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Reviews Date of last review
Thu May 5, 2005
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 3 tablespoons butter
4 tablespoons ricotta
4 tablespoons cream
2 eggs
1/4 cup almonds -- ground
into 1/2 cup almond flour
1/2 cup atkins bake mix
1/2 cup protein powder --
1/2 cup vanilla protein
1/2 cup artificial sweetener
1 tablespoon baking
1 tablespoon cinnamon
1 tablespoon vanilla
1 cup water (start w/3/4 cup
and see how much -- (more
or less)
you need)
2 tablespoons artificial
sweetener -- 1/4 cup
** Base:
1/4 cup pecans
12 thin pats butter
How To Prepare: Preheat oven to 350f.
Spray a muffin tin w/cooking
spray. Place 1 pat of butter
in each, followed
by equal amounts of the
**Base Splenda and
IN a large bowl, cream the
butter, cream cheese and
ricotta well. Add eggs
and blend again. Add
splenda and beta again.
Add remaining ingredients
and beat well. This should
be a very thick pancake
type batter.
Spoon into prepared muffin
tin and bake at 350 for
approx 40 minutes or
until nicely browned on top.
**These don't get that gooey
butter/sugar run off that you
get with
traditional sugar. You might
even be able to skip the
splenda in the tins:)

Makes 12
NOTES : Counts for Vanilla
Protein Powder not
included - adjust
Number of Servings: 12
Carbs per serving - include all nutritional information if known: 4.2g
Effort (Easy, Average, Difficult): Easy

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