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This basic recipe is fundamental to any low-carb repertoire. It can be used to create countless sweet and savory dishes.
1 cup soya powder
1/8 teaspoon salt
6 tablespoons cold butter, cut into 1/2-inch cubes
1 1/2 tablespoons cold water
In a food processor, pulse soy mix, salt and butter until the texture resembles a coarse meal. Drizzle in water and continue pulsing until the dough just starts to come together. Turn onto a sheet of plastic, form into a ball and cover. Flatten to a 7-inch disc and refrigerate for 15 minutes.
Roll out between 2 sheets of plastic wrap into a 12-inch circle. Remove top sheet of plastic and invert pastry onto a 9-inch pie plate. Center the pastry and press onto the bottom and sides of the dish. Remove the remaining plastic, roll under the edges and crimp decoratively. Freeze for 15 minutes.
Use unbaked crust as indicated in recipe of your choice. Or for a prebaked crust, heat the oven to 400 . Prick the bottom and corners of the pie shell with a fork and cover lightly with foil. Bake for 16 minutes. Uncover and bake an additional 4 to 6 minutes or until golden. Cool on a rack before using.
1 cup soya powder
1/8 teaspoon salt
6 tablespoons cold butter, cut into 1/2-inch cubes
1 1/2 tablespoons cold water
In a food processor, pulse soy mix, salt and butter until the texture resembles a coarse meal. Drizzle in water and continue pulsing until the dough just starts to come together. Turn onto a sheet of plastic, form into a ball and cover. Flatten to a 7-inch disc and refrigerate for 15 minutes.
Roll out between 2 sheets of plastic wrap into a 12-inch circle. Remove top sheet of plastic and invert pastry onto a 9-inch pie plate. Center the pastry and press onto the bottom and sides of the dish. Remove the remaining plastic, roll under the edges and crimp decoratively. Freeze for 15 minutes.
Use unbaked crust as indicated in recipe of your choice. Or for a prebaked crust, heat the oven to 400 . Prick the bottom and corners of the pie shell with a fork and cover lightly with foil. Bake for 16 minutes. Uncover and bake an additional 4 to 6 minutes or until golden. Cool on a rack before using.
Calories: 200
Fat: 11 grams
Protein: 7 grams
Carbohydrates: 22 grams
Fiber: 5 grams
Net Carbs: 17 grams
See more recipes similar to this one under these sections:
Desserts
Breads Baked
French
Fruit
American
Grains Breads
Phase Three
Phase Four
Print this RecipeGolden Delicious apples are the best choice for this tart. It is lovely on its own, but if youd like to make it an extra-special treat, top with low carb ice cream and praline saucebut be sure to count the extra grams of carbs.
1 recipe PageLink(Atkins Pie Crust)
5 Golden Delicious apples (about 7 ounces each), peeled, cored and sliced (see Tip)
1/4 cup granular sugar substitute
3/4 teaspoon cinnamon
Pinch freshly grated nutmeg
1 tablespoon unsalted butter, cut into small pieces
Unsweetened Premium Vanilla Ice Cream, optional
Sugar Free Praline Sauce, optional
Prepare pie crust and press evenly into a 10-inch tart pan with removable bottom. Freeze 15 minutes.
Heat oven to 350F. In a large bowl, combine apples, sugar substitute, cinnamon and nutmeg. Toss until apples are evenly coated. Spoon into crust; dot top with butter.
Bake tart 30 minutes. Cover loosely with foil and bake 10 to 20 minutes more, until apples are tender when pierced with the tip of a knife. Cool tart on wire rack.
Serve warm or at room temperature, with ice cream and praline sauce, if desired.
Fat: 11 grams
Protein: 7 grams
Carbohydrates: 22 grams
Fiber: 5 grams
Net Carbs: 17 grams
See more recipes similar to this one under these sections:
Desserts
Breads Baked
French
Fruit
American
Grains Breads
Phase Three
Phase Four
Print this RecipeGolden Delicious apples are the best choice for this tart. It is lovely on its own, but if youd like to make it an extra-special treat, top with low carb ice cream and praline saucebut be sure to count the extra grams of carbs.
1 recipe PageLink(Atkins Pie Crust)
5 Golden Delicious apples (about 7 ounces each), peeled, cored and sliced (see Tip)
1/4 cup granular sugar substitute
3/4 teaspoon cinnamon
Pinch freshly grated nutmeg
1 tablespoon unsalted butter, cut into small pieces
Unsweetened Premium Vanilla Ice Cream, optional
Sugar Free Praline Sauce, optional
Prepare pie crust and press evenly into a 10-inch tart pan with removable bottom. Freeze 15 minutes.
Heat oven to 350F. In a large bowl, combine apples, sugar substitute, cinnamon and nutmeg. Toss until apples are evenly coated. Spoon into crust; dot top with butter.
Bake tart 30 minutes. Cover loosely with foil and bake 10 to 20 minutes more, until apples are tender when pierced with the tip of a knife. Cool tart on wire rack.
Serve warm or at room temperature, with ice cream and praline sauce, if desired.
