Lightly Spicy Turnip 'fries'
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-21-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 6
These great-flavored root veggies are a good side dish or snack.  While not crispy, theyre still fun finger food.  Serve with low
carb ketchup.
4 turnips - (abt 1 1/4 lbs), trimmed, peeled
2 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon chili powder
Heat oven to 425 degrees.  Cut turnips into 2- by 1/2-inch sticks.  Place on a foil-lined jelly-roll pan.  Drizzle with oil and
sprinkle with salt and chili powder.  Toss with your hands to coat.  Spread out in a single layer.
Roast fries 30 minutes, turning halfway through cooking time for even browning.  Serve immediately.
This recipe yields 6 servings.
Carbohydrates: 4.5 grams
Net Carbs: 2.5 grams
Fiber: 2 grams
Protein: 0.5 grams
Fat: 4.5 grams
Calories: 59
Vegetables
Per Serving (excluding unknown items): 40 Calories; 5g Fat (98.7% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 315mg Sodium.  Exchanges: 0 Grain(Starch); 1 Fat.		   Lime "angel" Custard
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: 8
1/4 cup unsalted butter, softened
1/4 cup granular Sugar Twin
1/4 cup granular Splenda
Grated zest of 3 limes
4 large eggs, separated
2 tablespoons finely-ground almond meal
2 tablespoons gluten flour
1/2 cup lime juice
1 1/2 cups whipping cream
Preheat the oven to 375 degrees.
Cream the butter, sweeteners, and lime zest together.  Beat in the egg yolks, almond meal and gluten flour.  Stir in the lime juice
and whipping cream.  It's OK if the mixture looks curdled.
Beat the eggs to stiff peaks and fold into the lime mixture.  Place a 1-quart baking dish, 8 ramekins or custard cups into a larger
pan.  Fill with the custard and pour hot water into the larger pan to come halfway up the sides of the dish(es).
Bake for 45 minutes until the top is puffed and golden brown -- but still jiggly in the middle -- for the larger dish, 30 to 35
minutes for the smaller dishes.  Serve warm, room temperature or chilled.
This recipe yields 8 servings.
Total Calories: 2138
  Fat: 205 grams
  Carbs: 40 grams
  Fiber: 2 grams
  Protein: 48 grams
Comments:  This custard is like a crème brulee with a thin, soft, meringue-like top.  You can use lemon juice if you prefer or
substitute water for the juice and add 2 teaspoons of pure vanilla extract or a few drops of extract of your choice, which will lower
the carb count by 10 grams.
Desserts
Per Serving (excluding unknown items): 246 Calories; 25g Fat (88.8% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 183mg
Cholesterol; 53mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat.


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