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Reviews
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Date product posted
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0
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Mon January 26, 2004
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Recommended By
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Average Price
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Average Rating
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No recommendations
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None indicated
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None indicated
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Description:
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Ingredients:
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3 tablespoons butter
4 tablespoons ricotta
cheese
4 tablespoons cream
cheese
2 eggs
1/4 cup almonds -- ground
into 1/2 cup almond flour
1/2 cup atkins bake mix
1/2 cup protein powder --
plain
1/2 cup vanilla protein
powder
1/2 cup artificial sweetener
1 tablespoon baking
powder
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
chopped
** Base:
1/4 cup pecans
12 thin pats butter
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How To Prepare:
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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
pecans.
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
accordingly
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Number of Servings:
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12
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Carbs per serving - include all nutritional information if known:
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4.2g
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Effort (Easy, Average, Difficult):
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Easy
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