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Berry Danish Pastries


It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.

1 C Mix weighs approx. 125g.

Makes 8 Danish Pastries



1/3 C S'WEEET! Sweetener Blend (47g)

1 1/4 C Milk (300g)

3/4 C Egg Whites (180g)

1 T Apple Cider Vinegar (15g)

1 t Vanilla Extract


1 C Soft Cream Cheese

1/2 C S'WEEET! Sweetener Blend (47g)

1 Egg

2 t Milk

1 t Vanilla or Almond Extract

Sliced Berries or other Fruit, or Jam


Pre-heat your oven to 350°.

1. In a medium-size bowl, whisk together the milk, egg whites, vinegar and vanilla.

2. Whisk in the dry mix, cover and let the batter rest 15 minutes.

3. While the batter rests, in small bowl or small food processor, mix together the cream cheese, sweetener, egg, milk and extract.

3. Use your fingers to stir and mix the batter until a soft dough forms, then use a spatula to press and turn the dough several times to firm up.

4. Use the spatula to transfer to your work surface and onto a piece of cling wrap.

5. Divide the dough into 6 sections and using damp hands, roll into balls and place on the prepared baking sheet. (To make hearts as pictured, roll into egg shapes, cut in half length wise, separate the top and begin to press and shape into a heart).

4. Use the palm of your hand to press each ball flat, about 1/2 inch thick. Use a spoon or your thumb to make a large divot or crater on top, pressing to make thicker edges.

5. Spread with the soft cream cheese mixture and top with berries or other fruit.

6. Brush edges with the egg yolk mixed with a little milk or water.

7. Bake 26-30 minutes, or until golden brown on the edges.

8. Once cool, sprinkle with powdered sweetener or drizzle with a frosting glaze, if desired.

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