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-   -   Peggy's QUICK Danish (variable flavors) (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/754474-peggys-quick-danish-variable-flavors.html)

buttoni 01-21-2012 08:04 AM

Peggy's QUICK Danish (variable flavors)
 
I sheer-D felt like I was in pineapple heaven this morning! All it needed to turn it into pineapple upside-down cake would have been a maraschino cherry plopped on top! :yummy::yummy::yummy: And it only took 10 minutes, start to finish!
http://i217.photobucket.com/albums/c...utt/003-10.jpg
Discovered a wonderful new way to use my new Peggy’s Sliced Bread recipe today! I took a piece, sliced laterally into two thinner slices and filled it with a delicious thickened pineapple filling with a smear of cream cheese. Doused with cinnamon. Nuked it on defrost for 20 seconds and man, oh, man, was it ever good! A little carby as I had no other berries in the house today, but REALLY good if you can afford the pineapple carbs! Net carb counts for other fruits provided below. If using other fruits, you will want to use some other flavor DaVinci syrup (vanilla or appropriate berry flavor) or use other sweetener of your choice with 2-3 T. water added to compensate for the syrup’s water. This is not suitable until the grains rung of OWL. But you can sure pull the carb count down using other berries. ENJOY! I sure did! By the way, this reminded me very much of pineapple upside-down cake, just without the cherry. But that could be remedied on special occasions! With a dollop of sweetened whipped cream on top, this would make a lovely, easy dessert for unexpected company! If serving on black/dark plates, for visual impact, I would dust the plate with powdered sweetener/erythritol along with the cinnamon. Of course, if you own a muffin top pan, you could actually cook the batter with filling from the get-go.....but I don't own a muffin top pan.........yet. ;)

NOTE: I keep this sheet bread (or some version of it) cooked and at the ready in a plastic bag in my refrigerator at all times, so making this (or a sandwich) is really easy!

INGREDIENTS:

c. crushed pineapple, juice pack (I didn’t drain)
T. unsalted butter
Dash cinnamon
Dash xanthan gum (shook salt shaker dispenser over it twice)
2 T. Davinci Pineapple sugar-free syrup (or sweetener to taste)
1 slice Peggy’s Sliced Bread: http://www.lowcarbfriends.com/bbs/lo...ced-bread.html
1 T. cream cheese, softened (sweetened if you like, I did not)

DIRECTIONS: Slice the piece of bread laterally into two thinner slices, cut corners off to shape it round (using a large glass, a large cookie cutter or just a knife). Set the bottom one on a plate and set aside while you make the topping. Mix the first five ingredients in a small non-stick saucepan. Heat on medium heat just long enough to thicken. Remove. Spoon the bulk of the warm fruit mixture onto the bottom slice of bread. Spread evenly with the spoon. Smear the soft cream cheese evenly over warm fruit topping. Place top slice of bread on top and spoon on the remaining topping (only about 1 T. left really). Sprinkle pastry and plate lightly with a tad of cinnamon. Zap in your microwave on DEFROST for about 10 seconds to warm all.

NUTRITIONAL INFO: Makes 1 serving which contains:

256 calories
21 g fat
16.2 g carbs, 3.7 g fiber, 12.5 NET CARBS
8.5 g protein
243 mg sodium
132 mg potassium

Made with 3 medium strawberries: 5.3 NET CARBS
Made with 1/4 c. frozen blackberries: 7.3 NET CARBS
Made with 1/4 c. canned tart cherries: 10.9 NET CARBS
Made with 1/4 c. fresh blueberries: 7.6 NET CARBS

buttoni 01-23-2012 11:50 AM

Blackberry Quick Danish
 
I did this recipe with 2 oz. blackberries (fork-mashed) thickened in 2 T. water, a bit of sweetener and xanthan gum and man, it was as good as the pineapple version, maybe even better. I'll definitely be trying other berries this way. So easy if I keep the bread made in the fridge (which I do). It didn't look like this for long, because I devoured that thing pretty fast after lunch. :yummy:

http://i217.photobucket.com/albums/c...onbutt/014.jpg

Jennifer Eloff 01-23-2012 12:17 PM

WOWZERS!! What a thing of beauty! Looks very tasty, Peggy. :)

buttoni 01-23-2012 12:43 PM

Thanks Jen. I went grocery shopping today and bought strawberries and blueberries, so guess you guys know what I'm trying tomorrow or the next day.

littlesky 01-23-2012 05:02 PM

I have been seriously craving pineapple upside down cake. This seems like it would satisfy that craving. I have got to try this. Omg, i'm drooling....lol

buttoni 01-28-2012 11:22 AM

Blueberry Danish
 
I made a little too much sauce for this version and didn't brown this batch of bread quite as much either (to see how that would come out). I think like the blueberry version the best yet! Here's what it looked like before I gobbled it down after lunch: http://i217.photobucket.com/albums/c...utt/002-18.jpg
Next it's on to a strawberry version!

crazywoman-n-wy 01-28-2012 08:42 PM

Peggy I just wanted to come and say that your quick Danishes inspired me to make a quick dessert/snack tonight. I took 1/2 of one of my Peggy's sandwich bread roll (remember I did mine in my new muffin top pans, instead of doing the slices). I spread it with cream cheese, warmed in the micro, then spread some cranberry jam (SF) on that, drizzled Cherry Gluccomannan syrup over that, and topped with some of my Marshmallow fluff. Warmed all of that in the micro, and man was it good. No pics, and it really wasn't all that pretty, but it was sure tasty! As you said, gobbled it down!!
Thanks for the inspiration!!! I do have to admit that when you first started posting that you were using your bread to make the "Quick Danishes", It didn't sound all that appealing. But I was wrong!!
When I first made the bread, it had a very crispy crust, but after being in the fridge overnight, it is now soft. It was a lot more reminiscent of a danish or something of that sort than I would have realized. Great texture for this little dessert! Especially warmed slightly!
Thanks again!

buttoni 01-29-2012 08:45 AM

Yeah, the sticky might be a synergistic ingredient issue, as it is a bit sticky and hard to work with.

Hey, cranberry with marshmallow fluff. Now THAT sounds good! You're right, gotta taste this to believe how neutral tasting this batter cooks up. We had an overnight guest in from Dallas last night and I made a strawberry version with a dab of Barbo-style cooked down strawberry sauce, with cream cheese inside the layers and WHIPPED cream on top. It was delish, but forgot to take a pic......so that won't happen until I make another one. And our guest is NOT into artificial sweeteners or "funny food". He an his pediatrician wife are awe-inspiring Giada-style gourmet cooks.......AND HE LIKED IT!!! He rarely eats desserts, too, but ate the WHOLE piece!

So versatile, this batter. I'm thinking maybe for open-faced cheesy veggie-topped broiled sammies, too. Mmm. :)


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