Atkins Bakemix til hva?
 

Hva kan jeg bruke Atkins Bakemixen til?
Noen gode forslag?
Har lyst til å bake noe muffinsaktig eller kakeaktig, er så snopesyk i dag..

Blir veldig glad for tips :)

Jeg er også nyskjerrig på hva denne kan brukes til :p

Har jo pannekakene som står på pakken da.. med masse smør/sukker/syltetøy på smaker det nesten vaffler

men skal ikke si at de er kjempegod.. for jeg er ikke så veldig imponert av de..

Sukker på!!? Trodde dette var lavkarbo, jeg! hehe...

sukkererstattning da :p

Spiced Snack Cake
 

Fra www.atkins.com:

Spiced Snack Cake



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This flavorful snack cake fills the kitchen with a heavenly aroma of spices, bringing back memories of old-fashioned baking. Serve it with a dollop of whipped cream for an even richer treat.
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1 teaspoon instant decaffeinated coffee granules
59 ml hot water
59 ml heavy cream
236 ml sifted Atkins Quick Quisine™ Bake Mix
3 teaspoons ground ginger
2 teaspoons ground cinnamon, plus more for garnish
1 1/2 teaspoons baking powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granular sugar substitute
2 large eggs
2 teaspoons vanilla extract
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1. Heat oven to 350°F. Lightly butter an 8-inch square baking pan and line bottom with parchment paper; set aside.
2. Combine coffee and water in a cup; stir until coffee is dissolved. Cool. Stir in cream; set aside.
3. In a medium bowl, combine bake mix, ginger, cinnamon, baking powder, cocoa powder, allspice, cloves and salt; set aside.
4. In a large bowl, with electric mixer on low, beat butter just until creamy. Increase speed to medium-high and beat butter until smooth and light in color, 1 1/2 to 2 minutes. Gradually beat in sugar substitute. Add eggs one at a time, beating well after each addition and scraping sides of bowl as necessary. Beat in vanilla.
5. Reduce speed to medium-low. Add bake mix mixture in three additions, alternating with the coffee-cream mixture and beginning and ending with bake mix mixture. Beat just until combined. Scrape down sides of bowl and beat 10 seconds more.
6. Spoon batter into prepared pan and smooth top. Bake until a toothpick inserted in center of cake comes out clean, about 25 minutes. Cool on a wire rack. Run a knife around edge of pan, and invert onto wire rack; peel off parchment paper. Invert again onto a cutting board. Using a serrated knife, cut into squares. Dust with cinnamon, and serve warm or at room temperature.

Servings: 9
Prep time: 25 minutes
Bake/Cook time: 25 minutes

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Carbohydrates:
4 grams
Net Carbs:
3 grams
Fiber:
1 grams
Protein:
9 grams
Fat:
19.5 grams
Calories:
222

Cinnamon Mini Muffins
 

Fra www.atkins.com


Cinnamon Mini Muffins




This muffin is a great recipe to use as a base for countless variations
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72.5 grams sliced blanched almonds
113 grams Atkins Quick Cuisine Bake Mix TM, divided
3 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
1 stick butter, at room temperature
3/4 cup granular sugar substitute
3 eggs
2 teaspoons vanilla extract
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1. Heat oven to 350° F. Spray mini-muffin tins with cooking spray.
2. Pulse almonds in bowl of food processor and 1 tablespoon bake mix until almonds are finely ground (the bake mix will prevent over processing of almonds). Add remaining bake mix, cinnamon, salt and baking powder; pulse to combine.
3. With an electric mixer on medium speed, beat butter and sugar substitute on until fluffy, 3 to 4 minutes. Beat in vanilla extract. Add eggs, one at a time, beating well after each addition. Fold in almond mixture with a spatula. Fill muffin tins 2/3 full with batter.
4. Bake 20 minutes or until set in middle. Transfer to wire rack for 5 minutes to cool. Turn out muffins on to rack to cool completely.

Servings: 24
Yield: 24 muffins (1 per serving)
Prep time: 15 minutes
Bake/Cook time: 20 minutes


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Carbohydrates:
2.5 grams
Net Carbs:
1.5 grams
Fiber:
1 grams
Protein:
2.5 grams
Fat:
6 grams
Calories:
72

Carrot-Nut Muffins
 

Fra www.atkins.com



Carrot-Nut Muffins



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These tender muffins can be made ahead and frozen, though nothing beats a freshly baked batch. What a great aroma to wake up to!
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Vegetable oil spray for muffing tin
227 grams Atkins Quick Cuisine Bake Mix TM
227 grams finely ground almonds
283 grams granular sugar substitute
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
236 ml vegetable oil
4 eggs
1 medium carrot, coarsely grated (236 ml loosely packed)
2 teaspoons vanilla extract
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1. Preheat oven to 350°F. Grease one 12-cup muffin tin; set aside. In a large bowl whisk together bake mix, ground almonds, sugar substitute, cinnamon, salt and baking powder.
2. In a medium bowl, whisk vegetable oil, eggs, carrot, and vanilla extract. Pour carrot mixture into bake mix mixture. Mix until just combined. Divide batter in muffin tins.
3. Bake 20-25 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack.

Servings: 12
Prep time: 10 minutes
Bake/Cook time: 25 minutes

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Carbohydrates:
8 grams
Net Carbs:
5 grams
Fiber:
3 grams
Protein:
8 grams
Fat:
24 grams
Calories:
274

Pinwheel Cookies
 

Fra www.atkins.com

Pinwheel Cookies
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This easy-to-make cream cheese dough wraps around a delicious chocolate-nut filling. When you slice these "rolled" cookies, they reveal their spiral pattern, making them fun for children to help with.
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Dough:
227 grams Atkins Quick Cuisine Bake Mix TM
113 grams cream cheese, softened to room temperature
2 tablespoons unsalted butter, softened to room temperature
2 tablespoons sour cream
1 tablespoon plus 1 teaspoon granular sugar substitute


Filling:
57 grams walnuts, finely chopped
57 grams sugar-free chocolate chips
1/4 teaspoon ground cinnamon
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1. Preheat oven to 350º F. Line two baking sheets with aluminum foil; set aside.
2. In a bowl, with an electric mixer on low, mix cream cheese, butter, sour cream and sugar substitute until smooth, about 4 minutes. Turn machine down to low, and add ½ cup bake mix, mixing until just incorporated. Turn dough out onto counter and knead in remaining bake mix.
3. Form dough into a rectangle, cover with plastic wrap and refrigerate for 20 minutes. While dough is chilling, combine walnuts, chocolate chips and cinnamon.
4. Roll dough between two pieces of plastic wrap to a rectangle measuring 8” x 11”. Remove top layer of plastic wrap. Sprinkle chocolate-nut filling evenly over dough, leaving a 1/2” border along the longer side. Roll dough up jelly roll style, beginning with the long side and using bottom sheet of plastic wrap to help roll the dough into a cylinder. Place in freezer and chill for 10 minutes
5. Using a sharp knife, cut roll into 1/2” slices. Arrange slices on prepared baking sheets. Bake 18 minutes, or until lightly golden and set.

