Lemon-Poppy Pound Cake

Turn delicious Atkins Quick Quisine^™ Lemon Poppy Bake Mix into a pound cake by using heavy cream for added richness. A topping of strawberries and whipped cream makes this a complete dessert.

PREP TIME: 10 MINUTES • COOK TIME: 1 HOUR
12 SERVINGS

• one 12-ounce box Atkins Quick Quisine^™ Lemon Poppy Bake Mix
• 1 pint heavy cream
• 2 packets sugar substitute
• 1 quart fresh strawberries, hulled and sliced
• 8 tablespoons lightly toasted sliced almonds

1. Make the cake according to package directions for bread, except substitute ½ cup of heavy cream for ½ cup of the water (adding the remaining water as well). Bake as directed. Cool completely and cut into 18 slices (you will use only 12 slices for this recipe; freeze the rest).

2. Whip the remaining 1½ cups heavy cream on medium high, adding the sugar substitute, until soft peaks form.

3. Top each slice of cake with ¼ cup of berries, 2 tablespoons of whipped cream, and 2 teaspoons of almonds.

PER SERVING

carbs: 16 grams; Net Carbs: 8.5 grams;
fiber: 7.5 grams; protein: 15 grams; fat: 18 grams; calories: 265

PHASES 3 AND 4