Protein Sparing Cherry Danish
Ingredients
PASTRY:
- 4 large eggs separated (reserving 1/2 of the yolks for filling)
- 1/4 teaspoon cream of tartar
- 1/4 cup Natural Sweetener or 1 tsp stevia glycerite
- 1 teaspoon cherry extract or other extract like lemon/strawberry/blueberry/almond
- 3 tablespoons sour cream or coconut cream if dairy free
- 1/4 cup strawberry egg white protein powder OR Vanilla Egg White Protein
FILLING:
- 4 ounces cream cheese softened (or coconut cream if dairy allergy)
- 2 large egg yolks reserved from above
- 1/4 cup Natural Sweetener or 1/2 tsp stevia glycerite
- 1 teaspoon cherry extract or other like lemon/strawberry/blueberry/almond/raspberry
DRIZZLE:
- 1 ounce cream cheese softened, OR Kite Hill for dairy free
- 1 tablespoon Natural Sweetener or a drop of stevia glycerite
- 1/4 teaspoon cherry extract
Instructions
- 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, 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.
Nutrition
Calories: 142.2 | Fat: 10.3g | Protein: 8.5g | Carbohydrates: 1.5g | Fiber: 0g | P:E Ratio: 0.7