If you make it with liquid Splenda, you can get the carbs down to 2. Otherwise these are about 4..because of the Splenda's filler, or you could probably use the little packages
3=the sweetness of 1/4 cup.
3 extra large eggs, separated (reserving 1/2 yolk for filling)
1/4 tsp. cream of tartar
1/4 cup granulated Splenda or 3 pkgs. of Splenda..or other
1 teaspoon cinnamon
3 Tbs. ricotta cheese or sour cream
4 ounces cream cheese, softened
1/2 egg yolk (from above)
1/4 cup granulated Splenda or 3 pkgs, etc.
1/4 teaspoon vanilla
you can add lemon, almond, orange, raspberry flavorings,
if you want to this filling-about 1/4 tsp
Separate eggs, putting the whites in a large bowl and the
yolks in a medium bowl. Take the 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
Filling: Microwave cream cheese until soft. Remove and add
the 1/2 egg yolk, sweetener, extract, and flavoring. Fill pastries.