Crust: 1 cup Atkins Bake Mix, or faux substitute (see below) 1/2 cup butter, softened 1/4 cup Splenda Filling: 4 eggs 1 cup Splenda 5 tablespoons lemon juice 1 teaspoon lemon zest 1/2 package lemon gelatin powder, sugar free 2 tablespoons water "Icing" 3 tablespoons Splenda 3 ounces cream cheese 1 tablespoon lemon juice
1. Preheat oven to 350°F. Put all the crust ingredients in food processor and process in pulses until crumbly. Press into a greased 9x13x2 cake pan. Bake 15 minutes or until just browned. Allow to cool while you prepare filling.
2. Beat the filling ingredients together well. Pour over slightly cooled crust and put back in oven for 30 minutes or until set (watch carefully - ovens vary!) Cool completely.
3. Blend all ingredients for the "icing", and drizzle over bars. Refrigerate, cut into squares, and enjoy! I keep this covered so that it doesn't dry out.
Makes 24 3"x1 1/2" bars. 3 grams carb per square. They are a little thin, but pack a nice flavour.
Faux Aitkins Mix - I have never made this as we have the Dr. Atkins Mix, but here in Canada, it's like $20.00 for the can. Way too expensive to use all the time!
1 cup soy flour 2 cups soy protein isolate 2 tablespoon baking soda 1 teaspoon salt 2 tablespoons splenda
Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same. **You could try substituting soy powder (milder taste) for the soy flour and substituting egg protein for soy
If men are so competent, how come you always see signs reading "DANGER - MEN WORKING"?