Author Topic: Cream Cheese Danish  (Read 1035 times)

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Offline Fergus

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Cream Cheese Danish
« on: 14 March 2015, 08:12:37 AM »
 Default  ;D    A real Danish to go with your coffee, breakfast will never be the same
 
 FaceBook Name: Thor Baker
 
 Creator of the Recipe: Thor Baker
 
 Recipe Name: Cream Cheese Danish with Pecans
 
 Estimated Prep Time: 35
 
 Ingredient List and Amount used:
 
 2 cups of Almond Flour
 1-1/4 cup of cold cream cheese, 1 and 1/4 bar of cold
cream cheese
 4 tablespoons butter
 1 cup of fresco cheese crumbles, can substitute mozzarella
 2 cups of cheese shreds, I used a 5 cheese italian blend
 2 whole jumbo eggs
 pinch of salt
 2 teaspoon baking soda
 3/4 cup of Splenda, or sweetener of your choice
 
 Recipe instructions: Beat the butter and its equivalent amount of cream cheese in the food processor, add the appropriate amount of sweetener to taste. Stir in the pecans by hand and set aside in the refrigerator. Combine the remainder of the cream cheese, almond flour, eggs, fresco cheese crumbles, salt, sweetener and baking soda in the food processor. If using Splenda, I used 1/2 cup and added a few drops of lemon juice to balance the Splenda. Once all is combined transfer to a large bowl and use a mixer to add the cheese shreds. Refrigerate or place in the freezer until the dough can be handled easily. Roll out in your hands ping pong ball sized rolls, flatten slightly and place the cream cheese butter mix in the middle. Bake at 350 for about 25 minutes.
 
 General Comments : Do this in batches as it will be a big job for your food processor, finish it in a large bowl with a stand mixer or hand mixer.
 
 Estimated Servings: 16
 
 Calories per Serving: 297
 
 Carbohydrates: 4
 
 Fiber: 1
 
 Carbs-fiber: 3
 
 Protein: 11
 
 Fat: 26
 
 Type of Recipe: "Dessert"
T2,  Diagnosed 2008.
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Offline sedge

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Re: Cream Cheese Danish
« Reply #1 on: 14 March 2015, 12:47:59 PM »
I should think with all that Splenda, even divided by 16, these would be unbearably sweet !

Would normal American housewives make a batch of 16 of anything?  Just gobsmacked at the amounts really!

But now a real question Fergus, what the hell is a 'bar' of cream cheese, and what is 'cold' cream cheese anyway ?  LOL
Jenny

T1 DX 1972, pumping Novorapid 24/05/11

HbA1c - 7/07 8.7, 1/08 7.8, 9/08 8.4, 3/09 7.3, 7/09 7.2, 12/09 7.3, 11/10 8.1, 2/11 8.6, 9/11 6.5 2/12 6.4  5/12 50/6.7  11/12 52/6.9  01/13 46/6.4  06/16 46/6.4  12/16 45/6.4

Offline Pattidevans

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Re: Cream Cheese Danish
« Reply #2 on: 14 March 2015, 01:29:29 PM »
I can follow US recipes so long as they are only talking cups, but when it gets to solid things I find it becomes more difficult e.g. "a stick of butter", ISTR when I googled it I found it was 8oz.

I presumed that "cold cream cheese" referred to the temperature, but I sure wish I knew what the amounts were in weight.  I was also a bit confused by "Fresco cheese crumbles" but when I saw mozzarella I thought "ah OK"  I note also the use of baking soda as against baking powder... do they mean baking powder really?

However, it would be nice to have a Danish that was low carb.  Thanks Fergus.
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans

Offline nytquill17

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Re: Cream Cheese Danish
« Reply #3 on: 14 March 2015, 02:07:40 PM »
I have no idea what Fresco cheese crumbles are either.

Cream cheese here is sold in little "bricks", each one is 1 cup by volume (roughly) or 250g by weight. The reason they specify cold is that in many recipes where you use cream cheese, for example in a cheesecake, you're supposed to use softened, i.e. room temperature cream cheese, so keeping it cold might not occur to people.

3/4 of a cup of Splenda seems like a lot to me too. That's not far off the amount of sugar in most cheesecake recipes but in most cheesecake recipes you have 2-3x the amount of cream cheese, so it still comes out tasting a bit sharp. On the other hand danishes are often quite sweet, glazed and drizzled with icing, so that may be the flavor the original author was going for. I do note the recipe says to adjust the Splenda to taste, so in the end the 3/4 cup is just a suggestion.

