Atkins Sugar-Free Caramel Cinnamon Custard

• Serves: 6
• Calories: 317
• Net Carb: 2.6g
• Protein: 4.6g
• Fat: 32.5g

Ingredients

• 2 cups heavy cream
• 1/2 tsp cinnamon
• 2 large whole eggs + 2 large egg yolks
• 7-8 tbsp sugar substitute (e.g. Splenda)
• 1 pinch of salt
• 1/2 tsp vanilla extract
• 6 tbsp Atkins Quick Quisine sugar-free caramel syrup (for 6pcs 4-oz custard cups or a 2-quart round baking dish

Directions

• Preheat oven to 300^oF/150^oC.
• Heat heavy cream and cinnamon in a saucepan over medium heat and whisk gently for a thorough mix. Remove when mixture begins to steam, remember NOT to boil it.
• Whisk all eggs, sugar substitute and salt until thickened. Pour slowly into the hot mixture and stir at the same time until well mix. Add in the vanilla extract.
• Pour 1/2 cup of cream mixture in each custard cups (pour all if you are using baking dish).
• Bake for 30-35minutes in a water bath until the custard is still slightly loose in center. Remove and chill for at least 4 hours.
• Unmold and invert custard onto serving plate. Top with 1 tbsp of caramel syrup before serving.

Atkins Orange-Berries Sorbet

• Serves: 4
• Calories: 76
• Net Carbs: 11.0 g
• Protein: 2.5 g
• Fat: 1.0 g

Ingredients

Ingredients A:

• 2 1/4 cups mixed berries
• 1/3 cup sugar substitute
• 1 tsp grated orange rind
• 2 tbsp water

Ingredient B:

• 1 cup (240ml) buttermilk

Directions

• Cook ingredients A in a saucepan. After boiling, simmer for 15 minutes at low heat and stir regularly.
• Let it cools for a while. Then, blend mixture in food processor until smooth. Strain into a bowl to remove the seeds.
• Then add in ingredient B and mix well. Keep refrigerated for an hour.
• Then, pour into an ice-cream maker to make sorbet.
• Freeze for a few hours before serving.