| | Directions | | In a small, microwaveable bowl, spray the bowl lightly with non stick spray, soften the cream cheese on HIGH 30 seconds. Beat well with a fork until creamy. Mix the splenda and vanilla in with with cream cheese until creamy, set aside 1 tsp of the mixture. Add egg to the remaining cream cheese mixture, mix til smooth. Use a small rubber spatula to scrape down the sides of the bowl so that all the batter is in the bottom. Dollop the reserved cream cheese mixture into the center of the danish, cover with plastic wrap. Microwave on HIGH 30 seconds; rotate the bowl (do not stir) and cook another 30 seconds. If the center still looks too runny, cook another 30 seconds. It may take up to 2 1/2 minutes total, depending on your microwave. The center should be a bit soft for the danish filling effect. Run a small rubber spatula around the danish, then under it to release from the bowl. Transfer to a small plate. Cool until just warm or cool completely before eating. You can also drop a dollop pf your favorite low carb jelly in the center for a fruit danish. Do not freeze. 4 Net Carbs |
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| Ingredients | | - |  | 2 ounces fat free or low fat cream cheese |
| - | | 1 egg (or egg substitute equal to one egg) |
| - | | 2 teaspoons granulated Splenda or equivalent liquid Splenda |
| - | | 1/2 teaspoon vanilla |
| - | | Pinch of cinnamon |
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