French Vanilla Danish!
So tonight again I decided to play with the oppsie bread recipe again. I wanted to make a sweet bread that was more dense. I recently purchased Designer Whey French Vanilla Protein Powder and thought Hmmmmmmmm I wonder…….
This recipe can be induction friendly by leaving off the Cream of Tartar, just make sure to whip them eggs good!
So I got this Brainiac Idea and went for it! Wanna try it too?
3 ounces cream cheese, softened
8 packets splenda
1/4 tsp cream of tartar (this could be optional I think)
2 – 3 teaspoons lemon juice (depending on your taste)
1/4 teaspoon vanilla
1.5 scoops Designer Whey French Vanilla Protein Powder
Start by setting up your pan, I use a Silicone baking mat, but a good NON stick pan will work. Only if you know it’s non stick though other wise this will stick! I have also used non stick foil and that works great, I’m sure parchment or wax would work as well. Okay set oven to 300 and prep pan so you’re ready to bake them when batter is done.
Separate the whites from the yolks and put the whites in the mixer with cream of tartar and two packets of splenda and whip until stiff and almost dry. I really whip them up good!
In the meantime stir cream cheese into the egg yolks until nice and smooth. Add 4 packs of splenda to the yolk mixture and stir well, add lemon 1 or 2 teaspoons of lemon juice to the yolks and continue to stir well. Add the protein powder and whisk, it will thicken, but then it’ll thin back out, (remember to check the whites) if you feel better add that third teaspoon of lemon juice. Your whites should be done whipping if not let it whip till done.
Then you’re going to fold the yolk mixture into the whites, I pour and scrap every drop of yolk mixture into the whites, I don’t bother with the whole mixing it in three parts. You don’t just mix though you fold the two together and just do it slowly, make sure to not have huge clumps of white. You want it to be completely mixed.
I am able to pick it up with the rubber spatula and it will fall off but you see it’s nice and thick still.
You will place them on your baking sheet and they make 6 decent sized breads or whatever you want to call them, I call’em tasty! But once on your pan sprinkle very lightly with cinnamon and the remaining two packets of splenda, I just sprinkled on top.
Bake for 30 minutes at 300 degrees.
They should pretty much look like this when done:
I took around 1/2 cup heavy cream, 1 ounce cream cheese(softened), 1.5 tbsp Designer Whey French Vanilla Protein Powder and 2 packets or 4 packets of splenda, i can’t remember and whipped the cream, vanilla and splenda till almost thick then plopped in the cream cheese whipped till it was nice and thick and it was enough to cover three of these.
Those who eat the low carb homemade jelly, these would be delicious with a jelly or a cream cheese topping, or filling! I think these are fillable, that’s my next test! 🙂
Makes 6 servings, serving size is 1!
Single Serving Nutrition Info:
Calories: 111.3, Carbs: 20, Fat: 8, Protein: 8.5, Fiber: 5
2.5 NC Per Single Serving
Totals With Topping Added Nutrition Info:
Calories: 277, Carbs: 3.5, Fat: 24.6, Protein: 9.1
Total Net Carbs 3.5
Thanks and Enjoy!