Let's face it....the Mock Danish IS a big part of LC eating...and the only thing that keeps up on the straight and narrow sometimes...LOL
There seems to always be someone in need of the "recipe", so I was thinking, maybe make a "sticky note" and put it in this forum?
Anyway, here is the recipe.

MOCK DANISH
3 oz cream cheese, softened
1 egg, at room temp
2 pkts splenda, or 1 splenda and 1 pkt steviaPlus
1 tsp vanilla

Mix all together well, and pour in ramiken sprayed with Pam; cover with wax paper and microwave 2-3 minutes on 70-80% power.(times may vary according to your MW oven).

Variations of the Mock...

add 1/2 tsp cinnamon with 1 tsp vanilla for a
French toast taste

add 1 T lemon juice and some lemon zest for a lemon cheesecake type flavor

add 1-2 tsp strawberry extract for a strawberry cheesecake type flavor.

make a plain vanilla one and "frost" it with 1T creamcheese, 1/2 tsp cocoa, 1-2 pkts of splenda

add 1 tsp orange extract with 1/2 tsp cinnamon for a orange spice taste

add 1 tsp cocoa powder, 1 tsp vanilla, and a few instant coffee granules for a mocha flavor

serve the above cold
serve the above hot
with or without butter
with or without your favorite sf Davinci's
if it is to "eggy" for your taste, try using the egg white only

And finally, triple the recipe, and cook in a 5X7 size casserole dish, and cut into 4 squares. Wrap individually and freeze for a quick breakfast on the go. Just pop in MW, heat and eat.
As always, calculate the carbs of any additions or subtractions you do.
Whewwwwwww.......I think that's every thing I know about a Mock Danish...LOL
HTH

Shelley

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


[This message was edited by LCandrea on 10-07-03 at 06:04 AM.]

Hi Shelley,
The mock Danish is a favorite and probably viewed many times. LCandrea makes the decision on stickies. We will make sure she reviews your request. Thanks for your input.

Susan


LCE Member since 01/02
341/283.5/185

[This message was edited by Kumus on 10-06-03 at 07:06 PM.]

I've also had yummy a variation that adds ground flax seed. I don't have the recipe with me. I'll have to check on the amount and post it later -- unless someone can beat me to it (hint, hint).

Beth (aka Fuelmanswife)
http://www.marykay.com/bethsimmons

How many carbs does your "basic" mock danish contain? I think I saw it around here someplace, but I can't remember where......

"To err is human, to forgive is CANINE !"

The basic "Mock" has approx 5.5 carbs.

For the flax meal version, use the basic recipe and add 2T heavy cream and 1T. flax meal. Don't forget to adjust your carbs accordingly

HTH

Shelley

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

I am having the flax version this morning. It's so good. It is different than the one that I used to make - bit I have to admit also better. When I get a chance I'll try to dig up the recipe that I used in the past for others to try.

Beth (aka Fuelmanswife)
http://www.marykay.com/bethsimmons

OOooh boy is this good!

I am in heaven! This is much easier and faster to make than the "flan" recipe on the Atkins site that requires baking in the oven in a water bath.

Problem is..... I could probably put away three of these a day!!

I don't think I should consume quite that much cream cheese! LOL

Michelle -- 208/196/140
Started Atkins 9/03
On my way to finding the new me.... WATCH OUT WORLD!!

Davinci Sugar Free Danish Pastry Syrup would be incredible with this recipe!

"The more I meet people, the more I love my dogs"

202/187

This looks awesome! I'll save this as my special rescue recipe when cravings for sweets kick in. Do you know whether flaxseeds have an expiration? (Mine have been stored in the cabinet for about 3 years now.) Thanks for sharing this recipe

Dee-Dee,
If flax seeds and flaxmeal are not kept in the fridge or freezer, they will go rancid and taste terrible. Some folks say they even get severely upset tummies from eating "bad" flax. If you have had them that long, I think I might toss 'em and start fresh...just my $.02
HTH
Shelley

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

ugh--"bad" flax sounds like a terrible way to start off the week--LOL! I'll take your advice and start fresh, keeping the new flax in the freezer. Thanks!

Has anyone ever stalled or gained eating Mock Danish? I've had *terrible* cravings for it lately, so I've just been giving in to them..

I use an egg, 2tbsp flax meal, 2oz cream cheese (3 is just too much), raspberry extract (or vanilla, cinnamon, almond, chocolate, etc.), and 2 packets of Splenda.

Can I substitute flavored syrups for the Splenda, and not lose the consistency?

(296/220/135) 04/01/03
The Downward Spiral Begins

Shrinky,
Yes, I personally stalled from to many Mocks...LOL! I think it's one of those YMMV, but 2 times a week was my limit for a Mock Danish, and the days I had them, no other intake of cream cheese
About subbing the davinci's for the splenda, I would think it probably might affect the texture a bit, You might tweak it a bit and add another tablespoon of flax o meal to off set the liquid?...or just add the syrup and see how it cooks up???
Let me know...I'm curious now

HTH
Shelley

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

Hmm.. I'll try it when the next craving strikes, and see what happens. I know the original recipe called for 3oz of cream cheese, and it was just too..."cheesy" for me, so I cut that down.

(296/220/135) 04/01/03
The Downward Spiral Begins

EEWW! I tried this recipe for mock danish and ended up with something that looked and tasted like a cream cheese omelet... it was disgusting.
The only thing I did different was cooking it in a pie plate instead of a ramiken, (I don't even know what a ramiken is).

Any advice?


Melinda B
240/227.5/150
Atkins 10/12/03