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Ingredientes
- 1 c. Atkins Cappuccino Shake Mix
- 6 c. heavy cream - (3 pints) divided in three
- 3 env unflavored gelatin divided
- 1 c. Atkins Vanilla Shake Mix
- 1 Tbsp. vanilla extract
- 1 c. Atkins Chocolate Shake Mix
Direcciones
- Line a 6-c. mixing bowl with plastic wrap, leaving sufficient wrap to cover top; set aside. Place cappuccino shake fold in a large bowl.
- Pour 2 c. cream into a small saucepan. Sprinkle one envelope of gelatin on top. Let sit for one minute. Heat mix over low heat for 2 min, whisking till gelatin dissolves. Pour over cappuccino shake mix; whisk till smooth. Don't overbeat or possibly mix will become too thick.
- Strain mix through a sieve into a lined bowl. Tap bowl gently on counter to remove air bubbles. Chill 1 hour, making sure to keep bowl level.
- Repeat steps 2 and 3 using 2 more c. cream, 1 envelope gelatin, Vanilla Shake Mix and vanilla extract. Pour mix through a sieve over cappuccino layer. Chill 1 hour.
- Repeat steps 2 and 3 with remaining 2 c. cream, 1 envelope of gelatin and Chocolate Shake Mix. Pour mix through a sieve over vanilla layer. Cover surface with overhanging plastic wrap. Chill at least 4 hrs (or possibly preferably overnight).
- To unmold, unfold plastic wrap from surface and invert bowl on a plate; lift off bowl. Gently pull away plastic wrap. To serve, cut into wedges with a knife dipped into warm water. (Wipe knife between servings.) If you like, serve with a spoonful of whipped cream, sweetened with Splenda.
- This recipe yields 12 servings.
- Description: "This impressive three-layer molded dessert may be made up to three days ahead."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 216 | |
| Calories from Fat 195 | 90% |
| Total Fat 22.2g | 28% |
| Saturated Fat 13.82g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 30mg | 1% |
| Potassium 47mg | 1% |
| Total Carbs 3.07g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.4g | 1% |
| Protein 1.34g | 2% |
