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Saturday, June 28, 2008

*Breakfast Danish* (Diabetic Recipe)

Hello, I decided to post this Breakfast danish today. Not only is it good for you, it tastes like you are getting a treat for breakfast. I get a bit of a sweet tooth every now and then and this pretty much takes care of that. I didn't have time to find something that doesn't warm up the kitchen today because I spent the day with my grand daughter and my son. Tomorrow I will be going out with them again, but I will try to find something that wont heat up the house. Here is the recipe. I hope you all enjoy them as much as I do.


*Breakfast Danish* (Diabetic Recipe)

Servings: 32

1 16 Oz. White Bread Dough, Your Own Recipe Or Store Bought
1/3 Cup Sugar Free Strawberry Jam
1 16 Oz. Can Sliced Peaches, In Own Juices Drained And Cut In Chunks
¼ Cup Powdered Sugar
¼ Cup Splenda
2 Tsp. Orange Juice, More If Needed
¼ Cup Walnuts

Preheat oven at 350°F.
Line 2 baking sheets with parchment paper and spray with non stick cooking spray. Lay dough on a lightly floured surface. Slit dough in half. Roll each half into a 12x17 inch rectangle and place one on each lined baking sheet. Spread strawberry jam evenly on each rectangle. Scatter the peaches over the jam. On the longer side of each rectangle, make 2-inch long cuts from the edge to the filling, repeating this at every inch starting at one end, alternately fold opposite strips of dough over filling. Cover with a towel; Let them rise in a warm place, about an hour or until almost doubled in size. Bake for about 15 minutes or until a golden brown. Remove danish from the baking sheet. Allow to cool a little. Mix powdered sugar, splenda, and as much of the orange juice needed to make a drizzling consistency. Drizzle over each danish and sprinkle them with the nuts. Cut each danish into 16 slices.

Per Serving: 59 Cal (17% from Fat, 11% from Protein, 72% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 11 g Carb; 1 g Fiber; 4 g Sugar; 18 mg Calcium; 1 mg Iron; 80 mg Sodium; 0 mg Cholesterol.

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