Atkins Dessert Recipes

Ingredients:

1 prebaked Atkins Pie Crust, (see recipe)
4 rhubarb stalks - (1 1/4 lbs), finely diced
1/2 cup water
4 packets sugar substitute
1 pt strawberries, hulled, quartered
1 tbsp ThickenThin Not/Starch thickener, plus
2 tsp ThickenThin Not/Starch thickener
1/2 tsp fresh lemon juice
1/8 tsp salt
1 cup heavy cream
1 tsp pure vanilla extract

Instructions:

In a medium saucepan, combine rhubarb, water and sugar substitute. Bring
to a boil. Reduce the heat and simmer 10 minutes, until rhubarb is falling
apart.

Stir in berries, thickener, lemon juice and salt. Stir over low heat until
thickened, about 3 minutes. Adjust sweetness by adding more sugar
substitute, if necessary. Let cool, stirring occasionally.

Pour filling into prepared pie shell. Chill until set, about 2 hours.
(Allow enough time for the pie to set up, at least 2 hours. Otherwise it
will be too soft to cut into slices.)

Before serving whip the cream with vanilla until stiff peaks form. Pipe or
spoon over the pie in a decorative fashion.

This recipe yields 8 servings.

Carbohydrates: 10.5 grams
Net Carbs: 6.5 grams
Fiber: 4 grams
Protein: 3 grams
Fat: 22 grams
Calories: 274

The challenge: Creating a fruit pie that is relatively low in
carbohydrates. The solution: We used rhubarb, a relatively low-carb
vegetable that cooks and tastes like fruit. Rhubarb is often paired with
strawberries in a traditional springtime pie. But with frozen rhubarb and
the year-round availability of strawberries, this pie can be enjoyed
anytime. Blueberries or raspberries may also be substituted for
strawberries for variety. ThickenThin gives the pie consistency, and is
the carboydrate controlled alternative to cornstarch. We've kept this
version on the tart side, but if you prefer sweeter desserts, add an extra
packet or two of sugar substitute. This pie is delicious topped with
whipped cream sweetened with sugar substitute or Atkins Sugar Free
Strawberry syrup.

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): 116 Calories; 11g Fat (84.1%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 41mg
Cholesterol; 47mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0
Other Carbohydrates.


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

Preparation Time: 0:00

Servings: 8