Just tried these and I was impressed. Thanks to the posters who figured out the carb and calories counts! As someone else said, mine seemed to be done after about 30 minutes, not 40 as the recipe indicated.

hi, does anyone think I can replace the 3 tablespoons ricotta cheese
with 3 tablespoons of Sour cream? It's what I have here at the moment.

I am hoping to get an answer before I go to the market. Any help???

Thanks in advance

I'm going to make these this week. It sounds like a nice dessert!

I am currently on induction and am not allowed to have ricotta cheese. Could I use cream cheese instead or will I have to wait until I am off induction?

After all of your advices I tried it and it's great!

Can't wait to try this one thanks.

these work great in muffin top pans!

some body help me, i still don't get the egg yolk thing, how Do u separate the 1 egg yoke in 1/2 of one? or is it 1/2 of the 3 eggs yokes, eeeeeeeeeeeeeeee

You put 1/2 an egg yolk in the filling, and 2 1/2 egg yolks in the pastry.

I was looking for the original Mock Danish (which is still awesome) But I came across this one and thought I would try it.

I talked my boyfriend into doing the two week Atkins Induction with me... he ranted and raved about these! Mine were rather flat and crispy. More like a cookie with a cheese filling. I thought they were good, but he was ecstatic! Said it didn't taste like diet food to him at all. It was funny cause he said they got to smelling really good and knew it was diet and though t to himself "They smell good but bet they don't taste good".

After reading over this thread I thought I would put it into MY PLAN tool too… I didn’t count the Splenda or the cream of tarter… this is what I came up with:

Whole Recipe
6.4 carb
31.2 protein
42.9 fat
6.4 PECC
538 calories

So they essentially have only 1 carb per serving, unless the Splenda and cream of tarter has some. My boy friend and I ate the whole batch… 3 each.

I think I would like trying them baked in a muffin tin...

This is an old post but I wanted to say... the tiny amount of ricotta I don't think would amount to anything. The recipe calls for 3 tbsp per recipe... that is only 1½ tsp per serving. I used cottage cheese in mine which I am not allowed either on induction.

Hoping someone picks up on this old thread. I want to make these tomorrow. How do these last in the frig? Can they be frozen? Thanks!

Hey these sound so good! I'm in induction... How safe would you say this recipe is?

I'm REALLY craving this just reading about them!

oooo I hope I can have them!

So I made these tonight and the flavor is excellent! I ate two before they even cooled off!

My only issue with them is that the pastry part of it is so foamy. and it was a soft pastry all around the bottom. Is there any way to get it crispier?

If anyone knows a different way to cook these, please share!!

Thanks!