I discovered a wonderful new way to use my Peggy’s Sliced Bread recipe! NOTE: I keep some sort of plain, unflavored low-carb sheet bread cooked and at the ready in a gallon Ziploc bag in my refrigerator at all times, so making this for breakfast takes about 10 minutes total!
I took a piece of my Peggy’s Sliced Bread (linked above) this morning, sliced it laterally into two thinner slices and filled it with a delicious thickened pineapple filling with a smear of cream cheese. Doused with cinnamon. Nuked it on defrost for 20 seconds and man, oh, man, was it ever good! A little carby as I had no berries in the house today, but REALLY good if you can afford the pineapple carbs when you get farther along in your weight-loss journey. Net carb counts for other fruits provided below.
If using other fruits, you will want to use some other DaVinci syrup (vanilla or appropriate berry flavor) or use other sweetener of your choice with 2-3 T. water added to compensate for the syrup’s water. This is not suitable until the grains rung of OWL.
You can sure pull the carb count down using other berries. As you can see, I have explored several varieties of this Quick Danish. By the way, this reminded me very much of pineapple upside-down cake, just without the cherry. But that could be remedied on special occasions! :) With a dollop of sweetened whipped cream on top, this would make a lovely, easy dessert for unexpected company! If serving on black/dark plates, for visual impact, I would dust the plate with powdered sweetener/erythritol along with the cinnamon. Of course, you can use any plan-suitable bread you prefer over the bread I used, but you wil have to calculate your nutritional info from scratch.
PINEAPPLE VERSION (right) : Slice the bread laterally into 2 thins slices and place 1 on a plate. Set aside. Place in a saucepan ¼ c. crushed pineapple, juice pack (I didn’t drain), ½ T. unsalted butter, dash cinnamon, dash xanthan gum, 2 T. Davinci Pineapple sugar-free syrup (or sweetener to taste). Heat, stirring until slightly thickened. Remove. Spoon half onto the slice of bread on the plate. Top with 1 T. softened cream cheese (sweeten if you like). Place the second thin slice of bread on top and spoon on the rest of the fruit mixture. Warm a few seconds in the microwave on defrost and serve while hot.
BLUEBERRY or BLACKBERRY VERSION: Mash 2 oz. berries with a fork in a saucepan with 1-2T. water, pinch of stevia + 2 drops liquid Splenda and a sprinkle of xanthan gum to thicken. Cook on medium heat a couple minutes until thick. Slice bread laterally and place 1 thin slice on a plate. Spoon half the berry mix onto it. Top with about ½ T. cream cheese. Placed second half-slice bread and add remaining berries to top and dot with cream cheese. Mmmmm.
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NUTRITIONAL INFO (for the pineapple version, the first one I made): Makes a single serving which contains:
21 g fat
16.2 g carbs, 3.7 g fiber, 12.5 NET CARBS
8.5 g protein
243 mg sodium
Strawbery Version: Use 3 medium strawberries sliced: 5.3 NET CARBS
Blackberry Version: Use 1/4 c. frozen blackberries: 7.3 NET CARBS
Cherry Version: Use 1/4 c. canned tart cherries: 10.9 NET CARBS
Blueberry Version: Use 1/4 c. fresh blueberries: 7.6 NET CARBS