I felt like I was in pineapple heaven at breakfast today! All it needed to make it pineapple upside-down cake would have been a maraschino cherry on top!
Discovered a wonderful new way to use my new Peggy’s Sliced Bread recipe! I took a piece of it this morning, sliced laterally into two thinner slices and filled it with a delicious thickened pineapple filling with a smear or 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 other berries in the house today, but REALLY good if you can afford the pineapple carbs! Net carb counts for other fruits provided below. If using other fruits, you will want to use some other flavor 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. But you can sure pull the carb count down using other berries. ENJOY! I sure did! 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.
NOTE: I plan to keep some of this sheet bread (or some version of it) cooked and at the ready in a gallon Ziploc bag in my refrigerator at all times, so making this only takes 8-10 minutes total!
INGREDIENTS:
¼ c. crushed pineapple, juice pack (I didn’t drain)
½ T. unsalted butter
Dash cinnamon
Dash xanthan gum (shook salt shaker dispenser over it twice)
2 T. Davinci Pineapple S/F syrup (or sweetener to taste + 2T. water)
1 slice Peggy’s Sliced Bread:
http://buttoni.wordpress.com/2012/0...s-sliced-bread/
1 T. cream cheese, softened (sweetened if you like, I did not)
DIRECTIONS: Slice the piece of bread laterally into two thinner slices, cut corners off to shape it round (using a large glass, a large cookie cutter or just a knife). Set the bottom one on a plate and set aside while you make the topping. Mix the first five ingredients in a small non-stick saucepan. Heat on medium heat just long enough to thicken. Remove. Spoon the bulk of the warm fruit mixture onto the bottom slice of bread. Spread evenly with the spoon. Smear the soft cream cheese evenly over warm fruit topping. Place top slice of bread on top and spoon on the remaining topping (only about 1 T. left really). Sprinkle pastry and plate lightly with a tad of cinnamon. Zap in your microwave on DEFROST for about 10 seconds to warm all.
NUTRITIONAL INFO: Makes 1 serving which contains:
256 calories
21 g fat
16.2 g carbs, 3.7 g fiber, 12.5 NET CARBS
8.5 g protein
243 mg sodium
132 mg potassium
Made with 3 medium strawberries: 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
Made with 1/4 c. fresh blueberries: 7.6 NET CARBS
Peggy's Quick Danish
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