Servings: 28
Yield: 28 cookies
Prep time: 15 minutes
Bake/Cook time: 17 minutes
Chill time: 20 minutes

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Carbohydrates:
2.5 grams
Net Carbs:
1.5 grams
Fiber:
1 grams
Protein:
2.5 grams
Fat:
3.5 grams
Calories:
50

Mini Chocolate Chip Muffins
 

Fra www.atkins.com:

Mini Chocolate Chip Muffins
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A quarter-cup of ground pecans, or your favorite nut, can be added to these muffins to make them even yummier.
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227 grams Atkins Quick Quisine™ Bake Mix
113 grams granular sugar substitute
1/4 teaspoon salt
118 ml sour cream
2 tablespoons butter, melted and cooled
2 tablespoons heavy cream
2 tablespoons water
2 teaspoons vanilla extract
113 grams sugar-free chocolate chips
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1. Heat oven to 350ºF. Grease two 12-compartment mini muffin pans. In a bowl, whisk bake mix, sugar substitute and salt to combine. In another bowl, whisk sour cream, butter, heavy cream, water and vanilla to combine.
2. Add the sour cream mixture to the bake mix mixture. Stir until well combined. Fold in chips. Divide batter (it will be somewhat thick) in pan compartments, using about 1 rounded tablespoon per muffin.
3. Bake 15-20 minutes, or until lightly browned on top and toothpick inserted in center comes out clean. Cool muffins in pans for 2 minutes, then turn out onto wire racks to cool completely.

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Toasting nuts brings out their flavor. To toast pecans, place whole in a 350 degree oven for 5-10 minutes.

Servings: 24
Yield: 24 muffins
Prep time: 10 minutes
Bake/Cook time: 15 minutes

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Carbohydrates:
5 grams
Net Carbs:
4 grams
Fiber:
1 grams
Protein:
2.5 grams
Fat:
4 grams
Calories:
61

Holiday Cookies
 

Fra www.atkins.com

Holiday Cookies




If you enjoy baking for the holidays, try this simple recipe.
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236 ml Atkins Quick QuisineTM Bake Mix
3 tablespoons granular sugar substitute
118 ml cream cheese
2 tablespoons unsalted butter
2 tablespoons sour cream
1 large egg
1 teaspoon vanilla extract
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1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a food processor, pulse bake mix, sugar substitute, cream cheese and butter for 30 seconds, until texture resembles a coarse meal. In a small bowl, mix together sour cream, egg and vanilla extract. Add sour cream mixture to bake mix mixture and pulse until just-combined, about 15 seconds.
3. Chill in freezer 10 minutes or until firm.Roll dough out between 2 sheets of plastic wrap or waxed paper to 1/8" thickness.
4. Using cookie cutters, cut out dough in desired shapes. Arrange cookies on prepared baking sheet and bake cookies 10 to 12 minutes, until lightly golden. Allow to cool completely before decorating.

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The baked, cooled cookies can be drizzled with melted EndulgeTM bars or filled with low-carb jam.
Note: If you decorate cookies with EndulgeTM chocolate, they are no longer appropriate for Phase 1.

Servings: 24
Yield: 24 cookies
Prep time: 25 minutes
Bake/Cook time: 12 minutes

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Carbohydrates:
1.5 grams
Net Carbs:
0.5 grams
Fiber:
1 grams
Protein:
3 grams
Fat:
3 grams
Calories:
45

Sunshine Cake
 

Fra www.atkins.com:

Sunshine Cake




This chiffon cake makes for a terrific light dessert.
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397 grams Atkins Quick QuisineTM Bake Mix
1/4 teaspoon salt
227 grams granular sugar substitute, divided
9 large egg yolks
177 ml cold water
118 ml vegetable oil
1 tablespoon orange zest
2 teaspoons vanilla extract
12 large egg whites, at room temperature
1/2 teaspoon cream of tartar
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1. Preheat oven to 325ºF.
2. In a large bowl combine bake mix and salt. In another large bowl, beat yolks and half of the sugar substitute with an electric mixer on medium-high speed, until light and fluffy, about 3 minutes. Using a rubber spatula, gently fold in water, oil, zest and vanilla. Fold yolk mixture into dry ingredients until just combined.
3. In another large bowl, beat whites and cream and tartar with an electric mixer on high speed until foamy, about 2 minutes. Add remaining sugar substitute and beat until stiff (but not dry) peaks form, about 3 more minutes. Using a rubber spatula, gently fold ¼ of the whites into the bake mix batter to lighten. Fold in remaining whites until just-combined.
4. Pour batter into an ungreased 10” tube pan and bake for 45 to 50 minutes, or until a wooden skewer inserted in the center comes out clean. Invert cake in pan and cool completely.
5. To unmold, use a thin metal spatula to loosen cake from sides of pan and turn out onto a platter.

