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Monday, September 3, 2012

Cherry Cream Cheese Danish

 This is a Kraft recipe that I've tweaked & have been making for years.
Always a big hit at parties.  I make mine using all low fat / calorie products so it ends up not being awful for you to enjoy because usually one piece is never enough.  The key is to make sure you cook it long enough to avoid soggy dough (lesson learned the hard way, lol).   Also you can change the cherry filling to another filling if desired.   Always good the next day too so you can make it a head of time.

2 cans  (8 oz. each) refrigerated low fat crescent dinner rolls, divided
2 pkg.  (8 oz. each) Neufatchel Cream Cheese, softened
1-1/2 cups  powdered sugar, divided
1 egg white
2 tsp.  vanilla
1 can  (20 oz.) cherry pie filling
3 Tbsp.  1 % milk
1/4 tsp splenda (optional)

How to make:
HEAT oven to 350°F.

UNROLL 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
BEAT cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until well blended (optional to add 1/4 tsp splenda to make it sweeter).  Spread onto crust. Cover with pie filling. Unroll remaining can of crescent dough; separate into 2 rectangles. Pat out to form 13x9-inch rectangle, pressing seams and perforations together to seal; place over pie filling.
BAKE about 30 min. or until golden brown.  MAKE SURE IT IS COMPLETELY COOKED.  (Sometimes mine takes up to 35 minutes, depends on your oven.)   Let sit for about 5 minutes.   Gradually add milk to remaining powdered sugar, beating with whisk until well blended; drizzle over warm dessert.   It's good served warm or room temperature.  Enjoy.

Recipe & picture courtesy of Kraft 

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