Strawberry Cheese Danish
Bake Time 15 minutes
Prep Time 20 minutes
Makes 8 servings
|1/2||cup fat-free cream cheese, softened|
|2||tablespoons sugar substitute*|
|2||teaspoons lemon juice|
|1/2||teaspoon grated lemon peel|
|1||can (8 ounces) refrigerated reduced-fat crescent dinner roll dough|
|8||teaspoons sugar-free strawberry preserves|
|Powdered sugar (optional)|
*This recipe was tested with sucralose-based sugar substitute.
- Preheat oven to 350°F. Combine cream cheese, 2 tablespoons sugar substitute, lemon juice and lemon peel in small bowl.
- Separate dough into 4 rectangles; press perforations to seal. Work with one piece of dough at a time, keeping remaining dough in refrigerator. Spread each rectangle with 2 tablespoons cream cheese mixture. Roll up lengthwise, pinching edge and ends to seal. Carefully stretch each roll to about 12 inches. Cut each in half.
- Shape halves into spirals on ungreased baking sheet, tucking ends under. (Keep baking sheet in refrigerator as you work.) Make indentation in center of each roll; fill with 1 teaspoon preserves. Bake 14 to 16 minutes or until lightly browned. Remove to wire rack. Cool slightly. Sprinkle rolls with powdered sugar, if desired.
Any flavor sugar-free preserves may be used in place of the strawberry preserves.
|Serving Size:||1 danish|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||31 %|
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