Servings: 10
Prep time: 20 minutes
Bake/Cook time: 50 minutes

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Carbohydrates:
9 grams
Net Carbs:
5.5 grams
Fiber:
3.5 grams
Protein:
15.5 grams
Fat:
15.5 grams
Calories:
239

Mixed Berry Shortcakes
 

Fra www.atkins.com:

Mixed Berry Shortcakes
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These mixed berry shortcakes are the perfect ending to a meal in summer, when berries are at their peak. The dough may be prepared ahead of time, but for best results, bake just before serving.
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227 grams Atkins Quick Cuisine Bake Mix TM
54 grams pecan halves
3 tablespoons plus 2 teaspoons granular sugar substitute, divided
1 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
393 milliliters heavy cream, divided
59 ml sour cream
1 egg
680 grams mixed fresh berries, such as strawberries, blueberries, raspberries
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1. Preheat oven to 375º F. In a food processor, pulse bake mix, pecans, 3 tablespoons of the sugar substitute and salt until nuts are finely ground. (If you don’t have a food processor, grind the nuts in a nut or coffee grinder.) Add the butter and pulse until it’s the texture of cornmeal.
2. In a liquid measuring cup or bowl, whisk 2/3 cup of the heavy cream, sour cream and egg. Pour evenly over the dry mixture and pulse just until combined. Chill dough for 30 minutes.
3. Separate dough into 12 equal-sized pieces (you’ll need about 3 1/2 tablespoons of dough for each piece). Pat each piece into a disk measuring 2 1/2” to 3-inches” across. Space disks evenly on baking sheet, leaving 1 inch between biscuits to allow for spreading during the baking process.
4. Bake shortcakes about 20 minutes, until bottoms are golden brown. Cool on baking sheet set on a wire rack.
5. With an electric mixer on medium speed, beat remaining cup of heavy cream with remaining 2 teaspoons sugar substitute until soft peaks form. To assemble: Dollop 1/4 cup whipped cream on 6 six shortcakes, top with 1/2 cup berries and cover with remaining shortcakes.


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You may prepare the dough ahead of time, but for best results, bake just before serving.

Servings: 6
Prep time: 5 minutes
Bake/Cook time: 15 minutes
Chill time: 30 minutes

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Carbohydrates:
17 grams
Net Carbs:
10 grams
Fiber:
7 grams
Protein:
13 grams
Fat:
46 grams
Calories:
514

Chocolate-Rum Pie
 

Fra www.atkins.com:

Chocolate-Rum Pie
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Rum flavoring adds a touch of complexity to this rich chocolate pie. If you’re beyond Induction, you can substitute 1 1/2 tablespoons rum for the rum extract.
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Pie Crust:
177 ml plus 2 tablespoons Atkins Quick Quisine™ Bake Mix
4 tablespoons butter, at room temperature, cut into small pieces
89 ml cream cheese, at room temperature, cut into small pieces
1 tablespoon sour cream


Filling:
354 ml heavy cream, divided
4 tablespoons water, divided
89 ml unsweetened chocolate, coarsely chopped
59 ml unsweetened cocoa powder
2 large egg yolks, lightly beaten
177 ml granular sugar substitute
1 teaspoon rum extract
1 teaspoon vanilla extract
Whipped cream (optional)
Fresh mint leaves (optional)
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1. For the pie crust: In a food processor, combine bake mix, butter, cream cheese and sour cream; process just until mixed and dough holds together. Form into a ball, then shape into a disc. Wrap well in plastic and chill for 20 minutes.
2. Reserve one-quarter of dough. From remaining dough, pinch off small (1/2-inch) balls of dough and evenly distribute on bottom and sides of a 9-inch pie plate. Using your fingers, evenly press dough onto bottom and sides to form a crust. Using reserved dough and following the same method, form a rim around the top edge of crust; using the tines of a fork, lightly press into rim of pastry to make an attractive border. Prick bottom with fork. Chill for 30 minutes in freezer.
3. Heat oven to 425°F. Using small strips of aluminum foil, carefully crimp over edge of crust (to prevent over-browning). Loosely tent a sheet of foil over entire crust. Bake for 10 minutes. Reduce oven temperature to 375°F and bake 10 minutes. Carefully remove tent and crimped foil on crust edge (edge will be very fragile). Return to oven and bake until golden brown, about 1 minute more. Cool completely on a wire rack.
4. For the filling: Place 3/4 cup of the cream, 2 tablespoons of the water, chocolate and cocoa powder in a medium saucepan. Cook over medium-low heat, whisking, until chocolate melts and mixture is smooth, 5 to 7 minutes. Remove from heat; set aside.
5. In a medium bowl, whisk egg yolks, 1/4 cup cream, remaining 2 tablespoons water and the sugar substitute together until blended. Whisk chocolate mixture until smooth. Gradually whisk one-third of the chocolate mixture into the egg-yolk mixture; add to saucepan with remaining chocolate mixture and whisk to combine. Return to heat and cook over medium-low heat, stirring constantly for 3 minutes (DO NOT OVERCOOK). Remove from heat and cool to room temperature. Stir in rum and vanilla extracts.
6. In a medium bowl, with an electric mixer on medium, beat remaining 1/2 cup cream to soft peaks. Fold in chocolate mixture, folding just until blended and no streaks appear. Pour into prepared pie crust and smooth top. Chill until set, at least 4 hours. (The pie can be made prepare up to this point and chilled overnight.) Top with whipped cream and garnish with mint leaves.

Servings: 16
Prep time: 20 minutes
Bake/Cook time: 30 minutes
Chill time: 3 h 50 min

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Carbohydrates:
5 grams
Net Carbs:
3 grams
Fiber:
2 grams
Protein:
6 grams
Fat:
17.5 grams
Calories:
190

Walnut-Orange Bread
 

Fra www.atksin.com

Walnut-Orange Bread




You can be creative with this basic recipe by using different nuts and citrus fruits.
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Vegetable oil spray for greasing loaf pan
1 stick unsalted butter, softened to room temperature
1/2 cup granular sugar substitute, divided
2 large eggs
2 tablespoons heavy cream mixed with 2 tablespoons water
2 tablespoons orange zest, grated
1 teaspoon vanilla extract
236 ml Atkins Quick CuisineTM Bake Mix
118 ml walnuts, toasted and finely ground
2 large egg whites
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1. Preheat oven to 375º F. Grease an 8” x 4” loaf pan with oil spray.
2. With an electric mixer on medium speed, beat butter and ¼ cup sugar substitute in a large bowl until light and fluffy, about 5 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Turn mixer speed down to low and add cream mixture, zest and vanilla. Mix until well-blended, then add bake mix and walnuts and beat until just-combined. Set aside.
3. In another large bowl with an electric mixer, beat egg whites and remaining sugar substitute until stiff peaks form, about 3 minutes. Fold whites into batter gently, until well-incorporated.
4. Spoon batter into prepared pan and bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes; invert onto wire rack to cool completely.

