| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Danish |
Home3 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Cottage cheese |
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Low-fat milk |
| 1/4 |
c |
Canola oil |
| 1 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 4 |
oz |
Low-fat cream cheese |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg yolk |
| 2 |
ts |
Lemon zest |
| 1 |
ts |
Vanilla |
| 1 |
c |
Blueberries |
INSTRUCTIONS
Directions: To make the dough, puree the cottage cheese in a food
processor until smooth. Add the sugar, milk, canola oil, and vanilla.
Blend well. Add the flour and baking powder and pulse until a ball of
dough forms. Refrigerate dough in plastic until chilled. To make the
filling, blend the cream cheese and sugar with an electric mixer. Add
the egg yolk, lemon zest and vanilla. Stir well to combine. Roll the
dough into a long rectangle. Spread the cream cheese mixture down the
center. Sprinkle the blueberries over the cream cheese. Make 3 inch
cuts along each side of the dough, about 1 inch apart. Cross the
strips to create a braiding effect across the center. Transfer the
danish to a baking sheet and bake at 400 degrees for 20-25 minutes.
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