BROWNIE MOCK DANISH
2 ounces cream cheese
4 teaspoons granulated Splenda or equivalent liquid Splenda
1 teaspoon cocoa
1/2 teaspoon vanilla
In a small, microwaveable bowl, soften the cream cheese on HIGH 30 seconds. Beat well with a spoon until creamy. Add the egg and beat very well until creamy; blend in the remaining ingredients. Use a small rubber spatula to scrape down the sides of the bowl so that all the batter is in the bottom. Microwave on HIGH 30 seconds; rotate the bowl and cook another 30 seconds. If the center still looks too runny, cook another 30 seconds. It may take up to 2 minutes total, depending on your microwave. The center should be a bit soft for the danish filling effect. Immediately, run a small rubber spatula around the danish, then under it to release it from the bowl. If you wait until it cools, it will be stuck to the bowl. Transfer to a small plate. Cool until just warm or cool completely before eating.
Makes 1 serving
Do not freeze
With granular Splenda:
Per Serving: 291 Calories; 25g Fat; 11g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 283 Calories; 25g Fat; 11g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This was pretty tasty, but didn't taste much like a brownie. However, it did bring back childhood memories of Coco-Wheats hot cereal. I would make this again, when I can afford the carbs.
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