Atkins Fruit Recipes

Ingredients:

1/2 cup Atkins Pancake & Waffle Mix
1 tbsp oil or melted butter
2 large eggs, lightly beaten
1/3 cup sour cream
3 tsp freshly-grated orange rind, divided
2 cup fresh or frozen blueberries - (12 o
1 tbsp granular sugar substitute

Instructions:

Heat waffle iron. In medium bowl stir together mix, oil, eggs, sour cream
and 2 teaspoons of the orange rind. Pour approximately 1/4 cup of batter
in center of waffle iron. Cook according to manufacturer's instructions
until crisp and golden brown. Repeat until all batter is used.

To keep prepared waffles warm and prevent them from getting soggy while you
use up your batter, place them in a 200 degree oven, directly on oven
racks.

For sauce: Mix blueberries, sugar substitute and remaining 1 teaspoon
orange rind in medium pot over high heat. Stirring occasionally, bring to
a boil. Reduce to low. Simmer 10 minutes, until berries have given off
liquid and volume has been reduced to about 1 1/2 cups. Purée with an
immersion blender. To serve, divide waffles on four plates and serve with
blueberry sauce.

This recipe yields 4 servings.

Carbohydrates: 15 grams
Net Carbs: 11.5 grams
Fiber: 3.5 grams
Protein: 10.5 grams
Fat: 11 grams
Calories: 192

Comments: We substituted sour cream for water in this recipe and added a
little orange zest for a tasty variation on Atkins Pancake & Waffle Mix.
Make a double batch and freeze half for quick weekday breakfasts. Fresh
blueberry sauce is great on waffles, pancakes and low carb ice cream, and
it takes all of ten minutes to prepare.

Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"07-01-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 74 Calories; 6g Fat (75.9% calories
from fat); 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 102mg
Cholesterol; 38mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat.


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

Preparation Time: 0:00

Servings: 4