Brownies
Chocolate Fudge
Mirengue Shell
Peanut Butter Cookies
The "Pop" Pop
Pretty Ginger Ale Mold
Strawberry Lemon Meringue Pie
Unbelievable Cheesecake
 
 

*Brownies

1/2 cup butter, at room temperature
2 eggs
2 1-ounce squares unsweetened chocolate
2 teaspoons chocolate extract
2 tablespoons water
2 tablespoons soya powder
1/2 cup coarsely chopped walnuts
2 tablespoons-equivalents brown sugar substitute
3 tablespoons creme de cacao

Preheat oven to 350 degrees. Cream butter with electric hand mixer. Add eggs one at a time,
beating well. Melt chocolate with extract and water in top of double boiler. (if it gets too thick,
add a little more water) Add melted chocolate, soya powder, chopped walnuts, and brown sugar
substitute to butter. Mix well. Grease a 1 1/2-quart flat baking disk. Pour in chocolate mixture.
Bake in 350 degree oven for 15 minutes. Do not overcook. Remove from oven. Sprinkle creme de
cacao over top. Cool. Cut into at least 30 squares.
 

*Chocolate Fudge

1 package diet chocolate pudding (without sugar)
2 tablespoons-equivalents brown sugar substitute
1/2 cup heavy cream
1 tablespoon creme de cacao
3 heaping tablespoons chunk-style peanut butter

Mix all ingredients together except peanut butter. Place over low flame and add peanut butter.
Heat until peanut butter melts. Stir until well blended. Grease spray a small baking pan. Spoon
mixture into pan. Refrigerate until firm. Slice into at least 15 squares.
 

*Meringue Shell

4 egg whites
pinch of salt
4 teaspoons creme de cacao

Preheat oven to 250 degrees. Place egg whites and salt in bowl. Beat together until frothy.
Gradually add creme de cacao. Continue beating until whites are stiff, glossy, and stand in stiff
peaks. Grease 6 muffin tins. Fill cups with meringue, hollow out top with back of spoon. Bake
ion 250 degree oven for 1 hour.
 

*Peanut Butter Cookies

1/2 chunk style peanut butter
3/4 cup cream
1/2 cup chopped pecans
2 teaspoons vanilla
2 teaspoons-equivalents sugar substitute
2 tablespoons soya powder
1 teaspoon baking powder

Preheat oven to 375 degrees. Spray a cookie sheet with grease substitute. Mix all ingredients in
bowl. Blend well. Drop on cookie sheet by teaspoonfuls. Bake for about 10 minutes.

]

*The "Pop" Pop

1 1/2 cups sugar-free fruit flavored soda
6 teaspoons cream
sprinkle of sugar substitute (optional)

Mix all ingredients together. Fill plastic molds for popsicles (1 mold holds 6 popsicles)
with mixture. Insert stick if desired. (It is best to do this when popsicles are partially frozen.)
Freeze.
 
 

*Pretty Ginger Ale Mold

1 envelope sugar-free lemon flavored gelatin
2 cups sugar free ginger ale
1 cup cantaloupe balls
1/4 cup chopped walnuts

Dissolve gelatin in 1/2 cup ginger ale. Bring to boil. Stir. Be sure gelatin completely desolves.
Cool. Add remaining 1 1/2 cups ginger ale. Chill until consistency of egg whites. Fold in
cantaloupe balls and walnuts. Pour into wet mold. Chill.
 

*Strawberry Lemon Meringue Pie

4 cups whole strawberries (about 2 cups measured after pureed)
3 egg yolks
1 cup boiling water
1 envelope diet strawberry gelatin
1 teaspoon strawberry extract
1 teaspoon grated lemon peel
7 egg whites, beaten stiff
2 tablespoon-equivalents white sugar substitute
1 meringue shell (see above)

Preheat oven to 450 degrees. Place strawberries and egg yolks in blender and puree. Boil water
and add gelatin. Stir until dissolved. Add extract, lemon peel, and strawberries. Cook for about
2 minutes, stirring constantly. Cool.

Beat egg whites with sugar substitute until stiff. Fold half of egg whites into strawberry mixture.
Pour mixture into round cake pan. Top with remaining egg whites. Be careful to cover strawberry
mixture completely and seal around edges. Cook for 7 to 10 minutes in 450 degree oven or until
brown. Allow pie to cool before you refrigerate. Refrigerate at least 2 hours before serving. (A few
drops of red food coloring will give strawberry mixture a deeper color if desired.)
 

Unbelievable Cheesecake

6 eggs
2 tablespoons lemon juice
1 teaspoons vanilla
15 packets sweetener
12 oz. low fat cottage cheese
cinnamon

Preheat oven to 350 degrees. Have ingredients at room temperature. Blend all ingredients
except cottage cheese and cinnamon thoroughly in blender. Gradually add cottage cheese
cheese and blend until very smooth. Pour into 9" x 13" glass pan. Top with pure cinnamon.
Bake for 45 minutes or until cake is firm. Turn off oven and leave the cheese cake there with
the door open for 1 hour. Chill overnight.
 
 
 
 
 

* indicates recipes taken from Dr Atkins Diet Cookbook