Strawberry and Cream Danishes

Makes 10 Servings

1 Serving: 142 Calories, 11g Fats, 2g Carbs, 8g Protein

Start to table: 50 mins

 

1 1/2 cup shredded part skim mozzarella cheese

2 ounces cream cheese

1 1/4 cup almond flour

1 Tbsp vanilla extract

1/2 tsp baking powder

¼ Cup erythritol/monkfruit/allulose

pinch of salt

 

Filling:

6oz cream cheese, softened

¼ Cup powdered erythritol/monkfruit

1 tsp vanilla extract

 

Strawberries:

½ Cup sliced strawberries (95g)

Optional: 1 Tbsp erythritol 

Directions:

1.     Preheat the oven to 400F.

2.     Next take the 6oz of cream cheese and whisk it with the erythritol until smooth and creamy. Mix in the vanilla extract. Set this aside.

3.     In another large bowl melt the mozzarella and cream cheese together in a microwave-safe bowl for 1 minute. Stir, then heat another 30 seconds.

4.      Add the erythritol to the dough as well as remaining dry ingredients for the rolls and mix until thoroughly combined (use damp hands to help mix).

5.     Weigh the ball of dough and divide into 10 smaller balls (or get fancy).

6.     Take one of the balls and place it on a parchment lined baking sheet. Then add 1 Tbsp or 1/10th of the cream cheese filling

7.     Bake these for 8-9 mins you don’t want to make them too golden.

8.     Allow to cool a bit before removing them from the baking pan. They harden a bit as they cool.

9.     Once they cool top with the sliced strawberries. If you would like you can toss the strawberries in the erythritol to make them a bit sweeter.

 

Tips:

1.     These are also able to be made by placing the balls of dough in parchment lined muffin tins and pressing them down in the liner. Then top with the cream cheese filling. This makes life easier since you don’t need to flatten them. Also they stay “puffier”.