I’m currently trying to eat low-carb and high-fat, to help with my neurological problems caused by Lyme disease. We believe my falling and a few other symptoms are caused by atomic seizures. I’m trying to control them with diet, herbal supplements, and avoidance of triggers, such as caffeine.
While searching Pinterest I found this recipe that matched my diet really well. Now, I love cheese danishes so when I found it I knew I would have to try it soon. Thankfully my second day off caffeine has been much better than my first, so I was up to making them this morning. I followed the recipe pretty closely, other than topping it with some frozen raspberries, slivered almonds, and using Truvia instead of confectioners Swerve for the filing.
- 3 eggs, separated
- 1/4 tsp cream of tartar
- 1/4 cup Swerve (or Truvia)
- 1 tsp cinnamon
- 3 Tbsp ricotta cheese
- 4 oz cream cheese, softened
- 1/2 egg yolks (from above)
- 1/4 cup Truvia
- 1/4 tsp vanilla
- 1/4 tsp almond extract
- frozen raspberries
- slivered almonds
- Preheat oven to 300 fahrenheit and line a cookie sheet with parchment paper.
- Separate eggs and place the egg whites in a medium sized bowl. Add cream of tartar and beat until firm peaks form.
- In a small bowl break the egg yolks with a fork; transfer half of the egg yolks into a separate bowl and set aside for filling. Combine one half of the egg yolks with sweetener, cinnamon, and ricotta. Combine well. Gently fold into egg whites using a rubber spatula.
- Combine remaining egg yolks with cream cheese, truvia, vanilla, and almond extract. Set aside.
- Take the danish pastry base and form into six even mounds on the cookie sheet. Use a large spoon to dent in the middle so that it can hold the filling. Fill in the center with the filling, top with several frozen raspberries and slivered almonds. Place in the center rack of the oven and bake for 25-30 minutes, until, golden brown and set up.