Servings: 16
Prep time: 20 minutes
Bake/Cook time: 25 minutes


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Carbohydrates:
3.5 grams
Net Carbs:
2 grams
Fiber:
1.5 grams
Protein:
5 grams
Fat:
9.5 grams
Calories:
118

Lemon Meringue Squares
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These portable lemon squares are wonderfully tart and convenient to carry to picnics. The addition of meringue makes them extra special.
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CRUST
157 ml Atkins Quick QuisineTM Bake Mix
3 tablespoons unsalted butter, softened and cut up
3 tablespoons cream cheese, softened
2 teaspoons sour cream
59 ml slivered almonds, toasted and coarsely chopped


LEMON FILLING
1 large egg
2 large egg yolks
2 tablespoons granular sugar substitute
2 teaspoons freshly grated lemon zest
6 tablespoons fresh lemon juice (about 2 medium lemons)
1 tablespoon unsalted butter, softened


MERINGUE TOPPING
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
3 tablespoons granular sugar substitute
1 teaspoon vanilla extract
1 teaspoon slivered almonds, toasted and coarsely chopped
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1. Heat oven to 425°F. Lightly butter an 8-inch square baking pan. Line pan with parchment paper or foil, extending over sides by 2 inches; set aside.
2. For the crust: In a small mixing bowl, combine bake mix, butter, cream cheese and sour cream. With an electric mixer on low, beat just until combined. Form into a ball, then press into a 4-inch disc. Wrap well in plastic and chill 20 minutes. Using fingers, press dough in an even layer over the bottom of prepared pan. Sprinkle almonds over top and press firmly into dough. Using a fork, prick dough in several places. Loosely cover pan with foil; bake 10 minutes. Reduce oven temperature to 375°F and continue to bake until crust is browned, about 15 minutes more. Cool on a wire rack. Reduce oven temperature to 325°F.
3. For the lemon filling: In a 1 1/2-quart heavy saucepan, combine egg, egg yolks and sugar substitute. Stir in lemon zest and lemon juice. Cook over medium-low heat, stirring constantly, just until the mixture thickens, 4 to 6 minutes. Do not overcook. Remove from heat and add butter. Whisk until blended and smooth. Pour into a small bowl, place plastic wrap directly on surface of filling and refrigerate until chilled, about 30 minutes.
4. For the meringue: In a large mixing bowl, with an electric mixer on medium, beat egg whites until frothy. Add cream of tartar. Increase speed to medium-high and beat just until egg whites form stiff peaks, about 2 minutes. Beat in sugar substitute, 1 tablespoon at a time, scraping down sides of bowl once or twice. Add vanilla. Beat until thick, about 30 to 45 seconds.
5. To assemble: Evenly spread lemon filling over baked crust. Drop mounds of meringue over filling. Using the back of a spoon, quickly spread meringue, completely covering lemon filling. Bake until meringue is golden brown, 15 to 18 minutes. Cool on wire rack. Run knife along unlined sides of pan and, holding extended ends of parchment, carefully lift out of pan. Cut into 9 squares. Chill until ready to serve. (If assembling completely, squares must be served on the day prepared. Can be refrigerated up to 3 hours; see note below for making ahead.) Sprinkle meringue squares with almonds before serving.

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The crust and lemon filling can be made up to one day ahead. Refrigerate filling in an airtight container. Store crust at room temperature. On the day of serving, follow step 4 to prepare meringue and assemble as instructed in step 5.

Servings: 9
Prep time: 30 minutes
Bake/Cook time: 50 minutes
Chill time: 30 minutes

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Carbohydrates:
5 grams
Net Carbs:
3 grams
Fiber:
2 grams
Protein:
8 grams
Fat:
11 grams
Calories:
148

Vanilla-Almond Butter Cookies
 

Vanilla-Almond Butter Cookies



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Based on a classic sugar cookie recipe, this batter is so versatile, it even makes a nice tart or pie shell.
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113 grams slivered almonds, finely ground
170 grams Atkins Quick QuisineTM Bake Mix
3/4 cup granular sugar substitute
1 large egg
1 egg yolk
2 teaspoons vanilla extract
4 tablespoons unsalted butter, softened to room temperature
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1. Preheat oven to 375° F. Whisk almond flour, bake mix and sugar substitute. In a separate bowl, with an electric mixer on medium, beat egg and egg yolk, vanilla and butter until well incorporated (mixture will not attain a smooth consistency). With a rubber spatula, fold in flour mixture just until combined.
2. Form dough into 24 small balls; arrange on an ungreased baking sheet. Lightly flatten them with a fork to silver dollar size. Bake 8 to 10 minutes, until set. Cool on baking sheets before transferring to a wire rack.

Servings: 24
Yield: 24 cookies
Prep time: 10 minutes
Bake/Cook time: 10 minutes

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Carbohydrates:
2 grams
Net Carbs:
1 grams
Fiber:
1 grams
Protein:
2.5 grams
Fat:
3.5 grams
Calories:
48

Blueberry Scones
 

.


Blueberry Scones




These are great with herbal tea and English clotted cream, available at specialty food stores.
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340 grams Atkins Quick CuisineTM Bake Mix
3 tablespoons granular sugar substitute
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
236 ml blueberries
2 teaspoons lemon zest
157 ml cold heavy cream
59 ml cold sour cream
1 large egg
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1. In a food processor, pulse bake mix, sugar substitute and salt for 5 seconds, just to combine. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds. Place this in a large mixing bowl and toss with blueberries and lemon zest.
2. In a large liquid measuring cup or small bowl, whisk heavy cream, sour cream and egg until well-mixed. Pour over dry mixture and stir with a fork just until just-combined. Chill the dough for 30 minutes.
3. Preheat oven to 375º F. Separate dough into 10 equal-sized balls and pat each piece into a disk measuring 2 ½” to 3” across. Space disks evenly on an ungreased baking sheet, leaving one inch between each scone.
4. Bake scones for about 25 minutes, until bottoms are golden brown and tops are light golden. Cool on baking sheet set on a wire rack.

Servings: 10
Prep time: 15 minutes
Bake/Cook time: 55 minutes

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Carbohydrates:
8 grams
Net Carbs:
5 grams
Fiber:
3 grams
Protein:
9 grams
Fat:
14 grams
Calories:
192

Atkins Coconut Layer Cake
 

.

