These would make a great breakfast for Thanksgiving morning!
This recipe made a more "bread-like" product as compared to the one without whey protein. Again, be careful...they are addicting!
Pastry portion:
3 extra large eggs, separated (reserving 1/2 of the yolks for filling)
1/4 tsp cream of tartar
1/4 cup Swerve (I used 1 tsp stevia glycerite)
1 tsp cinnamon
3 TBS sour cream or coconut cream
1/2 cup Vanilla Egg White or Whey Protein
Filling:
4 oz cream cheese or coconut cream, softened
1/2 of the egg yolks from above
1/4 cup Swerve (I used 1/2 tsp stevia glycerite)
1/4 tsp vanilla
Optional: ¼ tsp lemon, almond, orange, raspberry extract
Pastry directions: Separate eggs, putting the whites in a large bowl and the yolks in a medium bowl. Take 1/2 yolk out and put it in a little dish to reserve for filling. With your electric beater, whip whites and cream of tartar until very stiff, then add the whey protein.
Add sour cream, cinnamon, sweetener to the yolks and beat well until smooth. Gently fold yolk mixture into the whites, using a big spatula,being careful to get it all blended well. Grease a cookie sheet and plop 6 equal mounds of batter to make 6 Danish. Make an indent on each mound and fill with filling. Filling: Soften cream cheese and add the 1/2 egg yolk, sweetener, extract, and flavoring. Fill pastries.
Bake about 25-35 minutes at 300 until golden brown. Remove, cool and enjoy. Makes 6 servings.
NUTRITIONAL COMPARSION (per serving)
Starbuck's Danish = 420 calories, 25g fat, 7g protein, 39 carbs, 1g fiber
"Healthified" Danish = 165 calories, 11g fat, 12g protein, 2 carbs, 0 fiber
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| PUMPKIN DANISH: add pumpkin puree in place of cream cheese in the pastry portion and add 1-2 tsp Pumpkin Pie Spice |
That looks just like a Danish! :)
ReplyDeleteCan you tell me why every time I mix something in my stiff whites they go runny on me? I cannot keep them stiff, and I do not end up with mounds, but pools...
ReplyDeleteOne tip to keep the egg whites whipped is to add less of the yolk. AND always make sure everything is dry...no water can get into the whites or they will fall.
ReplyDeleteI made these this morning and they turned out far better than I expected after I accidentally over beat my whites :) The consistency is amazingly breadlike, and the stevia taste wasn't too powerful for me (though I left out the additional 1/4 cup of truvia). I think the creamy part in the center could have been more sweet, for me, though. I think I'll add a smidge of honey to my centers from here on out, and I would love to put some flavored extracts in there. Yummy!
ReplyDeletePerhaps this is a silly question--but I thought of it after baking these the other day. How do you store them? Do they need to be refrigerated?
ReplyDeleteI don't think that is a silly question. But I would keep it in the fridge;)
ReplyDeleteFor Kellie,
ReplyDeleteIt would be best to make the egg white portion last. Make the cream cheese filling first, then the yolk mix, then the egg white portion. This will prevent the whites from getting runny before you bake it.
Thanks for sharing all your wonderful recipes!
Thanks Johanna! You are all awesome!
ReplyDeleteI just made these and have to say they are WONDERFUL! Thanks for shareing!!!
ReplyDeleteThanks SOooo much for writing! I love these too!;)
ReplyDeleteDO you have a recommendation on measurements for a sugar substitute replacement for the Truvia? I am not a fan of stevia.
ReplyDeleteMy recipes will call for erythritol and stevia glycerite. I use these separate to help keep my costs down.
ReplyDeleteIn any recipe you can use ZSweet, Truvia, Organic Zero, Xylitol or Just Like Sugar. In order to use
a different product, use the same amount of sweetener for the amount of erythritol in the recipe
and omit the stevia (except for Organic Zero, that is only erythritol and you will still need stevia
for sweetness).
1 cup erythritol and 1 tsp stevia = 1 cup ZSweet
1 cup erythritol and 1 tsp stevia = 1 cup Truvia
1 cup erythritol and 1 tsp stevia = 1 cup Xylitol
1 cup erythritol and 1 tsp stevia = 1 cup Just Like Sugar
1 cup erythritol and 1 tsp stevia = 1 cup Organic Zero and 1 tsp stevia
NOTE: If a recipe calls for a specific sweetener, the final product will not be the same if you
substitute a different sweetener, for example, ice cream will not be soft if you use all erythritol
instead of Just Like Sugar.
i have been wondering about sweeteners for a while. granulated xylitol is at my local health food store, but I have to order erythritol (which I hope to do soon). I'm glad you took the guess work out. thanks! I came here to see the comments because I am going to make these today! :) I love(d) cream cheese danishes! I'm excited! I don't have a muffin top pan. wondering if I can make smaller danishes in a regular muffin pan... ? If I can keep my whites stiff enough, I will make these on a cookie sheet.
ReplyDeleteoh and I had one more question... is that 1/2 of a yolk (like from 1 egg?) that you set aside? or 1/2 of the all the yolks?
ReplyDeleteYes! A muffin tin would work great!
ReplyDeleteYou want to use 1/2 of all the yolks.
Happy baking!
Are you sure about the yolks for filling yolks? If it's half of all the yolks wouldn't you list it in the recipe as reserve 1 1/2 yolks for the filling? I'm really confused. HELP....
DeleteI reworded it above. :)
DeleteHi Maria, thanks for the response :) I just put them in the oven.. the whites totally broke down. I dont know why. weird. and I just realized I forgot to add the whey! ugh! Hopefully they will still be good. I put them in muffin pans which is really handy considering it had turned totally liquid so at least the muffin tin will hold the shape. lol not my day I guess! I will try again another time!
ReplyDeletethey were still yummy ;)
ReplyDeleteOk so i made these tonight, without the whey and i added an ounce of cream cheese to the "Bread" mixture per the yolk. OMG these taste sinful. This is one of the best "dessert" breakfast low carb foods i have found! THANK YOU SO MUCH!
ReplyDeleteYay! Glad you liked them. :)
DeleteBeen wanting to make these -- finally while the babies are asleep -- they are yummy - can't wait to share with the family. I didn't beat my whites quite long enough -- but they turned out anyway == love em! Terry DUncan
ReplyDeleteThank you Terry! :)
DeleteMy husband LOVES cheese danish, so this is on my short list of "to try" recipes. One question...in the recipe, it says "1/4 cup Swerve (I used 1 tsp stevia glycerite)" I assume you use the stevia glycerite in addition to the Swerve?
ReplyDeleteNope, that is or. So you can use 1/4 cup swerve or 1 tsp Stevia. :)
DeleteEverytime I had the whey protein powder to my nice fluffy egg whites, everything falls flat. I've made these twice now, and both times the same thing. Any suggestions?
ReplyDeleteI'm thinking about next time mixing my protein powder into the sour cream mixture and gently folding it in with that.
I am not sure. Have you seen the video here?
Deletehttp://mariahealth.blogspot.com/2012/01/crab-blt-and-paula-deens-diabetes.html
Let me know if you try mixing the protein and if it helped. :)
Do these freeze well?
ReplyDeleteYes, they do. :)
Delete