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Old 02-18-2009, 10:23 AM   #1
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oopsie cream cheese danish

I was experimenting in the kitchen today, and I came up with this....

My husband loves cream cheese danish, They are cooling off right now, center where the cheese mixture is seem a little heavy we'll see after it sets.

here's a picture



Any ideas what I could use for icing, splenda mixture is just too sweet, but then again I'm not really into sweet things.
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Old 02-18-2009, 10:37 AM   #2
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That looks SO good. Let us know how it is after it sits for a bit. Also did you put the fill in the raw oopsie then cook it? Thanks!
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Old 02-18-2009, 10:46 AM   #3
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yes, I made the oopsie mixture as usual, and in a separate bown I mixed cream chesse, vanilla, splenda, a couple of lemon drops, and an egg yolk.

I spoon oopsie batter unto cookie sheet, din't flatten them. In the mound of batter I drop cheese mixture in the middle. Put them in the oven and cooked as usual.
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Old 02-18-2009, 12:26 PM   #4
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That looks very tasty! I just got my muffin top pans..maybe I will try making this over the weekend.
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Old 02-18-2009, 07:16 PM   #5
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I've made the same thing before they were called Oopsies. Here is the version I use. Very tasty!!




These are really good.The pastry part is light and fluffy and you know it is eggs, but the filling is so luscious and I felt like I was eating Danish because of it.
This recipe is ripe for tweaking. Think of all the flavors you could come up with for the filling. OR even plain cream cheese filling with sugar free jam on the top.

Cheese Danish

Pastry portion:

3 extra large eggs, separated
1/4 tsp. cream of tartar
2 Tbs granular Splenda, and 2 Tbs xylitol ( or sub sweetener of choice to equal about ¼ cup)
1 teaspoon cinnamon
½ tsp almond extract
3 Tbs. sour cream

Filling:
8 ounces cream cheese, softened
1 egg yolk
2 Tbs granular Splenda, and 2 Tbs xylitol ( or sub sweetener of choice to equal about ¼ cup)
1/2 teaspoon lemon extract
freshly grated lemon zest to taste
Pastry directions:
Separate eggs, putting the whites in a large bowl and the
yolks in a medium bowl. Beat egg whites and cream of tartar until very stiff.

Add sour cream, cinnamon, extract, and sweetener to the yolks
and beat well until smooth

Gently fold yolk mixture into the whites, using a spatula.
Blend well. Place a Silpat on a cookie sheet and spray with cooking release spray.
Divide 6 equal mounds of batter to make 6 Danish. Draw a long indent
on each mound down the middle and fill with filling. Don’t press down to the bottom and leave egg mixture on the sides. Fill a ziplock bag with filling and cut off the corner. Pipe the filling into the indent. Bake about 25-35 minutes
at 300 until golden brown. Watch closely at the end.
Let cool before taking off silpat so filling has time to set.

Filling:
Microwave cream cheese until soft. Mix in
the egg yolk, sweetener, extract, and lemon zest. Fill pastries.
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Old 02-19-2009, 06:15 AM   #6
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Is there a carb count on these?

tia

Ressy
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Old 02-19-2009, 12:02 PM   #7
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sorry for double post

Last edited by jlatislaw; 02-19-2009 at 12:07 PM..
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Old 02-19-2009, 12:06 PM   #8
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Quote:
Originally Posted by Ressy View Post
Is there a carb count on these?

tia

Ressy
If you mean sungoddess' recipe it is about 1.5 carbs ea.
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Old 02-19-2009, 12:10 PM   #9
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drool....reminds me of a kolache!
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Old 02-19-2009, 12:44 PM   #10
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Looks soo good! Now Im hungry
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Old 02-19-2009, 03:08 PM   #11
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Thanks for the the recipe, I' ll give it a try. I'm very new at this low carb way of eating.

still learning....
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Old 02-20-2009, 08:44 AM   #12
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Old 05-25-2010, 06:27 PM   #13
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