Atkins Fruit Recipes

Ingredients:

=== CRUST ===
3/4 cup Atkins Bake Mix
4 tbsp unsalted butter
3 oz cream cheese
1 tbsp sour cream
3 packets sugar substitute
=== FILLING ===
2 small Bartlett, Anjou or Bosc pears, cored, and
thinly sliced lengthwise
1/3 cup sugar substitute, plus
1 tbsp sugar substitute, divided
2 tbsp Cognac or brandy
1/2 tsp almond extract, divided
1/2 tsp ground ginger
8 oz cream cheese, room temperature
1 egg
2 tbsp no-sugar-added apricot jam
2 tbsp sliced natural almonds

Instructions:

For crust: Heat oven to 350 degrees. With an electric mixer on medium,
beat bake mix, butter, cream cheese, sour cream and sugar substitute until
well combiend. Pat dough on bottom and and 1/2-inch up sides of a 10-inch
tart pan. Prick dough and chill in freezer, while preparing filling.

For filling: In a small bowl, toss pear slices with 1 tablespoon of the
sugar substitute, Cognac, 1/4 teaspoon of the almond extract and ground
ginger until evenly distributed. Set aside. With the mixer, beat cream
cheese until soft and creamy. Add remaining 1/3 cup sugar substitute; beat
until smooth. Add egg and remaining 1/4 teaspooon almond extract; beat
until smooth. Scrape down sides of bowl as needed. Pour cream cheese
mixture into chilled tart shell.

Arrange pears on top of cream cheese mixture in slightly overlapping
concentric circles. If there is liquid left from the pears, pour it evenly
over the tart. Bake 30 minutes, or until cheese mixture is just set.
Remove from oven and place on a wire cooling rack.

Melt jam with 2 teaspoons hot water. Brush over hot tart and sprinkle with
almonds. Let tart cool completely before serving.

This recipe yields 6 servings.

Carbohydrates: 14.5 grams
Net Carbs: 11.5 grams
Fiber: 3 grams
Protein: 14.5 grams
Fat: 29.5 grams
Calories: 385

Comments: Choose pears that are just ripe -- slightly soft when pressed.
Under ripe fruit will not soften properly during baking and overripe fruit
is difficult to slice thinly without bruising.

Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-30-2003 by Joe Comiskey - Mad's Recipe Emporium"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 294 Calories; 27g Fat (82.6%
calories from fat); 5g Protein; 8g Carbohydrate; trace Dietary Fiber; 110mg
Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates.


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

Preparation Time: 0:00

Servings: 6