Bittersweet Chocolate Brownie Drops
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-24-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 12
2 tablespoons whole-wheat pastry flour
2 tablespoons Atkins Bake Mix
1/4 teaspoon baking powder
3 ounces unsweetened baking chocolate, coarsely chopped
6 tablespoons heavy cream
2 tablespoons unsalted butter
2 large eggs, room temperature
3/4 cup granular sugar substitute
Heat oven to 375 degrees.  Line a baking sheet with parchment paper or nonstick aluminum foil; set aside.  In a bowl, whisk
pastry flour, bake mix and baking powder.
In a microwave-safe bowl, melt chocolate, cream and butter on 50 percent power 1 1/2 to 2 minutes, until butter is melted and
chocolate is softened.  Let stand 5 minutes; stir until smooth.
With an electric mixer on medium speed, beat eggs and sugar substitute until light and fluffy.  Gradually beat the slightly warm
chocolate mixture into the egg mixture.  Beat in flour mixture on low speed just until combined.
Drop slightly rounded measuring teaspoonfuls of dough onto prepared sheet.  Bake 5 1/2 to 6 minutes, until just set but soft on
top.  Transfer to a wire rack to cool completely.  Store in an airtight container.
This recipe yields 12 servings.
Carbohydrates: 4.5 grams
Net Carbs: 3 grams
Fiber: 1.5 grams
Protein: 3 grams
Fat: 9 grams
Calories: 108
Comments:  Keep whole-wheat pastry flour in your refrigerator for making low carb treats at home.  It provides just enough
gluten to give baked goods a chewy texture.  Whole-wheat pastry flour is available at kingarthurflour.com
Cookies, Desserts
Per Serving (excluding unknown items): 92 Calories; 9g Fat (83.3% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol;
26mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.		   Black and White Shake
Fred Thompson
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-24-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 1
This delicious combo satisfies both chocaholics and vanilla lovers.  Be sure to make ahead of time for flavor to blend.
1 scoop Atkins Chocolate Shake Mix - (1/4 cup)
1 scoop Atkins Vanilla Shake Mix - (1/4 cup)
2 tablespoons Atkins Sugar Free Raspberry Syrup
1 cup cold water
Mix the two shake mixes and raspberry syrup with cold water in a shaker or pint jar.  Shake until frothy and well combined.
Place in the freezer for 20 minutes to allow flavors to blend.  Stir to remix before serving.
This recipe yields 1 serving.
Carbohydrates: 2 grams
Net Carbs: 1 grams
Fiber: 1 grams
Protein: 24 grams
Fat: 8.5 grams
Calories: 175
Beverages
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 7mg
Sodium.  Exchanges: .


one page view?




Share "Low Carb Cookbook":

Download for all devices (1.35 MB)