BEST COOKING RECIPES

For Americans who want to control their carbs
learning how to consume "good" carbohydrates in balance with a variety of proteins and "good" fats can be confusing.

To help people understand the science underlying this nutritional approach
Atkins for Life,
the book that set the gold standard for controlled-carbohydrate lifestyles
provides clear and complete explanations of how carbohydrates
protein and fat function in the body.

This resource
now available in paperback
contains an extensive meal-planning section with 125 recipes for everything from appetizers to desserts
snacks
entrees
soups
salads and sauces
along with 200 meal plans at various levels of carbohydrate intake.

Charts throughout the book provide information on "good" and "bad" carbs; the order in which carb foods should be added back into meals; the Atkins Glycemic Ranking (showing which carbs can be eaten regularly
which occasionally
and which rarely and in small amounts); and how to count carbs in individual foods. It also includes a restaurant guide to help Atkins enthusiasts choose the right foods when dining out.

The following recipe from the Atkins Kitchen takes a traditional dessert and adds a subtle and natural coconut flavor that really shines through in this slightly sweet ice cream. Pair it with sugar-free chocolate syrup mixed with a drizzle of rum for a tropical treat.

COCONUT ICE CREAM

(Makes 8 servings)


6 egg yolks

14 packets sugar substitute

2 cups heavy cream

1 (13.5-ounce) can unsweetened

coconut milk

2 teaspoons coconut extract

1 teaspoon vanilla extract

1 cup shredded unsweetened coconut
lightly toasted


In a medium bowl
whisk yolks and sugar substitute to combine. In a medium pot
bring heavy cream to a simmer over medium-low heat.

Slowly pour 1 cup cream into the yolk mixture
whisking constantly. Pour yolk mixture back into pot. Cook
stirring constantly
until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in coconut milk
coconut and vanilla extracts. Chill 4 hours.

Pour ice cream mix into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished
add the toasted coconut.

Nutritional information per serving: 6 g carbohydrates
4.5
g net carbohydrates
1.5
g fiber
4
g protein
32
g fat
326
calories.