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

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
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.

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.

If you have comments, suggestions, or questions about these places, email me
at Lamson Adventures Mailer. All nutrition is based on USDA site.
Please ensure you verifty all recipes you use at home.

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