Atkins Coconut Layer Cake




Moist, tender and full of flavor, this special cake is a perfect finale to any meal. The cake may be made a day ahead. Look for unsweetened coconut in health food stores.
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8 eggs
150 grams sugar substitute (such as granular Splenda)
1 tablespoon coconut extract
151 grams Atkins Quick Cuisine Bake Mix
113 grams unsalted butter, melted and cooled
6 egg whites
150 grams sugar substitute
1/4 teaspoon salt
340 grams unsalted butter, softened
53 grams unsweetened shredded coconut
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1. Heat oven to 350°F. Grease two 8-inch cake pans; line bottoms with parchment paper; grease again. With an electric mixer on high, beat eggs, sugar substitute, and extract until ribbons form, about 5 minutes.
2. In three additions sift bake mix over egg mixture; fold in with a rubber spatula to combine. Fold in butter. Pour batter into prepared pans.
3. Bake 22 minutes until cake springs back in middle when lightly touched. Cool in pans on wire racks 5 minutes. Line racks with paper towels and invert cake layers. Gently peel off parchment. Cool completely.
4. For frosting: in a double boiler or a bowl placed over simmering water, whisk egg whites, sugar substitute and salt until temperature reaches 130°F. Transfer whites to mixing bowl and beat on high speed until cool. Reduce speed to medium and beat in butter until well combined.
5. Place one cake layer on serving plate. Mix 1 cup frosting with half the coconut; frost bottom layer. Place top cake layer over bottom layer. Cover top and sides with remaining frosting. Pat remaining coconut over frosting.

Servings: 12
Prep time: 30 minutes
Bake/Cook time: 22 minutes

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Carbohydrates:
6.5 grams
Net Carbs:
5.5 grams
Fiber:
1 grams
Protein:
7.5 grams
Fat:
37 grams
Calories:
404

Chocolate-Ginger Cake
 

.

Chocolate-Ginger Cake




The secret to this cloudlike confection is folding in beaten egg whites. Be sure to clean the beaters and the bowl thoroughly before whipping the whites—any trace of fat will result in decreased volume.
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Vegetable oil spray for greasing pan
118 ml unsweetened baking chocolate, broken up
1/3 cup water
79 ml vegetable oil
177 ml pecans, toasted and cooled
59 ml unsweetened cocoa powder
59 ml Atkins Quick QuisineTM Bake Mix
12 large eggs, room temperature, separated
531 ml granular sugar substitute, divided
2 teaspoons powdered ginger
1/4 teaspoon cream of tarter
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1. Preheat oven to 325ºF. Grease the bottom of a 10-inch tube pan, and line with parchment or waxed paper.
2. Place chocolate and the water in a microwavable bowl; microwave on high 1 to 2 minutes, until chocolate is melted, checking at 1-minute intervals. Stir until smooth, cool to lukewarm, then stir in oil; set aside.
3. In a food processor, pulse pecans, cocoa powder and bake mix until pecans are finely ground.
4. In a large bowl, beat egg yolks with ¼ cup sugar substitute on high speed with an electric mixer, until light and fluffy, about 5 minutes. Stir in melted chocolate, pecan mixture and ginger.
5. In another large bowl, beat egg whites and cream of tartar on medium-high speed with an electric mixer, until frothy. Gradually add remaining sugar substitute, beating until stiff peaks form.
6. With a rubber spatula, fold one-third of the meringue into the yolk mixture to lighten; fold in the remaining meringue until just combined. Pour batter evenly in prepared pan and bake until a toothpick inserted in center of cake comes out clean, about 45 minutes.
7. Allow cake to cool for 30 minutes before removing from pan. To remove: Run a knife around the inner and outer rim of cake, place a wire rack or plate over pan, and invert. Remove pan, and peel off paper. Cool completely before cutting

Servings: 16
Prep time: 20 minutes
Bake/Cook time: 45 minutes

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Carbohydrates:
7.5 grams
Net Carbs:
5.5 grams
Fiber:
2 grams
Protein:
7.5 grams
Fat:
16.5 grams
Calories:
193

Frozen Chocolate Fudge Tart
 

.

Frozen Chocolate Fudge Tart




A crisp chocolate crust, rich chocolate filling and billowy cream topping make this dessert too sinful to pass up—but because it is so rich, a small slice is still satisfying.
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Pastry Crust:
113 grams plus 2 tablespoons Atkins Quick QuisineTM Bake Mix
24.5 grams unsweetened cocoa powder
3 tablespoons plus 1 teaspoon granular sugar substitute
4 tablespoons unsalted butter, cold and cut into pieces
85 grams cream cheese, softened
1 tablespoon sour cream


Filling:
113 grams unsweetened chocolate, finely chopped
2 teaspoons vanilla extract, divided
590 ml heavy cream, divided
300 grams granular sugar substitute, divided
1 teaspoon instant decaffeinated coffee
1 tablespoon cocoa powder
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1. Preheat oven to 425°F.
2. For crust: In a food processor, pulse bake mix, cocoa powder and sugar substitute to combine, about 10 seconds. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds. Add cream cheese and sour cream and pulse until mixture begins to come together, about 30 more seconds.
3. Transfer dough to a 9” pie plate and pat into an even layer on bottom and sides. Prick the dough about 15 times with a fork and crimp edges decoratively. Cover lightly with aluminum foil and bake 10 minutes, until set. Uncover and bake 10 more minutes until light golden brown. Cool crust before filling.
4. For filling: Place chocolate and 1 teaspoon vanilla extract in a medium bowl. Heat one cup cream with one cup sugar substitute and coffee over medium-high heat until just about to boil, about 4 minutes. Pour over chocolate, let stand 3 minutes, then stir until chocolate is melted. Pour into pie shell, smooth top and chill 30 minutes.
5. In a medium bowl with an electric mixer on high speed, beat remaining cream, remaining sugar substitute, remaining vanilla extract and cocoa powder until medium peaks form, about 4 minutes. Spread over chocolate layer and freeze at least 3 hours or until firm. Remove from freezer 10 minutes before serving.

Servings: 10
Prep time: 35 minutes
Bake/Cook time: 15 minutes
Chill time: 3 hours

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Carbohydrates:
13 grams
Net Carbs:
9 grams
Fiber:
4 grams
Protein:
7 grams
Fat:
36.5 grams
Calories:
383

Molten Chocolate Cakes
 

.

