TDAY Recipe - Pumpkin Nut Bake

Pumpkin Nut Bake

http://www.atkins.com/Recipes/ShowRecipe392/Pumpkin-Nut-Bake.aspx

Ingredients:
• 12 large eggs, beaten
• 2 cups canned pumpkin
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 8 ounces mascarpone cheese, lightly whipped*
• 1/2 cup Sugar Free Pancake Syrup
• 1/4 cup pecans, chopped

Directions:
In a mixer on high speed, whip eggs five minutes until thick.Heat oven to 350. In a large bowl, whisk pumpkin until smooth; gradually whisk in eggs, nutmeg, allspice, salt, mascarpone and syrup. Pour mixture into a buttered 9-inch x 13-inch baking pan. Bake 45 minutes.Sprinkle chopped pecans evenly over top; bake 15 minutes more. Cool slightly before cutting.
* or 4 ounces softened cream cheese mixed with 1/2 cup heavy cream.

Nutritional Information
Per Serving:
Net Carbs: 6.0 grams
Fiber: 1.5 grams
Protein: 9.5 grams
Fat: 19.0 grams
Calories: 222

Recipe Information:
Makes: 10 servings
Prep Time: 0:15:00
Marinate Time: 0:00:00
Cook Time: 0:45:00
Cool Time: 0:00:00

Note:
Again, this site does not list sugar. There is a brand called "Tree of Life Organic Pumpkin Puree". The count for one cup is 10 carbs 4 fiber 4 sugar, then double those numbers since the recipe asks for 2 cups and you have 20 carb, 8 fiber, 8 sugar - divide that by the 10 servings. I come up with 2 carb, 0.80 fiber and 0.80 sugar. So if I am being conservative on sugar count, I would give myself a S/C value of 2/0 (just in case I am missing something). I gave myself a "0" for carbs because, i would lower my portion size to insure that I did not reach a 6 gr. carb serving and try to keep it under 5. Again, portion control.