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NJSHAR's Photo NJSHAR SparkPoints: (48,199)
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10/25/13 3:02 P

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Love that recipe!

Yes, Atkins products are so expensive!

My husband has been eating Atkins bars for the past couple of years. 3 boxes for $19.99, now, is a "deal" at the supermarket here. Crazy!

"Most of our obstacles would melt away if, instead of cowering before them, we should make up our minds to walk boldly through them."
-- Orison Swett Marden


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JUST-ELIZ's Photo JUST-ELIZ Posts: 5,363
10/23/13 12:28 P

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Thank You Joy!!! :o)
I used to eat EVERYTHING that Atkins made or sold in the 90s. No wonder I couldn't stay Low Carb!!! And then when you spend that much $$$, you don't want to continue buying when you stall for 9 weeks like I just did! So I'd quit. I like the fresh foods LC life style better! :o)

Joyfully~ Eliz in Minnesota

www.theroaddownhome.blogspot.com

my WOE is up to 50 g. carb, moderate protein, no sweeteners of any kind, high in good fats, and only REAL food!


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JLKL1980's Photo JLKL1980 Posts: 1,151
10/23/13 12:21 P

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Eliz - you're right - it does have a lot of artificial sweetener. I would use much less, also, since they can trigger migraines in some people.

I notice even Atkin's bars are just too sweet tasting to me. I couldn't even finish one. Sweets aren't my biggest problem. Starches are - which turn to sugar.

Joy

George S. Patton-You're never beaten until you admit it.


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JLKL1980's Photo JLKL1980 Posts: 1,151
10/23/13 12:19 P

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Pumpkin Mousse
Prep time: 25 minutes

CALCULATE Net Carbs: 5.7 Fiber: 1.5 Protein: 2.5 Fat: 16 Calories: 185.5
Servings Quantity: 8

Ingredients

1 dry unsweetened gelatin
1/4 Cup water
2 Teaspoons pumpkin pie spice
15 Ounces unsweetened pumpkin purée
1 1/2 Cups heavy cream
1/2 Cup granular sugar substitute (sucralose)
2 Teaspoons vanilla extract

Directions
1.In small bowl, sprinkle gelatin over cool water, let sit 5 minutes until gelatin softens. Meanwhile, in a small skillet over medium heat, toast pumpkin pie spice 1–2 minutes until fragrant, stirring frequently. Reduce heat to low, stir in gelatin mixture and cook 1-2 minutes more until gelatin melts. Remove from heat; cool to room temperature.
2.Place pumpkin purée in a large bowl.
3.In another large bowl, with an electric mixer on high, beat cream, sugar substitute and vanilla until soft peaks form. With a rubber spatula, slowly fold in cooled gelatin mixture.
4.In three additions, gently fold whipped cream mixture into pumpkin purée.
5.Divide mousse into 8 dessert glasses. Chill 2 hours.



Joy

George S. Patton-You're never beaten until you admit it.


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JUST-ELIZ's Photo JUST-ELIZ Posts: 5,363
10/23/13 6:56 A

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Can you copy and paste it Joy? The link won't let me copy and paste it! Thanx! emoticon
Looks good but I'm going to try it without so much sweetener.

Joyfully~ Eliz in Minnesota

www.theroaddownhome.blogspot.com

my WOE is up to 50 g. carb, moderate protein, no sweeteners of any kind, high in good fats, and only REAL food!


 current weight: 209.0 
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JDMAKEIT2HOT's Photo JDMAKEIT2HOT Posts: 8,458
10/22/13 11:35 P

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Yum! I am going to try this for sure!! I love pumpkin anything.

JD

*sparking since june 2007




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LADYWINDSPIRIT's Photo LADYWINDSPIRIT SparkPoints: (0)
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10/22/13 8:27 P

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Thanks! Think I'll try it!!

JLKL1980's Photo JLKL1980 Posts: 1,151
10/22/13 6:21 P

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Here's a link that Atkins sent me for Pumpkin Mousse:

community.atkins.com/Recipes/CA1DD27
3-
0C24-E011-9663-001EC9B2B3C8/Pumpkin%R>20Mousse/Default.aspx


It's under 6 carbs and could replace Pumpkin Pie this Thanksgiving.

Enjoy!

Joy

George S. Patton-You're never beaten until you admit it.


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