Nakkira -

I took a look at the picture. My guess is we could try and put it in a more compact (real small) container and a deeper container. I believe that would help to make it come out to that shape. Right now I'm using a leftover Boston Market side dish (small) container. It says on it reusable and microwaveable. It comes out to a nice shape, but I agree I like the shape better in the picture in the gallery.

I am sooooooo hooked!!!!!!!

How are you all making those adorable weight loss tickers? Adnil?

I wonder if I could do some of these creative graphics? Adnil the rope thing is really cute. Saw one with lc pumpkin cheesecake slices that was cute too. Will someone take pity on me and tell me how? Thanks!!

Think I got it. I was putting it in as an avatar instead of a signature. OK AF Girl how do you do all those bells and whistles? Slide show, blinking bb, text under ticker, etc. etc. I am in awe!! LOL

What did I do wrong?

I tried this recipe and mine came out rubbery and looked like a brain from biology class!

HELP!!!

Did you use a lower power on your micro? I use 7 or 70% for 2 minutes. I also used my hand blender before but I don't think you have to do that.

I use laughing cow cheese for this and it was devine. No more calories than cream cheese, and a better taste & texture.

They look (and taste) divine with a small glaze of butter and a liberal sprinkle of cinnamon. I sometimes make them the night before and just bring them to work and nuke them there to eat.

I read with interest the mock danish that accidentally became bread-like.
I made beef stroganoff tonight (sans noodles) and decided to try the bread with it- hey, I figured if it didn't turn out decent at least I only spent 5 minutes on it!

Here's the recipe I used, pretty much the same as the one posted much earlier on this thread:

3 eggs
6 oz softened cream cheese
about 3/4 cup shredded sharp cheddar cheese
Italian herb mix
small bit of salt and pepper
1-1.5 tbsp olive oil

plain soy protein powder (I didnt measure this, just used small amounts until the mixture was doughy)

1 tsp whipping cream.

I microwaved the whole thing for 4 minutes and let it set for another minute or two. I sliced it and buttered it and WOW! MUCH better than I expected.
I knew it tasted familiar but couldnt place it- finally I did. It tastes (and has the texture of) focaccia bread! Its a bit more moist and egg-y but close enough for something that only took me 6 minutes including prep and cool down! I'm so excited. It tasted good dipped in my stroganoff, and I am now looking forward to making actual sandwiches! I am not big on the low carb breads- the only one I really like is the rosemary walnut from Panera/St. Louis Bread Company and is too expensive to buy that often!

I have been making the mock danish, but have found it kind of eggy. Today I added two tablespoons of ground almonds, and it came out much more cake-like. I think I might try adding a little Carbquik instead of ground almonds next time.

My recipe:

2 ounces cream cheese, softened
one egg
1 Tbsp. Da Vinci sugar free chocolate syrup
2 Tbsp. ground almonds
a squirt of lemon juice
2 teaspoons of sugar-free strawberry jam dropped in the middle.

I nuked it for two minutes in the microwave. It was delicious.

1) do you think that using non-fat cream cheese would make the mock danish not dense enough to be fully satisfying? I'm just trying to cut down on the calories.

2) how big does it turn out to be? Is it one of those low-carb treats that disappointingly turns out to be the size of a 3-year-old's pinky? Or is it one of those that is surprisingly ample?

Because my microwave oven needs repair, I wanted to see if I could do
something with the Mock Danish on the stove top. What I came up with
is a fantastic substitute for oatmeal! Tastes like the real thing,
and is so filling I could barely eat half. I have always used
"Laughing Cow" cheese in my recipe instead of cream cheese, and that
may, or may not, work better in a pan.

MOCK DANISH OATMEAL
2 oz Laughing Cow Cheese - 2g *carbs
1 egg - .6g carbs
1 tbls Splenda - 1.6g carbs
1 tsp lemon juice - .4g carbs
1 tsp vanilla
1 tsp. cinnamon - .6g carbs
1 tsp. salt or to taste
3 tsp. ground nuts
+walnuts - 1.5g carbs
+almonds - 3.6g carbs
+macadamia - 1.5g carbs
+hazelnuts - 1.9g carbs
*All "net" carbs -
Mix all ingredients until slightly lumpy. Melt 1 tsp. butter (0 carbs)
in small pan. Pour egg mix into pan and scramble softly. Cook until
crumbly. Good served with cream (3 tbls - 1g carb). Filling enough
for 2, or 1 big eater.
Example Carbs for one half recipe with walnuts and 3 tbls. cream=
4.14g net carbs.

Didn't check my recipe well enough. Sorry! Auntie Jean

I have tried the Mock Danish recipe several times but have always found the texture too "eggy" for me to get past. (Of course, I haven't had time to read through all the pages and tips in this thread so perhaps I will discover a useful tip in the future.)

However, I have found that by modifying the cooking technique, I come out with more of a cheesecake texture and for some reason the texture makes it taste better (more like cheesecake). So, if you have tried the recipe and it was too "eggy" for you, try the following and see if you don't prefer it cooked this way.

I have found that I prefer to use 3 oz of cream cheese, omit the lemon, and add a touch more vanilla and splenda. However, I think that the cooking technique makes more of a difference than the ingredient proportions.

I whisk the eggs, vanilla, and splenda well. I add the softened cream cheese and mix. The cream cheese does not have to be completely mixed in because the first whisking after cooking will incorporate it into the egg mixture. Pour it into a bowl large enough to allow you to wisk after microwaving.

Microwave for 30 seconds; remove and whisk until the cream cheese is incorporated and the mixture is smooth in texture. Return to microwave for an additional 30 seconds; whisk until mixture is smooth. I find that this is all I need to do for my microwave but if you feel you need to cook an additional 30 seconds, do so and then whisk until smooth. (An additional 30 seconds in my microwave starts giving me more of an eggy texture.)

I like mine cold, so I pour it into a single serving container and place it in the refrigerator until it is cold. I usually make a lot of these at once but always in single serving amounts. That way I always have a cold one to pull out of the refrigerator when I need a quick snack.

Hope this helps those that find the Mock Danish too "eggy" for their tastes.

Phyllis

How Many Carbs Is This Mock Danish?