Molten Chocolate Cakes



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Be careful not to overbake these decadent little desserts—they should be gooey in the centers.
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6 tablespoons unsalted butter, plus extra for greasing custard cups
57 grams unsweetened chocolate, coarsely chopped
1 tablespoon Atkins Quick QuisineTM Bake Mix
2 large eggs, at room temperature
2 large egg yolks, at room temperature
79 ml granular sugar substitute, plus extra for dusting custard cups
1 teaspoon vanilla extract
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1. Preheat oven to 375º F. Generously grease four 6 ounce custard cups with butter and dust with sugar substitute. Place cups on a baking sheet.
2. Place butter and chocolate in a double boiler over medium heat and cook until just melted, about 3 minutes (this step can be done in a microwave on high for 1 minute). Remove from heat and let cool to room temperature. Pour chocolate mixture into a large bowl; add bake mix and stir until just combined. Set aside.
3. In a large bowl with an electric mixer on high speed, beat eggs, egg yolks, sugar substitute and vanilla until almost firm peaks form, about 4 minutes.
4. In three additions, fold egg mixture into chocolate mixture. Divide batter in cups. Bake 8 to 9 minutes until toothpick inserted near edge comes out clean and inserted in center comes out with some batter. Cool 3 minutes. Run knife around edge, turn upside down to release onto serving plates. Serve immediately.

Servings: 4
Prep time: 5 minutes
Bake/Cook time: 8 minutes

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Carbohydrates:
7 grams
Net Carbs:
4.5 grams
Fiber:
2.5 grams
Protein:
7 grams
Fat:
30.5 grams
Calories:
311

Chocolate Walnut Cookies
 

.

Chocolate Walnut Cookies




These sweet treats make a terrific addition to any cookie platter.
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2 tablespoons whole-wheat pastry flour (soyamel/soyaproteinpulver?)
2 tablespoons Atkins Quick Quisine™ Bake Mix
1/8 teaspoon baking soda
2 large eggs, room temperature
177 ml granular sugar substitute
44 ml unsweetened baking chocolate, coarsely chopped
5 tablespoons heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
59 ml walnuts, lightly toasted and finely chopped
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1. Preheat oven to 375°F. Line two baking sheets with parchment paper or aluminum foil; set aside.
2. Whisk the flour, bake mix and baking soda together in a bowl; set aside.
3. In the large bowl of an electric mixer, beat eggs and sugar substitute together on medium until light and slightly thickened. Place chocolate, cream and butter in a microwavable bowl; microwave on medium until butter has melted and chocolate has softened (it need not be completely melted), 1 1/2 to 2 minutes. Let stand 5 minutes; stir until smooth.
4. Gradually beat the slightly warm chocolate mixture and vanilla extract into the egg mixture. Reduce speed to low, and beat in flour mixture, just until combined. Cover, and chill until thickened, 30 minutes.
5. Drop slightly rounded teaspoonfuls of dough, 1 inch apart, onto prepared sheet. Sprinkle tops of cookies with walnuts, lightly pressing into dough. Bake until cookies are just set but soft on top, 5 1/2 to 6 minutes. Cool cookies on baking sheet 1 minute before transferring to wire racks to cool completely. Store in an airtight container.

Servings: 32
Yield: 32 cookies
Prep time: 20 minutes
Bake/Cook time: 6 minutes

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Carbohydrates:
1.5 grams
Net Carbs:
1 grams
Fiber:
0.5 grams
Protein:
1 grams
Fat:
3.5 grams
Calories:
38

Coconut Cookies
 

.

Coconut Cookies



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These crunchy, just-sweet-enough treats can be ready in 30 minutes.
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Butter for greasing pan
113 grams Atkins Quick Cuisine Bake Mix TM
27 grams shredded unsweetened coconut
57 grams hazelnuts, toasted and coarsely chopped
2 egg whites
2 tablespoons seltzer
1 1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 stick (8 tablespoons) butter, softened
7 tablespoons granular sugar substitute
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1. Preheat oven to 375ºF. Lightly butter baking sheet.
2. In large bowl, combine bake mix, coconut, hazelnuts, egg whites, seltzer, coconut and vanilla extracts, salt, butter and sugar substitute. Mix well. Drop by rounded 1 ½ tablespoonsful (12 cookies) onto prepared baking sheet.
3. Bake 20 minutes, or until light golden brown. Cool cookies on baking sheet 1 minute before transferring to wire racks to cool completely.

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To toast hazelnuts, place whole nuts in a 350 degree oven for 5-10 minutes.

Servings: 12
Prep time: 8 minutes
Bake/Cook time: 20 minutes

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Carbohydrates:
3.5 grams
Net Carbs:
2 grams
Fiber:
1.5 grams
Protein:
3.5 grams
Fat:
11 grams
Calories:
122

Orange Poppy Seed Scones
 

.

Orange Poppy Seed Scones




These scones will be favorites with your whole family, so make extras, and hide your own supply.
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340 grams Atkins Quick QuisineTM Bake Mix
3 tablespoons granular sugar substitute
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
157 ml heavy cream
59 ml sour cream
1 large egg
3 tablespoons grated orange zest
1 tablespoon poppy seeds
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1. Preheat oven to 375ºF.
2. In a food processor, pulse bake mix, sugar substitute and salt for 5 seconds, just to combine. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds. Transfer to a large bowl.
3. In a liquid measuring cup or bowl, whisk together heavy cream, sour cream, egg, poppy seeds and zest. Pour over the dry mixture and stir with a fork just until combined. Cover dough with plastic wrap and chill for 30 minutes.
4. Drop dough into 10 equal-sized scones with a spoon. Pat each piece into a disk measuring 2 1/2” to 3” across. Space disks evenly on baking sheet leaving one inch between biscuits.
5. Bake scones until bottoms are golden brown, about 25 minutes. Cool on baking sheet set on a wire rack.

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You can turn these into lemon poppy seed scones simply by substituting lemon zest for orange zest.

Servings: 8
Prep time: 15 minutes
Bake/Cook time: 30 minutes

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Carbohydrates:
8 grams
Net Carbs:
4 grams
Fiber:
4 grams
Protein:
11.5 grams
Fat:
19 grams
Calories:
240

Belgian Waffles
 

.

