Breakfast Danish & Breakfast Cheesecake Cups -- both WLS style
Posted Aug 07 2009 7:15pm
1 egg, beaten (may use 1/4 c Eggbeaters) 2 oz low fat cream cheese, softened 10+* seconds in the microwave 2-3 drops lemon extract 2 pkgs Splenda sugar free preserves Combine egg, cream cheese, extract, and splenda in a microwave safe bowl. Cook on high for 1-2 minutes, depending on oven wattage. The edges should be firm and the middle slightly jiggly. Cool 2 minutes, and top with preserves. It really does taste just like a danish! pic below is the finished product. it DID taste exactly like a raspberry danish but i didnt have the cream cheese soft enuf to blend with the egg so it looked lumpy and i didn't eat it. *next time heat longer in microwave to soften more.
Breakfast Cheesecake Cups
2 cups low fat cottage cheese 8 ounces cream cheese, room temperature 2/3 cup splenda 1/2 teaspoon almond extract 1/2 teaspoon orange zest 2 large eggs 2 large egg whites
** You can replace the almond extract and orange zest with 1/2 teaspoon of vanilla instead.
1. Preheat oven to 350 degrees. Set seven 6 ounce custard cups or ramkins in a large baking pan.
2. In a food processor, puree cottage cheese until completely smooth. Add cream cheese, Splenda, almond extract and orange zest. Process until smooth. Add eggs and egg whites, one at a time, process to incorporate.
3. Pour mixture into custard cups. Add hot water to pan until halfway up sides of custard cups. Bake for 25-30 minutes or until set in the center. Chill for at least 4 hours.
Calories= 130, carbs = 6, protein = 14, fat = 8
I just got these off the Susan Maria boards, have not tried them yet, but am printing out the recipes in hopes of trying them very soon! they sound great and 14 grams protein for the custard cups! aweseome! soon as I try them I'll take pictures to post and give you my thoughts on them.