Dr. Atkins' New Diet Cookbook (19 page)

8 ½-cup servings

2 cups Dannon Lite vanilla yogurt

2 egg yolks

8 packets sugar substitute

3
Stewed Peaches,
diced (
page 211
)

1 tablespoon No-Cal raspberry syrup

Whisk yogurt, egg yolks, and sugar substitute together over a low heat. Stir until mixture begins to thicken. Remove from heat. Add peaches and raspberry syrup. Mix well. Cool to room temperature. Place in ice cream maker and churn according to manufacturer’s directions.

T
OTAL
G
RAMS
65.7
G
RAMS PER
S
ERVING
8.2

4 ½-cup servings

2 cups Dannon Lite vanilla yogurt

2 egg yolks

4 packets sugar substitute

2 tablespoons No-Cal chocolate syrup

Heat yogurt on low heat. Whisk in egg yolks, sugar substitute, and No-Cal syrup. Stir until mixture begins to thicken. Remove from heat and cool to room temperature. Place in ice cream maker and churn according to manufacturer’s directions.

T
OTAL
G
RAMS
65.7
G
RAMS PER
S
ERVING
16.4

8 ½-cup servings

1 cup heavy cream

2 egg yolks

1 teaspoon lemon extract

8 packets sugar substitute

1 cup raspberries

½ cup No-Cal raspberry syrup

½ cup Framboise (red raspberry liqueur)

Heat cream on low heat. Whisk in egg yolks one at a time. Add lemon extract and 4 packets of sugar substitute. Whisk until mixture begins to thicken. Remove from heat.

Wash and dry raspberries. Place in a bowl. Sprinkle with 4 packets of sugar substitute. Add raspberry syrup and Framboise. Mix well.

Whisk raspberry mixture into cream mixture. Cool to room temperature.

Place mixture in ice cream maker and churn according to manufacturer’s directions.

T
OTAL
G
RAMS
37.4
G
RAMS PER
S
ERVING
4.7

8 ½-cup servings

1 cup heavy cream

2 egg yolks

8 packets sugar substitute

1 cup fresh grapefruit juice

1 package sugar-free lemon Jell-O

½ cup Cointreau (orange liqueur)

Heat heavy cream on low heat. Whisk in one egg yolk at a time. Remove from heat. Whisk in sugar substitute.

Heat grapefruit juice to boiling. Pour over Jell-O and mix until Jell-O completely dissolves. Whisk in Cointreau. Mix grapefruit mixture with heavy cream. Blend very well. Place in ice cream maker and churn according to manufacturer’s directions.

T
OTAL
G
RAMS
52.7
G
RAMS PER
S
ERVING
6.6

12 servings

1 recipe
Lemon Sponge Cake
(
page 199
)

1 recipe
Cannoli Custard Frosting
(
page 188
)

1 tablespoon rum or rum extract

1 recipe
Chocolate Basic Frosting
(
page 187
–
188
)

Bake two layers of
Sponge Cake
and cool. Mix rum with
Custard
. Spread custard on top of one cake layer. Add second layer. Cover with
Frosting
.

T
OTAL
G
RAMS
85.7
G
RAMS PER
S
ERVING
7.1

8 servings

1 package diet strawberry gelatin

1 package diet lime gelatin

1 package diet orange gelatin

3 packages diet lemon gelatin

1 cup heavy cream

1 teaspoon vanilla extract

Prepare first 3 diet gelatins separately, using 1½ cups water each. Refrigerate each in separate shallow pans until thoroughly firm. Dice each into tiny cubes.

Mix all 3 packages of lemon diet gelatin with 2¾ cups water. Allow to thicken. When mixture is very thick, but not firm, add heavy cream. Thicken again. Fold in all flavors of gelatin cubes and vanilla extract. Chill until thoroughly firm, in a decorative mold.

T
OTAL
G
RAMS
23.0
G
RAMS PER
S
ERVING
2.9

24 cookies

¾ cup soy flour

2 teaspoons cocoa

1½ teaspoons baking powder

4 packets sugar substitute

pinch salt

⅓ cup peanut butter

1 egg, beaten

1 teaspoon melted butter

½ cup heavy cream

1 teaspoon vanilla extract

½ teaspoon chocolate extract

Preheat oven to 375° F.

Sift dry ingredients into bowl.

Combine peanut butter with remaining ingredients and add to flour mixture. Stir until blended.

Drop by teaspoon onto greased cookie sheet. Bake for 10–12 minutes until brown.

T
OTAL
G
RAMS
47.9
G
RAMS PER
C
OOKIE
2.0

8 servings

½ cup heavy cream

1 cup soy flour

1½ teaspoons baking powder
dash salt

3 eggs

8 packets sugar substitute

2 teaspoons vanilla extract

1 teaspoon lemon extract

Preheat oven to 300° F.

Scald cream and remove from heat.

Sift flour, baking powder, and salt together.

Beat eggs and sugar substitute thoroughly until thick and lemon colored. Blend in flour mixture just until smooth. Add warm cream and extracts to mixture. Pour batter immediately into a 9-inch greased tube pan. Bake for 45 minutes, or until done.

T
OTAL
G
RAMS
56.0
G
RAMS PER
S
ERVING
7.0

8 servings

½ cup heavy cream

1 cup soy flour

1½ teaspoons baking powder

pinch salt

½ teaspoon cinnamon

⅛ teaspoon ground cloves

¼ teaspoon nutmeg

3 eggs

8 packets sugar substitute

1 teaspoon brandy extract

2 teaspoons vanilla extract

Preheat oven to 325° F.

Scald cream and remove from heat. Sift flour, baking powder, salt, and spices together.

Beat eggs with sugar substitute until very thick. Blend in flour mixture until smooth. Add warm cream and extracts to mixture. Pour batter immediately into 8-inch greased layer pan. Bake for 40 minutes, or until done.

