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-   -   Cinnamon Cheese Danish Atkins Rolls (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/104053-cinnamon-cheese-danish-atkins-rolls.html)

CarolynF 05-28-2003 08:08 AM

Cinnamon Cheese Danish Atkins Rolls
 
This is one of my favorite breakfast things. I hadn't made it
in a while, so I pulled it out..They are wonderful and if you
make it with liquid Splenda or a sugar alcohol, you can get
the carbs down to 2..otherwise they are about 4..because of
the Splenda's filler..or you could probably use the little packages
3=the sweetness of 1/4 cup. This recipe is from Aussie LC Gourmet..

Pastry portion:

3 extra large eggs, separated (reserving 1/2 yolk for filling)
1/4 tsp. cream of tartar
1/4 cup granulated Splenda or 3 pkgs. of Splenda..or other
sweetners
1 teaspoon cinnamon
3 Tbs. ricotta cheese or sour cream

Filling:

4 ounces cream cheese, softened
1/2 egg yolk (from above)
1/4 cup granulated Splenda or 3 pkgs, etc.
1/4 teaspoon vanilla
you can add lemon, almond, orange, raspberry flavorings,
if you want to this filling-about 1/4 tsp

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.

Add sour cream or ricotta, 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. Then Spray a cookie
sheet or muffin top pan (the best way), and plop 6 equal
mounds of batter to make 6 Danish. Make an indent
on each mound and fill with filling. Bake about 25-35 minutes
at 300 until golden brown. Remove, cool and enjoy

Filling: Microwave cream cheese until soft. Remove and add
the 1/2 egg yolk, sweetener, extract, and flavoring. Fill pastries.

Human Yo Yo 05-28-2003 10:27 AM

These sound great! Now, hope this isn't a stupid question, but are they "freezeable"?

MelaGal 05-28-2003 10:29 AM

This looks wonderful. It is a save to make one day soon. Thanks for posting it.

~a

CarolynF 05-28-2003 10:57 AM

I have never frozen them, but I doubt you can with any success.
I just keep them in a baggy in the fridge..they will stay okay for
about 3-4 days I would think.

Human Yo Yo 05-30-2003 03:49 AM

I made these last night and they were great! A new favorite! I used lemon flavoring, and would like to try raspberry next. The only thing I will do different is make more filling as that's my favorite part! Thanks for the recipe!

CarolynF 05-30-2003 01:13 PM

Glad you liked them...When I reheated mine for breakfast, put
them in the toaster oven for a few minutes because they crisp
up again.

Also, you can divide the filling, and do half lemon and half raspberry..

WomanOfGod 05-30-2003 03:59 PM

These sound delicious!

I am definately going to try these.

Thank you for sharing:)

CarolynF 02-11-2005 12:25 PM

bumping fpr newbies..

Pam 02-11-2005 01:05 PM

Carolyn, thanks for posting this yummy sounding recipe. I'm planning to make this for breakfast tomorrow morning, that is.......if I can wait that long....

TXkim 02-11-2005 08:42 PM

Thanks for bumping, Carolyn. I can't believe I've never seen this recipe before. May make this for a midnight snack tonight......:)

Sugar Patrol 02-16-2005 07:12 PM

I made these tonight and they are delicious! I had to put them in regular muffin tins, but they came out okay. I think I'd cut down on the cinnamon though, and more filling!!

Davian 04-02-2005 01:43 PM

I finally got around to making these today. Can I just say "OMG!!!"

I did the cheese part w/ lemon extract - it was so good I could've had just that. This recipe should be in the breakfast ideas thread.

Absolutely amazing, delicious change of pace. Thank you for sharing this one. I should have taken a picture - these also look beautiful when you make them. Could easily serve to guests with tsp. of sf jam.

Tater Head 04-02-2005 05:04 PM

Wow, I've never seen this recipe before, it looks great Carolyn. I'll have to make it sometime :)

nurseypoo5 04-02-2005 10:55 PM

sumfin good for induction :) :)...woohooo!!!

anyone have any photos of this...i would love to see them

This isnt going to be as hard as the revolution rolls recipe is it? I never could make those. I've never been good at "folding" stuff into whites :( Hope this is a bit more forgiving then the rev. rolls.

Thanks Carolyn!

Liz

Emily Rose 04-03-2005 08:08 PM

So, I just made these and they tast great, but mine were really fluffy.. fluffy eggs are gross. Is there a way to make them denser? I don't know if I beat the egg whites long enough, and I didn't have any cinnamon (sp?) if those are the culprits. Thanks for any advice, this is a promising treat!

