Warm Brie with Sticky Nuts

This is an unusual and delectable party offering. It is also very rich; if you're planning on serving dinner as well, consider sharing this six ways! I think this would also make an elegant dessert.

What you need:

• 8-ounce (225 g) wheel of Brie (don't buy a slice from a bigger wheel)
• '/3 cup (40 g) chopped pecans
• 3 tablespoons (45 g) butter
• 1 tablespoon (15 g) polyol
• 1 teaspoon sugar-free imitation honey
• 1 tablespoon (1.5 g) Splenda
• '/4 teaspoon blackstrap molasses
• 1 pinch salt

What you do:

1. Preheat oven to 350°F (180C). Unwrap cheese, and place it in a shallow baking dish. Put it the oven, and set your timer for 10 minutes.
2. In the meanwhile, in a saucepan, start sauteing the chopped pecans in the butter-give them about 5 minutes over medium-low heat. Then stir in the four sweeteners, and keep stirring for 3 or 4 minutes. When the cheese is just about ready, stir in the salt.
3. Fetch the Brie out of the oven, and place it on a serving plate. Scoop the nuts they'll now be sticky and clumping a bit-out of the butter, and spread them evenly across the top of the cheese. Serve by cutting into 4 wedges, and eat with a fork.

YIELD: 4 servings

Nutrient breakdown per serving:

• 333 calories
• 31 g fat
• 13 g protein
• 2 g carbohydrate
• 1 g dietary fiber
• 1 g usable carbo 
• Carb count does not include polyols.

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