Easy Cheese Danish
- Number of Servings: 8
Ingredients
FOR THE DANISH:1 (8oz) package fat free cream cheese, Softened1/2 cup splenda1 tsp vanilla extract3 Tbsp whole wheat flour1 tube reduced fat pillsbury crescent rollsFOR THE ICING:3/4 cup powdered sugar3 Tbsp fat free half and half1/4 tsp vanilla extract
Preheat oven to 375 degrees. In a small bowl, combine cream cheese, splenda, vanilla and flour. Set aside.
Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, with the long sides touching. Dough should be almost the entire length of a half sheet pan.
Press edges together to even out the sides and seal any holes. Carefully spread the cream cheese filling down the center of the dough to be about 2-3 inches wide.
Cut 1/2-inch diagonal strips up each side of the dough. Fold the 1/2-inch dough pieces up over the filling, alternating sides over each other and pressing down lightly to seal. It should look like a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
Bake for 20-30 minutes or until filling is set and crescent dough is golden in color. Cool before removing from the baking sheet. Once danish has cooled, remove to a serving platter.
In a small bowl, mix together powdered splenda, vanilla and cream to create the icing. You may need to add more cream to get the desired consistency. Drizzle icing over the danish. Cut into pieces and serve.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.
Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, with the long sides touching. Dough should be almost the entire length of a half sheet pan.
Press edges together to even out the sides and seal any holes. Carefully spread the cream cheese filling down the center of the dough to be about 2-3 inches wide.
Cut 1/2-inch diagonal strips up each side of the dough. Fold the 1/2-inch dough pieces up over the filling, alternating sides over each other and pressing down lightly to seal. It should look like a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
Bake for 20-30 minutes or until filling is set and crescent dough is golden in color. Cool before removing from the baking sheet. Once danish has cooled, remove to a serving platter.
In a small bowl, mix together powdered splenda, vanilla and cream to create the icing. You may need to add more cream to get the desired consistency. Drizzle icing over the danish. Cut into pieces and serve.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 178.5
- Total Fat: 4.6 g
- Cholesterol: 5.3 mg
- Sodium: 418.3 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 0.3 g
- Protein: 6.5 g
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