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The holidays are synonymous with rich, indulgent foods and luxurious meals. If you're trying to lose or maintain weight on a low-fat, low-calorie program, it can feel like there's little to celebrate and even less to eat.
But there's help. Turn the pages in "Atkins Holiday Recipes" and you'll quickly see that you can continue to enjoy the most sumptuous holiday foods while you trim pounds. In this new book, you'll find recipes and more, including:
* tips for stocking the pantry to help you entertain effortlessly;
* great-tasting, low-carb substitutes for traditional high-carb dishes;
* information on new ingredients that make low-carb cooking and baking easier;
* a quick refresher on how to follow the Atkins Nutritional Approach, an easy-to-follow four-phase controlled-carbohydrate program.
Try this great recipe for a low-carb version of a holiday classic.
HOLIDAY GINGERBREAD
1/2 cup whole-wheat pastry flour
1/2 cup Atkins Quick Quisine Bake Mix
3 tablespoons unsweetened
cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
8 large eggs, separated
9 tablespoons granular sugar substitute
1/4 cup (1/2 stick) unsalted
butter, melted and slightly cooled
1/2 cup heavy cream
1 tablespoon grated fresh
ginger
2 tablespoons strong brewed decaffeinated coffee
Whipped cream, flavored with ground ginger and
sweetened with granular sugar substitute, for garnish
Heat oven to 350 F. Butter a 9-inch round cake pan.
Whisk flour, bake mix, cocoa powder, baking powder, salt, nutmeg, cinnamon, ground ginger and cloves in a bowl to combine.
Beat egg yolks and sugar substitute with an electric mixer on high speed until thick ribbons form when the beaters are lifted, 3 to 4 minutes. Beat in butter until smooth. Add heavy cream, fresh ginger and coffee; beat until thoroughly combined, about 1 minute.
With a clean mixing bowl and beaters, beat egg whites until stiff peaks form, about 3 to 4 minutes. Mix one-third of egg whites into batter to lighten. Gently fold remaining egg whites in two additions until just combined. Pour batter into prepared pan. Bake until cake has risen and set, and a toothpick inserted in the center comes out clean, 22 to 25 minutes.
Cool cake in pan on a wire rack for 5 minutes. Remove cake from pan and let cool completely on a wire rack. Serve with a dollop of flavored whipped cream.
"Atkins Holiday Recipes" is available at newsstands and supermarkets nationwide. - NU |
| Author: Rodney Wright |
| |
Author Bio:
Viansa Winery is owned by 360 Global Wine Company (TGWC.OB). To receive a catalog or place an order, go to www.viansa.com or call (800) 995-4740. - NU |
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