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, then add the protein powder.

Add sour cream, extract, natural sweetener to the yolks and beat well until smooth. Gently fold yolk mixture into the whites, using a big spatula<g class="gr_ gr_146 gr-alert gr_gramm gr_inline_cards gr_run_anim Style replaceWithoutSep" id="146" data-gr-id="146">,being</g> careful to get it all blended well. Grease a cookie sheet and plop 6 equal mounds of batter to make 6 Danish.

Make an indent on each mound and fill with filling.

Filling: Soften cream cheese and add the 1/2 egg yolks, sweetener, extract, and flavoring.

Fill pastries.

Bake about 20-25 minutes at 300 until golden brown. Remove and allow to cool.

To make the Drizzle: warm the cream cheese and stir in the natural sweetener and extract.

Place the mixture into a piping bag (or a small ziplock after it has cooled a bit and cut a tiny hole cut into the corner) and drizzle over cooled Danish.