2 ounces cream cheese
2 teaspoons granulated Splenda or equivalent liquid Splenda
1/2 teaspoon vanilla
Pinch of cinnamon
In a small, microwaveable bowl, soften the cream cheese on HIGH 30 seconds. Beat well with a fork until creamy. Add the egg and beat very well until creamy; mix in the remaining ingredients. Use a small rubber spatula to scrape down the sides of the bowl so that all the batter is in the bottom. Microwave on HIGH 30 seconds; rotate the bowl (do not stir) and cook another 30 seconds. If the center still looks too runny, cook another 30 seconds. It may take up to 2 1/2 minutes total, depending on your microwave. The center should be a bit soft for the danish filling effect. Run a small rubber spatula around the danish, then under it to release from the bowl. Transfer to a small plate. Cool until just warm or cool completely before eating.
Makes 1 serving
Do not freeze
With granular Splenda:
Per serving: 283 Calories; 25g Fat; 11g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 279 Calories; 25g Fat; 11g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
The outside edges of the danish had a sort of crumbly, bread-like consistency and the center was creamier, sort of like the cheese filling in a real danish. There was no mistaking this for the real thing, but it tasted good and was quite satisfying. This would make a nice breakfast substitute for eggs. I will definitely make this again.
I created a cinnamon glaze for the Mock Danish. It was nice and didn't raise the carb count.
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