| 155 | 156 | 157 | 158 | 159 |
| 1 | 42 | 84 | 126 | 168 |
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The vanilla bean gives this dessert a wonderful flavor, but you can use 2 tsp. pure
vanilla extract instead. The recipe can be easily halved or doubled and can be made the
day before.
Ingredients:
4
2
3
1
1
Tbsp. water
1/2 tsp. gelatin
cups whipping cream
/2 cup Splenda
/2 vanilla bean, slit lengthwise
Place the water in a small bowl and sprinkle the gelatin over the top. Let stand until
softened.
Combine half of the cream and the vanilla bean in a pot. Bring to a boil, add the gelatin
and remove from the heat. Stir until the gelatin dissolves. Remove the vanilla bean and
scrape the seeds into the mixture with the tip of a small knife. Stir in the Splenda and
the remaining cream.
Pour evenly into 6 4-5 oz ramekins. Place in the fridge and chill until set, approximately
2
hours. To serve, place the ramekins in hot water for 30 seconds. Run a knife around
the inside of each and place a plate over the top. Turn upside down and vigorously
shake the ramekin while holding the plate securely. The panna cotta will fall out onto the
plate. Remove the ramekin and spoon the berries over the top. Serve immediately.
Bread Pudding
Ingredients:
3
2
1
1
1
1
1
oz bag plain pork rinds, lightly crushed
eggs
/2 cup heavy cream
/2 cup water
/4 cup splenda or AS
t vanilla
t cinnamon
Mix cream, eggs, water, sweetener, vanilla and cinnamon. Butter 1 or 1 1/2 qt.
Casserole dish. Put lightly crushed pork rinds in dish and pour liquid over. Preheat oven
to 350 and let casserole sit while it preheats so pork rinds can absorb some liquid.
Sprinkle with cinnamon. Bake 30-40 min until top lightly browned. Tests best warm.
Total 13 carb (12 NET carbs). Serves 3 @ 4 carbs
Hot Chocolate
Ingredients:
1
57
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2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com
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