Atkins Cake Recipes
Shortcakes, Mixed Berry - Atkins Recipe
This Shortcakes, Mixed Berry - Atkins Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Shortcakes, Mixed Berry - Atkins Recipe, is that they can
all be seen as diet recipes in one form or another.
Other sites of interest:
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Shortcakes, Mixed Berry - Atkins Recipe
Ingredients:
1 cup atkins bake mix
1/2 cup pecan halves
3 tbsp granular sugar substitute
2 tsp granular sugar substitute
1 tsp salt
6 tbsp cold butter, small pieces
1 2/3 cup heavy cream, divided
1/4 cup sour cream
1 large egg
3 cup mixed fresh berries, such as strawberries
BLUEBERRIES, RASPBERRIES
Instructions:
Nothing says 'summer' like fresh berry shortcakes. You may prepare the
dough ahead of time, but for best results, bake just before serving.
1. In a food processor, pulse bake mix, pecans, 3 tbs of the sugar
substitute and salt until nuts are finely ground. (If you don’t have a food
processor, grind the nuts in a nut or coffee grinder.) Add the butter and
pulse until butter pieces are the size of peas.
2. In a liquid measuring cup or bowl, whisk 2/3 cup of the heavy cream,
sour cream and egg. Pour evenly over the dry mixture and pulse just until
combined. Transfer dough to a baking sheet.
3. Separate dough into 12 equal-sized pieces (you’ll need about 3 ½ tbs of
dough for each piece). Pat each piece into a disk measuring 2 ½” to 3”
across. Space disks evenly on baking sheet; chill in refrigerator 30
minutes. (Dough may be kept for 1 one day at this point.)
4. Heat oven to 375º F. Bake shortcakes about 17 minutes, until bottoms are
golden brown. Cool on baking sheet set on a wire rack.
5. With an electric mixer on medium speed, beat remaining cup of heavy
cream with remaining 2 tsp sugar substitute until soft peaks form. To
assemble: Dollop 1/4 cup whipped cream on 6 six shortcakes, top with 1/2
cup berries and cover with remaining shortcakes.
Prep time: 5 minutes
Bake/Cook time: 15 minutes
Chill time: 30 minutes
Carbohydrates: 16 grams
Net Carbs: 10.5 grams
Fiber: 5.5 grams
Protein: 16 grams
Fat: 49.5 grams
Calories: 558
Servings: 6
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Earth, thou great footstool of our God, who reigns on high; thou fruitful source of all our raiment, life, and food; our house, our
parent, and our nurse.
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