If you aren't making that mock danish recipe you have to give it another try. the first time I made this it came out very eggy. It still had an eggy texture, color and it still tasted like an egg. I am to the point where I cannot choke down eggs anymore so I figured this wasn't going to work for me. It wasn't close enough to a danish. Well I made it wrong obviously. Since then I've been perfecting it and I have to tell you that if you haven't caught on to the mock danish you really have to give it another go. I have found that you have to experiment with it to get it to the right consistency but it is literally SO CLOSE to the taste of a cinnabon that if you are a sweets lover and you aren't making this you are running the risk of cheating on a real cinnabon for NO REASON. I have found that you have to use more ground cinnamon with this than the original recipe called for. I play it by ear but I use 1 egg and at least 2 oz. of cream cheese with a good bit of ground cinnamon and 2 packets of splenda with a decent amount of vanilla flavoring thrown in. I cook it for a good 2 minutes and let it sit a minute. I then mix some butter and cream cheese, 2 more splenda packets and another good dose of cinnamon in a bowl and nuke it. I pour it over top of the "danish" . Then I put it in the freezer for a few minutes to get hard. I absolutely promise you this is soooooo close to the real thing it's scary. SCARY. It has practically no carbs in it except for that >1 carb int he cream cheese that eventually adds up to 1 carb. It is by far the best thing I have ever run across since doing this. At first I was putting sugar free jelly in the center but at 5 carbs per tablespoon that can become problematic if you eat a lot of them. BY working on the topping recipe it ends up being way lower in carbs (practically zero) and honestly better b/c it tastes exactly like the cinnabon. I'm telling you that you just have to work on this it will save your life if you are a sweets addict.

Well, it sound delicious, do you bake it? I don't have the recipe for mock danish. Could you tell me more?
Lulita

I made this just a couple of days ago and I agree it was sssooooooo good. I just put some butter on mine and I thought it tasted just like french toast. Thanks for the topping idea. I also can't wait to try it with chocolate.

Can you come over and make one for me??? The only time I tried this I choked it down! It was like eating scrambled eggs with syrup on them, NOT my favorite thing. I used to LOVE cinnabon and when I smell them at the mall I practically have to make a run for it! If you can make the mock danish taste like that, you are a genious in the kitchen! Ok, I'll try it again this weekend, you twisted my arm

I always made mine with more cinnamon and davincis french vanilla instead of splenda.

I wonder how it would taste with the davincis cinnamon though.

or maybe some maple extract or maple butter and cinnamon.

mmmm now I am getting hungry again, and I just ate!

Not to get picky (I'm actually going to make your exact recipe tomorrow morning ) but if you put all your ingredients into fitday (including the cinnamon, which I hear is quite carby), you may be surprised by the carb count. Just a word of warning....

Nicole

So, being the big meanie my kids accuse me of being, I put your recipe into fitday (from what I got from your original post):

1 egg
3 oz cream cheese (total for danish and topping)
4 packets Splenda ( " " " " " )
1 tsp vanilla
1 tbsp butter
1 tsp cinnamon (total for danish and topping)

Cals: 493

Fat: 84% (46 grams)

Protein: 10% (13 grams)

Carbs: 6% (8 grams - 1g fiber ) = 7 CARBS

I was just going to post that info Nicole, you beat me to it.

I just made this thinking I would have it for a late dinner.....


I must have done something wrong.

7 carbs? wow, glad I didn't eat it.

Here is the recipe I use:

Mock Danish
2 oz cream cheese (soften in microwave)
1 egg
1 tblspn splenda
1 tsp lemon concentrate
1/2 tsp vanilla

mix softened cream cheese and egg. Add remaining ingredients. microwave on high for 2 minutes.

Depends how you make it.... the traditional recipe with 1 egg, 2oz cream cheese, and a packet of Splenda (which I use) would be about 3.5g.

melissa

Armywife, my vote is - if you're eating it and still losing, go for it! I think you can make it fairly low carb anyway - the highest carb item is the cinnamon, and you could cut that down and substitute a little with something else, but hey, if its not stalling you, then who cares??!!!

I mean, its not like you're partying down on hoho's and cupcakes...

MMMMmmmmmmm now that's what I want syn.... a moch hoho!

Jenn

I wonder how you'd make a mock hoho? MAN I love hohos!! Let's see, homemade whipping cream, atkins brownie mix (made with an extra couple eggs to get a good cake consistancy) and dip it in a coating made of splenda, whipping cream and unsweetened baking chocolate melted together? hmmmmm

I'll probably try this again closer to goal, I HAD to have done something wrong with it.
I just can't spare the carbs now, but it's great if you can eat it and it doesn't stall you.