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 pears (Bartlett/Anjou/Bosc), cored,

THINLY SLICED LENGTHWISE

1/3 cup sugar substitute
1 tbsp sugar substitute
2 tbsp cognac or brandy
1/2 tsp almond extract, divided
1/2 tsp ground ginger
8 oz cream cheese, room temp
1 large egg
2 tbsp apricot jam, no-sugar-added
2 tbsp sliced natural almonds

Instructions:

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.

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

2. For filling: In a small bowl, toss pear slices with 1 tbs of the sugar
substitute, Cognac, 1/4 tsp 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 teaspoon almond extract; beat until smooth. Scrape
down sides of bowl as needed. Pour cream cheese mixture into chilled tart
shell.

3. 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.

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

Prep time: 40 minutes

Bake/Cook time: 30 minutes

Carbohydrates: 14.5 grams

Net Carbs: 11.5 grams

Fiber: 3 grams

Protein: 14.5 grams

Fat: 29.5 grams

Calories: 385

Servings: 6