Belgian Waffles



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Belgian-style waffles are thicker than standard waffles. This recipe can be prepared in either type of waffle maker.
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227 grams Atkins Quick CuisineTM Bake Mix
2 tablespoons granular sugar substitute
1 tablespoon baking powder
1/2 teaspoon salt
59 ml heavy cream
3 large eggs
1 tablespoon sugar-free vanilla syrup
59 ml ice water
Vegetable oil spray to grease waffle iron
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1. Heat waffle iron per manufacturer’s instructions. Whisk together bake mix, sugar substitute, baking powder and salt. Add cream, eggs and syrup and stir until well blended (batter will be stiff). Add cold water 1 tablespoon at a time until batter is easily spoonable and spreadable, about the consistency of a thick pancake batter.
2. Spray waffle iron with oil spray. Place approximately 3 tablespoons of batter in center of a waffle iron. Cook according to manufacturer's instructions until crisp and dark golden brown. Repeat with remaining batter. Serve warm.

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When cooking a large batch of waffles, make them in advace and reheat by placing on a baking sheet in a 375° oven for 5 to 7 minutes, until crisp and hot (waffles can also be frozen and reheated; just add 5 minutes to reheating time).

Servings: 8
Prep time: 10 minutes
Bake/Cook time: 10 minutes


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Carbohydrates:
4.5 grams
Net Carbs:
2 grams
Fiber:
2.5 grams
Protein:
9 grams
Fat:
5 grams
Calories:
96

Atkins Pie Crust - paideig
 

.

Atkins Pie Crust/Paideig




This basic recipe is fundamental to any low-carb repertoire. It can be used to create countless sweet and savory dishes.
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236 ml Atkins Quick Cuisine Bake Mix TM
1/8 teaspoon salt
6 tablespoons cold butter, cut into 1/2-inch cubes
1 1/2 tablespoons cold water
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1. In a food processor, pulse bake mix, salt and butter until the texture resembles a coarse meal. Drizzle in water and continue pulsing until the dough just starts to come together. Turn onto a sheet of plastic, form into a ball and cover. Flatten to a 7-inch disc and refrigerate for 15 minutes.
2. Roll out between 2 sheets of plastic wrap into a 12-inch circle. Remove top sheet of plastic and invert pastry onto a 9-inch pie plate. Center the pastry and press onto the bottom and sides of the dish. Remove the remaining plastic, roll under the edges and crimp decoratively. Freeze for 15 minutes.
3. Use unbaked crust as indicated in recipe of your choice. Or for a prebaked crust, heat the oven to 400º . Prick the bottom and corners of the pie shell with a fork and cover lightly with foil. Bake for 16 minutes. Uncover and bake an additional 4 to 6 minutes or until golden. Cool on a rack before using.

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If you aren't adept at rolling dough, simply pat crust in an even layer into pie plate.

Servings: 8
Yield: 1 9-inch crust
Prep time: 10 minutes
Bake/Cook time: 22 minutes
Chill time: 30 minutes


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Carbohydrates:
4 grams
Net Carbs:
1.5 grams
Fiber:
2.5 grams
Protein:
6.5 grams
Fat:
9 grams
Calories:
116

Italian Ricotta Cheesecake
 

.

Italian Ricotta Cheesecake

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Baking it in a water bath gives this cheesecake a creamy texture and ensures even cooking. Simply place a large roasting pan in the center rack of the oven, put the cheesecake pan in the center of the roasting pan, and fill with enough hot water to come at least halfway up the sides.
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Crust:
340 grams finely ground walnuts or pecans
2 tablespoons melted unsalted butter
1/2 teaspoon ground cinnamon


Filling:
32 ounces whole-milk ricotta cheese
113 grams cream cheese, softened
4 large eggs
340 grams granular sugar substitute
3 tablespoons Atkins Quick Quisine™ Bake Mix
1 tablespoon vanilla extract
2 teaspoons grated lemon zest
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1. Heat oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Combine crust ingredients; pat onto bottom and sides of pan. Bake until golden, 10 to 12 minutes; cool on a wire rack.
2. In a food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar substitute, bake mix, vanilla and lemon zest. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.
3. Bake cheesecake in a water bath until puffed and golden and a toothpick inserted 1 inch from center comes out clean, about 1 hour. Cool in oven for 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate. When well chilled, remove from springform pan, cut into wedges and serve.

Servings: 10
Prep time: 15 minutes
Bake/Cook time: 1 h 10 min


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Carbohydrates:
9 grams
Net Carbs:
8 grams
Fiber:
1 grams
Protein:
18 grams
Fat:
27.5 grams
Calories:
349

Pistachio Butter Cookies
 

.

Pistachio Butter Cookies




These delectable treats get their hearty texture from oatmeal and their nutty flavor from toasted pistachios.
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Vegetable oil spray for greasing baking sheet
118 ml unsalted shelled pistachios, lightly toasted
59 ml old-fashioned oatmeal (havremel)
79 ml granular sugar substitute
79 ml whole wheat flour
79 ml Atkins Quick QuisineTM Bake Mix
1/4 teaspoon baking powder
1/8 teaspoon salt
118 ml unsalted butter, softened to room temperature
1 large egg
1 teaspoon vanilla extract
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1. Preheat oven to 375°F. Lightly grease a baking sheet with oil spray.
2. Process pistachios, oatmeal, sugar substitute, flour, bake mix, salt and baking powder in a food processor until nuts and oatmeal are finely ground, about 1 minute. Add butter and egg and process until combined, about 15 seconds, scraping down sides if necessary. Chill dough for 15 minutes, until firm.
3. Roll dough into 24 balls and place on prepared sheet. Flatten with palm of hand to about 1/8” thick. Bake cookies until bottoms and edges are deep golden, 14-16 minutes. Cool cookies on baking sheet 1 minute before transferring to wire racks to cool completely. Store in an airtight container.

Servings: 24
Yield: 24 cookies
Prep time: 5 minutes
Bake/Cook time: 16 minutes
Chill time: 15 minutes

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Carbohydrates:
4 grams
Net Carbs:
3 grams
Fiber:
1 grams
Protein:
2 grams
Fat:
5.5 grams
Calories:
70

Earl Grey Tea and Chocolate Pots de Creme
 

.

