BOOMER SOONER, Melinda,
So sorry you didn't like the Mock Danish. Now you realize of course, it does resemble more of a cross between custard and cheesecake I would suggest maybe using the egg white only and not the whole egg, and that will take away that "eggy" taste. Also, experiment with different extracts until you find one or a combo that you like. Heck, I usually don't measure my extract when I make a mock, so I'm pretty sure I might end up with 2 tsp of vanilla or whatever in it at times.
Keep tweaking it 'til it suits your fancy!
Good luck
HTH
Shelley

PS: A ramiken is a small dish similiar to a custard cup...ummmm....like a 4 or 6 ounce bowl that is oven and MW oven proof.
sg
***********
"if it ain't broke
don't fix it"
***********

And try it COLD with about 1 or 2 TB of unsweetened applesauce on top.

I think that using the ramiken (custard cup) is a must. It probably resembled a flat pancake if you used a pie plate.

good luck if you attempt it again.

Michelle -- 208/194/140
Started Atkins 9/03
Days exercised in November ****

I'll try it again with the custard cups (which I do have). I guess I was expecting it to magically turn into a flaky, cream cheese filled danish...

Thanks for the advice.


Melinda B
240/226.5/150
Atkins 10/12/03

Well it's not a flaky pastry kinda thing, but I sure do love them - I use a 12 oz. custard cup for it, after cooking I turn it out onto a plate and top with a pat of butter and some thickened DV syrup (1/2 tsp. Thicken Thin Not/Starch to 1/2 cup whatever SF DV syrup you like! - nuke til thickened) on top - huckleberry is particularly good.

Also, I use the Danish Pastry syrup IN the mock Danish in place of Splenda or other sweeteners - if anything it makes it a "smoother" consistency, which I like. About 2 tablespoons does it for me!

I haven't made one for a week or two, maybe tomorrow for breakfast I'll have to have one!

Oh yeah, I also like a sprinkle of cinnamon in the batter before nuking. Boy it's good!

Char

Don't squat with yer spurs on!

"2 pkts splenda, or 1 splenda and 1 pkt steviaPlus"

These products dont come in packets in NZ - can someone give me the weight equivilent of the packets?

Hi cbgirl,
It would be 4 teaspoons loose or pourable splenda if using splenda alone, or it would be 2 teaspoons pourable splenda and 1/2 tsp SteviaPlus if you are using both sweetners together.

HTH
Shelley

sg
***********
"if it ain't broke
don't fix it"
***********

I tried Beth's idea and put a tablespoon of flax meal in my mock today and was amazed at how much it improved it! The cooked volume was at least 1/3 more. I guess the flax meal must soak up some of the liquid and expand. I didn't add the extra cream because I made it with DaVinci syrup, which adds more liquid already. I used German Chocolate Cake and Vanilla flavors...WOW was that good! That's why I added the flax meal--I was looking for a little more texture to complement the GCC flavor. Now that I've tried it, flax meal will be a regular addition.

Aderyn

I made this last night and had a piece of it for breakfast with my hard boiled egg. It's great. I put a little sugar free raspberry jam on it also. I think it could have been cooked a little longer cause it was a little soggy in the middle. But, I'll experiment with it and try again.

Donna
238.5/177/150

Donna,
Thanks for the Rasberry jam idea on the Mock Danish can't wait to try it in the morning.
Maryd

I WILL LIVE IN A WAY THAT WILL BE GENTLE TO MYSELF...ONE DAY AT A TIME.

I must be doing something wrong here. Everytime I try this recipe I end up with the middle sort of gucky. If I put it back in the microwave for a bit longer, the outsides cook dry and the middle is still wet. Any ideas?

Donna
238.5/172/150

Donna,
Try using a shallower (is that a word?) bowl.

Jen

Atkins since 11/11/03

140/133/115

Also, after you pull it out of the MW, put a piece of waxed paper over the top and set it on a solid surface (countertop works fine) and let it stand about 2-3 minutes. It will continue to "cook" and the middle should firm up.

Char

Don't squat with yer spurs on!

Thanks Jen and Charski, I'll try both sugguestions.

Donna
238.5/172/150

I also added a little nutmeg to the basic version, LOVED it!!

Cathy

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