INGREDIENTS

INSTRUCTIONS

Date: Sun, 10 Mar 1996 23:19:26 -0800  From: "sharon@sols.com"
<sharon@sols.com> These are adapted recipes  from Dr. Atkins' New Diet
Cookbook for those concerned about their  carbohydrate intake instead
of fat. (Yes, there really are some of us  out here:) If you're old
enough, this is probably the way your mother  used to cook. Happy
Lowcarbing and Bon Appetit!  Melt butter in top of double boiler over
hot, not boiling water. (Or  just use a non-stick pan on direct low
heat source.) Add egg yolks  one at a time beating with whisk after
each addition. Add 1/4 cup  water and cream. Continue to whisk until
sauce begins to thicken,  approx. 7 - 10 minutes. If you prefer a
thicker sauce, add arrowroot  mixed with additional 1T. of water and
add to sauce. The added carbs  are minimal but the texture of the sauce
is a bit thicker. Add nutmeg  for garnish if desired. TIP: Use only
real butter to achieve the  thickest consistency of sauce.  Per
serving: 16 Calories; 2g Fat (87% calories from fat); 0g Protein;  0g
Carbohydrate; 30mg Cholesterol; 2mg Sodium  NOTES : Dr. A's recipe
calls for using a double boiler. I'm always in  a hurry and use a
regular, non-stick pan with the same success.  Total Grams- 4.1 in 23
Tablespoons; Grams/serving- 0.2 per Tablespoon
MC-RECIPE@MASTERCOOK.COM  MASTERCOOK RECIPES LIST SERVER  From the
MasterCook recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 16
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 25.9mg
Sodium: 24.7mg
Potassium: 7.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g