Am consciously eating more LC since the pounds have started to creep back on. Snacking and eating on the run is always a problem for me, since I'm usually at my internship or at class, and the healthy food choices aren't really there. So I decided to fool around a bit and came up with this:
1 1/4 c. ground flax seed
2 eggs
6 tbsp softened butter
1 tsp baking powder
pinch salt
6 drops Sweetzfree
1/4 c. Raspberry DaVinci syrup
2 tbsp unsweetened cocoa powder
Preheat oven to 325. Mix all ingredients together and press into an oiled 11x7 pan. (I had to spray some PAM on a sheet of waxed paper to press it down, as this mixture is very gummy) Cook for 20-25 minutes or until a toothpick inserted in bars comes out clean. Cool and cut into 12 generously sized bars.
Net carbs: 0.7 per bar
Thursday, December 4, 2008
Cinnamon Cheese Danishes
Cinnamon Cheese Danish Atkins Rolls
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 packets of Splenda other sweeteners, or 1/4 c equivalent Sweetzfree
1-teaspoon cinnamon
1-1/2 teaspoons vanilla
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 packages, or equivalent Sweetzfree
1-teaspoon vanilla
Microwave cream cheese until soft. Remove and add the 1/2 egg yolk, sweetener, extract, and flavoring. Fill pastries.
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
**I also have some SF jellies from Walden Farms that I may try in place of the cream cheese filling, like Apricot or Raspberry, which would have no added carb count**
Nutritional Info:
(with the cheese filling)
6 Servings
Amount Per Serving
Calories 128.4
Total Fat 10.8 g
Saturated Fat 5.8 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.3 g
Cholesterol 146.7 mg
Sodium 96.0 mg
Potassium 91.4 mg
Total Carbohydrate 1.7 g (1.5 NET per)
Dietary Fiber 0.2 g
Sugars 0.2 g
Protein 5.3 g Vitamin A 10.0 % Vitamin B-12 6.5 %
Vitamin B-6 2.6 % Vitamin C 0.3 % Vitamin D 3.8 %
Vitamin E 2.6 % Calcium 4.1 % Copper 0.5 % Folate 4.2 %
Iron 4.4 % Magnesium 1.3 % Manganese 3.8 % Niacin 0.3 %
Pantothenic Acid 4.4 % Phosphorus 7.7 % Riboflavin 11.5 %
Selenium 13.6 % Thiamin 1.6 % Zinc 3.0 %
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 packets of Splenda other sweeteners, or 1/4 c equivalent Sweetzfree
1-teaspoon cinnamon
1-1/2 teaspoons vanilla
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 packages, or equivalent Sweetzfree
1-teaspoon vanilla
Microwave cream cheese until soft. Remove and add the 1/2 egg yolk, sweetener, extract, and flavoring. Fill pastries.
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
**I also have some SF jellies from Walden Farms that I may try in place of the cream cheese filling, like Apricot or Raspberry, which would have no added carb count**
Nutritional Info:
(with the cheese filling)
6 Servings
Amount Per Serving
Calories 128.4
Total Fat 10.8 g
Saturated Fat 5.8 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.3 g
Cholesterol 146.7 mg
Sodium 96.0 mg
Potassium 91.4 mg
Total Carbohydrate 1.7 g (1.5 NET per)
Dietary Fiber 0.2 g
Sugars 0.2 g
Protein 5.3 g Vitamin A 10.0 % Vitamin B-12 6.5 %
Vitamin B-6 2.6 % Vitamin C 0.3 % Vitamin D 3.8 %
Vitamin E 2.6 % Calcium 4.1 % Copper 0.5 % Folate 4.2 %
Iron 4.4 % Magnesium 1.3 % Manganese 3.8 % Niacin 0.3 %
Pantothenic Acid 4.4 % Phosphorus 7.7 % Riboflavin 11.5 %
Selenium 13.6 % Thiamin 1.6 % Zinc 3.0 %
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