I discovered a wonderful new way to use my Peggy’s Sliced Bread recipe! Fruit Danish! Or at least a cross between that and a fruit-topped pancake type breakfast. 🙂
I keep some sort of plain, neutral low-carb bread at the ready in a gallon plastic bag in my refrigerator at all times. That practice makes creating this for breakfast a snap! Try all of the variations as they all came out delicious!
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php
DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
1 slice Peggy’s Sliced Bread (per person being served)
Fruit or berries of your choice (specific ingredients and amounts noted below)
Small dollop cream cheese (about 2 tsp. per serving)
GENERAL DIRECTIONS: Take a piece of my Peggy’s Sliced Bread, slice it laterally into two thinner slices. Dab 1 tsp. cream cheese on top of 1 slice. Fill with a little fruit topping. Douse with cinnamon for apple, peach or pineapple varieties. Place second thin slice of bread on top and repeat. Nuke it on defrost for 20 seconds and man, oh, man, is it ever good!
Some versions are a little carb-y. What can I say….fruit is carb-y. Net carb counts for some fruits and berries provided below. Those early in OWL phase should stick to the berry versions.
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 berries rather than the higher carb fruits. 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 (shown 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 thins slice of bread on top and spoon on the rest of the fruit mixture. Warm a few seconds int eh microwave on defrost and serve while hot.
BLACKBERRY VERSION (BELOW) OR BLUEBERRY VERSION (TOP OF PAGE): 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.
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection
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 (pineapple is pretty high in carbs)
8.5 g protein
243 mg sodium
132 mg potassium
Made with 3 medium strawberries sliced: 5.3 NET CARBS
Made with 1/4 c. frozen blackberries: 7.3 NET CARBS
Made with 1/4 c. canned tart cherries: 10.9 NET CARBS (another high carb fruit)
Made with 1/4 c. fresh blueberries: 7.6 NET CARBS