I remember when I first heard of everyone making this as a quick and easy breakfast and raving about it, I couldn't figure out why mine was like sweet scrambled eggs. Tasted nice but looking like a danish? Nope.

Then some nice lady remembered 1) to post a photo of it and 2) to tell me to cook it on LOW in the microwave, not HIGH. Voila! It worked and here's the proof. So....I thought I'd post it here as a Helpful Hint.

I was hungry tonight but not in the mood for a meal so I made this instead.

2 ounce cream cheese (a 1 inch 'slice' out of an 8 ounce tub)
2 large eggs
1 tbs Splenda (I used about 5-10 drops liquid Hermesetas)
1 tsp vanilla extract

Warm the cheese in a microwave until soft. Mix a little so it's smooth and then whisk in the eggs, vanilla and sweetener.

Cook on LOW (my low is almost the defrost setting - about 300w) for about 3 minutes. Mine puffed up with a hollow in the middle so it seemed natural to pop in a tsp sugar free strawberry jam. I cooked it on low for 1 more minute.

Done! Served with single (light) cream.

I showed the bowl I cooked it in too - it make such a nice filling treat. I was thinking about adding in some ground almonds too.

Looks great! Thanks for the tip on using lower power. Breakfast for tomorrow. I think I will use mascarpone cheese.

I've also tried to make this and it came out like scrambled eggs. Thanks for the tip. That's a lovely photo. I hope you posted it in the gallery section too for everyone to see.

I like this recipe better:

Cheese Danish

List of Ingredients

Pastry portion:
3 eggs - separated (reserve 1/2 egg yolk for filling)
1/4 teaspoon cream of tartar (stiffens the egg whites)
1/4 cup splenda - or your choice
1 teaspoon cinnamon
3 tablespoons ricotta cheese

Filling:
4 ounces cream cheese (125 g)
1/2 egg yolk - reserved from pastry
1/4 cup splenda
1/4 teaspoon vanilla

Recipe

Pastry:
Separate eggs. Reserve approximately 1/2 a yolk for the filling. Then whip the whites until very stiff with the cream of tartar. Mix the remaining yolks, cinnamon, ricotta cheese, and sweetener until smooth. Fold yolk mixture into beaten whites and portion into 6 mounds onto a buttered cookie sheet. After mounding onto the cookie sheet, make an indentation in the top of each roll to hold the filling.

Filling:
Microwave cream cheese until soft enough to stir into a smooth pasty consistency. Add the remaining ingredients to the cream cheese and stir until smooth. Fill each Roll on the cookie sheet with the filling. Bake for 40 minutes in a 300 degree oven. Bake until golden.


It's so good!

wow, mine never look anything like that!

I'll try mega low setting next time!

AFWife, I'll try that when I'm feeling adventurous, it does sound good. The thing I like about mine is that it's so fast to make and last night I couldn't be bothered to move much let alone cook!

Might make yours today actually if I've got all the ingredients.

If I do, I'll post a piccie!

I made this a couple of times and found it vile as a sweet dish, but nice as a savoury dish. What cream cheese do you use ? Maybe Philadelphia is too salty here ?

I did try it with Mascarpone and it wasn't too bad, but a bit bland. But Mascarpone has a high (natural) sugar content, so I wasn't too keen.

My Savoury version:

Half of a 250g packet of Philadelphia
2-3 eggs (depends on their size)
1 slice of Ham
1 cherry tomatoe
3 slices of cucumber
Pepper, Paprika and ground coriander

Cut the veggies and the ham as small as you have patience for and mix with the eggs and softened cream cheese. Cook as before (will have to try low setting, sometimes mine is cooked on the outside, but still gooey inside) and enjoy.

A nice variation is to replace the Philadelphia with Boursin (french soft cheese, very crumbly and has herbs mixed in).

It depends on your taste buds I suspect. I don't make mine very sweet at all really and the strawberry jam isn't that sweet either. I like your idea of the boursin!

OMG!! That looks really good. I never knew it was supposed to be cooked on low. I have been having sweet scrambled eggs every morning and like you wondering why it was called mock danish? I'll definitely have to try cooking it low tomorrow morning. Thanks for the tip!

Ahhhhh! That'll be why mine didn't turn out correctly then! Great tip and thanks for sharing!

I am SO glad it wasn't just me! I've made it for breakfast three times now - I'm addicted!

Thanks for the tip. Mine also tasted like sweet scramble eggs and I wasn't real impressed. Will try it again though and see if it is better.

You should have seen my attempt at the low carb cheesecake !!!

Oh dear. What happened?