Pear Tart
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-30-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 6
=== CRUST ===
3/4 cup Atkins Bake Mix
4 tablespoons unsalted butter
3 ounces cream cheese
1 tablespoon sour cream
3 packets sugar substitute
=== FILLING ===
2 small Bartlett, Anjou or Bosc pears, cored, and
thinly sliced lengthwise
1/3 cup sugar substitute, plus
1 tablespoon sugar substitute, divided
2 tablespoons Cognac or brandy
1/2 teaspoon almond extract, divided
1/2 teaspoon ground ginger
8 ounces cream cheese, room temperature
1 egg
2 tablespoons no-sugar-added apricot jam
2 tablespoons sliced natural almonds
For crust:  Heat oven to 350 degrees.  With an electric mixer on medium, beat bake mix, butter, cream cheese, sour cream and
sugar substitute until well combiend.  Pat dough on bottom and and 1/2-inch up sides of a 10-inch tart pan.  Prick dough and chill
in freezer, while preparing filling.
For filling:  In a small bowl, toss pear slices with 1 tablespoon of the sugar substitute, Cognac, 1/4 teaspoon 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 teaspooon almond extract; beat until smooth.  Scrape
down sides of bowl as needed.  Pour cream cheese mixture into chilled tart shell.
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.
Melt jam with 2 teaspoons hot water.  Brush over hot tart and sprinkle with almonds.  Let tart cool completely before serving.
This recipe yields 6 servings.
Carbohydrates: 14.5 grams
Net Carbs: 11.5 grams
Fiber: 3 grams
Protein: 14.5 grams
Fat: 29.5 grams
Calories: 385
Comments:  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.
Desserts, Fruit, Tarts
Per Serving (excluding unknown items): 295 Calories; 27g Fat (82.5% calories from fat); 5g Protein; 8g Carbohydrate; trace Dietary Fiber; 114mg
Cholesterol; 195mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates.		   Pecan Cheese Crisps
n/a
Low Carb Recipes at http://www.Lowcarbluxury.com
Formatted for MC6: 06-08-2003  by Joe Comiskey - Mad's Recipe Emporium
1/2 cup vital wheat gluten flour
1/4 cup whey protein
1/8 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon dry mustard
1 pinch cayenne pepper
1/2 cup butter, softened
2 cups shredded sharp cheddar or Swiss cheese
1/2 cup chopped/broken pecans - (small pieces)
Sift together flours, baking powder, mustard and pepper.  Cream butter, gradually blend in cheese and nuts.  Add flour mixture
slowly until blended.
Divide dough in half, make rolls 1 1/2-inch in diameter, wrap in foil or waxed paper and chill 3 hours or overnight.
Preheat oven to 400 degrees.
Slice each roll into very thin slices.  Arrange on greased cookie sheets.  Bake at 400 degrees for 6 minutes.  Cool immediately on
wire racks.
This recipe yields 7 dozen crackers; each 4 cracker serving is 1 carb gram.
Yield: 84 crackers
Appetizers, Snacks
Per Serving (excluding unknown items): 818 Calories; 92g Fat (99.0% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 248mg
Cholesterol; 1181mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 18 1/2 Fat; 0 Other Carbohydrates.


one page view?




Share "Low Carb Cookbook":

Download for all devices (1.35 MB)