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Obesity Discussion · 07-22-07, 08:28 AM

COCONUT SHORTCAKES WITH BERRIES AND CREAM

Servings: 6
Prep time: 0:20:00
Bake/Cook time: 0:12:00

Calories: 438
Fat: 36 grams
Protein: 15 grams
Carbohydrates: 15 grams
Fiber: 5 grams
Net Carbs: 10 grams
1 cup Atkins Quick Quisine

TM Bake Mix
1/3 cup unsweetened coconut, divided*
4 tablespoons granular sugar substitute, divided
3 tablespoons unsalted butter, melted
1 large egg
1 teaspoon coconut extract
1 2/3 cups heavy cream, divided
1 teaspoon vanilla extract
2 tablespoons no-sugar-added seedless raspberry jam
(optional)
1 1/4 cups raspberries
1 1/4 cups quartered strawberries
1/2 cup blueberries
1. Heat oven to 375F. In a large mixer bowl, combine bake
mix, 1/4 cup coconut, 3 tablespoons sugar substitute
and the butter. Make a well in center and add egg,
coconut extract and 2/3 cup heavy cream. Whisk the
liquid ingredients together until blended, then combine
with the dry mixture, mixing just until blended.
2. Drop the mixture by slightly rounded 1/4-cupfuls onto a
baking sheet to make 6 mounds. Using fingertips, shape
each into 2 1/2-rounds; divide and sprinkle remaining
coconut over tops. Cover with plastic wrap and
refrigerate 20 minutes. Bake 12 minutes, until lightly
golden around edges and firm to the touch. Transfer to
a wire rack and cool completely.
3. Meanwhile, with an electric mixer on medium-high, beat
together remaining 1 cup heavy cream, 1 tablespoon
sugar substitute and the vanilla extract to soft peaks.
Whisk jam (if using) in a medium bowl until smooth; add
raspberries, strawberries and blueberries, tossing gently
until coated.
4. To serve, split the shortcakes in half horizontally.
Spread 1/3 cup whipped cream on the bottom of each
shortcake. Spoon 1/2 cup of the berries over whipped
cream and cover with shortcake top. Top with a dollop
of whipped cream, if desired.
Bursting with raspberries, strawberries and blueberries, these
shortcakes shout summertime indulgence, but without the highcarb
guilt! Their individual serving size makes them the perfect
take-along picnic or barbecue dessert.

07-22-07, 08:28 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,631 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 - Coconut Shortcakes with Berries and Cream COCONUT SHORTCAKES WITH BERRIES AND CREAM Servings: 6 Prep time: 0:20:00 Bake/Cook time: 0:12:00 Calories: 438 Fat: 36 grams Protein: 15 grams Carbohydrates: 15 grams Fiber: 5 grams Net Carbs: 10 grams 1 cup Atkins Quick Quisine TM Bake Mix 1/3 cup unsweetened coconut, divided* 4 tablespoons granular sugar substitute, divided 3 tablespoons unsalted butter, melted 1 large egg 1 teaspoon coconut extract 1 2/3 cups heavy cream, divided 1 teaspoon vanilla extract 2 tablespoons no-sugar-added seedless raspberry jam (optional) 1 1/4 cups raspberries 1 1/4 cups quartered strawberries 1/2 cup blueberries 1. Heat oven to 375F. In a large mixer bowl, combine bake mix, 1/4 cup coconut, 3 tablespoons sugar substitute and the butter. Make a well in center and add egg, coconut extract and 2/3 cup heavy cream. Whisk the liquid ingredients together until blended, then combine with the dry mixture, mixing just until blended. 2. Drop the mixture by slightly rounded 1/4-cupfuls onto a baking sheet to make 6 mounds. Using fingertips, shape each into 2 1/2-rounds; divide and sprinkle remaining coconut over tops. Cover with plastic wrap and refrigerate 20 minutes. Bake 12 minutes, until lightly golden around edges and firm to the touch. Transfer to a wire rack and cool completely. 3. Meanwhile, with an electric mixer on medium-high, beat together remaining 1 cup heavy cream, 1 tablespoon sugar substitute and the vanilla extract to soft peaks. Whisk jam (if using) in a medium bowl until smooth; add raspberries, strawberries and blueberries, tossing gently until coated. 4. To serve, split the shortcakes in half horizontally. Spread 1/3 cup whipped cream on the bottom of each shortcake. Spoon 1/2 cup of the berries over whipped cream and cover with shortcake top. Top with a dollop of whipped cream, if desired. Bursting with raspberries, strawberries and blueberries, these shortcakes shout summertime indulgence, but without the highcarb guilt! Their individual serving size makes them the perfect take-along picnic or barbecue dessert. Atkins - Coconut Shortcakes with Berries and Cream Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________