Atkins Dessert Recipes

Ingredients:

1 envelope gelatin
2 cup heavy cream
8 packets sugar substitute
1 vanilla bean

Instructions:

Lightly oil six 6-ounce custard cups. In small bowl sprinkle gelatin over
3 tablespoons cold water, let sit 5 minutes until softened. Meanwhile, in
medium saucepan combine heavy cream, 1/2 cup water, sugar substitute and
scrapped out vanilla bean seeds. Bring to a boil over medium heat. Remove
from heat, add gelatin mixture; stir until melted.

Pour mixture into prepared cups. Cover surface with plastic wrap to
prevent skin from forming. Refrigerate at least 3 hours. Turn out onto
serving plates.

This recipe yields 6 servings.

Carbohydrates: 3.5 grams
Net Carbs: 3.5 grams
Protein: 2.6 grams
Fat: 29.5 grams
Calories: 283

Variations:
• Almond Panna Cotta: Omit vanilla. Instead, stir in 1/4 teaspoon almond
extract.
• Coconut Panna Cotta: Omit vanilla. Instead, stir in 1/4 teaspoon
coconut extract

Comments: Vanilla bean imparts the most flavor, but extract is fine in a
pinch. Just add 1 teaspoon along with the gelatin.

Description:
"The name of this dessert means cooked cream in Italian, and the recipe is
simplicity itself."
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): 292 Calories; 29g Fat (88.6%
calories from fat); 2g Protein; 7g Carbohydrate; 0g Dietary Fiber; 109mg
Cholesterol; 45mg Sodium. Exchanges: 0 Non-Fat Milk; 6 Fat; 1/2 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0

Preparation Time: 0:00

Servings: 6