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Pastimes : Atkins Diet..... -- Ignore unavailable to you. Want to Upgrade?

To: Rich1 who wrote (862)	1/16/2005 11:03:52 PM
From: GROUND ZERO™	Respond to of 914

Me too, but I think I'd rather have home made...<g> Thanks, if you can find it, otherwise don't knock yourself out... thanks, let me know... GZ

To: Rich1 who wrote (862)	1/17/2005 10:03:12 AM
From: Junkyardawg	Read Replies (1) \| Respond to of 914

The wife and I went on the diet again for the new years. Last year I lost 36 pounds on the diet and went off of it...I promply gained 24 of the pounds back. Been on the diet for a couple of weeks now and have lost about eight pounds. Keeping it off is the hard part. Hey check out my new webpage...it's about my latest project. lwcook.com dawgy

To: Rich1 who wrote (862)	1/18/2005 5:39:20 AM
From: GROUND ZERO™	Read Replies (3) \| Respond to of 914

Try this one, you'll enjoy it, I'm sure, I made it yesterday, it's delicious and very filling!!! Ricotta Custard 1 1/2 (8-ounce) packages cream cheese 3/4 cup ricotta cheese 1/2 cup sugar or SPLENDA, Granular 2 large eggs 1 egg white 1/2 teaspoon vanilla extract 1/2 cup half and half 1. PREHEAT oven to 250° F. 2. BEAT cream cheese at medium speed with an electric mixer until creamy. Add ricotta cheese; beat until blended. Gradually add SPLENDA beating until blended. 3. ADD eggs gradually, beating until blended. Add egg white and beat until blended. Add vanilla and cream, beating until blended. 4. POUR mixture into 8 (8-ounce) ramekins; place ramekins in a roasting pan. Add hot water to pan to a depth of 1 inch. 5. BAKE at 250° F for 45 minutes or until custards are set. Custards will puff slightly and remain white. Remove from water bath and cool on a wire rack. Serve chilled or at room temperature. Garnish with raspberry or strawberry preserves, if desired. Enjoy!!! GZ