Serves: 5
Total Calories: 31
1. In a small, shallow bowl, soften the cream cheese on high in the microwave for 30 seconds. Beat well with a spoon until creamy. Add the egg and beat well with spoon.
2. Mix in 2 teaspoons Splenda and the vanilla. Beat well and scrape down the sides of the bowl.
3. Microwave, uncovered on high about 1 to 1 1/2 minutes. Center should still appear slightly soft and creamy. Run a small rubber spatula around the edge of the danish to remove from bowl to a plate. Chill.
4. Sweeten the strawberries with 1 teaspoon Splenda let stand a few minutes until juicy. Add 1 teaspoon Splenda to the whipped cream, if desired. Pour the strawberries and their liquid over the danish, then top with whipped cream.
This Danish recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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