Dr. Atkins' New Diet Cookbook (20 page)

T
OTAL
G
RAMS
33.0
G
RAMS PER
S
ERVING
2.8

10 servings

5 egg whites, at room temperature

6 packets sugar substitute

2 cups heavy cream

1½ teaspoons instant decaffeinated coffee

½ tablespoon gelatin

1 tablespoon cold water

3 tablespoons butter, at room temperature

4 egg yolks at room temperature

2 teaspoons mocha extract

½ cup chopped walnuts

Preheat oven to 275° F.

Butter 3 round layer cake pans.

Beat egg whites until they form soft peaks. Add 1 packet sugar substitute and beat until stiff. Divide whites among 3 pans. Bake for 45 minutes.

Combine 1 cup heavy cream and instant decaf coffee in top of double boiler. Stir with wire whisk until powder dissolves. Dissolve gelatin in cold water. Add gelatin to coffee mixture and heat just to boiling. Stir constantly with whisk. Remove from heat. Beat in 4 egg yolks, 1 yolk at a time. Add butter and beat well until dissolved. Add extract and remaining sugar substitute. Put in freezer to cool.

Whip remaining cup heavy cream until stiff.

When coffee mixture is cool, fold into whipped cream and refrigerate until layers are cooked and cooled. Pile cream between layers of meringue as you would frost a layer cake. Top with cream, making sure to cover sides.

Sprinkle nuts on top and sides. Refrigerate until serving time.

T
OTAL
G
RAMS
30.2
G
RAMS PER
S
ERVING
3.0

8 servings

½ cup butter

9 egg yolks

juice of 2 lemons

juice of 2 limes

6 packets sugar substitute

2 teaspoons grated lemon rind

4 egg whites

1½ cups heavy cream

1 teaspoon vanilla extract

Melt butter in saucepan over low heat.

Beat in egg yolks, one at a time, with wire whisk. Remove from heat. Add juice from lemons and limes, 4 packets sugar substitute, and lemon rind. Beat well. Cool.

Beat egg whites with 1 packet sugar substitute and vanilla extract. Fold into chilled mixture. Refrigerate for at least 2 hours.

T
OTAL
G
RAMS
31.1
G
RAMS PER
S
ERVING
3.9

8 servings

1 envelope unfavored gelatin

½ teaspoon salt

½ teaspoon nutmeg

½ teaspoon cinnamon

¼ teaspoon ginger

½ cup cold water

2 egg yolks, slightly beaten

1 cup heavy cream

1¼ cups canned pumpkin

8 packets sugar substitute

2 egg whites

Combine gelatin, salt, and spices. Add ¼ cup water. Stir. Mix egg yolks with heavy cream, ¼ cup water, and pumpkin in top of double boiler. Add gelatin mixture. Cook over boiling water for 10 minutes, stirring constantly. Refrigerate until thick as unbeaten egg whites. Stir occasionally. Add sugar substitute (taste for sweetness).

Beat egg whites until stiff. Fold chilled pumpkin mixture into egg whites. Be careful not to break down volume of egg whites. Turn into 1½-quart soufflé dish. Refrigerate.

T
OTAL
G
RAMS
39.9
G
RAMS PER
S
ERVING
5.0

6 popsicles

1½ cups sugar-free fruit-flavored soft drink

6 teaspoons cream

sprinkle of sugar substitute (optional)

Mix all ingredients together.

Fill plastic molds for popsicles (1 mold holds 6 popsicles) with mixture. Insert stick if desired. (It is best to do this when popsicles are partially frozen.)

Freeze.

T
OTAL
G
RAMS
4.5
G
RAMS PER
S
ERVING
0.8

40 cookies

½
cup chunk style, sugar-free peanut butter

¾ cup heavy cream

½ cup chopped pecans

2 teaspoons vanilla

4 packets sugar substitute

2 tablespoons soy flour

1 teaspoon baking powder

Preheat oven to 375° F.

Spray a cookie sheet with oil substitute.

Mix all ingredients in bowl. Blend well.

Drop on cookie sheet by teaspoonfuls. Bake for about 10 minutes.

T
OTAL
G
RAMS
47.6
G
RAMS PER
S
ERVING
1.2

15 squares

1
package Sugar-Free Jell-O Chocolate Instant Pudding

4 packets sugar substitute

½ cup heavy cream

1 tablespoon crème de cacao

3 heaping tablespoons chunk style, sugar-free peanut butter

Mix all ingredients together except peanut butter. Place over low heat and add peanut butter. Heat until peanut butter melts. Stir until well blended.

Spray a small baking pan with oil substitute. Spoon mixture into pan. Refrigerate until firm. Slice into at least 15 squares.

T
OTAL
G
RAMS
56.9
G
RAMS PER
S
QUARE
3.8

30 squares

½ cup butter, at room temperature

2 eggs

1 1-ounce square unsweetened chocolate

2 teaspoons chocolate extract

2 tablespoons water

2 tablespoons soy flour

½ cup coarsely chopped walnuts

8 packets sugar substitute

3 tablespoons crème de cacao

Preheat oven to 350° F.

Cream butter with electric hand mixer. Add eggs one at a time, beating well.

Melt chocolate with extract and water in top of double boiler. (If it gets too thick, add a little more water.)

Add melted chocolate, soy flour, chopped walnuts, and sugar substitute to butter. Mix well. Taste for sweetness. Add more sugar substitute if needed.

Grease a 1½-quart flat baking dish.

Pour in chocolate mixture. Bake 15 minutes. Do not overcook. Remove from oven. Sprinkle crème de cacao over top. Cool. Cut into at least 30 squares.

