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Reviews Date of last review
Sun June 14, 2009
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 1/3 cups slivered
almonds -- blanched
8 tablespoons artificial
sweetener -- splenda
(I tried this once with Equal
and it was
not anywhere near as nice)
4 large eggs -- separated
5 teaspoons grated lemon
1/2 teaspoon ground
cinnamon (optional)
1 Pinch salt
1/4 teaspoon cream of
How To Prepare: Preheat oven to 375ˇF.
Butter a 9-inch-diameter
cake pan. Line bottom
and sides of pan with
waxed paper and butter the
paper. Finely grind
almonds with 2
tablespoons splenda in
food processor. Combine
yolks, 2
tablespoons splenda,
lemon peel, cinnamon and
salt in medium bowl. Using
mixer, beat until thick and
smooth, about 2 minutes.
Stir in almond mixture.
Using clean beaters, beat
egg whites in large bowl
until soft peaks form.
Gradually add 4
tablespoons splenda and
cream of tartar, beating until
stiff but not dry. Fold large
spoonful of whites into
almond mixture. Gently fold
in remaining whites.
Transfer batter to pan. Bake
until tester inserted into
center comes
out clean, approx 35
minutes. Cool in pan on
rack. Turn out onto platter.
Remove waxed paper.
Garnish as desired.

Don't forget to factor in
whipped cream carbs if you
decide to top it
off this way. With whipped
cream and shaved lemon
peel this is a dessert
you can serve to non-low
carbers with rave reviews.
Also nice with thawed
frozen unsweetened
raspberries blended up
with a bit or no-carb
syrup, and then strained to
remove the pips. When
thoroughly cooled this also
slices easily into 3 layers to
make a torte style cake
filled with
whipped cream, toasted
flaked almonds, etc. Great
birthday cake substitute.
Carbs per serving - include all nutritional information if known: 52g carbs total
Effort (Easy, Average, Difficult): Easy

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