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!
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
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
|PUMPKIN DANISH: add pumpkin puree in place of cream cheese in the pastry portion and add 1-2 tsp Pumpkin Pie Spice|