T
OTAL
G
RAMS
53.7
G
RAMS PER
S
ERVING
6.7

8 servings

½ cup soy flour

½ teaspoon baking powder
pinch salt

1 tablespoon unsweetened cocoa

2 eggs

8 packets sugar substitute

1 teaspoon vanilla extract

1 teaspoon chocolate extract

Preheat oven to 325° F.

Sift flour, baking powder, salt, and cocoa together.

Beat eggs with sugar substitute until very thick.

Stir in extracts. Fold in flour mixture. Bake in 8-inch greased layer pan for 30 minutes or until done. Makes 1 layer.

T
OTAL
G
RAMS
30.9
G
RAMS PER
S
ERVING
3.9

24 1-inch forms

17-ounce package unsweetened grated coconut

1 package diet gelatin (any fruit flavor)

1 cup ground almonds

½ cup heavy cream

4 packets sugar substitute

½ teaspoon vanilla extract

½ teaspoon almond extract

Combine all ingredients. Shape into any designs you like—fruits, vegetables, and so forth. (Food coloring may be added to simulate true details.)

Chill until forms hold their shape.

T
OTAL
G
RAMS
95.3
G
RAMS PER
S
ERVING
4.0

1 pie crust

1 cup soy flour

½ cup ground almonds

2 packets sugar substitute

pinch cinnamon

⅓ cup butter, chilled

Preheat oven to 400° F.

Stir first 4 ingredients together. Cut in butter. Work well into dry ingredients.

Cover with wax paper and refrigerate for 1 hour.

Place in pie pan patting crumb mixture over sides and bottom with back of spoon. Use fork tines to decorate edges of pie crust and to prick holes in bottom and sides of crust. Place empty disposable pie plate over pie (to keep crust from puffing). Bake for 30 minutes until solid and brown around edges. Remove second pan, cover
edges with foil, and allow center to brown thoroughly (about 5 minutes). Cool.

Substitute for
Pie Shell
when on Maintenance.

T
OTAL
G
RAMS
42.1

8 servings

3 egg yolks, beaten

1½ cups water

2 packets sugar substitute

1 package diet lemon gelatin

2 tablespoons lemon juice

1 teaspoon lemon extract

½ teaspoon grated lemon rind

3 egg whites

⅛ teaspoon salt

1 recipe
Pie Shell,
baked (
page 211
)

Combine egg yolks, 1 cup water, and sugar substitute in a saucepan. Simmer, stirring constantly, until mixture begins to boil. Remove from heat, and stir in gelatin. Add remainder of water, lemon juice, lemon extract, and rind. Chill until somewhat thickened.

Beat egg whites and salt until mixture stands in stiff peaks. Stir gelatin mixture slightly, and fold in egg whites. Pour into prepared
Pie Shell
. Chill until firm.

T
OTAL
G
RAMS
27.4
G
RAMS PER
S
ERVING
3.4

10 servings

½ cup coconut

⅛ cup Cointreau

1 tablespoon butter

2½ cups heavy cream

1 envelope unflavored gelatin

¼ cup cold water

6 packets sugar substitute

4 egg whites at room temperature

2 teaspoons vanilla

1 recipe
Pie Shell,
baked (optional) (
page 211
)

Place coconut in flameproof bowl. Heat Cointreau and ignite. Pour over coconut. (Flames will be high.)

Heat butter in skillet. Add coconut and lightly toast it. Remove 2 tablespoons toasted coconut and set aside. Add 1 cup heavy cream to skillet. Simmer 4 minutes.

Sprinkle gelatin over cold water. Mix well to dissolve. Add to cream mixture. Simmer and stir until it begins to thicken. Remove from heat. Add 3 packets sugar substitute. Cool.

Beat egg whites until stiff with 1 packet of sugar substitute.

Fold egg whites into cool cream mixture.

Pour mixture into pie plate sprayed with oil substitute, or into prepared and baked
Pie Shell
.

Refrigerate until firm.

Beat 1½ cups heavy cream with vanilla and 2 packets sugar substitute. Pile on top of firm cream mixture. Refrigerate for at least 2 hours before serving. Sprinkle with reserved coconut.

T
OTAL
G
RAMS
37.3
G
RAMS PER
S
ERVING
3.7

8 servings

½ cup chopped pecans or walnuts

1 recipe
Pie Shell
(
page 211
)

2 ounces unsweetened chocolate

2 tablespoons hot water

2 tablespoons peppermint extract

1 teaspoon vanilla

1 tablespoon crème de cacao

9 packets sugar substitute

2 cups heavy cream

Preheat oven to 275° F.

Sprinkle chopped nuts over
Pie Shell
and bake for 1 hour until lightly browned and crisp to touch. Cool, preferably leaving in oven until cool.

Melt chocolate in double boiler, stir in water, and cook until smooth. Remove from heat, and add peppermint extract, vanilla, crème de cacao, and sugar substitute.

Whip heavy cream with 1 packet of sugar substitute. Fold 1 cup whipped cream into chocolate mixture.

Spoon into pie shell and chill for 2–3 hours.

Just before serving, spread remaining 1 cup whipped cream over top.

T
OTAL
. G
RAMS
63.4
G
RAMS PER
S
ERVING
7.9

12 servings

16 ounces cream cheese at room temperature

3 eggs

1 cup crème fraîche or sour cream

½ vanilla bean, scraped

12 packets sugar substitute

Preheat oven to 350° F.

Place all ingredients in a blender and blend for 15 minutes. Pour mixture into a 9-inch springform pan. Place in a pan of hot water in oven. If water evaporates during baking, add more hot water as needed. Bake for 1 hour, turn off oven and leave cake in oven 1 hour more.