T
OTAL
G
RAMS
49.0
G
RAMS PER
S
QUARE
1.6

1 pie shell

4 egg whites

1 teaspoon cream of tartar

pinch of salt

4 teaspoons crème de cacao

Preheat oven to 250° F.

Place egg whites, cream of tartar, and salt in bowl. Beat together until frothy. Gradually add crème de cacao. Continue beating until whites are stiff, glossy, and stand in stiff peaks.

Grease a pie plate. Pour meringue into pie plate and form crust with back of spoon.

Bake for 1 hour.

How to Beat Egg Whites for Meringues:

Eggs will beat better at room temperature, but separate better when cold. The trick is to separate them when cold, then let stand until they reach room temperature.

The best way to beat egg whites is with an electric hand beater; however, a rotary beater will also do the job.

T
OTAL
G
RAMS
7.4

10 peach halves

5 ripe summer peaches, pitted and peeled, cut in halves

3 tablespoons No-Cal raspberry syrup

Place peaches and syrup in a small pan. Simmer covered for 20 minutes.

Serve hot or refrigerate.

T
OTAL
G
RAMS
49.0
G
RAMS PER
P
EACH
H
ALF
4.9

4½-cup servings

1 package sugar-free raspberry Jell-O

1 cup boiling water

1 cup cold diet Snapple raspberry iced tea

Dissolve Jell-O in hot water. Cool. Add iced tea. Refrigerate until jelled.

For lemon, use lemon Jell-O and diet Snapple lemon iced tea.

T
OTAL
G
RAMS
1.4
G
RAMS PER
S
ERVING
0.4

8 ½-cup servings

1
package sugar-free raspberry Jell-O

1 cup diet Snapple raspberry iced tea, heated to boiling

1 cup sour cream

Dissolve Jell-O in hot Snapple. Cool to room temperature.

Whisk in sour cream, beating until blended. Refrigerate until jelled.

For lemon cream, use diet lemon Jell-O and diet Snapple lemon iced tea.

T
OTAL
G
RAMS
10.2
G
RAMS PER
S
ERVING
1.3

4 ½-cup servings

½ cup boiling water

1 package sugar-free lemon Jell-O

1½ cups Piquant V-8 Juice, chilled

Bring water to a boil. Dissolve Jell-O in water. Cool.

Add V-8 and chill until firm.

T
OTAL
G
RAMS
15.2
G
RAMS PER
S
ERVING
3.8

4 ½-cup servings

1 cup water

1 teaspoon banana extract

1 package sugar-free strawberry-banana Jell-O

2 tablespoons No-Cal strawberry syrup

½ cup diet strawberry soda

6 tablespoons heavy cream

Heat water to a boil. Add banana extract. Pour over Jell-O and completely dissolve it. Cool. Add syrup, soda, and cream. Whisk until well blended. Refrigerate until firm.

T
OTAL
G
RAMS
2.4
G
RAMS PER
S
ERVING
0.6

1 serving

⅓ cup cream

⅔ cup water

1 teaspoon unsweetened cocoa

1 packet sugar substitute

½ teaspoon vanilla

Place all ingredients in saucepan. Heat to boiling point, but do not boil. Stir constantly.

Serve in mug.

T
OTAL
G
RAMS
5.4

1 serving

1 recipe
Hot Chocolate
(
page 214
)

½ teaspoon instant coffee

½ teaspoon brandy extract

1 cinnamon stick

Make
Hot Chocolate
. Add coffee and brandy extract.

Serve in mug with cinnamon stick.

T
OTAL
G
RAMS
8.1

2 servings

2 cups
Beef Stock
(
page 70
)

4 teaspoons tomato sauce

½ teaspoon onion juice or grated onion

½ teaspoon Worcestershire sauce

2 drops Tabasco sauce

Combine all ingredients. Mix well. Serve hot or cold.

T
OTAL
G
RAMS
4.1
G
RAMS PER
S
ERVING
2.1

4 servings

1 package sugar-free orange Jell-O

2 egg whites, beaten stiffly

2 teaspoons lemon rind, grated

1 teaspoon orange extract

2 packets sugar substitute

4 strawberries

4 ice cubes

4 lemon slices

Prepare gelatin according to package directions and cool.

Beat in stiff egg whites with wire whisk. Add lemon rind, orange extract, and sugar substitute.

Place in blender. Add strawberries and ice cubes. Blend at medium speed for 30 seconds.

Pour into glasses and garnish with lemon slices.

T
OTAL
G
RAMS
10.2
G
RAMS PER
S
ERVING
2.5

1 serving

⅔ glass diet chocolate soda

1 tablespoon No-Cal chocolate syrup

2 tablespoons heavy cream

2 scoops
Vanilla Ice Cream
(
page 192
)

Mix No-Cal syrup and heavy cream into soda. Add
Ice Cream
.

T
OTAL
G
RAMS
6.0

2 servings

2 scoops
Vanilla Ice Cream
(
page 192
)

3 tablespoons heavy cream

2 tablespoons No-Cal raspberry syrup

18-ounce bottle diet ginger ale

Place all ingredients in blender. Blend for 1 minute at medium speed.

T
OTAL
G
RAMS
7.9
G
RAMS PER
S
ERVING
4.0

1 serving

1 envelope unflavored gelatin

1 cup diet chocolate soda

1 tablespoon unsweetened cocoa

4 ice cubes

⅓ cup heavy cream

1 packet sugar substitute

dash of salt

Place gelatin, ¼ cup soda, and cocoa in saucepan. Stir well. Heat slowly to boiling point. Be sure gelatin dissolves completely. Cool.