Mock Danish

2 oz Cream Cheese, softened
1 egg1.5 - 2 tsp Splenda (**count against artificial sweetener count for the day)
1/2 tsp Vanilla
1 TBS Ground Flax meal (optional)
Dash Cinnamon

Topping
1 TBS Butter
.5 tsp Splenda
Dash Cinnamon





I made it this morning. so so so so good! You must try!!!

Cleochatra's Low-Carb Donuts

I got this recipe form the lighter side of low carb web site and I could not wait to try it!!

3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cram of tartar
1 Tbsp Splenda
2 Tbsp Davincis Vanilla Syrup (sugar free)

Preheat oven to 300 degrees F.
In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).
In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
Place in ungreased, nonstick angel food miniature cake pans.

Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.Makes 4 crullers.

Chocolate Glaze
2 Lindt 80% dark chocolate squares
1 tbsp davincis vanilla sugar free syrup
2 tbsp Splenda
2 tbsp heavy whipping cream
2 tbsp butter
In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.

Will coat 6-8 crullers, and can be used for other purposes.
This does dry to a shiny glaze

Keep unused portions and completes recipes in cooler temperatures.

We loved these!! They were very good and I would give them a 4 starr rating!!

Low-Carb Pancakes with Blackberry Syrup

We had a great Sunday breakfast this morning!!! I got this recipe from Blaine's Low Carb Kitchen. My husband ask for these this morning with a "please......" , so I had to make them for my baby. hehe

Pancakes:

1 cup soy Flour

1/4 cup wheat flour

4 tsp baking powder

2 tbsp splenda

1/4 tsp salt

3 eggs

1 1/2 cup half and half (I only use about a cup to a cup and a 4th)

3 tbsp canola oil

1/2 teaspoon vanilla extract

Syrup: (I did not have any berries so we just used low carb syrup this time)

1 cup blackberries

1-2 tsp butter

1/4 cup low carb syrup

Pancake Preparation:

Beat oil, eggs, vanilla extract and half and half in a large bowl with a wire whip. Sift in dry ingredients and beat batter until smooth. Don't worry about over-mixing. Preheat large frying pan over medium heat. Spray pan liberally with cooking spray. Spoon batter into pan making sure pancakes don't touch. Flip pancake when bubbles start to form on top. Cook about 2 minutes each side.

Syrup Preparation:

Heat blackberries and butter over low heat. Mash berries with back of spoon. Add low-carb syrup and warm.

The recipe makes 8 pancakes when I make it. there are approximately 2.5 net carbs per pancake.