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Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-29-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 10
Our holiday dessert is a tender vanilla cake topped with a layer of whipped cream and berries.
1 3/4 cups Atkins Bake Mix
1 cup granulated sugar substitute
= (such as Splenda)
1/4 teaspoon salt
2 teaspoons lemon zest
9 large room temperature eggs, separated
3/4 cup cold water
1/2 cup vegetable oil
4 teaspoons vanilla extract, divided
1/2 teaspoon cream of tartar
1 cup heavy cream
4 packets sugar substitute
1 quart strawberries, halved
1/2 cup blueberries
Heat oven to 350 degrees.  Line a 13- by 9-inch baking pan with parchment paper.  In a large bowl whisk bake mix, sugar
substitute, salt and zest.  Combine yolks, water, oil and 2 teaspoons vanilla extract.  Slowly add liquid mixture to dry mixture;
combine with a spatula.
With an electric mixer on high, beat whites and cream of tartar until stiff peaks form, about 4 minutes.
In three additions fold whites into yolk mixture.  Pour batter into prepared pan.  Bake 25 minutes until toothpick inserted in center
comes out clean.  Cool completely.
Transfer cake to a serving platter.  Insert strips of waxed paper underneath cake.  With an electric mixer on high, beat cream,
remaining 2 teaspoons vanilla extract, and sugar substitute until soft peaks form.  Spread whipped cream in an even layer on top
and sides of cake.
Arrange blueberries in upper left corner of cake to form a small blue square field to represent stars.  Form "stripes" by arranging
strawberries in horizontal lines across cake.  Remove paper strips before serving.
This recipe yields 10 servings.
Carbohydrates: 14 grams
Net Carbs: 10 grams
Fiber: 3.5 grams
Protein: 8 grams
Fat: 26 grams
Calories: 364
Cakes, Desserts
Per Serving (excluding unknown items): 207 Calories; 20g Fat (85.3% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 33mg
Cholesterol; 66mg Sodium.  Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.		   Flat Roasted Chicken With Prosciutto and Green Olives
Karen Barnaby
Karen's Gourmet Low-Carb Recipes at http://www.Lowcarb.ca
Formatted for MC6: 05-27-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
This Italian chicken dish will have wonderful smells coming from your oven -- especially welcoming on a chilly night.  Serve it
over raw spinach to make a warm salad.  The heat of the chicken will cook the spinach slightly.
1 free-range chicken - (3 1/2 to 4 lbs)
Salt, to taste
Freshly-ground black pepper, to taste
1/4 pound prosciutto in one piece, diced 1/2" cubes
1/3 cup minced shallots
2 garlic cloves, minced
1/2 cup whole green olives, unpitted
1/2 cup white wine
Salt, to taste
Freshly-ground black pepper, to taste
Preheat the oven to 350 degrees.
With a sharp heavy knife, split the chicken down the backbone and open it up.  Turn it breast-side up and flatten with the palm of
your hand.  Cut a slit in the skin at the bottom of the breast and slip the "ankles" of the chicken through the slit.  Sprinkle liberally
with salt and pepper.
Transfer the chicken, breast-side down, to a lightly oiled roasting pan.  Bake for 45 minutes.  While the chicken is baking, prepare
and combine the prosciutto, shallots, garlic and olives.
Remove the chicken from the oven and transfer to a plate.  Remove any accumulated fat from the roasting pan.  Scatter the
prosciutto mixture evenly in the roasting pan and add the white wine.  Place the chicken skin-side up into the pan.  Bake for 45
minutes longer.
Remove the chicken from the pan.  Either carve the chicken or cut it up into serving pieces.  Pour the prosciutto mixture over the
chicken and serve.
This recipe yields 3 to 4 servings.
Total Carbohydrates: 20
Total Carbohydrates minus Fiber: 10.7
Carbohydrates per Serving (4): 5
Carbohydrates per Serving minus Fiber (4) : 2.69
Chicken, Poultry
Per Serving (excluding unknown items): 32 Calories; trace Fat (1.2% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 3mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable.


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