Dry ingredients
1 cup almond flour
1 tablespoon plus 1 teaspoon vital wheat gluten
1/2 cup oat fibre
2/3 cup Designer whey plain or vanilla protein powder
2 teaspoons baking powder
1 teaspoon xanthan gum
1/4 tsp. Stevia powder
1/4 cup brown sugar substitute
1 cup shredded mozzarella cheese
Wet Ingredients
4 eggs
1/4 cup plus 2 tablespoons light oil
1/4 cup sugarfree vanilla syrup
1 teaspoon vanilla extract
1/4 cup water
Topping
1 can no sugar added cherry pie filling
Icing
4 oz. softened cream cheese
Sweetener to taste
1/2 teaspoon vanilla extract
Enough heavy cream to thin to a squeezable consistency
Directions:
Preheat oven to 350*. Spray or grease 12 muffin top pan wells.
Stir all dry ingredients except cheese together in a medium bowl; once well-combined, stir in the cheese.
Mix all wet ingredients together in a 2 cup glass measure til well blended. Mix dry and wet ingredients together thoroughly, scraping sides and bottom of bolw, and let sit for 5 minutes. Divide evenly into 12 muffin top pan wells. Spread to fill the pan wells. Top each with about a heaping teaspoon of the cherry pie filling - I leave some of the gloppy stuff behind and try to concentrate on getting 3 or 4 cherries on each Danish.
Bake at 350* for about 15 minutes, til the batter is set and turning golden brown.
Let cool in the pan 10 minutes, then carefully remove to a rack to finish cooling. I find a plastic spatula helps get them out of the pans - loosen around the edges first, then run spatula gently under the Danish.
To ice - beat together the softened cream cheese, sweetener, vanilla, and enough cream to make an icing consistency. You don't want it too runny but not so thick that you can't pipe it out either. Spoon into a sandwich baggie, snip off a TINY corner, twist the icing down into the bottom of the baggie and pipe onto the Danish.
Makes 12.
1 tablespoon plus 1 teaspoon vital wheat gluten
1/2 cup oat fibre
2/3 cup Designer whey plain or vanilla protein powder
2 teaspoons baking powder
1 teaspoon xanthan gum
1/4 tsp. Stevia powder
1/4 cup brown sugar substitute
1 cup shredded mozzarella cheese
Wet Ingredients
4 eggs
1/4 cup plus 2 tablespoons light oil
1/4 cup sugarfree vanilla syrup
1 teaspoon vanilla extract
1/4 cup water
Topping
1 can no sugar added cherry pie filling
Icing
4 oz. softened cream cheese
Sweetener to taste
1/2 teaspoon vanilla extract
Enough heavy cream to thin to a squeezable consistency
Directions:
Preheat oven to 350*. Spray or grease 12 muffin top pan wells.
Stir all dry ingredients except cheese together in a medium bowl; once well-combined, stir in the cheese.
Mix all wet ingredients together in a 2 cup glass measure til well blended. Mix dry and wet ingredients together thoroughly, scraping sides and bottom of bolw, and let sit for 5 minutes. Divide evenly into 12 muffin top pan wells. Spread to fill the pan wells. Top each with about a heaping teaspoon of the cherry pie filling - I leave some of the gloppy stuff behind and try to concentrate on getting 3 or 4 cherries on each Danish.
Bake at 350* for about 15 minutes, til the batter is set and turning golden brown.
Let cool in the pan 10 minutes, then carefully remove to a rack to finish cooling. I find a plastic spatula helps get them out of the pans - loosen around the edges first, then run spatula gently under the Danish.
To ice - beat together the softened cream cheese, sweetener, vanilla, and enough cream to make an icing consistency. You don't want it too runny but not so thick that you can't pipe it out either. Spoon into a sandwich baggie, snip off a TINY corner, twist the icing down into the bottom of the baggie and pipe onto the Danish.
Makes 12.
Per Danish with cherry filling: 248 Calories; 20g Fat; 10g Protein; 17g Carbohydrate; 10g Dietary Fiber; 7g Net Carbs
Per Danish without cherry filling: 228 Calories; 20g Fat; 10g Protein; 12.5g Carbohydrate; 10g Dietary Fiber; 2.5g Net Carbs
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