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I modified this recipe from one I found in Sunset (my favorite magazine)! It turned out great - I would definitely use it for company or non-atkins eaters...it totally passes.
1/2 Tbsp butter
8 oz. strawberries, hulled and halved lengthwise
2/3 cup plus 2 tsp almond meal (ground almonds)
3 eggs
1/2 cup heavy cream
1/2 cup water
1/4 cup splenda
1 1/2 tsp vanilla
1/4 tsp salt
1) Preheat oven to 350 degrees. Grease a 2 qt baking or gratin dish with the butter. Toss strawberry halves with 2 tsp almond meal until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.
2) In a blender, whirl eggs, cream, water, 2/3 cup almond meal, splenda, vanilla and salt 15 seconds. Pour batter over strawberries.
3) Bake until puffed, golden brown, and set in the center - about 50 minutes. Dust with splenda or top with whipped cream and serve warm.
This photo is from the magazine - but it ends up looking exactly like this...it's wonderful!
1/2 Tbsp butter
8 oz. strawberries, hulled and halved lengthwise
2/3 cup plus 2 tsp almond meal (ground almonds)
3 eggs
1/2 cup heavy cream
1/2 cup water
1/4 cup splenda
1 1/2 tsp vanilla
1/4 tsp salt
1) Preheat oven to 350 degrees. Grease a 2 qt baking or gratin dish with the butter. Toss strawberry halves with 2 tsp almond meal until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.
2) In a blender, whirl eggs, cream, water, 2/3 cup almond meal, splenda, vanilla and salt 15 seconds. Pour batter over strawberries.
3) Bake until puffed, golden brown, and set in the center - about 50 minutes. Dust with splenda or top with whipped cream and serve warm.
This photo is from the magazine - but it ends up looking exactly like this...it's wonderful!
