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Cheese Straws
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This delightful recipe won the Atkins Recipe Contest. It was submitted by Frances Samek. For a sweet version, Ms. Samek suggests omitting the Parmesan, garlic powder and garlic salt, and mixing in 1/2 teaspoon cinnamon and 5 packets of sugar substitute into the dough.
1 cup Atkins Bake Mix
6 tablespoons unsalted butter, cut into pieces
1/2 teaspoon garlic powder
3/4 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 eggs, lightly beaten
garlic salt, for sprinkling
Place bake mix, butter, and garlic powder in a food processor. Process until mixture resembles coarse crumbs.
Add cheeses and eggs. Pulse until dough comes together. Transfer dough onto a large piece of plastic wrap. Lightly knead to form a smooth dough.
Place second piece of wrap over dough. Press or roll dough to a 6" x 12" rectangle, about 1/2" thick. Refrigerate dough until very firm, at least 2 hours (or up overnight). Dough may also be placed in freezer until very firm.
Heat oven to 375°F. Place dough horizontally on countertop. Remove top sheet of plastic from dough. Sprinkle with garlic salt; gently press into dough. With a sharp knife cut dough into forty 6" long strips.
Transfer strips to an ungreased baking sheet. Bake 12-15 minutes, until lightly browned. Slide "straws" onto a cooling rack. When cool, store in an airtight container.
Servings: 13
Yield: 40 straws (serving size 3 straws)
Prep time: 25 minutes
Bake/Cook time: 12 minutes
Chill time: 2 hours
Carbohydrates: 2 grams
Net Carbs: 1 grams
Fiber: 1 grams
Protein: 4 grams
Fat: 9 grams
Calories: 125
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