I’m always curious about foods from the various diet plans available at the grocery store and wonder if they’d fit into other healthy eating plans like Weight Watchers. So when Mom Central asked me to review two new products from Atkins, I thought I’d give them a try.
Atkins Cuisine All Purpose Baking Mix has 150 calories, 4.5g fat, 25mg sodium, 6g of fiber, 1g sugar, and 20g protein per serving (1/3 cup of the mix). It’s made from wheat gluten, whole grain soy flour, modified wheat starch, and unprocessed wheat bran.
To make the pancakes, you add an egg, a packet of Splenda, 2 teaspoons of baking powder, 1/4 teaspoon of salt and 1 cup of half and half. I substituted 2 teaspoons of agave nectar for the Splenda since the sweetener has a low glycemic index and I don’t like feeding Splenda to my kids. I also substituted the half and half with 1 cup of skim milk to lower the fat and calories.
After you mix up the ingredients, you have to wait five minutes for the baking powder to activate. Not the most convenient, so use that time to set the table and heat up the pancake griddle or your waffle iron.
I used the mix twice and both times the pancakes were easy to make and cook up. The batter is a bit thick, so you may want to add more milk or some water. The first time I made them, I added banana slices. The second time, I served them plain with just some Log Cabin pancake syrup.
The kids loved the pancakes. No complaints that they were “weird tasting,” too chewy or not sweet enough. I personally enjoyed their slightly nutty flavor, since I had them plain with just a drizzle of agave nectar. Best of all, because of the high protein and fiber content, the pancakes left me feeling satisfied after I ate only two.
Atkins Cuisine Penne Pasta has 140 calories, 1g of fat, 60mg sodium, 18g fiber, 1g sugar, and 11g protein per serving (1/2 cup dry pasta). It’s made from enriched semolina, modified wheat starch, wheat gluten and wheat gluten protein isolate. One box is enough for one meal for two to four people depending on whether you serve it plain with spaghetti sauce or add some meatballs, chicken or sausage to it.
Inspired by the Penne and Vegetable Medley recipe on the back of the box, I created a cold pasta salad recipe that I will be submitting to the Atkins Cuisine Recipe Contest (September 30, 2009 is the deadline for entries). My family is used to eating whole wheat noodles and even the kids loved the pasta salad I made. I thought it was delicious too, if I do say so myself. My husband thought the noodles were only so-so, but that’s how he feels about whole wheat noodles in general.
Caprese Penne Pasta Salad
- 1 box of Atkins Cuisine Penne Pasta
- 1 cup diced tomatoes – use Roma and/or yellow tomatoes
- 1 cup of cherry tomatoes, sliced in half
- 8 ounces of buffalo mozzarella, diced
- 1/4 cup of fresh basil, chopped fine
- 1/2 cup no fat Italian salad dressing
- Cook penne as directed until the pasta is al dente (firm but cooked through) – about 13-15 minutes.
- Prepare a large bowl or pan with ice water – enough to cover the cooked pasta.
- Drain the pasta and immediately submerge it in the ice water to stop the cooking process. If necessary, change out the water or add more ice to cool down the noodles.
- Chop tomatoes, mozzarella and basil and place in a large serving bowl.
- Add cooled noodles.
- Cover with Italian dressing and toss to coat.
- Chill salad in refrigerator until it’s time to serve.
- Toss salad once more before serving.
I wrote this review while participating in a blog campaign by Mom Central on behalf of Atkins and received samples to facilitate my candid review. In addition, Mom Central sent me a gift card to thank me for taking the time to participate.