A fowrded msg from Ellen about the Kisses

[Guest guest]

Date: Thu, 15 Jul 1999 11:23:19 -0400

| Block address

Subject: Apology/ Recipe Update was: Re: Misty Dawn /chocolate

To: " 'Atkins-A-WayOfLife-owneronelist' "

<Atkins-A-WayOfLife-owneronelist>

Add Addresses

Sue, can you post this message for me? From the bounce message I'm

getting from onelist, it looks as if the address my email system is

using today doesn't match the address I'm subscribed from (I'm usually

sattere@..., but the bounce message said I attempted to post as

Ellen.Satter@...). I won't be able to get to onelist to attempt

to

straighten this out until probably the weekend (don't have internet

access here at work), and I want to get the correction out there right

away - don't want anyone making runny kisses! Thanks a lot! - Ellen

My bad, that recipe I posted yesterday for the frozen chocolate kisses

was incorrect. That's what I get for posting recipes by memory instead

of waiting until I can look it up (the recipes are home, I'm at work).

I think I had it confused with the breakfast custard that I make every

week (which I suppose I'll have to post now that I've mentioned it).

For the kisses, it's 1/2 pkg of cream cheese (4 oz), 1 cup heavy cream,

and 1 pkg sugar free jello pudding (remember, no Royal). Last night I

made a batch and added a tablespoon of peanut butter (3.5 carbs, so

that

total for the recipe is about 45 carbs for around 50 kisses). It was

delish - I may never go back to plain chocolate! The original poster

mentioned 2 tsp, but I love, love, love peanut butter cups, so I upped

it a bit. She also mentioned using butterscotch pudding, I may try

that

someday.

As for the breakfast custard, I make this on the weekends so I don't

have to cook before work. I also got this off the st johns list. I've

been experimenting with the sweetener and with adding DaVinci syrups to

it, since it was quite bland the first time I made it. Right now I'm

at

4 teaspoons of splenda and a tablespoon of syrup (hazelnut was yummy,

almond sort of disappeared). The syrup has aspartame in it, so there's

a bit of sweetness there too. When using the syrup, I skip the

extract.

10 eggs

1 pint heavy cream

1 pint water

1 tsp almond extract

1 pkg artificial sweetener

1 tsp cinnamon

Set oven to 350*. Beat eggs. Add all ingredients except cinnamon.

Blend well. Pour into 8x8 non-metallic baking dish. Sprinkle cinnamon

on top. Place baking dish inside a larger baking dish of cool water.

(The water should be at least half way up the side of the main baking

dish. This is what makes the creamy texture.) Bake for 40 minutes,

Let cool cut into 6 pieces. Refrigerate. Serve cold or reheat in

microwave for 1-2 minutes. Make this dish a day in advance. Prepared

as directed (i.e. before I started monkeying with the sweetener) 3

carbs

per serving.

Ellen

177/160/120ish Atkins since 4/10/99