 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This recipe uses a modified version of the Atkins Diet Revolution Rolls recipe printed in the 1972 Dr. Atkins Diet Revolution book Ingredients:
for danish pastry |
3 eggs |
1 1/2 oz. neufchatel cheese |
1 pinch salt |
1/4 teaspoon cream of tartar |
1 teaspoon splenda granular or equivalent |
1/2 teaspoon vanilla extract |
1/2 teaspoon lemon, extract |
cheese filling |
2 1/2 oz. neufchatel cheese |
1/2 teaspoon vanilla extract |
1 teaspoon splenda |
Directions:
1. Preheat oven to 300oF. Grease a baking sheet or a muffin top tin or use 6 clean, empty tuna cans, buttering the bottoms and sides.
2. Separate the egg whites from the egg yolks.
3. Add the salt and a cream of tartar to the whites and set aside.
4. Beat the yolks and remove 1 teaspoon of the yolks. To the remaining yolks, add the Splenda, the extracts and 3 tablespoons of cream cheese. Mix well and set aside.
5. Make the filling: Mix together the 5 tablespoons cream cheese, the 1 teaspoon Splenda and 1/2 teaspoon vanilla extract. Set aside.
6. Beat the egg whites until stiff peaks form. Fold in the egg yolk mixture.
7. Drop onto the baking sheet into 6 piles. Divide the filling mix into 6 portions and carefully put the filling on the top of the egg mounds.
8. Bake for 30-35 minutes. Cool.
|
|