Hello everyone! I don’t know about you guys but I know that when I have a great breakfast, it gives my day a happy and hopeful start. I always look forward to my morning coffee paired with something yummy. I have to admit, sweets are definitely my favorite thing to eat for breakfast so I try to make them as healthy as possible. Yesterday morning I made Strawberry Cheese Danishes and then made a Butterscotch sauce that I added to my latte. The Danishes were fabulous but the Butterscotch…oh my goodness. It’s probably the yummiest thing I have ever made…ever. It’s like an old-time salted caramel sauce, but 100% healthy. How awesome is it when something tastes so bad for you but it’s actually good for you!? This combination will definitely start your day off right.
- 8 ounces organic cream cheese, at room temperature
- 1/8 cup Truvia
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 puff pastry sheet, thawed
- 1 egg
- organic strawberry jelly
- organic powdered sugar (optional)
- Line a large rimmed baking sheet with parchment paper.
- Mix the cream cheese, Truvia, vanilla and zest together.
- On a lightly floured work surface roll the pastry to 12 x 9 inches. Cut it into six 4½ by 4-inch pieces – cut it long ways down the center then cut each half into 3 pieces.
- Transfer them to a pastry sheet spacing them an inch apart. Use a fork to prick a ½-inch border around each one then prick the inside a few times.
- Beat the egg with a tablespoon of water and brush the border with it.
- Spoon 2 rounded tablespoons of the cream cheese into the center of each one and spread it out leaving the border plain. If it’s real sticky and hard to spread wet the back of the spoon.
- Cover them with plastic wrap and refrigerate the baking sheet 20 minutes.
- Meanwhile preheat the oven to 425 degrees F.
- Bake the pastries 15 – 16 minutes or until golden brown and puffy around the edges.
- Remove from the oven and spoon a scant tablespoon of jelly into the center of each one. Serve warm or cooled. Sprinkle with powdered sugar if desired.
*Adapted from Cinnamon, Spice, and Everything Nice
Butterscotch Sauce Ingredients:
- 1/2 cup unsalted Kerrygold butter
- 1/2 cup coconut sugar
- 1/2 cup grass-fed whipping cream (or organic whipping cream)
- 2 tsp. vanilla extract
- 1/4 tsp. finely ground sea salt
- 2-4 drops of Stevia extract (optional)
- In a small saucepan over medium heat, add the butter. When butter is melted, stir in the sugar and whisk for a minute or so until well blended. Next, whisk in half of the cream (1/4 cup). Bring to a boil and then turn down the heat to medium-low and cook for 3-4 minutes. The mixture should be stirred frequently with a whisk, and you will probably notice that the texture will change slightly as the mixture cooks with the butterscotch starting to pull slightly away from the sides of the pan.
- Turn off heat and remove the pot from the stove. Stir in the remaining 1/4 cup heavy cream. Follow with the vanilla extract, sea salt, and optional stevia drops.
Notice that the butterscotch color is a dark brown when made with whole, unrefined cane sugar.
- Immediately pour the butterscotch sauce into a small glass jar. It is best not to scrape the sides of the pan as there might be some overcooked mixture on the sides that would compromise the butterscotch taste.
This Butterscotch is so yummy while it’s still hot! Great to top off your ice cream or a warm brownie. If you’re not up going to use immediately, refrigerate in a covered glass container. I add 3 spoonfuls of this sauce to my morning latte and it is delightful! You will love it 🙂
*Butterscotch recipe adapted from The Healthy Home Economist