Mock Danish recipes abound on the Internet. This version is somewhat soufflé-like, somewhat cheesecake-like, sweet, soft…and delicious. Great for a smallish dessert, wonderful for a smallish breakfast/snack.
Raspberry-Filled Danish Pastry
1 serving // 202 calories, 6 net carbs
2 ounces organic full-fat cream cheese
1 egg
6-9 drops liquid stevia glycerite (taste as you go)
1/4 teaspoon Nielson-Massey Madagascar Bourbon vanilla extract *
1 liberal pinch of Celtic sea salt
In a small bowl, microwave the cream cheese for 20-30 seconds; just long enough to soften it well. Add the egg and blend the two ingredients with a whisk, immersion blender, of hand-mixer. Add the stevia, vanilla, salt. Mix well.
Transfer the ingredients into a 4-oz. (1/2 cup) ramekin to microwave. Microwave on a rotating tray for 60-90 seconds. It shouldn’t be runny, but the center should still be a bit soft, for that “Danish” feeling. You may need to cook it for a further 10-30 seconds, depending on your microwave.
A spatula can pop it out of the ramekin and placed it onto a plate, but I usually just eat it right out of the bowl. Allow to cool (and deflate) just a bit, then dollop a tablespoon of Raspberry Chia Jam into the depression.
Other topping options: Cinnamon and a bit of butter. Cinnamon-sour cream. Butter and zested lemon peel. A few berries with hand-whipped cream.
* The Nielson-Massey vanilla extract I use has both alcohol and sugar in it. I use it because the flavor is exquisite and the quantity used is very small. If you would like something completely carb-free, you could use LoAnn’s vanilla oil, but it is very strong—use only 1/4 of what is called for in the recipe.
Nutrition: 266.25 calories, 24.33g fat, 9.93g protein, 2.7g net carbs
Here’s DJ Foodie’s original recipe