Earl Grey Tea and Chocolate Pots de Creme




Super silky in texture, with an intriguing, delicately sweet flavor, this baked dessert custard is currently popular at many upscale restaurants. Earl Grey is a black tea made fragrant with bergamot oil.
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43 grams unsweetened baking chocolate, coarsely chopped
236 ml heavy or whipping cream
157 ml water
3 Earl Grey tea bags
4 large egg yolks
5 tablespoons granular sugar substitute
Whipped cream, sweetened with sugar substitute (optional)
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1. Heat oven to 325°F. Place chocolate in a small bowl. In a small saucepan over medium heat, bring cream and water to a simmer. Remove from heat. Pour just enough cream mixture over chocolate to cover (about 1/2 cup).
2. Add tea bags to remaining cream mixture in saucepan and let steep 10 minutes. Squeeze tea bags over mixture and remove.
3. Whisk chocolate mixture until smooth. Whisk egg yolks and sugar substitute into the warm cream mixture in saucepan until well mixed, then whisk in the chocolate until smooth.
4. Pour mixture through a strainer into four 4-ounce ramekins or custard cups. Place cups in a large roasting pan. Place roasting pan in oven and carefully pour boiling water into pan until water comes halfway up sides of cups. Cover entire pan with foil and bake 33 to 35 minutes, until custards are set but slightly jiggly in center. Let stand in pan at room temperature 15 minutes.
5. Remove cups, cover with plastic wrap (stretch wrap over edges of cup so wrap does not touch custard) and refrigerate until cold. Serve topped with a dollop of whipped cream, if desired.

Servings: 4
Prep time: 15 minutes
Bake/Cook time: 40 minutes
Chill time: 2 hours


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Carbohydrates:
7 grams
Net Carbs:
2 grams
Fiber:
5 grams
Protein:
6 grams
Fat:
33 grams
Calories:
328



fra www.atkins.com

Coconut Pie
 

.


Coconut Pie



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Pamela says “Hubby calls this my best ‘diet’ dessert.” It is indeed delicious. You’ll have about ½ cup filling left over, which you can simply bake in a custard cup.
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Crust:
142 grams almond flour (about 5 1/2 ounces whole almonds, ground)
80 grams shredded unsweetened coconut
50 grams granular sugar substitute
1 egg white


Filling:
1 can (414 ml) coconut milk
118 ml heavy cream
6 eggs
1 egg yolk
100 grams granular sugar subsitute
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/4 teaspoon salt
60 grams shredded unsweetened coconut
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1. For crust: Heat oven to 350ºF. Mix almond flour, coconut, sugar substitute and egg white. If coconut mixture is too dry to hold together add 1 to 2 teaspoons of water, a few drops at a time, until mixture holds its shape when pinched together. Press onto bottom and up sides of a 9” pie plate to form a crust. Bake 15 minutes until lightly golden. Remove from oven; set aside. Increase oven temperature to 450ºF.
2. For filling: Scald coconut milk and cream in a medium saucepan; set aside to cool slightly. In a large bowl, with an electric mixer on medium speed (or with a wire whisk), beat eggs and yolk until frothy. Beat in sugar substitute, salt, vanilla and coconut extract. Slowly beat in coconut milk mixture. Fold in shredded coconut and stir gently.
3. Pour filling into prepared crust. Bake 5 minutes. Reduce temperature to 350ºF and bake 15 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack to room temperature, then transfer to refrigerator to chill completely.

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You can find unsweetened shredded coconut in health food stores. If only coconut flakes are available, chop them finely.

Servings: 8
Prep time: 30 minutes
Bake/Cook time: 20 minutes
Chill time: 3 hours

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Carbohydrates:
11.5 grams
Net Carbs:
8 grams
Fiber:
3.5 grams
Protein:
12 grams
Fat:
42.5 grams
Calories:
455

Vanilla-Coconut Ice Cream
 

.


Vanilla-Coconut Ice Cream
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A subtle and natural coconut flavor really shines through in this slightly sweet ice cream. Pair it with sugar-free chocolate syrup mixed with a drizzle of rum for a tropical summer treat.
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6 egg yolks
177 ml granular sugar substitute
472 ml heavy cream
1 can (399 ml) unsweetened coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
1/4 teaspoon salt
80 grams shredded unsweetened coconut, lightly toasted
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1. In a medium bowl, whisk yolks and sugar substitute to combine. In a medium pot, bring heavy cream to a simmer over medium-high heat.
2. Slowly pour one cup cream into yolk mixture, whisking constantly. Pour yolk mixture back into pot. This process is known as "tempering."
3. Cook, stirring constantly over medium heat, until mixture is thick enough to coat the back of a spoon, approximantely 3-5 minutes. Remove from heat. Stir in coconut milk, coconut and vanilla extracts, and salt. Chill 4 hours.
4. Pour ice cream mix into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add the toasted coconut.

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You can buy unsweetened shredded coconut, as well as coconut extract, in health food stores. To toast coconut, spread on a baking sheet and bake at 350º F for 5-10 minutes

Servings: 8
Prep time: 5 minutes
Bake/Cook time: 5 minutes
Chill time: 4 hours

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Carbohydrates:
8 grams
Net Carbs:
5.5 grams
Fiber:
2.5 grams
Protein:
5 grams
Fat:
44 grams
Calories:
435

Å HERREGUD i jøssenavn!!! Du er helt utrolig, Marianne!!!! :sikle:

Herregud!!!! SÅ Mye Herlig!! Du Er Herlig Marianne!!!!!!!!!:d

Sv: Atkins Bakemix til hva?
 

Disse oppskriftene så helt herlige ut. Er det noen som har prøvd de???
Jeg synes pannekaker (og pizza bunn) med atkins bake mix blir litt merkelige i smaken... så jeg er litt skeptisk til å bake med den...

Sv: Atkins Bakemix til hva?
 

Sv: Atkins Bakemix til hva?
 

skjønner ikke at det selger.. jeg prøvde pannekaker.. klarte ikke smaken

Sv: Atkins Bakemix til hva?
 

Men disse oppskriftene har ganske mye smaktilsetning som kanskje skjuler bakemix smaken? :stuart: *lov å håpe*

Jeg har 3 bokser i skapet...

Sv: Atkins Bakemix til hva?
 

Når jeg lager pannekaker av bake mixen blir de bestandig MYYYYE bedre enn med soyaprotein. Trikset er å ha masse egg, masse rømme og masse smør i, og akkurat nok mix til å binde det hele sammen. Vanilje er også supergodt oppi.