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Obesity Discussion · 07-22-07, 08:11 AM

FROZEN CHOCOLATE FUDGE TART

Servings: 10
Prep time: 0:35:00
Bake/Cook time: 0:15:00

Calories: 383
Fat: 36 grams
Protein: 7 grams
Carbohydrates: 13 grams
Fiber: 4 grams
Net Carbs: 9 grams
Pastry Crust:
1/2 cup plus 2 tablespoons Atkins Quick Quisine

TM Bake
Mix
1/4 cup unsweetened cocoa powder
3 tablespoons plus 1 teaspoon granular sugar substitute
4 tablespoons unsalted butter, cold and cut into pieces
3 ounces cream cheese, softened
1 tablespoon sour cream
Filling:
4 ounces unsweetened chocolate, finely chopped
2 teaspoons vanilla extract, divided
2 1/2 cups heavy cream, divided
1 1/2 cups granular sugar substitute, divided
1 teaspoon instant decaffeinated coffee
1 tablespoon cocoa powder
1. Preheat oven to 425F.
2. For crust: In a food processor, pulse bake mix, cocoa
powder and sugar substitute to combine, about 10
seconds. Add butter and pulse until mixture resembles a
coarse meal, about 30 seconds. Add cream cheese and
sour cream and pulse until mixture begins to come
together, about 30 more seconds.
3. Transfer dough to a 9 pie plate and pat into an even
layer on bottom and sides. Prick the dough about 15
times with a fork and crimp edges decoratively. Cover
lightly with aluminum foil and bake 10 minutes, until set.
Uncover and bake 10 more minutes until light golden
brown. Cool crust before filling.
4. For filling: Place chocolate and 1 teaspoon vanilla
extract in a medium bowl. Heat one cup cream with one
cup sugar substitute and coffee over medium-high heat
until just about to boil, about 4 minutes. Pour over
chocolate, let stand 3 minutes, then stir until chocolate
is melted. Pour into pie shell, smooth top and chill 30
minutes.
5. In a medium bowl with an electric mixer on high speed,
beat remaining cream, remaining sugar substitute,
remaining vanilla extract and cocoa powder until
medium peaks form, about 4 minutes. Spread over
chocolate layer and freeze at least 3 hours or until firm.
Remove from freezer 10 minutes before serving.
A crisp chocolate crust, rich chocolate filling and billowy cream
topping make this dessert too sinful to pass upbut because it is
so rich, a small slice is still satisfying.

07-22-07, 08:11 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Frozen Chocolate Fudge Tart FROZEN CHOCOLATE FUDGE TART Servings: 10 Prep time: 0:35:00 Bake/Cook time: 0:15:00 Calories: 383 Fat: 36 grams Protein: 7 grams Carbohydrates: 13 grams Fiber: 4 grams Net Carbs: 9 grams Pastry Crust: 1/2 cup plus 2 tablespoons Atkins Quick Quisine TM Bake Mix 1/4 cup unsweetened cocoa powder 3 tablespoons plus 1 teaspoon granular sugar substitute 4 tablespoons unsalted butter, cold and cut into pieces 3 ounces cream cheese, softened 1 tablespoon sour cream Filling: 4 ounces unsweetened chocolate, finely chopped 2 teaspoons vanilla extract, divided 2 1/2 cups heavy cream, divided 1 1/2 cups granular sugar substitute, divided 1 teaspoon instant decaffeinated coffee 1 tablespoon cocoa powder 1. Preheat oven to 425F. 2. For crust: In a food processor, pulse bake mix, cocoa powder and sugar substitute to combine, about 10 seconds. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds. Add cream cheese and sour cream and pulse until mixture begins to come together, about 30 more seconds. 3. Transfer dough to a 9 pie plate and pat into an even layer on bottom and sides. Prick the dough about 15 times with a fork and crimp edges decoratively. Cover lightly with aluminum foil and bake 10 minutes, until set. Uncover and bake 10 more minutes until light golden brown. Cool crust before filling. 4. For filling: Place chocolate and 1 teaspoon vanilla extract in a medium bowl. Heat one cup cream with one cup sugar substitute and coffee over medium-high heat until just about to boil, about 4 minutes. Pour over chocolate, let stand 3 minutes, then stir until chocolate is melted. Pour into pie shell, smooth top and chill 30 minutes. 5. In a medium bowl with an electric mixer on high speed, beat remaining cream, remaining sugar substitute, remaining vanilla extract and cocoa powder until medium peaks form, about 4 minutes. Spread over chocolate layer and freeze at least 3 hours or until firm. Remove from freezer 10 minutes before serving. A crisp chocolate crust, rich chocolate filling and billowy cream topping make this dessert too sinful to pass upbut because it is so rich, a small slice is still satisfying. Atkins - Frozen Chocolate Fudge Tart Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________