02-03-07, 02:20 PM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,874
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Pumpkin Nut Bake Page
PUMPKIN NUT BAKE Servings: 10
Prep time: 0:15:00
Bake/Cook time: 0:45:00 Calories: 222
Fat: 19 grams
Protein: 9 grams
Carbohydrates: 6 grams
Fiber: 1 grams
Net Carbs: 4 grams
12 large eggs, beaten
2 cups canned pumpkin
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt
8 ounces mascarpone cheese, lightly whipped*
1/2 cup Atkins Sugar Free Pancake Syrup
1/4 cup pecans, chopped
1. In a mixer on high speed, whip eggs five minutes until
thick.
2. Heat oven to 350. In a large bowl, whisk pumpkin until
smooth; gradually whisk in eggs, nutmeg, allspice, salt,
mascarpone and syrup. Pour mixture into a buttered 9-
inch x 13-inch baking pan. Bake 45 minutes.
3. Sprinkle chopped pecans evenly over top; bake 15
minutes more. Cool slightly before cutting.
You'll never miss sweet potatoes with this savory-sweet side
dish.
* or 4 ounces softened cream cheese mixed with 1/2
cup cream.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to www.atkins.com
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