Raspberry cream cheese danish

Name: Raspberry cream cheese danish Recipe
Yield: 1
Ingredients: Batter; 0.25 cup Heart Smart Bisquick (mix only); 3 tsp Splenda; 3 tbsp Egg substitute liquid (Egg Beaters); .5 oz Almond Breeze Almond Milk Unsweetened Original; 1 tsp Vanilla Extract; Cheese filling; 28.35 grams Cream Cheese Fat Free; 3 tsp Splenda; 1 tbsp Egg substitute liquid (Egg Beaters); .17 fl oz Lemon Juice; Raspberry filling; .75 cup *Great Value Red Raspberries Frozen (defrosted); 1.5 tsp Splenda

(1)

Number of Servings: 1

Ingredients

Batter0.25 cup Heart Smart Bisquick (mix only) 3 tsp Splenda 3 tbsp Egg substitute, liquid (Egg Beaters) .5 oz Almond Breeze Almond Milk, Unsweetened Original1 tsp Vanilla ExtractCheese filling 28.35 grams Cream Cheese, Fat Free 3 tsp Splenda 1 tbsp Egg substitute, liquid (Egg Beaters) .17 fl oz Lemon Juice Raspberry filling.75 cup *Great Value Red Raspberries Frozen (defrosted)1.5 tsp Splenda

Directions

Heat oven to 375 degrees. Combine all ingredients for batter and blend until smooth. Pour into baking dish sprayed with cooking spray. Microwave cream cheese for 10 seconds to soften. Blend all ingredients for cream cheese filling until smooth and slowly pour over top of batter. Combine raspberries and splenda and mash together. Place over the top of cheese filling. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Topping will set up as it cools.

Serving Size: 1 recipe makes one serving

Number of Servings: 1

Recipe submitted by SparkPeople user APRILAA76.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 234.4
Total Fat: 2.4 g
Cholesterol: 2.3 mg
Sodium: 544.0 mg
Total Carbs: 41.7 g
Dietary Fiber: 6.8 g
Protein: 14.6 g

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Member Reviews

ALILDUCKLING
I tried a recipe very similar to this in directions. The effort of finding a baking dish - size not listed - was difficult. The batter spreads and when cooked the "Danish" is hard to get out in one piece. Probably tastes good, though. Will not try to make due to past experience. - 4/6/17