Sep 8, 2003 11:15 ET

Controlled Carbohydrate Nutrition & Food Newsletter

NEW YORK, Sept. 8 /PRNewswire/ -- Volume 1, Issue VI, September 2003 -- With summer coming to an end and the evenings getting cooler, kitchens will soon be filled with the enticing aromas of baked goods. The warmth and familiarity of breads, cakes, cookies and pies are comforting, and can be easily incorporated into a controlled carbohydrate lifestyle. Many people, not wholly familiar with this way of eating, mistakenly think that reducing carbohydrate consumption means giving up baked goods forever. Not so. With a few simple substitutions, favored desserts and snacks are not only acceptable, they are actually to be encouraged. That's because such tasty and varied foods play an important role in keeping controlled carbohydrate enthusiasts on track.


The September edition of the Controlled Carbohydrate Nutrition & Food Newsletter, provided by Atkins Health & Medical Information Services (AHMIS), incorporates featured low carbohydrate foods with a collection of Atkins-friendly recipes that work well together to give you healthy alternatives to traditional breads and pastries. We stand ready to provide you with any additional information, images, the latest research studies and access to interviews with our experts. Visit www.atkins.com for information about maintaining a controlled carbohydrate lifestyle.


TAKE ADVANTAGE OF ATKINS WITH THESE FEATURED PRODUCTS


The following featured foods are part of a growing line of low carbohydrate products from Atkins Nutritionals, Inc. Please visit www.atkins.com to see the entire selection of new Atkins(R) ingredients, convenience foods and snacks. We will gladly provide you with samples of these and any other Atkins(R) products on the Web site upon request.


ATKINS KITCHEN QUICK & EASY(TM) BREAD MIX


This versatile mix can be used in a bread machine or conventional oven and contains all-natural ingredients. Each box makes one loaf, which yields about 15 1/2-inch slices, with only 3g Net Carbs per serving. Bread mixes are available in three varieties: Caraway Rye, Country White and Sourdough.


ATKINS QUICK QUISINE(TM) DELUXE FUDGE BROWNIE MIX


Our new brownie mix comes in a convenient one-time use pouch. Just add water, oil and eggs to the mix and bake. These deluxe brownies are rich in taste and each pouch makes about 12 servings with only 9g Net Carbs per 2-inch-square brownie.


ATKINS QUICK QUISINE(TM) BAKE MIX


Atkins Quick Quisine(TM) Bake Mix is an improved formula of the original Atkins(TM) Bake Mix. Substitute this versatile mix for flour to add great taste to low carbohydrate meals. Recipes on the package have been updated for the new mix.


QUICK TIPS

* When baking muffins, fill any unused compartments halfway with warm
water. This will ensure even baking.

* To bring butter to room temperature quickly, cut in 1/2" slices, arrange
in a circle on a plate, and microwave on medium for 25 seconds.

* Freeze desserts and sweets in individual servings whenever possible.
This helps control portion size.

* When processing nuts to a fine consistency in a food processor, add a
small amount of Atkins Quick Quisine(TM) Bake Mix. This will help keep
the nuts from clumping together.

* The best way to slice cheesecake is with a long piece of dental floss.

* One tablespoon of any flavor Atkins(TM) sugar free syrups will sweeten
and flavor 1/2 cup heavy cream for whipping. This makes a great topping
for cakes and cobblers.


THE COMFORTS OF HEARTH AND HOME WITHOUT THE CARBOHYDRATES


Atkins Nutritionals Food Editor, Stephanie Nathanson, provides these Atkins-friendly recipes you can bake at home.


COCONUT COOKIES
These crunchy treats can be ready in 30 minutes.

Servings: 20 (one cookie per serving)
Prep time: 10 minutes
Bake/Cook time: 20 minutes

Nutrition Per Serving:
Carbohydrates: 1.5g
Net Carbs: 1g
Fiber: 0.5g
Protein: 1g
Fat: 6.5g
Calories: 72

Ingredients:
Butter for greasing pan
1/2 cup Atkins Quick Quisine(TM) Bake Mix
1/3 cup shredded unsweetened coconut
1/4 cup coarsely chopped hazelnuts
2 egg whites
2 tablespoons seltzer
1/2 teaspoon coconut extract
1 stick (8 tablespoons) butter, softened
6 packets sugar substitute

Directions:
1. Heat oven to 375 degrees F. Generously butter a baking sheet. In large
bowl, combine bake mix, coconut, nuts, egg whites, seltzer, vanilla
extract, butter and sugar substitute. Mix well. Drop by rounded
tablespoonful on to prepared baking sheet. Bake 20 minutes, until light
golden.
2. Cool cookies on baking sheet 1 minute before transferring to wire
racks to cool completely.

