Cherry Danish

By MJH

Serves: 6
145 calories, 11.7g fat, 9g protein, 1.2 carbs, 0 fiber
72.3% fat, 24.5% protein, 3.2% carbs

Ingredients

• DRIZZLE:
• 3 extra large eggs, separated (reserving 1/2 of the yolks for filling)
• 1/4 tsp cream of tartar
• 1 tsp
• 1 tsp cherry extract (or other extract like lemon/strawberry/blueberry/almond)
• 3 TBS sour cream (or coconut cream if dairy free)
• 1/4 cup Jay Robb Straw
• FILLING:(or use 'Healthified' Custard)
• 4 oz cream cheese, softened (or coconut cream if dairy allergy)
• 1/2 of the egg yolks from above
• 1/2 tsp stevia
• 1 tsp cherry extract (or other like lemon/strawberry/blueberry/almond/raspberry)
• 1 oz cream cheese, softened
• 1 drop of stevia
• 1/4 tsp cherry extract (or other extract)berry OR Vanilla Egg White Protein or Whey Protein

Preparation

Step 1

Pastry directions:
Separate eggs, putting the whites in a large bowl and the yolks in a medium bowl.
Take ½ yolk out and put it in a little dish to reserve for filling.
With your electric beater, whip whites and cream of tartar until very stiff, then add the protein powder.

Add sour cream, extract, natural sweetener to the yolks and beat well until smooth. Gently fold yolk mixture into the whites, using a big spatula,being careful to get it all blended well.
Grease a cookie sheet and plop 6 equal mounds of batter to make 6 Danish.
Make an indent on each mound and fill with filling.


Filling:
Soften cream cheese and add the ½ egg yolks, sweetener, extract, and flavoring.
Fill pastries.
Bake about 20-25 minutes at 300 until golden brown. Remove and allow to cool.

To make the Drizzle:
Warm the cream cheese and stir in the natural sweetener and extract.
Place the mixture into a piping bag (or a small ziplock after it has cooled a bit and cut a tiny hole cut into the corner) and drizzle over cooled Danish.