Atkins Cake Recipes

Ingredients:

8 eggs, separated
1/2 cup granular sugar substitute, plus
2 tbsp granular sugar substitute
3/4 cup finely-ground hazelnuts
1 tsp grated orange rind
2 package frozen unsweetened raspberries -, (10 oz ea),

Instructions:

Heat oven to 350 degrees. In a large bowl, whisk egg yolks and sugar
substitute until creamy. Mix in nuts and orange rind.

With an electric mixer, beat egg whites until stiff peaks form. Fold one
third of the whites into nut batter, then fold in the remainder. Transfer
batter to a 9-inch springform pan. Bake 35 minutes until cake springs back
when lightly touched in center. Cool in pan on a rack 30 minutes.
Release cake and cool completely.

Pureé raspberries in a food processor or blender. Press through a sieve to
remove seeds. Sweeten pureé to taste with sugar substitute. Serve with
cake.

This recipe yields 10 servings.

Carbohydrates: 9 grams
Net Carbs: 5.5 grams
Fiber: 4.5 grams
Protein: 6.5 grams
Fat: 8 grams
Calories: 130

Comments: You may substitute almonds or walnuts for the hazelnuts in this
torte. For greatest volume, bring egg whites to room temperature before
beating.

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): 53 Calories; 4g Fat (61.9% calories
from fat); 4g Protein; trace Carbohydrate; trace Dietary Fiber; 150mg
Cholesterol; 44mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 10