothing says "summer" like fresh berry shortcakes. You may prepare the
dough ahead of time, but for best results, bake just before serving."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-30-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 421 Calories; 45g Fat (93.2%
calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 157mg
Cholesterol; 512mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 9 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 6
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