just thought that i would add my experience. i nuked this. i didnt care for the consistency, and it tasted way too eggy for me. i think next time, i will decrease to one egg,and fry it. i may also try an egg substitute. maybe it wont be as eggy tasting? i think the chocolate version may be the one for me,,, it looks to have more cream cheese and less egg, so this looks better. all and all, though its not bad, i just have trouble sometimes, with the egg taste. i am currently making a cheesecake with splenda, hope its good!!!
ttyl,
paige17257

I've just found this thread - takes me a while to catch on sometimes! Got sad cos I've just given up dairy, to shift weight - which is working. but the recipe says cream cheese, so that was out.
Well, I thought I'd try other things instead of the cream cheese.

Tofu - forget about it, I fed it to the dogs, who liked it, but then they like Pedigree Chum too, lol.

Creamed coconut - mmmmm, just eaten my second one.

Recipe:
1 egg
I oz creamed coconut - mash into egg with fork
1 little Splenda packet
half a teaspoon cocoa

Now whisk together so its a bit fluffy
Microwave (750W) for about 1.5 minutes.

Just plugged it into Fitday - it turns out it is:
Calories - 225
Fat - 20
Carb - 7 (4 fibre)
Protein - 7

Have been following the debate about coconut oil too, so as long as heating it doesn't damage the coconut oil, this might up my metabolic rate too.

Used to make a chocolate/coconut cake for the hills in pre-LC days, maybe this could be adapted - time for some more experiments!
Jay

Oooooh, I had this Mock Danish for brekkie this AM...yummers!!! I put a half teaspoon apricot jam on top after baking for about 2 carbs...

This could stand in for any kind of cake for your fav topping, too. I'm thinking strawberry shortcake w/ lots of whipped cream.

I'm gonna try it w/ 3-4 fresh berries on top before microwaving...should be delish! Thanks for the recipe.

Awww, isn't he a bright little face in your picture? So cute!!!

I have not as yet made it all the way through this thread, so hope I'm not repeating, but while at the grocery today I got some fresh ginger root, and am going to have a go at "gingerbread"! It'll be sorta pale gingerbread, but the taste should be very good.

Ginger sounds interesting!

I've been throwing a TBSP of peanut butter in with the cream cheese to nuke it and then mixing in all the other ingredients - makes for a nice variation. I've also started using 3 oz of cream cheese

Nat

I made this w/ frozen whole strawberrie for brekkie this AM...everybody liked it! The consistency was a bit watery around the berries, though, so I think I would either use fresh berries next time, or maybe mash the frozen ones up a bit.

I quite feel as if I've died and gone to heaven w/ this recipe!!!

Ummm, what is a quark? Isn't that the Ferenghi on Deep Space Nine??

Speaking of custard, anyone have a good egg custard recipe? That's what I've got a hankering for lately...

Quark is a creamy cheese-like stuff you buy in the grocery store near where cream cheese and sour cream are kept. I have heard that it's a non-dairy product, but I've never used it. Supposed to be good!

Here is a recipe for flan from Dr. Atkin's second edition, w/ a few extra explanations from me:

4 servings

5 eggs
1 cup heavy cream
1 cup water
5 packets of artificial sweetener that will stand up to heat
1 capful (about 1/2 tsp, I think) almond extract
Dash nutmeg or cinnamon

* Preheat oven to 350 degrees Fahrenheit
* Whip first five ingredients in blender for 3 to 4 minutes.
* Pour into large baking dish or individual dishes
* Sprinkle top with nutmeg or cinnamon.
* In oven, set in larger pan half-filled with hot water.
* Bake for 40 minutes or until set.

Test for done by inserting clean table knife into center of flan. If knife comes out milky, continue baking a few minutes longer. When knife comes out clean, it's done. Let cool before dishing up to avoid watery custard.

You can use any flavouring extract as desired.

Thanks for the custard recipe. It really sounds great. I having been wanting custard for a while. Wonder if this could be used for a pie filling. Thanks again.
Donna

It was good! I used about an inch of ginger root, grated it carefully and removed all the fibres I could, and mixed it in w/ the rest. Could have used twice as much for stronger flavour.

I also decided to try a bit of allspice. "A bit" is not what I used! I was shaking it out of my spice jar, it didn't come so I whacked it on the bottom, thinking the jar was nearly empty. Got about a TABLESPOON!!! Cost me 4 carbs, dangit.

I learned though, that the allspice really wasn't necessary. It really didn't add that much to the taste or the colour, even though I really overdid it! So I'll try my "gingerbread" again, next time w/ whipped cream and no allspice.

Thanks Natrushka!

These mock danish are going to give me a little extra mojo in the morning. They're great!!!

Well I finally tried it today!! Yummmmmmmy new breakfast. I was thinking about making them ahead of time, so in the morning before work I can just pop it in the microwave!
The 1st one I tried was with the cinnamon and butter. It was a little too much cinnamon and a little salty for me. The second one I only used a sprinkling of cinnamon and SF strawberry jelly...WOW!
I think I will like it even more if I increase the cream cheese...cocoa and PB will be tomorrows adventure...or later's...depending on how long I can resist! LOL
Well along with everyone else Nat...I will add my thanks!
~Michelle

Oh boy...just went on FitDay to put my info in...didn't realize the jelly had 11 g of carbs! Ack! Well I get 40 for the day, but I am not supposed to go over 10 in a meal...I will be fine I know...but that was a shocker b/c I have been trying to stay as LC as I can.
Whew!
~Michelle

I've died and gone to heaven!!!!!!!

I tried the original and now can't wait to try all the varieties!! My six year old loves it too!!!

Thank you, thank you, thank you!!!