QUICK TIP
Be sure to leave 1 1/2" between tablespoons of dough to allow cookies to
spread as they cook.


CREAMY AMERICAN CHEESECAKE
To make this cheesecake fit a controlled carbohydrate lifestyle, we've
substituted a crunchy nut crust for a conventional graham cracker one and
removed the flour and sugar.

Servings: 16
Prep time: 15 minutes
Bake/Cook time: 50 minutes

Nutrition Per Serving:
Carbohydrates: 5.5g
Net Carbs: 4.5g
Fiber: 1g
Protein: 7g
Fat: 26.5g
Calories: 279

Ingredients:

Crust:
1 cup pine nuts
1 cup macadamia nuts
2 packets sugar substitute
3 tablespoons butter, melted

Filling:
16 ounces cream cheese
10 packets sugar substitute
3 large eggs
2 teaspoons vanilla extract
2 teaspoons grated lemon rind
1/4 teaspoon salt
1 cup sour cream
Blueberries for garnish (optional)

Directions:
1. Heat oven to 350 degrees F.
2. For crust, place pine nuts and macadamias in bowl of a food processor;
pulse until ground but not pastelike. Add sugar substitute and butter;
pulse to combine. Transfer to a 9" springform pan. With your fingers,
gently press nut mixture to form a crust on bottom of pan. Bake 10
minutes; remove from oven and cool.
3. Place cream cheese and sugar substitute in food processor; process
until smooth. Add eggs, one at a time, blending well after each addition.
Add vanilla extract, lemon rind and salt; pulse to combine. Add sour
cream and process to combine.
4. Pour filling into prepared crust. Bake 40 minutes. Turn off oven; let
cheesecake cool for one hour without opening door. Chill overnight.
Garnish with blueberries before serving.


CHERRY HAZELNUT BISCOTTI
These traditional Italian cookies are baked twice for extra crispness.
Macadamia nuts or pecans can be substituted for hazelnuts in this recipe.

Servings: 40 (one Biscotti per serving)
Prep time: 25 minutes
Bake/Cook time: 40 minutes

Nutrition Per Serving:
Carbohydrates: 2.5g
Net Carbs: 1.5g
Fiber: 1g
Protein: 1.5g
Fat: 7.5g
Calories: 89

Ingredients:
1 1/2 cups toasted and skinned hazelnuts: 1/2 cup finely chopped, 1 cup
coarsely chopped
1 cup Atkins(TM) Bake Mix
16 packets sugar substitute
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup sour cream
4 eggs, lightly beaten
1 1/2 sticks butter, at room temperature
1/3 cup dried cherries

Directions:
1. Heat oven to 350 degrees F. Whisk together finely chopped hazelnuts,
bake mix, sugar substitute, cinnamon and salt. In a medium bowl mix sour
cream and eggs.
2. In a large bowl, with an electric mixer on medium speed, beat butter 3
minutes until creamy. Alternately, add bake mix mixture and sour cream
mixture to butter. Stir in cherries and coarsely chopped hazelnuts.
3. Divide dough in half. On ungreased baking sheets form each half into a
log measuring 12" x 2 1/2" (moisten hands if necessary to keep dough from
sticking).
4. Bake logs 25 minutes, until almost firm. Transfer sheets to wire rack
to cool 10 minutes. Reduce oven temperature to 325°F.
5. Carefully cut logs crosswise, with a serrated knife, into 1/2" wide
slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm
and crisp. Cool slices on baking sheets before storing.


CHOCOLATE LAYER CAKE WITH CHOCOLATE-MINT MOUSSE
When you have a little extra time, and want to pull out all the stops,
this recipe is the one to try.

