Ah, syrup-food. Breakfast treats with sweet, mushy innards and mapley goodness drizzled over the top. They’re oh-so-strictly verboten under my current diet.
So I make do with this recipe:
Ingredients
1/4 cup “quark” (yogurt cheese) or cream cheese
1 egg
1 tbsp milk
1 tbsp butter
maple flavoring
banana flavoring
2 packets of Splenda
To begin: soften the butter, add a packet of splenda and a couple of drops of maple flavoring. Mix well. This is the topping.
Beat the egg and add the milk. Add just a sprinkle of Splenda.
Add a drop or two of banana flavoring and the rest of packet #2 of Splenda to the quark (yogurt cheese, which must be made with UNSWEETENED yogurt, or you’re getting sugar in your low-carb meal). Cream cheese will work too, but quark (pronounced “kvark”) is better.
Now… heat your griddle or large skillet, and pour the egg into a thin layer. When it has cooked mostly through, gently spread (or “carefully glop”) the artificially-sweetened, artificially flavored qvark onto it in a line near one edge. Roll it up, let it heat just a little more, and then slide it off onto a plate.
Drizzle the maple-splenda butter over the top, and eat it right now, because it is best served hot.
Carb content is about 5g - 1g/oz in the quark, 1g per packet of Splenda, and 1g per tablespoon of milk.