I decided to give this recipe a whirl except I did not have all of the ingredients so I fudged. here is my mock danish

2 oz RASPBERRY cream cheese. I cannot stand plain.
1 egg
1 cap vanilla
1 tbsp splenda

Mix all together nuke 2 min.

You might want to try and just experiment with different flavors of cream cheese, that def takes the "eggy" taste out of it.

What I have been doing with mine is adding a few chopped pecans...I use

2 eggs
2 tbls cream cheese
bits of pecans
vanilla
spenda
cinnamon

I get an 8x8 square microwavable pyrex dish...spray with pam
I then put in the all the above ingredents and cook in microwave about 2 minutes..Your microwave may be different, so check after about one and a half minutes..

When it's done, I'll sprinkle just a little splenda and cinnamon... on top...I thought this was much better than in just a bowl..It is thin....

I don't blend completely my cream cheese...I like the little bits throughout...and the pecans helps disquise the egg taste..

You'll need to measure the pecans and add to your carb intake..

[QUOTE]Originally posted by butrf1yb1u
Wayyyy too rich on the cream cheese taste...almost no different than trying to down 4 oz of straight cream cheese but warm and sweetened.

To each their own I guess. [QUOTE]

Mmm... warm sweetened cream cheese...


Sorry you didn't like it!

Angela

Me too, had to try this thing everyone talks of. My first tries did not turn out too good, but I gave it a copule of new tries. I want it to be a bit sweet, but not very sweet so I make some sort of dessert omelette instead.

1 oz of cream cheese
2 small eggs
1/3 oz of vanilla protein powder
A dash of salt
Cinnamon

To me, this tastes perfect.

It seems like most of us experiments until we find "our" Mock Danish!

OK, I made this last night when I was craving something sweet, and honestly, it was WONDERFUL.

2 oz cream cheese
1 tbl Splenda
1 tsp vanilla
1 egg
a bunch of unsweetened (duh..) cocoa (maybe 1/4 C?)
a splash of Atkins chocolate syrup

Then I whipped it up really well with a whisk, and nuked it for 2 minutes. Very souffle-y.

Is this like an underground danish haters club???

Okay, everyone try this, before you give up all together!

2 oz.(1/4 pkg) cream cheese
Nuke this for 20 seconds to soften.
Add about 2-3 tbsp whipping cream.
Mix well (or not if ya like lots of pockets of cream cheese)
Add one egg and mix really well.
1/2 tsp lemon juice
1 tsp vanilla
1 tsp grated orange rind (more or less to taste)
1 or 2 tsp splenda
big shake of cinnamon
stir together real well.
Nuke for 2 min covered. (use a 2 cup or so plastic bowl)

If this doesn't make ya like it....ya just don't like it.
Thats okay!!

Carolyn

I can't even get anyone to clarify if it calls for lemon JUICE or extract. It sounds like way to much TROUBLE for me anyway. I think I will stick with bacon and eggs.

I don't even use the Lemon Juice. It's easier for me than bacon and eggs. I have it every morning. It's quick, and tasty.

Hi all,

I got a kick out of this thread, because I, too, couldn't wait to try the much-raved-about mock danish. One morning, my friend at her house, and I at my house, made one. Mine was absolutely gross. I couldn't believe that what I had created was the same thing everyone else thought was "wonderful", so I called up my friend to ask her if she liked it. She said she loved it . I told her to come over right away to tell me what I had done wrong. She came. And she said, "you didn't do anything wrong, it's perfectly delicious." Go figure.

Linda

Sorry Ladybug, I meant to add that to my last post. I always use lemon juice, I think it just cuts the richness a little. If you used lemon extract, it would give it a distinctly lemon flavor, which would be okay too, provided you like lemon.
Try my mixture in my last post. I think it is really yummy!
Good luck!
Carolyn

I made it with 2 eggs this morning, but 1 full egg, and just the yolk from the other. I used to have the problem with consistantcy (cream cheese runny on the bottom), but since I started using Lite Philidelphia Cream Cheese, the problem has stopped, and I have nice pockets of cream cheese. The lite is actually lower in carbs too.

Oh my Gawd! This is so funny!! I thought I was nuts and made it wrong! LOL.

I did it as the original recipe said and I thought it was pretty funky. I didn't like the lemon part and I thought I made a mistake.

Is there a difference with extract and flavoring ? I got lemon and vanilla extract . It tasted really bitter and strange, not to mention EGGY.

I'm going to mess around with this when I get home, I personally think the warm cream cheese sounds perfect, LOL!

Hee Hee!

Hi Christy!!

I find that this recipe is very changeable. If I am in the mood for an eggy taste, I don't put in as much cream cheese. If I'm feelin' the need for comfort food, I double the cream cheese, add more flavorings or whatever. It is wonderful ...if you like the cream cheese...to leave it a little lumpy. Then you get the little pockets of warm cheese in with the rest of the danish. It tastes best when the danish is more desserty than savory.

Have fun!
Carolyn,
who is on her way to make a danish!!

OK, YUMMY!!!

I attempted this a day early.

I used 1 egg to 4 oz. cream cheese, mixed a dash of milk in the egg. shake of cinnamon & 2 equals and voila! Yummy goodness!! Oh yes, must not forget the pat of butter on top when done! Taste sorta like french toast!

I like this version, as I'm with Angela on the gooey hot melted cream cheese factor.......... Not eggy either, just a teensy weensy bit.

Crysti

I use 2oz. of cream cheese and 2 eggs (but 1 yolk, and 1 whole egg). Plus Brown-sugar twin, and vanilla. And butter on top.

It tastes great.