Servings: 8
Prep time: 45 minutes
Bake/Cook time: 20 minutes

Nutrition Per Serving:
Carbohydrates: 14.5g
Net Carbs: 10g
Fiber: 4.5g
Protein: 12.5g
Fat: 61g
Calories: 689

Ingredients:

Cake:
1 1/4 cups Atkins Quick Quisine(TM) Bake Mix
1/2 cup unsweetened cocoa powder
1/2 cup pecans, toasted and finely ground
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter, at room temperature
24 packets sugar substitute
4 eggs, separated

Chocolate-Mint Mousse:
2 cups cream
1 tablespoon instant coffee
1 1/2 teaspoons vanilla extract
2 tablespoons chocolate extract
3 scoops (3/4 cup) Atkins Advantage(TM) Chocolate Shake Mix
1/2 teaspoon mint extract
1/2 cup raspberries, for garnish
Mint sprigs, for garnish

Directions:
1. Heat oven to 325 degrees F. Grease two 8" cake pans, dust with cocoa
powder. In a medium bowl, whisk bake mix, cocoa, pecans, baking powder
and salt. In a large bowl, with an electric mixer on medium, beat butter
until fluffy, about 5 minutes. Add egg yolks, one at a time, beating well
after each addition. Add dry mixture, one-third at a time, beating until
just combined.
2. In a clean bowl, beat egg whites until soft peaks form. Add sugar
substitute; beat until stiff. In 3 additions, fold egg whites into
chocolate mixture; combine thoroughly. Divide batter in prepared pans;
smooth tops. Bake 20 minutes, or until cake springs back when touched in
the middle. Cool in pans on racks 5 minutes; invert onto racks to cool
completely.
3. For mousse: mix instant coffee granules in vanilla and chocolate
extracts until dissolved. Whip cream with an electric mixer until soft
peaks form; add coffee mixture. Add shake mix and mint extract. Continue
beating until smooth and firm. Chill 30 minutes.
4. Place one cake layer on a serving plate. Spread with half of mousse
filling, leaving a 1/2" border. Top with remaining cake layer and mousse.
Garnish with raspberries and mint leaves.


MAPLE PECAN PIE
Ideal for dessert or snacks, this pie is a tasty alternative to its
traditional high-carbohydrate inspiration.

Servings: 8
Bake/Cook time: 50 minutes

Nutrition Per Serving:
Carbohydrates: 9g
Net Carbs: 5.5g
Fiber: 3.5g
Protein: 7.5g
Fat: 39.5g
Calories: 417

Ingredients:

Crust:
1/2 cup finely ground blanched almonds
1/4 cup Atkins Quick Quisine(TM) Bake Mix
3 packets sugar substitute
1/2 stick butter, melted

Filling:
1 1/2 cups Atkins Kitchen(TM) Sugar Free Pancake Syrup
4 eggs
18 packets sugar substitute
5 tablespoons butter, melted and cooled slightly
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups toasted pecan pieces

Directions:
1. Heat oven to 350 degrees F. Mix ground almonds, bake mix and sugar
substitute in a large bowl. Stir in butter with a fork. Chill crumb
mixture 20 minutes. With fingertips, press crumb mixture on bottom and
sides of a 9" pie plate. Bake 7 minutes, until browned and set. Remove
from oven; cool. Increase oven temperature to 375ºF.
2. For filling, bring Atkins syrup to a simmer in a small saucepan. Cook
10 minutes, until reduced by half. Remove from heat; cool to room
temperature.
3. In a large bowl, whisk eggs, sugar substitute, melted butter and
vanilla extract. Whisk in syrup. Add toasted pecans and combine well.
Pour mixture into prepared piecrust and bake 20 minutes until edges are
firm (center will be quivery). Transfer to a wire rack to cool.



Need more options to follow a controlled carbohydrate lifestyle? Choose from hundreds of low carbohydrate recipes in the Food and Recipes section at http://atkins.com/food/index.html.


Source: Atkins Health & Medical Information Services

CONTACT: Gina Mangiaracina, +1-212-714-9253 or gmangiaracina@wwafsp.com,
for AHMIS


Web site: http://www.atkins.com/
http://atkins.com/food/index.html


NOTE TO EDITORS: For more information, or to arrange an interview with Ms. Nathanson, please contact Gina Mangiaracina at 212-714-9253 or e-mail gmangiaracina@wwafsp.com

Does anyone know? Is this reformulated Bake Mix better than the (blechhh!) product they sold last spring?

~~~Teelbee

174 (Mar. 2002, highest weight), 164 (Jan. 2003, begin LC)
164/135/137-134
remember, amateurs built the Ark, professionals built the Titanic