Baking powder and baking soda are two different things! Both work as leavening agents though but not in exactly the same way. In my experience baking soda is actually lots more common to use than baking powder, but that may be a bias in the type of recipes I like to make. Different recipes need one or the other.
T1 DX 1995
Levemir + Novorapid
 
  ~-~-~-~
"If you can't ride, can you fall?"
"I suppose anyone can fall," said Shasta.
"I mean can you fall and get up again without crying, and mount again and fall again and yet not be afraid of falling?"
"I - I'll try," said Shasta.
  ~C.S. Lewis, The Horse and His Boy
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Offline sedge

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Re: Cream Cheese Danish
« Reply #4 on: 14 March 2015, 07:05:33 PM »
I don't think I've seen any since I was a child!  Baking powder, oh yes.  But not soda.  Dunno if I've ever needed to buy it TBH !
Jenny

T1 DX 1972, pumping Novorapid 24/05/11

HbA1c - 7/07 8.7, 1/08 7.8, 9/08 8.4, 3/09 7.3, 7/09 7.2, 12/09 7.3, 11/10 8.1, 2/11 8.6, 9/11 6.5 2/12 6.4  5/12 50/6.7  11/12 52/6.9  01/13 46/6.4  06/16 46/6.4  12/16 45/6.4

Offline nytquill17

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Re: Cream Cheese Danish
« Reply #5 on: 14 March 2015, 07:30:04 PM »
Baking soda = bicarb (I think)
T1 DX 1995
Levemir + Novorapid
 
  ~-~-~-~
"If you can't ride, can you fall?"
"I suppose anyone can fall," said Shasta.
"I mean can you fall and get up again without crying, and mount again and fall again and yet not be afraid of falling?"
"I - I'll try," said Shasta.
  ~C.S. Lewis, The Horse and His Boy
  ~-~-~-~
"There is no answer; seek it lovingly."

Offline Pattidevans

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Re: Cream Cheese Danish
« Reply #6 on: 15 March 2015, 12:02:38 AM »
I have a very old tub of bicarbonate of soda in the larder!  Not many UK recipes call for it Nyt.
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans

Offline sedge

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Re: Cream Cheese Danish
« Reply #7 on: 15 March 2015, 01:38:11 PM »
I'm not certain it is bicarb - is it?
Jenny

T1 DX 1972, pumping Novorapid 24/05/11

HbA1c - 7/07 8.7, 1/08 7.8, 9/08 8.4, 3/09 7.3, 7/09 7.2, 12/09 7.3, 11/10 8.1, 2/11 8.6, 9/11 6.5 2/12 6.4  5/12 50/6.7  11/12 52/6.9  01/13 46/6.4  06/16 46/6.4  12/16 45/6.4

Offline Liam

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Re: Cream Cheese Danish
« Reply #8 on: 15 March 2015, 01:48:07 PM »
I'm pretty sure it is Sedge.
DX Type I 1994.    Novorapid Animas Vibe pump
HbA1c 3/10 10.2%, 7/10 8.1%, 12/10 7.5%.
2/11 7.8%, 8/11 8.6% 9/11 8.3%.
3/12 62 (7.8%). 10/12 67 (8.3%)
4/13 63 (7.9%) 6/13 59 (7.5%)
1/14 71 (8.6%) 7/14 59 (7.5%) 11/14 (6.7%)
3/15 56 (7.3%) 12/15 49 (6.6%)
Ramipril: 10mg Quetiapine: 550mg Metformin: 2000mg

Offline nytquill17

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Re: Cream Cheese Danish
« Reply #9 on: 15 March 2015, 07:41:58 PM »
Baking soda is bicarbonate of soda, yes. Fantastic stuff, cooking, cleaning, deodorizing, settling stomachs, and can be used to clean teeth and hair (but should only be done rarely). My hesitation was more about whether "bicarb" is how it's referred to over there (it's not here so I was making an intercultural assumption!)
T1 DX 1995
Levemir + Novorapid
 
  ~-~-~-~
"If you can't ride, can you fall?"
"I suppose anyone can fall," said Shasta.
"I mean can you fall and get up again without crying, and mount again and fall again and yet not be afraid of falling?"
"I - I'll try," said Shasta.
  ~C.S. Lewis, The Horse and His Boy
  ~-~-~-~
"There is no answer; seek it lovingly."

Offline Liam

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Re: Cream Cheese Danish
« Reply #10 on: 15 March 2015, 08:37:26 PM »
I can go by either bicarb or baking soda. Much cheaper to buy big boxes of bicarb than 'baking soda' in the baking area of supermarkets. It wouldn't likely make that much of a difference if you used either to be honest. Bicarb needs acid from the other ingredients in the food to make gas to raise the product, baking powder does this without needing acids in the other ingredients.
DX Type I 1994.    Novorapid Animas Vibe pump
HbA1c 3/10 10.2%, 7/10 8.1%, 12/10 7.5%.
2/11 7.8%, 8/11 8.6% 9/11 8.3%.
3/12 62 (7.8%). 10/12 67 (8.3%)
4/13 63 (7.9%) 6/13 59 (7.5%)
1/14 71 (8.6%) 7/14 59 (7.5%) 11/14 (6.7%)
3/15 56 (7.3%) 12/15 49 (6.6%)
Ramipril: 10mg Quetiapine: 550mg Metformin: 2000mg