Dr. Atkins' New Diet Cookbook (18 page)
Read Dr. Atkins' New Diet Cookbook Online
Authors: Robert C. Atkins
Tags: #Cooking, #Health & Healing, #General, #Low Fat
Mix all ingredients together and refrigerate for ½ hour.
T
OTAL
G
RAMS
6.7
G
RAMS PER
T
ABLESPOON
0.7
8 tablespoons
10 tomatoes, chopped
½ teaspoon salt
Place tomatoes in a saucepan. Sprinkle with salt. Simmer for ½ hour uncovered. Strain, mashing pulp through strainer. Cool. Store in refrigerator.
T
OTAL
G
RAMS
53.0
G
RAMS PER
T
ABLESPOON
6.6
40 tablespoons
2 cups Tomato Paste
½ cup lemon juice
½ cup water
½ teaspoon salt
1 teaspoon oregano
⅛ teaspoon cumin
⅛ teaspoon nutmeg
⅛ teaspoon pepper
½ teaspoon dry mustard
dash garlic powder
Place all ingredients in a blender or food processor and blend well. Refrigerate.
T
OTAL
G
RAMS
23.6
G
RAMS PER
T
ABLESPOON
0.6
Mac-Nut Candy
10 candies
2 tablespoons No-Cal chocolate syrup
2 packets sugar substitute
6 tablespoons unsweetened coconut
10 large macadamia nuts
Mix syrup and sweetener. Spoon over coconut and mix well. Allow flavors to blend for 2 minutes. Roll nuts in coconut mixture until well covered. Place on wax paper in freezer for 10 minutes before serving.
To store:
Wrap well in wax paper and place in freezer bag.
T
OTAL
G
RAMS
26.4
G
RAMS PER
S
ERVING
2.7
12 balls
¼ teaspoon almond extract
2 packets sugar substitute
1 tablespoon coconut
3 tablespoons almond butter
*
1 tablespoon mascarpone cheese
Mix almond extract and 1 packet sugar substitute. Spoon over coconut and mix well. Mix almond butter, cheese, and 1 packet sugar substitute until fully blended.
Roll into ¼-inch balls, roll in coconut, and place in freezer for 10 minutes.
To store:
Wrap well in waxed paper and store in freezer bag.
T
OTAL
G
RAMS
14.5
G
RAMS PER
S
ERVING
1.2
12 cookies
1
Almond Ball
recipe (
page 186
)
2 tablespoons coconut
Preheat oven to 325° F.
Follow
Almond Ball
recipe, add coconut mixture and additional coconut.
Drop by teaspoonful onto greased cookie sheet.
Bake for 10 minutes or until golden brown. Be careful not to burn bottoms.
T
OTAL
G
RAMS
21.5
G
RAMS PER
S
ERVING
1.8
6 balls
1¼ cups fresh popped corn
3 tablespoons roasted pistachio nut butter
*
1 dozen cold pistachio nuts
Mix all ingredients and form into tablespoon-size balls. Serve.
T
OTAL
G
RAMS
21.1
G
RAMS PER
S
ERVING
3.5
13 tablespoons
¼ cup sugar-free vanilla pudding
2 cups heavy cream
¼ cup mascarpone cheese
¼ cup ricotta cheese
1 teaspoon vanilla extract
3 packets sugar substitute
Prepare pudding using heavy cream as liquid.
Place mascarpone, pudding, ricotta, and extract in bowl and whisk together.
Chocolate or butterscotch frosting may be made by substituting appropriate pudding flavor.
Use frosting on one of our sponge cakes.
T
OTAL
G
RAMS
27.7
G
RAMS PER
S
ERVING
2.1
2 ½-cup servings
1
Basic Frosting
recipe (
page 187
)
1 tablespoon No-Cal Pancake Syrup
Preheat oven to 350° F.
Place
Basic Frosting
in 2 small ramekins or custard cups. Bake for ½ hour or until set. Remove from oven and spoon pancake syrup on top. Serve immediately.
T
OTAL
G
RAMS
17.2
G
RAMS PER
S
ERVING
8.6
13 tablespoons, fills 1 cake
Follow
Basic Frosting
recipe directions and place mixture in freezer until frosting is the consistency of soft custard. May be used as cake frosting, between two cake layers, or enjoyed as a custard.
T
OTAL
G
RAMS
14.9
G
RAMS PER
S
ERVING
1.1
Ice Cream
Ice cream is a very important part of this diet. It has long been enjoyed as the special, delicious climax of afternoon picnics, informal lunches, and formal dinners. Dr. Atkins has been known to eat it watching football on a Sunday afternoon.
Because we all love it so much, I have perfected seven (one for each day of the week) no-fail ice cream recipes. Two of the recipes
(Vanilla
and
Coffee)
you may have from the beginning of the diet.
Coconut Macadamia, Butter Pecan
, and
Maple Walnut
may be added to the Ongoing Weight Loss. Premaintenance welcomes
Raspberry Rapture
and
Chocolate
. Maintenance offers
Chunky Chocolate Fudge Ice Cream
plus two frozen yogurts and two sorbets.
Preparing these creamy delights is easy. All you need are these recipes and an ice cream maker. This may sound expensive but it need not be. Hand-churned ice cream makers sell for as low as $25. Using them is easy. The preparation time is a little longer because the custard must be refrigerated for two hours before you can churn it. The electric machines start at about $70 and go up. Two that are under $90 are The Big Chill
®
and Gelato Modo 11
®
. Both make delicious ice cream from these recipes. The custard is churned in a container you prefreeze in your freezer. The entire process takes about ½ hour once the prepared custard is cooled at room temperature. You will rejoice at the way these ice cream makers make dessert (ice cream) while you eat dinner.
