Danish, Blueberry Cheese

Danish, Blueberry Cheese

3 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 173.1
  • Total Fat: 5.5 g
  • Cholesterol: 3.0 mg
  • Sodium: 323.6 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 7.6 g

View full nutritional breakdown of Danish, Blueberry Cheese calories by ingredient

Number of Servings: 2


    Cake batter:
    1/4 cup Heart Smart Bisquick
    1 Tbsp flour
    1 Tbsp Splenda
    3 Tbsp egg beaters
    1 Tbsp skim milk
    1 tsp vanilla
    1 Tbsp smart balance butter spread

    Cream cheese filling:
    1 oz Fat Free cream cheese
    1 Tbsp Splenda
    1 Tbsp egg beaters
    1 tsp lemon juice

    Fruit Topping:
    3/4 cup blueberries
    1/2 Tbsp Splenda


Pre-heat oven to 375. Mix together the Bisquick, flour, and Splenda for the cake batter. Add the remaining wet ingredients and blend just until smooth. Pour into a sprayed baking dish. Blend in a small bowl the cream cheese (softened in microwave for 10 seconds) and Splenda until smooth. Then add the egg beaters and lemon juice and blend again. Pour and then spread with a rubber spatula or spoon onto the top of the cake batter, to within an inch from each edge. Crush your berries of choice. Stir in 1/2 Tbsp Splenda to the berries, and then spread them on top of the cream cheese layer. Bake at 375 for 15-18 min or until toothpick inserted in edge of cake comes out clean. Keep in mind the cream cheese and the berries may still be very liquidy on top. They will set up as it cools. Let this cool and set before eating.

Number of Servings: 2

Recipe submitted by SparkPeople user MPOMEROY007.

Member Ratings For This Recipe

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    Delicious pastry recipe. - 7/15/20

  • no profile photo

    This was good but harder to make. Figuring out the size of baking dish was one issue -- and the dough spreads a lot. Getting the cooked "Danish" out proved to be very difficult. Taste was good, though. Probably will not make again. Could not contact contributor for advice. - 4/6/17