ingredients

  • For the Danish:
  • 3/4 cup 1 percent cottage cheese
  • 1/3 cup sugar
  • 1/3 cup 1 percent milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • For the Filling:
  • 4 ounces reduced-fat cream cheese
  • 1/4 cup sugar
  • 1 egg, separated
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frounceen blueberries
  • 1 tablespoon water
  • For the Glaze:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons lemon juice

directions

In a blender or food processor, cover and process cottage cheese until smooth. Add sugar, milk, oil and vanilla; process until smooth.

Combine the flour, baking powder and salt; add to cheese mixture. Process just until dough forms a ball (dough will be sticky). Turn onto a floured surface; knead 4 to 5 times. Place in a bowl; cover and refrigerate for 30 minutes.

In a mixing bowl, beat cream cheese and sugar until smooth. Add egg yolk, lemon peel and vanilla; mix well. Turn dough onto a 17 x 13-inch piece of parchment paper. Roll into a 16 x 12-inch rectangle. Transfer with paper to a baking sheet.

Spread cream cheese mixture lengthwise in a 3 1/2 inch-wide strip down center of dough; sprinkle with blueberries. On each long side, cut 1 inch-wide strips about 3 3/4 inches into center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and water; brush over dough.

Bake at 400 degrees F for 20 to 22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over warm pastry. Refrigerate leftovers.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6674

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