Davian 04-03-2005 08:27 PM

I don't know exactly what you did or what you used from the recipe but I am not a fan of eggs.

I made mine in the muffin top pan and used cinnamon. I dollopped the batter into the pans then spread it out a bit and kept the sides high. I really wish I took that picture b/c these were pretty.

Egg whites are tricky and this requires good incorporation of the ingredients while maintaining the aerated texture. It's a shame it didn't come out. Like I said earlier I could've been satisfied with the filling all by itself - hopefuuly that went better for you.

CarolynF 04-03-2005 08:45 PM

Hi..

Debbie: Please try these...I know you will like them..

Emily: It's hard to get away from the eggs..but you could try adding some almond flour
to the yolks..to firm them up, maybe....You do have to beat the whites until stiff..then fold gently..not to lose the puff in the eggs..and cinnamon does help give
it more flavor.

Nurseypoo: Unfortunately, they are a tad bit harder than Revolutionary Rolls...but very
doable..Muffin top pans are the very best thing to cook them in as you get the
shape ready-made..

Keep baking, ladies.

nurseypoo5 04-03-2005 09:25 PM

i just made them and they are awsome...much easier for me than those revolutionary rolls lol...

they came out flatter than i expected and much more dense...very good! Im eating 2 of them right now for a late night dinner...


The one thing i did do...i doubled the filling. Bad me i know, but omg yuuuum! I didnt use any lemon or extracts..and it tastes like the old fashion cheese danishes i used to eat,....or a wierd little cheesecake with an odd but good tasting pie shell lol!

KEEPER FOR ME..great for induction too :)

Liz


edited to say i didnt fold the other ingredients in to the egg whites..i "mixed" them in with my electric beater! :rofl: Im telling you i know squat about that egg white thingy.... the thing is i think i am going to like my version a bit better as i think the eggs "fell" during baking causing them to get more dense and less eggy. Is this possible?

LindaSue 04-04-2005 04:38 AM

Carolyn, I'm a little confused about the "1/2 yolk" part. Do you mean to reserve half of one egg yolk for the filling or to reserve half of all three of the yolks or 1 1/2 yolks?

CarolynF 04-04-2005 03:19 PM

Hi LSue: Yes, it is 1/2 of one egg yolk that will go into the filling..;) Carolyn

jlatislaw 04-04-2005 06:35 PM

Carolyn: These sound good and I will try them this week. I may be wrong, but doesn't it take 6 packets of Splenda to equal 1/4 C.?

JL

LindaSue 04-09-2005 09:32 AM

You're correct, jlatislaw. 6 packets of Splenda equal the sweetness of 1/4 cup sugar.

jshartel 04-10-2005 06:20 PM

I just made these today and they came out great! Didn't have extra large eggs so I used 4 large eggs and doubled the filling, as someone suggested. Also, out of lemon extract so I used the rind of one lemon and about 1 tablespoon of lemon juice in the filling. Definately a great way to kill a sweet craving while eating something that actually has nutritional value! Thank you for the recipe!!!!

CarolynF 01-02-2006 08:19 AM

bumping for the New Year

counts for this recipe..Approximately..91 calories, 54 from fat, 1.3 carbs
(not including the AS carbs) and 7 grams of protein

magnamater 01-02-2006 09:28 AM

Thanks CarolynF for this recipe, got to try it soon! And Bumping for myself and others, as it is induction (after the holidays) friendly.

Not bad for a breakfast. . .X's 2, for me for the protein needs I seem to have.

Tater Head 01-02-2006 02:11 PM

I made these once a long time ago and I remember adding smuckers jam on top of the cream cheese part yum O.

Debbie.....

Patt3 01-02-2006 02:44 PM

Just printed this out to try! I assume the calorie/carb counts is for one piece?

CarolynF 01-02-2006 03:34 PM

Yup..one piece....I didn't count the Splenda carbs, though..so it might be more than
that if you use granulated Splenda.

nurseypoo5 01-03-2006 11:41 AM

THANKS for bumpage carolyn, i was craving something sweet and this should fill the bill :)

5cats4me 01-03-2006 03:35 PM

I'll be trying these soon as I am on induction again. Do you have to use extracts to flavor the filling? I'm not a big fan of fruity things, but I don't want it to be bland either. I may just top the cheese filling with some LC brown sugar. I got the new Diabetasweet and I love it. So much better than Brown Sugar Twin.
Thanks for posting this Carolyn!

Also, nurseypoo- did you just beat everything together with your mixer, or did you do the egg whites first and then add everything else and beat with your mixer?


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