6 ½-cup servings
2 cups heavy cream
4 egg yolks
½ vanilla bean, slit open and scraped
8 packets sugar substitute
Heat cream in a heavy sauce pan over a low heat. Whisk in one egg yolk at a time. Add vanilla bean scrapings and whisk until custard begins to thicken. Remove from heat and cool. Beat one packet of sugar substitute at a time into cooled custard. At this point the custard is ready to add recipe ingredients that make it ice cream (see recipes that follow). Do not overlook the value of refrigerating the custard as it is and using it as a delicious, rich dessert. Or you could whisk in a tablespoon of brandy or brandy flavoring and serve it over berries. An elegant dessert, indeed.
T
OTAL
G
RAMS
20.8
G
RAMS PER
S
ERVING
3.5
8 ½-cup servings
1 recipe
Basic Ice Cream Custard
(
page 193
)
½ cup unsweetened cocoa
2 packets sugar substitute
2 tablespoons No-Cal chocolate syrup
2 tablespoons Sugar-Free Jell-O Chocolate Instant Pudding powder
Prepare
Basic
recipe. Whisk in cocoa. Beat until smooth. Remove from stove and whisk in sugar substitute, chocolate syrup, and pudding powder. Cool to room temperature. Place custard in ice cream maker. Churn according to manufacturer’s directions.
T
OTAL
G
RAMS
58.8
G
RAMS PER
S
ERVING
7.4
9 ½-cup servings
1 recipe
Chocolate Ice Cream
(
page 190
)
½ recipe
Chocolate Fudge
(
page 209
)
Prepare
Chocolate Ice Cream
and
Chocolate Fudge
recipes. Cut fudge into ¼-inch squares. Add to ice cream maker just before ice cream is ready.
T
OTAL
G
RAMS
72.5
G
RAMS PER
S
ERVING
8.0
8 ½-cup servings
1 recipe
Basic Ice Cream Custard
(
page 190
)
2 tablespoons No-Cal raspberry syrup
1 tablespoon Framboise (red raspberry liqueur)
1 cup whole raspberries
2 packets sugar substitute
Prepare
Basic Ice Cream Custard
. Allow to cool.
Mix syrup and Framboise together. Place raspberries in a small bowl. Sprinkle with sugar substitute. Add syrup and Framboise. Chill to allow flavors to blend (about 5 minutes).
Whisk raspberry mixture into cooling custard. Cool to room temperature. Place in ice cream maker and churn.
T
OTAL
G
RAMS
39.4
G
RAMS PER
S
ERVING
4.9
6 ½-cup servings
1 recipe
Basic Ice Cream Custard
(
page 190
)
1 tablespoon vanilla extract
2 tablespoons Sugar-Free Jell-O Vanilla Instant Pudding powder
Prepare
Basic Ice Cream Custard
. While cooling, whisk in vanilla extract and pudding powder. Cool to room temperature.
Place in ice cream maker and churn according to manufacturer’s directions.
T
OTAL
G
RAMS
32.2
G
RAMS PER
S
ERVING
5.4
8 ½-cup servings
1 recipe
Basic Ice Cream Custard
(
page 190
)
2 tablespoons sweet butter
1 cup pecan halves
2 packets sugar substitute
1 tablespoon Sugar Free Jell-O Butterscotch Instant Pudding powder
Prepare
Basic Ice Cream Custard
. Allow to cool.
Melt butter in a small skillet. Add nuts to pan. Sauté for one minute. Sprinkle with sugar substitute. Remove from heat and mix well, coating nuts completely. Whisk butterscotch pudding powder into cooling custard. Blend until smooth. Whisk nuts in. Cool to room temperature. Place in ice cream maker and churn according to manufacturer’s directions.
T
OTAL
G
RAMS
61.2
G
RAMS PER
S
ERVING
7.7
8 ½-cup servings
1 recipe
Basic Ice Cream Custard
(
page 190
)
¼ cup unsweetened coconut
½ teaspoon rum extract
½ cup whole unsalted macadamia nuts
1 tablespoon Sugar Free Jell-O Vanilla Instant Pudding powder
2 packets sugar substitute
Prepare
Basic Ice Cream Custard
. Allow to cool.
Place coconut in a small bowl and sprinkle rum extract on it. Stir to combine flavors. Whisk coconut, macadamia nuts, pudding powder, and sugar substitute into cooling custard. Cool to room temperature. Place in ice cream maker and churn according to manufacturer’s directions.
T
OTAL
G
RAMS
40.8
G
RAMS PER
S
ERVING
5.1
8 ½-cup servings
1 recipe
Basic Ice Cream Custard
(
page 190
)
1 tablespoon maple extract
2 tablespoons sweet butter
2 packets sugar substitute
1 cup walnut halves
Prepare
Basic Ice Cream Custard
. Whisk in maple extract. Melt butter in a skillet. Add nuts and sauté for 1 minute. Sprinkle with sugar substitute and mix well. Add nuts to custard and cool to room temperature. Place in ice cream maker and churn according to manufacturer’s directions.
T
OTAL
G
RAMS
34.6
G
RAMS PER
S
ERVING
4.3
8 ½-cup servings
1 recipe
Basic Ice Cream Custard
(
page 190
)
1 cup very strong decaffeinated coffee
2 tablespoons sugar-free French vanilla creme coffee
*
Prepare
Basic Ice Cream Custard
recipe. Brew coffee by using 2 cups water and 4 tablespoons decaf. When brewed, simmer over a low flame until it reduces by half. Remove from heat. Whisk in vanilla creme coffee and allow to cool. Whisk coffee mixture into
Basic Ice Cream Custard
. Cool to room temperature. Place in ice cream maker and churn according to manufacturer’s directions.
T
OTAL
G
RAMS
28.0
G
RAMS PER
S
ERVING
3.5