Low Carb Mock Danish Recipe 465

Steps:

• Put 2 oz. ( 1/4 bar) cream cheese in coffee cup and microwave for 30 seconds.
• Stir. Add one egg, 1 teaspoon vanilla extract, 1 packet of Splenda sweetener. Mix all vigorously with a spoon or fork until blended. Microwave for 45 seconds until a custard consistency. It will sort of rise. Remove from microwave put a pat of butter on top and sprinkle with cinnamon ( no sugar ) Enjoy!

Steps:

• 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 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 bowl (do not stir) and cook another 30 seconds.
• If center still looks too runny, cook another 30 seconds.
• May take up to 2 1/2 minutes total, depending on your microwave.
• 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 bowl.
• Transfer to a small plate.
• Cool until just warm or cool completely before eating.

Steps:

• In a small bowl, microwave the cream cheese for 15 seconds or less; just long enough to soften it. Add the egg and combine the two ingredients with a spatula until smooth. Add the sweetener, vanilla, salt and optional cinnamon (I like it with cinnamon and a bit of nutmeg, when plain, but leave it out with eating it with fruit jelly). Mix well. Microwave for 90 seconds (turning half way through). It shouldn't be runny, but the center should still be a bit soft, for that "Danish" feeling. May need to nuke for a further 30 to 60 seconds. Use a spatula to pop out of the ramekin and place it onto a plate. Cover with jelly, or sprinkle some more cinnamon and sweetener over it. Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 266.25 24.33g 9.93g 12.7g 0g 10g 2.7g