Lemon Lime Tart

Recipe By Garth A. Lamson
Category Atkins; Dairy; Desserts
Main Ingredient Cream
Cuisine Style French
Yield 8 Serving
Preparation Time 15 min
Cooking Time 50-60 min
Equipments grater; Knife; Mixing Bowl; Pie Plate; Ramekins; rubber spatula

Ingredients
1 1/2 cups Heavy cream
8 large Eggs
1 1/2 cups Splenda
2 tbsp Lime zest, zest the limes before using.
8 medium Lime Juice, juice of 8 limes
4 medium Lemon Juice, juice of 4 lemon
1 bunch Raspberries, 10 raspberries
1/2 cup Cream, whipped for topping
Preparation
For this recipe, you can use a pie plate but we like the individual servers from the ramekins. You decide.

1. In a large mixing bowl, whisk together your eggs and your Splenda. Once smooth, you can mix in your cream, lime zest, lime juice and lemon. This is a feel recipes. Taste the mix and add more ingredients as needed.

2. Put in a oven at 350 F for about 50-60 minutes. You want to remove it just as it is firm, but not solid. You want just a touch of wiggle left in it. It will firm, trust me.

3. I added to the counts the topping. Just whip the remaining cream and top with a raspberry or two. You are done.
______________________________________________________________________
Per Serving: 125 Calories; 11 g Fat; 7 g Sat Fat; 39 mg Cholesterol; 66 mg Sodium; 4 g Carb; 0.29 g Fiber; 4 g Protein.

Note
Get more juice out of your lemon and limes, using your hand, roll the fruits on a counter.



Created for Lamson Adventures Copyright
2003, Lamson Adventures Lo-carb Recipes.



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