Heat oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Combine ground nuts, butter, and cinnamon; pat onto bottom and sides of pan. Bake until golden, 10-12 minutes; cool on a wire rack.
In a food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar substitute, soy flour, vanilla and lemon zest. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.
Bake cheesecake in a water bath until puffed and golden and a toothpick inserted 1 inch from center comes out clean, about 1 hour. Cool in oven for 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate. When well chilled, remove from springform pan, cut into wedges and serve.
Preheat oven to 350°F. Line an 8 square baking pan with aluminum foil and spray with cooking spray.
Melt chocolate over a double boiler or in the microwave and set aside to cool.
With an electric mixer on medium, beat butter and sugar substitute until light and creamy, about 4 minutes. Turn speed down to low and beat in eggs, one at a time. Add melted chocolate and blend well. Add soy flour, water, sugar substitute and extracts; mix until just combined. Fold in nuts. Transfer batter to prepared pan.
Bake 20 to 25 minutes, until a tester inserted in the center comes out with just a few crumbs. Cool and cut into 16 squares.
Heat oven to 200°F. Line a baking sheet with aluminum foil.
In a food processor, chop nuts with sugar substitute until nuts are finely ground.
In a large bowl, with electric mixer at high speed, beat egg whites until soft peaks form. Beat in cream of tartar and beat until stiff. Gently fold in nut mixture.
With a spoon, drop 8 evenly spaced mounds onto prepared baking sheet. Make a depression in center of each with the back of the spoon. Bake meringues on center oven rack 1½ hours, until golden and very dry. Turn off oven and let meringues dry in oven until cool. Carefully peel meringues off foil.
Use the Atkins recipe for Chocolate-Mint Mousse (See recipe).
Preheat oven to 325°F. Grease two 8 round cake pans with oil spray.
In a small bowl, mix cream, vanilla and coffee. Set aside. In a medium bowl, whisk together soy flour, cocoa, pecans, baking powder and salt. Set aside. In a large bowl, with an electric mixer on medium speed, beat butter with half of the sugar substitute until light and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well and scraping down the sides of the bowl after each addition. Add heavy cream mixture and beat until well-blended. Turn mixer speed down to low, and slowly add dry ingredients, one third at a time, beating until just-combined. Set aside.
In another large bowl, beat egg whites until soft peaks form, about 3 minutes. Add remaining sugar substitute and beat until stiff peaks, about 1 more minute. Using a rubber spatula, fold whites into chocolate batter in three parts, combining thoroughly after each addition.
Divide batter in prepared pans; smooth tops. Bake 20 minutes, or until cake springs back when touched in the middle. Cool in pans on racks 5 minutes; invert onto racks to cool completely, about 2 hours.
To assemble cake: Cut off rounded tops of each cake. Place one cake layer on a serving plate, cut side down. Spread top with half of mousse filling, leaving a 1/2 border. Place cut side of the other cake layer down on top of the mousse, pressing gently, being careful not to let mousse squirt out. Top this with remaining mousse and swirl decoratively. Garnish with raspberries and mint leaves. Makes 8 servings.
4 ounces low-carb or sugar-free milk or dark chocolate, finely chopped
2 tablespoons heavy cream
1 tablespoon unsalted butter, at room temperature
1 tablespoon brandy or pure vanilla extract
1 tablespoon unsweetened cocoa powder
Place chocolate in a small microwaveable bowl; set aside. Place cream and butter in another small microwaveable bowl; set aside.
Microwave chocolate for 30 seconds on medium; repeat for another 30 seconds. Microwave the bowl of chocolate a third time, along with the bowl of cream and butter, for another 30 seconds. Remove and pour the hot cream and butter mixture the partially melted chocolate; let sit 1 minute. Stir to completely melt the chocolate and smooth mixture. Add brandy or vanilla and thoroughly mix. If the chocolate isn’t completely melted, return to the microwave for an additional 20 seconds.
Place the bowl in the refrigerator, covered with plastic wrap, for about 1 hour or until firm.
Sift cocoa onto plate. Working quickly to avoid melting, form 12 equal size balls of the chocolate mixture with your fingers, immediately rolling each in cocoa to coat evenly. Set on a serving plate. Serve right away or refrigerate in an airtight container for up to 5 days.
In a large bowl mix baking mix, baking powder, salt, water, 4 tablespoons butter, 4 tablespoons sugar substitute and 1 egg yolk until smooth. Cover lightly with plastic wrap and let rise one hour. Stretch dough out to a rectangle measuring 10×15 inches, long side facing towards you.
For filling: mix 4 tablespoons butter, 2 tablespoons sugar substitute and cinnamon. Brush mixture over dough, leaving a ½ border at the bottom. Sprinkle dough evenly with nuts and currants. Roll dough up lengthwise from the top, stretching it as you go along. Pinch dough tightly to seal roll and pat to even out shape if necessary. Cut dough roll in half, then halve each half, then cut each quarter into thirds (you will have 12 even slices). Arrange slices on a nonstick baking sheet, lightly cover with plastic wrap and let rise 45 minutes. Heat oven to 375°F.
Mix 1 egg yolk and cream. Brush dough slices with mixture. Bake 30 to 35 minutes until lightly browned. Cool buns five minutes then brush with praline sauce. Serve warm or at room temperature.